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

Jump to Recipe
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). 

4.48 from 42 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

4.48 from 42 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
Author:dassana

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.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter and pinterest or tag us at instagram @vegrecipesofindia

TRENDING RECIPE

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
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.


Popular Recipes

236 comments/reviews

  1. My dhoklas were not soft as we get from outside what could be the reason????

    • 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.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible