Dhokla is made with Rice and Urad Dal, khaman dhokla is made from chickpeas only. It is generally lighter in color and softer than dhokla. To make dhokla, a small proportion of baking soda is added while to make khaman dhokla more baking soda or eno is added to make it more fluffy, spongy and porous. The sweet, savory, fluffy cakes pair great with our usual assortment of Indian chutneys like Mint Coriander Chutney, Raw Mango Chutney or even with Tamarind Chutney. Khaman Dhokla can be served as a healthy tea-time snack or as a breakfast. With this Instant Dhokla Recipe, you can also checkout more Snacks Recipes like Masala Pav Recipe, Pizza Muffins Recipe, Vegetable Poha Recipe, Masala Aloo Puri Recipe and more.
Finally, I would like you to visit my Breakfast Recipes collection and Healthy Recipes collection also.
Instructions for how to make Instant Khaman Dhokla- Soft & Spongy:
- Firstly, take 3/4 cup of water in a bowl and add 1 tbsp Sugar & 1/2 tsp salt to it. Then add 3/4 tsp citric acid and 1 tsp oil to it.
- Mix them well till the sugar dissolves.
- Next, in a large mixing bowl sieve 1 cup gram flour/ besan. Then add 1/4 tsp turmeric powder to it.
- Add the prepared water gradually in the besan and start mixing it.
- Whisk it in one direction for 5 minutes or until the batter turns smooth silky consistency.
- By whisking it in one direction, the air bubbles have come over the dhokla batter. The batter should be thick yet flow easily off of the whisk. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour.
- Cover and set it aside for 20 minutes, allowing besan to absorb water.
- Now, for Leavening khaman batter: add 1/2 tsp Eno fruit salt and 1/4 tsp baking soda to it.
- Mix gently till the batter turns frothy. Pour the prepared batter into the greased 6 inch pan.
- Immediately steam the dhokla batter by placing the pan in Kadai/ pressure cooker/ pot. If using a pot or kadai or steamer, steam for 15 minutes on medium-high heat and 10 minutes on low heat.
- To check the doneness, insert a toothpick or knife. It should come out clean if the khaman is done. If the toothpick/knife has the batter on it, then you need to steam for another minutes or so.
- Allow it cool completely, gently slide a butter knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
- Use a sharp knife to cut the khaman into square pieces and set aside, until its tempering is ready. Look at the picture of how soft and spongy Dhokla is.
- For tempering, heat 2 tsp of oil in a kadai/ pan and splutter 1/2 tsp mustard seeds.
- Also add 3 green chili cut into slits, 7-8 curry leaves and allow to splutter. Next add 2 tsp Sugar and 1 cup of water to it.
- Stir and allow the tempering mixture to come to a boil. Make sure that the sugar is dissolved.
- Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges.
- Khaman Dhokla is ready to serve. Enjoy it straight away or you can store it in an airtight box and serve later.
1. Firstly, take 3/4 cup of water in a bowl and add 1 tbsp Sugar & 1/2 tsp salt to it.
2. Then add 3/4 tsp citric acid and 1 tsp oil to it.
3. Mix them well till the sugar dissolves.
4. Next, in a large mixing bowl sieve 1 cup gram flour/ besan.
5. Then add 1/4 tsp turmeric powder to it.
6. Add the prepared water gradually in the besan and start mixing it.
7. Whisk it in one direction for 5 minutes or until the batter turns smooth silky consistency.
8. By whisking it in one direction, the air bubbles have come over the dhokla batter. The batter should be thick yet flow easily off of the whisk. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour.
9. Cover and set it aside for 20 minutes, allowing besan to absorb water.
10. Now, for Leavening khaman batter: add 1/2 tsp Eno fruit salt and 1/4 tsp baking soda to it.
11. Mix gently till the batter turns frothy.
12. Pour the prepared batter into the greased 6 inch pan.
13. Immediately steam the dhokla batter by placing the pan in Kadai/ pressure cooker/ pot. The water should already be boiling or hot when you place the pan with the khaman batter. If using a pot or kadai or steamer, steam for 15 minutes on medium-high heat and 10 minutes on low heat.
14. To check the doneness, insert a toothpick or knife. It should come out clean if the khaman is done. If the toothpick/knife has the batter on it, then you need to steam for another minutes or so.
15. Allow it cool completely, gently slide a butter knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
16. Use a sharp knife to cut the khaman into square pieces and set aside, until its tempering is ready. Look at the picture of how soft and spongy Dhokla is.
17. For tempering, heat 2 tsp of oil in a kadai/ pan and splutter 1/2 tsp mustard seeds.
18. Also add 3 green chili cut into slits, 7-8 curry leaves and allow to splutter.
19. Next add 2 tsp Sugar and 1 cup of water to it.
20. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar is dissolved.
21. Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges.
22. Khaman Dhokla is ready to serve. Enjoy it straight away or you can store it in an airtight box and serve later. You can also refrigerate them, and when ready to serve just sprinkle some water and heat in a microwave for a few seconds until just warmed.
Tips:
- Whisk the dhokla batter well before adding eno and baking soda for soft and spongy dhokla.
- The water should already be boiling or hot when you place the pan with the khaman batter.
- Steam first 15 minutes on medium- high heat and next 10 minutes on low flame.
- Instant Khaman Dhokla tastes great, when served at room temperature- not too cold and not too hot.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 3/4 cup of water in a bowl and add 1 tbsp Sugar & 1/2 tsp salt to it.
2. Then add 3/4 tsp citric acid and 1 tsp oil to it.
3. Mix them well till the sugar dissolves.
4. Next, in a large mixing bowl sieve 1 cup gram flour/ besan.
5. Then add 1/4 tsp turmeric powder to it.
6. Add the prepared water gradually in the besan and start mixing it.
7. Whisk it in one direction for 5 minutes or until the batter turns smooth silky consistency.
8. By whisking it in one direction, the air bubbles have come over the dhokla batter. The batter should be thick yet flow easily off of the whisk. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour.
9. Cover and set it aside for 20 minutes, allowing besan to absorb water.
10. Now, for Leavening khaman batter: add 1/2 tsp Eno fruit salt and 1/4 tsp baking soda to it.
11. Mix gently till the batter turns frothy.
12. Pour the prepared batter into the greased 6 inch pan.
13. Immediately steam the dhokla batter by placing the pan in Kadai/ pressure cooker/ pot. The water should already be boiling or hot when you place the pan with the khaman batter. If using a pot or kadai or steamer, steam for 15 minutes on medium-high heat and 10 minutes on low heat.
14. To check the doneness, insert a toothpick or knife. It should come out clean if the khaman is done. If the toothpick/knife has the batter on it, then you need to steam for another minutes or so.
15. Allow it cool completely, gently slide a butter knife along the edges to release the khaman from the pan. Place a plate or tray on top of the pan. Then quickly invert the pan. If greased well, the khaman will easily slide out onto the plate.
16. Use a sharp knife to cut the khaman into square pieces and set aside, until its tempering is ready. Look at the picture of how soft and spongy Dhokla is.
17. For tempering, heat 2 tsp of oil in a kadai/ pan and splutter 1/2 tsp mustard seeds.
18. Also add 3 green chili cut into slits, 7-8 curry leaves and allow to splutter.
19. Next add 2 tsp Sugar and 1 cup of water to it.
20. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar is dissolved.
21. Remove from the heat and immediately pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges.
22. Khaman Dhokla is ready to serve. Enjoy it straight away or you can store it in an airtight box and serve later. You can also refrigerate them, and when ready to serve just sprinkle some water and heat in a microwave for a few seconds until just warmed.
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