khaman dhokla | how to make khaman dhokla recipe | khaman recipe

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khaman dhokla recipe, khaman recipe, nylon khaman dhokla recipe

khaman dhokla is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. khaman dhokla or khaman as its called, is a savory steamed cake made from gram flour (besan). 

4.46 from 44 votes
total time:
20minutes

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

khaman dhokla recipe, khaman recipe, khaman dhokla

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.

nylon 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 chutney or coriander chutney or even raw papaya chutney.

usually i prepare khaman 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 quick khaman dhokla in the microwave is super easy, instant 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.

few more popular gujarati snacks recipes are:

khaman dhokla

4.46 from 44 votes
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
khaman dhokla is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. khaman dhokla or khaman as its called, is a savory steamed cake made from gram flour (besan). 
khaman dhokla recipe, khaman recipe, nylon khaman dhokla recipe
Course:breakfasts,snacks
Cuisine:gujarati,indian
Servings:5 to 6

INGREDIENTS FOR khaman dhokla

(1 CUP = 250 ML)

for khaman dhokla batter

  • 1.5 cups gram flour (besan)
  • 1 tablespoon rava (or semolina) - optional
  • 3 teaspoon ginger-green chilies paste, 1 inch ginger + 1 or 2 green chilies crushed in a mortar-pestle
  • 2 to 3 pinches turmeric powder (haldi)
  • 1-2 pinch asafoetida (hing)
  • 2 teaspoon eno or fruit salt ½ to ¾ teaspoon baking soda
  • 1 teaspoon salt or as required
  • 1 teaspoon 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 khaman

  • 2 tablespoon oil
  • cup water
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera) - optional
  • 2 teaspoon white sesame seeds (safed til)
  • 1 sprig curry leaves, about 8 to 10 curry leaves (kadi patta)
  • 1 green chili, chopped (optional)
  • 1 teaspoon lime juice
  • 2 teaspoon sugar

for garnish

  • 2 tablespoon chopped coriander leaves (dhania patta)
  • 2 tablespoon grated coconut

HOW TO MAKE khaman dhokla

making khaman dhokla batter

  • grease a steamer pan with 1/4 to 1/2 tsp oil.
  • take 1.5 cups besan or gram flour in a mixing bowl or pan.
  • 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.
  • 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 and then add 1 tbsp rava or sooji.
  • stir to a smooth thick batter without any lumps.
  • the batter should be thick yet flowing. a quick tip is that if the batter become thin, then add 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.
  • then add 2 tsp eno or fruit salt.
  • stir briskly and quickly. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the dhokla.
  • the batter would froth and become bubbly, so you have to be quick.
  • pour the batter in the greased pan.
  • here's the dhokla batter ready to be steamed.

steaming method for making khaman dhokla

  • 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.
  • 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.
  • 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.
  • when the khaman become warm, with a butter knife gently slid along the edges. keep a plate or tray on top of the pan.
  • invert the pan.
  • if greased well, the khaman will easily get inverted on the plate.
  • slice the khaman and keep aside.

microwave method for making khaman dhokla

  • grease a microwave safe bowl or pan with oil.
  • cover and microwave the batter for 2 minutes on high.
  • 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
  • remove the dhokla from the pan once warm or cooled.

tempering for khaman dhokla

  • in a small pan, heat 2 tbsp oil.
  • add 1 tsp mustard seeds and allow them to crackle.
  • when the mustard seeds are crackling, add the 1 tsp cumin seeds (optional), 8 to 10 curry leaves and 1/2 to 1 tsp chopped green chili (optional).
  • stir and then add 2 tsp sesame seeds.
  • fry till the sesame seeds change color. don't brown them.
  • then add 1/3 cup water. be careful while adding water as the mixture sizzles.
  • add 2 tsp sugar.
  • stir and allow the tempering mixture to come to a boil.
  • then pour this tempering mixture evenly on the khaman dhokla.
  • garnish with 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
  • serve khaman dhokla straight away or you can store them in an air tight box and then serve later. 
  • if serving khaman dhokla 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.

RECIPE TIPS

tips for making khaman dhokla

  • i used plain eno without any flavors.
  • for making khaman dhokla gluten free, skip the asafoetida and semolina.
  • the ingredient which we use to leaven the khaman 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.
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how to make khaman dhokla

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

making batter for khaman dhokla recipe

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 recipe 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 recipe 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 khaman 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 recipe

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

batter for khaman dhokla recipe

12. pour the dhokla batter in the greased pan.

batter for khaman dhokla recipe

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

batter for khaman dhokla recipe

now there are 2 ways you can steam or cook khaman dhokla. i have shared both the methods below.

  1. steaming method
  2. microwave method

i suggest to go for the steaming method as its more healthy than microwave method. after the khaman dhokla is cooked then follow the tempering method as shown further below.

method 1 – steaming method to make khaman dhokla

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.

batter for khaman dhokla recipe

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 recipe

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

steaming - khaman dhokla recipe

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.

steamed - khaman dhokla recipe

5. invert the pan.

steamed - khaman dhokla recipe

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

steamed - khaman dhokla

7. 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 dhokla - khaman dhokla recipe

method 2 – 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, khaman 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.

microwave khaman dhokla recipe

making tempering for khaman dhokla

1. in a small pan, heat 2 tbsp oil.

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

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 recipe

4. stir and then add 2 tsp sesame seeds.

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

7. add 2 tsp sugar.

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

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

tempering - khaman dhokla recipe

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

khaman dhokla recipe microwave tempered

12. serve the khaman dhokla straight away or you can store them in an air tight box and then serve later. if serving dhokla 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, khaman dhokla recipe, dhokla recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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238 comments/reviews

  1. You are an angel dassana.. since 2 years I forgot this website n started following those good for nothing YouTube channels and every recipe was a disaster. Now I m back to you dear.. now everything will be awesome. I tried this dhokla and was soft n spongy.. thanks my angel

    • mamta, could be that the baking soda or eno used was not fresh and active. if the eno is not active it won’t react and the dhokla will have no sponginess. when using eno or baking soda, its always better to use them within their expiry date.

  2. Hey,
    Tried this receipt today and everyone loved it , the only problem was that it was less sour. Otherwise it is awsm

    • Thanks Nupur. However khaman dhokla does not have a sour taste. If you want little sour taste then while making the dhokla batter check the taste and at that time you can add little more lemon juice.

  3. can I use pressure cooker to steam? if yes how?

    please explain diff between cooking soda, baking soda ,soda bi carb,and baking powder.
    these 4 powders confuse me.
    thanks.

    • arusha, you can use pressure cook to steam. just add 2 to 2.5 cups water in a 5 litre pressure cooker. place the channi like plate which we get with pressure cooker in the water. then place the dhokla pan. remove the whistle from the lid. cover the pressure cooker with the lid and steam for 10 to 12 minutes or more time till the dhokla is steamed well.

      normal cooking soda and baking soda are same. baking soda is pure sodium bicarbonate or soda bi carb – when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.

      • thank u
        dassana…will try again.
        about 1 year ago u had corrected my mistake in making pavbhaji and since then my pavbhaji has been as good as Bombay pavbhaji. All residents of my building like my pavbhaji….thanks for your small tip that helped big way.

      • welcome and thanks arusha. do try again. also use fresh eno as if the eno is not fresh or active the dhokla will become dense. felt good reading about the pav bhaji recipe. happy cooking.

  4. Awesome receipe… Im a star every time I make it … All thanks to you… Thank you so much for sharing… God bless you 😘

  5. Hi Dassanaji,
    I keep on trying your different recipes and all of them turn really good.. for this recipe I have a query regarding the water to be put in the pan for steaming- the batter vessel should be at what level above the water ???
    Thanking you.

  6. Hi Dassana,
    I tried the dhokla today, everything looked fine until i cut it into pieces. It was not spongy and i could get the taste of besan. Could you help me understand what might have gone wrong? ☹️
    P.S. love your app and recipes!

    • mohita, if the dhokla is not spongy, the the baking soda or eno used in the recipe is not fresh or past its expiry date. other that there is no reason why the dhokla should not be spongy. taste of besan is as the dhokla has not cooked. when you use eno or baking soda, always check it in a bit of water or a mixture of water and vinegar. if it fizzes and bubbles, the eno or baking soda is fresh & active and can be used.

  7. Hi Dassana,
    I made this dhokla today for lunch and it was liked by everyone (our first home-made dhokla). It turned out very spongy, flavorful & soft. Ginger-chilly paste, fresh curry leaves & sesame seeds were great taste enhancers.
    Keep sharing such tasty recipes. Thank you.

  8. Hi Dassana
    Is there any difference between the texture and taste of dhokla prepared with adding curd or without it?

    • eno or baking soda should be active and fresh as that the only leavening ingredient used in the recipe. could be that the eno or baking soda was not fresh or expired. thus the dhokla has not risen as well as is not spongy. when you add you should see fizz and bubbles in the batter.

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