khaman dhokla recipe, how to make khaman dhokla | dhokla recipes


khaman dhokla recipe instant

khaman dhokla or khaman as its called, is a savory steamed cake made from gram flour. khaman is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. this is also an instant khaman dhokla recipe.

gujarati food as well as snacks are mine and hubby’s favorite. thankfully one cuisine is in common between us. otherwise it always a trouble for me what to cook. north indian or south indian recipes. eventually i end up cooking north indian food and the hubby wins.

khaman is one healthy great vegan snack. can be gluten free too, if you skip asafoetida in the batter. these savory cakes are really light and fluffy. khaman dhokla goes well with some mint or coriander chutney or even raw papaya chutney.

three dhokla recipes on the blog are white or khatta dhoklainstant rava dhokla recipe & moong dal dhokla.

usually i prepare dhokla with steaming method. but when i am short of time i cook it in the microwave oven. the step by step pics here are of both the steamed & microwave versions and taken on separate occasions. below is a pic of dhokla made in the microwave oven.

khaman dhokla recipe microwave

of course, preparing dhokla in the microwave is super easy, quick and just take about 5-6 minutes. then you need to the tempering. however, we prefer the texture of the steamed dhoklas more than the microwaved ones.

lets start step by step khaman dhokla recipe:

1. grease a steamer pan with ¼ to ½ tsp oil.

making batter for khaman dhokla

2. take 1.5 cups besan/gram flour in a mixing bowl or pan.

besan for khaman dhokla recipe

3. add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida (skip to make a gluten free version), 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt. avoid adding too much of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it red in color, thereby giving reddish specks or tones in the dhokla.

making khaman dhokla batter

4. add 1 cup water or as required to make thick yet flowing water. the amount of water required depends on the quality of flour, so add as required. stir.

making khaman dhokla batter

5. then add 1 tbsp rava or sooji. this is entirely optional. skip rava or semolina for a gluten free option.

stir nylon dhokla batter

6. stir to a smooth thick batter without any lumps.

nylon khaman batter

7. the batter should be thick yet flowing. a quick tip is that if the batter become thin, then 1 to 2 tbsp more sooji/rava or besan. also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker. the amount of water to be added depends on the size of the steamer or pressure cooker.

nylon khaman batter

8. the ingredient which we use to leaven the dhokla batter is fruit salt. eno is a popular indian brand of fruit salt. you can also use baking soda. however baking soda gives the soapy aroma if used in excess. as i have mentioned above, both eno and baking soda react with turmeric powder and gives a red tinge or red spots in dhokla. so add little turmeric powder or skip it completely.

eno for khaman dhokla recipe

9.  then add 2 tsp eno or fruit salt. 2 tsp of eno makes the dhokla soft and fluffy. but there is a slight alkaline taste. some people might prefer this taste and some won’t. if you are one of those who do not prefer this taste, then add 1.5 tsp of eno. if adding baking soda, then add from ½ tsp to ¾ tsp.

nylon khaman batter

10. begin to stir the eno with the batter briskly and quickly.

batter for nylon khaman recipe

11. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.

eno for khaman dhokla

12. the batter would froth and become bubbly, so you have to be quick.

making khaman dhokla batter

12. pour the batter in the greased pan.

making khaman dhokla batter

13. gently shake so that the batter evens out in the pan. here’s the dhokla batter ready to be steamed.

khaman dhokla batter

steaming khaman:

1. place the pan in a steamer or electric rice cooker or pressure cooker. the water should already be boiling or hot when you place the pan with the dhokla batter. when using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.

khaman dhokla batter

2. steam for 15 to 20 minutes in an electric rice cooker. if using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame. here the khaman is ready after 17 minutes.

steaming khaman dhokla

3. to check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.

steaming khaman dhokla

3. when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan.

steamed khaman dhokla

4. invert the pan.

steamed khaman dhokla

5. if greased well, the khaman will easily get inverted on the plate.

steamed khaman dhokla

6. slice the khaman and keep aside. since i used a concave plate, the dhokla settled down in the center. won’t be the case, if you use a flat plate.

sliced khaman dhokla

making khaman dhokla in microwave:

1. grease a microwave safe bowl or pan with oil. then add the batter in a greased microwave safe bowl.

adding dhokla in microwave safe bowl

2. cover with its lid.

dhokla recipe

3. microwave on high for 2.5 to 3 minutes. insert a toothpick to check for doneness. if the toothpick comes with the batter, than you have to microwave for some seconds or a minute. again don’t over do the microwave cooking as the khaman dhokla might become hard and dense. when warm or cooled unmould the khaman dhokla on a plate.

dhokla microwave recipe

tempering the khaman dhokla:

1. in a small pan, heat 2 tbsp oil.

tempering khaman dhokla

2. add 1 tsp mustard seeds and allow them to crackle.

tempering khaman dhokla

3. when the mustard seeds are crackling, add the 1 tsp cumin seeds (optional), 8 to 10 curry leaves and to 1 tsp chopped green chili (optional).

tempering khaman dhokla

4. stir and then add 2 tsp sesame seeds.

tempering khaman dhokla

5. fry till the sesame seeds change color. don’t brown them.

tempering khaman dhokla

6. then add ⅓ cup water. be careful while adding water as the mixture sizzles.

tempering khaman dhokla

7. add 2 tsp sugar.

tempering khaman dhokla

8. stir and allow the tempering mixture to come to a boil.

tempering khaman dhokla

9. then pour this tempering mixture evenly on the khaman dhokla and let it seep through the sliced edges.

tempering khaman dhokla

10. garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.

tempering khaman dhokla

11. here’s the microwaved khaman dhokla which has been tempered.

dhokla recipe microwave tempered

12. serve khaman dhokla straight away or you can store them in an air tight box and then serve later. if serving later, then don’t add coconut. you can also refrigerate them and while serving, just sprinkle some water and heat them in a microwave for few seconds.

khaman recipe

if you are looking for more gujarati recipes then do check methi muthia, methi thepla, gujarati kadhi, aamrassurati dal and surti undhiyu recipe.

 khaman dhokla recipe details below:

4.2 from 14 reviews
instant khaman dhokla or khaman
 
PREP TIME
COOK TIME
TOTAL TIME
 
khaman dhokla - a steamed, spiced, savory gram flour cake.
AUTHOR:
RECIPE TYPE: snacks, breakfast
CUISINE: indian, gujarati
SERVES: 5 to 6
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for batter
  • 1.5 cups besan/gram flour
  • 1 tbsp rava or semolina (optional)
  • 3 tsp ginger-green chilies paste, 1 inch ginger + 1 or 2 green chilies crushed in a mortar-pestle
  • 2 to 3 pinches of turmeric powder
  • a generous pinch of asafoetida
  • 2 tsp eno or fruit salt or ½ to ¾ tsp baking soda
  • 1 tsp salt or as required
  • 1 tsp lime juice
  • 1 cup water or add as required- the amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter.
for tempering:
  • 2 tbsp oil
  • ⅓ cup water
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • 2 tsp white sesame seeds
  • 1 sprig curry leaves, about 8 to 10 curry leaves
  • 1 green chili, chopped (optional)
  • 1 tsp lime juice
  • 2 tsp sugar
for garnish:
  • 2 tbsp chopped coriander
  • 2 tbsp grated coconut
INSTRUCTIONS
preparing the batter:
  1. grease a steamer pan with ¼ to ½ tsp oil.
  2. take 1.5 cups besan or gram flour in a mixing bowl or pan.
  3. add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste and salt.
  4. add 1 cup water or as required to make thick yet flowing water. the amount of water required depends on the quality of flour, so add as required.
  5. stir and then add 1 tbsp rava or sooji.
  6. stir to a smooth thick batter without any lumps.
  7. the batter should be thick yet flowing. a quick tip is that if the batter become thin, then 1 to 2 tbsp more sooji or rava or besan. also bring to a boil 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker. the amount of water to be added depends on the size of the steamer or pressure cooker.
  8. the ingredient which we use to leaven the dhokla batter is fruit salt. eno is a popular indian brand of fruit salt. you can also use baking soda. however baking soda gives the soapy aroma if used in excess. again both eno and baking soda react with turmeric powder and gives a red tinge or red spots in dhokla. so add little turmeric powder or skip it completely.
  9. then add 2 tsp eno or fruit salt.
  10. stir briskly and quickly. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.
  11. the batter would froth and become bubbly, so you have to be quick.
  12. pour the batter in the greased pan.
  13. here's the dhokla batter ready to be steamed.
steaming khaman:
  1. place the pan in a steamer or electric rice cooker or pressure cooker. the water should already be boiling or hot when you place the pan with the dhokla batter. when using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
  2. steam for 15 to 20 minutes in an electric cooker. if using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high flame. here the khaman is ready after 17 minutes.
  3. to check the doneness, insert a toothpick and if it comes out clean, the dhokla is done. if the toothpick has the batter on it, then you need to steam for some more time.
  4. when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan.
  5. invert the pan.
  6. if greased well, the khaman will easily get inverted on the plate.
  7. slice the khaman and keep aside.
microwave method:
  1. grease a microwave safe bowl or pan with oil.
  2. cover and microwave the batter for 2 minutes on high.
  3. check the doneness by inserting a toothpick in the dhokla. if not done, then microwave again on high for 30 seconds to 1 minute. still, if not done, then microwave again for some more seconds
  4. remove the dhokla from the pan once warm or cooled.
tempering:
  1. in a small pan, heat 2 tbsp oil.
  2. add 1 tsp mustard seeds and allow them to crackle.
  3. when the mustard seeds are crackling, add the 1 tsp cumin seeds (optional), 8 to 10 curry leaves and ½ to 1 tsp chopped green chili (optional).
  4. stir and then add 2 tsp sesame seeds.
  5. fry till the sesame seeds change color. don't brown them.
  6. then add ⅓ cup water. be careful while adding water as the mixture sizzles.
  7. add 2 tsp sugar.
  8. stir and allow the tempering mixture to come to a boil.
  9. then pour this tempering mixture evenly on the khaman dhokla.
  10. garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
  11. serve straight away or you can store them in an air tight box and then serve later. if serving later, then don't add coconut. you can also refrigerate them and while serving, just sprinkle some water and heat them in a microwave for few seconds.
NOTES
i used plain eno without any flavors.
for making dhokla gluten free, skip the asafoetida and semolina.




{ 126 Responses }

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  1. barnali says

    Ur recipes always do woonders in my life. I was most happy person to make a perfect dhokla for my family. Thanks a ton.

  2. barnali says

    Ur recipes always do wonders in my life. I was most happy person to make a perfect dhokla for my family. Thanks a ton.

  3. Kirti says

    Hello Dassana,

    I simply loved the way you have explained even the minutest of details here. The recipe presented in a step by step format is a pure joy to watch too and none the less needs to be tried as well.

    I love cooking dhoklas. I have tried to get a dhokla steamer but have not yet succeeded.
    So, i end up making or steaming them in my pressure cooker prestige.

    I have one basic question to ask. As you have already mentioned that we need not use the whistle of the cooker while steaming it, then should i be using the gasket or the rubber on the inside of the lid.

    What i have been doing so far is i do not use the gasket , simply close the lid , keep the whistle or the weight and steam the dhokla batter. and normally it turns out fine but a lot of times it takes over 20 mins to cook..

    So help me out with my query please.
    Have a good day ahead.
    Kirti

    • says

      thanks a lot kirti. yes you do need to use the gasket. before getting an electric cooker, i would use the pressure cooker for steaming dhokla. i would use the gasket then. 20 minutes is a long time. with the gasket it would not take so long.

  4. mvp says

    Nice of you to post this with options for gluten free – it’s also dairy-free, which is helpful as many versions contain yogurt or buttermilk.

  5. Alland says

    I tried this out and the results were fantastic.. Its really simple adn quick to make… Needless to say I was complimented by all who ate the dhokla. Thank you

  6. Daisy says

    Hi dassana,
    I have tried many recipes from ur blog and really want to thank you for making cooking super easy for newly married women like me .. Every time I tried out a recipe it turned out to be perfect. Thanks to detailed pictures n instructions. Thanks again.. :)

  7. Pooja says

    Wonderful! I just wanted to know is it ok to prepare this mixture in the night and keep it for fermenting and then readily bake it in the morning..Does this mean that the eno can be skipped if kept for fermenting..Being a working woman just asking.

    • says

      hi pooja, from what i know, the dhokla which is fermented is soaked ground chana dal and yogurt/buttermilk. i don’t think this batter will taste good if fermented. as the besan gets a sour taste which is not pleasant to the palate.

  8. Jyoti says

    Hi dassana, thanks for the wonderful recipie. Microwave cooking is fast n easy but doesn’t work when we wnt to cook in advance. Can we bake dhokla instead of steaming in a baking oven ?

  9. Uma says

    Hi Dassana,
    My cooking skills arent really up to the mark..but lately have been following many of your recipes and getting all the praise from my family 😉
    Love all your recipes, the step by step instructions, tips and all your pictures are really mind blowing! I love how you describe everything in detail. This site has become like a bible for me. Even if I want to try any recipe from any other source, I first come here and check about it. Only if I find it here, do I try it…gives me the confidence to try new things. ..have been planning to write this since a long time…thanks a lot…
    now about the dhokla I tried making today, it wasn’t that fluffy as I expected. Correct me if I an wrong but its because I used baking soda instead of eno. Will try it again after a few days.
    Looking forward to learn more from you and your site.
    thanks once again,
    Uma.

    • says

      thanks uma for all the positive feedback and praise. humbled.
      eno works best in dhokla. again if the baking soda is active meaning still in its shelf period, then the dhokla will become soft. if the baking soda is not active, then the dhokla will turn out dense. i generally don’t add baking soda as i do not like its alkaline odor. hence i prefer adding eno. try increasing the baking soda to 1 tsp. it should give you a better result. i will be updating this post with the steamed version soon and with better pics.

  10. Kanchan says

    I followed your microwave recipe as closely as possible, but the dhokla turned out orange. It took longer to cook and didn’t taste like I expected either. Why do you think that happened? Please guide. I’m a novice cook, but your recipes generally turn out fabulous, so I trust them completely.

    • says

      orange or reddish tones is due to the reaction of alkali and acid. in this case its due to alkali – baking soda or eno and acidic – lemon juice. the recipe gives soft dhokla. you have mentioned whether the texture did not come out as expected or the taste was different. also in a microwave timings do differ from oven to oven.

  11. neha says

    hi,
    can I add curd and red chilli powder in the batter and can I leave the batter for 4hours or more to mix well.
    can I add long green chillies for the tempering
    thnks

    • says

      yes neha, you can add curd and red chilli powder in the batter. skip lemon juice in this case, as you are already adding curd. you can keep for some hours. but don’t add eno or baking soda and keep for 4 hours. just add either of them, when you are about to microwave or steam the dhokla.

  12. Richa Shetty says

    Hey Dassana. Even I could never make a good dhokla. It always turned out to be soggy. I was starting to doubt my cooking skills! But thanks to your microwave recipe I made it in a few mins. I made this just now and it turned out to be awesome. Can’t thank you enough.

  13. anjali says

    Thanks for this recipe dassana ji…I made it yesterday…it really came out so good….I wanted to make khandvi…but I didnt find it in ur blog..can u plz put up ths recipe bcz I used to follow ur recipes. .

  14. utpal sharma says

    Thanks for the recepi, I tried it today and came out just too delicious dhokla . but I added a little more turmuric but it was too good ..
    Thanks a lot!!

  15. Kristina says

    Hi Dassana,
    I made this today, and it was really tasty. It turned out just as pictured, although I did have to microwave it for 4.5min to get the toothpick to come out clean. I’d never had or made khaman before, but my boyfriend (Gujarati) mentioned that while this was really tasty, he is accustomed to a khaman that is moist and fluffier and sort of crumbles in your mouth. I didn’t use a full half cup of water in the tempering, because I was scared it would make the khaman too wet. Do you think this might be the difference? Or do you have other thoughts on what he might be talking about?

    • says

      hi kristina. this recipe is spongy and soft. but not like the khaman which your boyfriend is mentioning. to make the crumbly and moist khaman, you need to add 1.5 to 2 tsp eno/fruit salt in 1 cup of gram flour/besan. i personally do not like adding 2 tsp of fruit salt as the khaman then has a typical soda like alkaline odor which i do not like. so i usually add 1.5 tsp. in this recipe, then you will need to add 3 tsp of fruit salt to 2 cups gram flour. note that the fruit salt cannot be substituted by baking soda in this case. adding the water tempering keeps the khaman moist and it does make a difference. in this recipe it works very well. the spongy khaman dhokla absorbs the water, so there is a moistness, but its not like the dhokla becomes wet.

  16. Daneal says

    Thanks so much for sharing this recipe! I have never heard of (or tasted) dhokla before, but I had a big bag of besan someone gave me, so after searching for recipes to use it, I came across yours. I made some substitutions: I didn’t have any green chilies or ginger, so I used a little Thai green curry paste; I couldn’t find asafetida, so I used a mixture of garlic and onion powder; I used the baking soda…so probably not the most authentic, but still delicious and healthy! I will make it again soon, hopefully with all the correct ingredients!

  17. Shantala Rao says

    Hi Dassana….I am an ardent follower of your blog. All of your recipes have worked beautifully for so far…today I made Dhokla as per this recipe….I don’t know where I went wrong….but the dhokla turned out to be pale brown and wasn’t tasting great…ii used the microwave method…it took about 5 mins for the dhokla to be cooked. Can you please help me?

    • says

      hi shantala. firstly thanks. i think the dhokla got over cooked in the microwave. 5 mins is a long time. usually even after removing the food from microwave, it still keeps on cooking. the cooking time varies from oven to oven. if using high powder, then 2 to 3 minutes is fine depending on the oven.

      also the color should be yellow. i am not sure why the color was pale brown. did you use baking soda or eno fruit salt. let me tell you that even eno fruit salt has a shelf life. so if the batter does not bubble up or increase in volume, it means that the fruit salt is expired. i will be adding a dhokla post that is made in a steamer in some time.

    • says

      it means microwaving on full power. there are different setting in the microwave oven from high to low. you can check your microwave oven manual for more details.

  18. Richa says

    Hi!!
    I tried this recipe ,but my dhokle turn Red , can you please tell ,why it is turning red ,it is fluffy ,but red .
    Thanks

    • says

      hi richa. its due to the reaction of the baking soda with the turmeric. hence i don’t use baking soda when making khaman dhokla. if i use soda, then i add very less of the turmeric powder.

  19. says

    i HAVE to try this…. teh steamed version definitely has its charm.. but i think i will go for teh microwave version first.. my hubby is not a fan of dhokla..i hope i can convince him ..planning a weekend breakfast …
    noting down ur recipe.. i thinki have all ingredients except fruit salt..
    will let u know..i hope i can make it tom… seeing ur pics i am really really tempted…
    i seriously wish i was ur neighbour or friend in pune…:).. honestly…. saying this from teh bottom of my heart:)

    • says

      thanks a lot renu. if we were neighbors both of us would have a good time. add baking soda instead of the fruit salt. just add very little of turmeric powder or avoid it as the dhoklas turn red due to the reaction between baking soda and turmeric powder.

    • says

      you can add cooking soda instead of eno. but it may make the dhokla red or give red patches due to reaction between the turmeric and soda. you can just add a pinch of turmeric in this case. 1/2 tsp soda would be fine.

  20. Loreen says

    I treid most of you dishes, they are all excellent, thasnk for sharing. but this dish you said 1 tsp oil and you have almost used 1 cup oil. Thks

    • says

      thanks loreen for trying the recipes. regarding this recipe, where i have used 1 cup oil? it 1 tbsp oil for the tempering which is mixed with 1/2 cup water.

  21. Greg says

    Hello,
    Can I substitute Baking Powder for the Eno Fruit Salt? Eno Fruit Salt is no recommended for diabetics.
    Many Thanks,
    Greg

    • says

      hi greg. i would suggest you to add baking soda instead of baking powder. baking powder won’t be able to leaven the dhokla batter effectively. if using baking soda, then don’t add turmeric as baking soda reacts with turmeric and gives a reddish color. the dhokla will will have reddish tones in it.

    • Greg says

      Thank you Dassana!
      I LOVE your website! Most informative and very helpful. I’m a Gluten-free, Sugar-free Vegan and felt as tough I had very few options. India spices have opened a new world in cooking for me. My overall health has improved immensely, since I deleted all gluten and sugar from my diet (I use Stevia and/or “Just Like Sugar” instead of cane sugar). I mostly use chickpea Flour and coconut oil for cooking. Fresh fruits ,vegetables and beans. My goal is not focused on a certain body weight, but to achieve optimum health through my daily diet. In other words, good nutrition is key!
      Namaste,
      Greg

      • says

        welcome greg. good to know that you are on your way to wholesome food and healthy diet. indian food has a plenty of healthy options as far as everyday meals are concerned. also barring some milk based sweets, all indian food can be veganised easily. in fact the south indian food is vegan naturally as only coconut or coconut milk is used to make them. even desserts and sweets are made from coconut milk.

        just a note on asafoetida. someday a visitor left a comment that asafoetida is not gluten free. i did some research. if using asafoetida, then use the ones which are available in small rocks or lumps. don’t use the powdered form as wheat is added in these, unless the package mentions otherwise. and yes indian spices can really warm up and meal and make it delcious as well.

  22. Priya V says

    Hi
    I suppose the bottled hing normally called as compounded asfoetida has wheat flour mixed with it an hence not gluten free but the khada hing is gluten free

  23. p i says

    pl let me know the temperature at what oven be kept and also bake,roast or grill in every veg. recipe as it may helpful for alone person not knowing fundamentals of microwave also.

  24. Jessica says

    I’ve never heard of fruit salt before and didn’t know where to get it, so I used baking soda and it turned out great!

  25. Priya says

    Hi Dassana ….I have tried making dhokla at home 3-4 times and it has always ended in a disaster. :(but today I tried making dhokla again with your microwave option receipe and I am amazed to see that it came out perfecccctttt!!!wow ..I am thrilled …thanks so much for your receipe ….I have a request …can you also come up with some low cal /diet food recipes …that will be great!!
    Cheers…

    • says

      thats nice to know priya. cooking in microwave can be a disaster at times. except for the fried food recipes and rich recipes on the blog, most of the recipes i post are low cal…. i will categorize the existing recipes where not much oil, sugar or butter or milk products is used as low cal. will give you the link too after categorizations so that you can view all the recipes at one go… will also post more such recipes in the future.

  26. Mehak says

    JGD Mam,

    I cooked dhokla today…it seems as ur’s n taste also good… but it’s not as soft as some bakery’s … plz tell y… i added 1/4 cup suji also….

    Thx :)

    • says

      dear mehak, suji absorbs more water than besan, so the consistency of the batter has to be adjusted accordingly. you would need to add more water in this case. also while microwaving, even if it is microwaved a little more, than the dhokla can become hard. this has happened with me too once. the dhokla became a little dense. it could be that the dhokla did not become soft due to these reasons.

    • says

      thanks harpreet for letting me know about asafoetida not being gluten free. i was not aware of this. i did check the brand i use and it does not mention wheat or wheat product anywhere. so i assume that the brand i use is gluten free.

      i also did some research on the web and came to know that in united states wheat is added to asafoetida. i did not know about this too. also there is a brand known as frontier brand which has asafoetida totally gluten free. i think people who suffer from gluten intolerance would be much more aware than me and would skip asafoetida in this recipe as well in their other food if it calls for it.

      anyways thanks for this info. this is totally new to me. next time when i buy hing, i will check the details as well as update it in this post.

  27. says

    As a Gujarati I love khaman dhokla. I never try myself to do it. My mum always makes for us. Bless her. I will definatly give it a go when I saw 10 mins in total time to make it. Dhokla is never be easy to make apart of your tactics Dassana. Pics are impressive as always. Thanks.

  28. Swati Roy says

    I always made the dhokla batter with chana dal, urad dal and rice. But it takes too much time. This recipe of dhokla which is made by besan is very much time saving and very tasty just like restaurant. But I did not serve the dhokla with green chutney but with sweet & sour tamarind chutney and used rai mustard seeds instead of mustard seeds for tempering.

    • says

      the soaking of the dals and fermenting takes time. but i will make this one too, once my grinder starts working. i end up making this instant version of khaman dhokla as it is too easy and quick, especially in the microwave. no fuss, no extra cleaning and super quick.

    • Aparna Datt says

      Hi Swati ,
      My mother used to make dhokla with soaked dals as you mentioned . She is no more now and i am looking for a recipe.can you please send me the same via email , i will be grateful to you

  29. vrun sodhi says

    I tried exactly the same way its written n guess what…??? it really was a superb n healthy evening snack full of protein n fiber…. thanks n go on…. All the best…

  30. says

    Dassana, this is one recipe that has vexed me several times. Thankyou for posting both versions.
    I will try the stove-top one. The pictures look gorgeous as ever. :-)

  31. ramachander says

    Hello Dassana,
    This mw. way of preparing dhokla is a stupendous idea !!. saves lots of drudgery. Yes, it is ” chat mangni pat shadi”. short circuits the preparation !!. Thank you.

    Reply

  32. Eha says

    I have never known this particular cake [or snack, as you call it :) !], made it or eaten it: but surely shall!! So easy, with usual pantry items, and with such a moreish look! I guess the fruit salt is a necessity for its leavening properies: shall have to look into that!!

    • says

      dear eha, khaman dhokla is a very popular snack as well as street food of gujarat in india. do try making the dhokla. they are very good. the fruit salt aerates the batter and helps the dhokla to become soft and porous.

  33. says

    I have tried making dhokla at home. It has not been bad, but never as good as what we get outside. And so I gave up. This looks tempting, but I am wary of another attempt since it is always compared!

  34. dhirender singh says

    really excellent recipe thanks for sharing all people and me thanks really i m ultimate happy from your recipe

  35. hemlata says

    my son in law likes khaman very much.this is perfect recipe for my daughter.this is like chat mangni pat shadi………thanks dassana.