Khaman Dhokla is a soft, fluffy, savory steamed cake, made from gram flour and spiced with green chili, ginger, and spices. This instant version of the traditional Khaman is also known as Nylon Khaman and is vegan, protein-rich, and delicious! This chickpea flour cake from Gujarati cuisine is lightly sweet, tangy, and perfect for breakfast or a snack with a side of spicy green chutney and tangy tamarind chutney.
I am sharing how to make the Instant Khaman Dhokla recipe using the Instant Pot (pressure cooker), microwave, and in a regular pot on the stovetop.
Looking for a snack and breakfast recipe that the entire family can enjoy, you must try this Instant Khaman Dhokla recipe. It turns out soft and spongy, and delicious with a burst of flavors that you will absolutely love.
The best part is this recipe for khaman dhokla is quick and easy to make on the stovetop top, in your Instant Pot, or even in the microwave! Plus it is vegan, healthy, protein-rich and so tasty.
If you love dhokla, then you must try this instant Rava Dhokla too!
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About Dhokla
Dhokla is a popular Indian snack from the state of Gujarat. It is a steamed savory cake made with a fermented batter of gram flour, rice flour, and sometimes lentils.
It is typically seasoned with mustard seeds, curry leaves and green chilies, and is served with chutney.
There are many variations of dhokla, including khaman dhokla, which is the most well-known and commonly found in restaurants and street food vendors.
What is Khaman?
Khaman, also known as Khaman Dhokla is a type of dhokla that is made with a batter of gram flour (besan/chickpea flour), and spices, and steamed to make a spongy, soft, and fluffy savory cake.
It is further topped with a flavorful tempering of mustard seeds, curry leaves, sesame seeds, and green chilies and has a slightly tangy, sweet, and savory taste.
You can serve Khaman for breakfast, snacks, or as a side meal along with green chutney, and tamarind chutney.
There are many variations of Khaman. The traditional authentic khaman recipe requires soaking, grinding, and fermenting the Chana dal but today, I am sharing the quick and Instant Khaman recipe that is made with Besan (chickpea flour), Eno Fruit salt (or baking soda), and citric acid (or lemon juice).
This instant khaman dhokla is also called Nylon khaman. Its other names are Besan Dhokla or Yellow Dhokla due to the yellow color and use of gram flour.
In addition, I am also sharing how to steam this besan dhokla in a steamer Pot on the stovetop (the most traditional way), a conventional pressure cooker, Instant Pot, and in a microwave.
Difference Between Dhokla and Khaman Dhokla
Dhokla and Khaman are both steamed savory snacks from Indian cuisine but here are a few differences between the two:
- Ingredients: Dhokla is made with a batter of soaked and ground rice and lentils (urad dal Or Chana dal), while Khaman Dhokla is made with a batter of gram flour or besan (no soaking or grinding).
- Fermentation: Dhokla batter is fermented overnight, while Khaman batter is made instantly using leavening agents like Eno or baking soda.
- Color: Dhokla is typically white or yellowish in color, while Khaman is bright yellow due to the use of turmeric powder.
- Texture: Dhokla has a slightly firmer, denser, and chewy texture, while Khaman Dhokla is soft and spongy.
While both snacks share some similarities, they differ in their ingredients, texture, color, and fermentation time. If you are like me and prefer to make things instantly, here is the list of ingredients you will need to make Khaman Dhokla.
Recipe Ingredients
Gram flour - also known as chickpea flour or Besan in Hindi is a type of flour made from ground chickpeas. It has a nutty flavor and is high in protein, fiber, and is also gluten-free. It is readily available in Indian grocery stores or even online.
Semolina - also known as sooji or rava. This is an optional ingredient and can be skipped to make khaman gluten-free
ENO - also known as fruit salt, is a type of antacid that is commonly used in Indian cooking since it has a combination of sodium bicarbonate, citric acid, and sodium carbonate, which helps produce gas to aerate the batter resulting in a light and fluffy texture.
You can also substitute ENO with baking soda but I have found results with Eno better and have no aftertaste. ENO is available in many flavors but I prefer the basic unflavored Eno (blue bottle) for this recipe. It's available in Indian stores and online.
Citric acid - Use food-grade citric acid. It helps create a slightly tangy and sour taste in the dhokla. Lemon juice can be used instead but highly recommend using citric acid for best results.
In addition, you will also need freshly grated ginger, green chili (finely chopped), and spices (salt, sugar, and turmeric) to flavor the dhokla
For tempering - You will need ingredients like oil, mustard seeds, asafoetida powder (hing), sesame seeds, green chilies, curry leaves, and cilantro. In addition, you will also need water and sugar to soak the dhokla and sweeten it slightly.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Khaman Dhokla (Stepwise Photos)
Making dhokla consists of three parts - Making the batter, steaming, and then tempering the khaman.
Make Khaman Dhokla Batter
1 - To a mixing bowl, add water, sugar, salt, citric acid, ginger, green chili, and oil. Mix well until sugar dissolves. Keep aside.
2 - In a large mixing bowl, sift besan (gram flour), and turmeric using a sieve. Remove the sieve and add the semolina (sooji) and whisk until well combined.
3 - Now pour the spiced water and mix well to make a lump-free batter. If needed, add more water to make a free-flowing batter that is still slightly thick. (the water proportion can vary slightly based on the flour used). Whisk the batter in one direction for 1-2 minutes.
4 - Check the consistency, it should not be too runny or too thick and should coat the back of the spoon. If it's too runny, add 1 tablespoon of besan at a time to reach desired consistency. If it is too thick, add 1 tablespoon of water at a time to reach desired consistency.
Rest the batter for 10-15 mins. While the batter rests, prepare the steamer.
Prep work
5 - Grease a 7-inch stainless steel bowl (in which you will make Khaman) with oil. I use one of the stackable containers that fit inside the Instant Pot. You can also use a 7-inch cake pan.
6 - To a deep pan (or the stainless insert pot of the instant pot), add 3 cups water and bring it to a boil on high heat. Place a trivet in the pan.
7 - Once the water starts bubbling, add ENO (or baking soda) to the batter along with 1 tablespoon of water. Eno will start to fizz and froth up.
8 - Whisk until everything is well mixed. Make sure to whisk around the edges too. The batter will increase in volume, and turn fluffy and lighter in color. You want to mix well but do not over-mix.
Steaming Khaman
9 - Immediately transfer the fluffy khaman batter into the greased bowl. It is important that once ENO (fruit salt) is added, the steaming process should start immediately to get soft and spongy khaman dhokla.
10 - Place the bowl on a trivet in the steamer. Cover with a lid. Reduce the heat to medium and steam for 20 mins.
Note: To steam using an Instant Pot, press steam for 15 minutes in venting mode. Set an external timer (for 15 mins) since the instant pot timer does not work in venting mode.
11 - Turn off the heat. Let it sit for 5 mins then open the lid and let it sit for another 5 mins. Take out the khaman container using tongs (be careful) and place it on a trivet on the countertop.
12 - Insert a knife or toothpick to check it is cooked. The knife should come out clean. If not, you will need to steam for 2-3 more minutes.
13 - Cool for 5 more minutes, you will see the edges pulling away from the side of the pan. Run a knife around the edges of the khaman.
14 and 15 - Place a plate on top of the Khaman container and turn it upside down. This will help to get the khaman out of the container easily. Flip it again onto another plate so the smooth surface faces the top.
16 - Allow to cool. Cut into squares. While the dhokla cools, make the tempering.
Prepare Tempering
17 - Heat 1 tablespoon oil in a small pan (tadka pot) over medium heat. Add mustard seeds and cook until they begin to pop (crackle).
Then turn the heat to medium-low and add sesame seeds, green chiles, curry leaves, and cilantro. Sauté for 30 seconds or until curry leaves start turning crisp.
18 - Carefully add water (since the mixture will sizzle), and sugar and bring this mixture to a boil.
19 - Turn off the heat. Allow tempering to cool down slightly (still warm).
20 - Pour the tempering over each square using a spoon and distribute uniformly. Rest for another 10 mins for the liquid to absorb.
Garnish further if needed with cilantro and grated coconut. Khaman Dhokla is ready to serve!
Making Khaman Dhokla in Microwave
Cooking Khaman Dhokla in a microwave is much faster than using a traditional steamer. It usually takes around 4-5 minutes in a microwave, whereas steaming can take up to 15-20 minutes.
But microwaving dhokla may not provide the same traditional taste and texture as steaming, but it's a convenient alternative especially if you are short on time.
Make the batter (similar to those shown in the steps above). Transfer the batter to a microwave-safe bowl and microwave for 5 mins or until a toothpick inserted comes out clean.
Depending on the size of your pan you may have to divide the batter and microwave it. I prefer Pyrex 3 Cup Rectangular container which works perfectly and fits the whole batter.
Cool for 5 mins, cut into slices. While the dhokla cools, make the tadka (as shown in the steps above) and add it over the dhokla. Allow it to absorb for 10 mins then serve.
Serving Suggestions
Khaman dhokla can be served as a snack, breakfast, or as an appetizer with green chutney and sweet and sour tamarind chutney. You can also add a hot cup of masala chai or ginger tea to it for a complete experience.
Storage Instructions
To store Khaman first cool it completely and then store it in an airtight container in the refrigerator for 2-3 days.
Reheat the dhokla before serving either in the steamer or microwave. To reheat in the microwave, place the dhokla on a microwave-safe plate and microwave on high for 30-40 seconds or until heated through.
If using a steamer, steam the dhokla for 5-10 minutes or until it is heated through or 0 minutes in the instant pot.
Recipe Tips
Use fresh good quality ingredients like gram flour, and Eno fruit salt for the best texture and taste.
The correct consistency of the batter is essential for soft spongy dhokla. It should not be too runny or too thick, it should coat the back of the spoon
If there is not enough water in the batter, it will make dhokla dense and crumbly so adjust the water quantity until you get the right batter consistency. I use fine besan used for Kadhi and pakoras, and the water proportion mentioned works for me. But you may need more or less water based on the type and texture of the besan.
It is important to beat the batter for 1-2 minutes to incorporate air in the batter, resulting in soft, spongy, and light khaman dhokla.
Ensure the steamer is ready and the water is boiling before adding ENO (or baking soda) to the batter. Always add Eno at the very end just before steaming.
Steam the khaman right away after whisking eno into the batter. Waiting may not result in spongy dhokla.
Don't overcook the dhokla as that will make it dry and hard. Steam on medium heat for 15-20 minutes or until a toothpick inserted comes out clean. Ensure there is enough water for steaming 20mins.
For that street-style khaman dhokla taste, dont skip sugar and water in tempering. That makes the dhokla juicy and slightly sweet.
For the best soft, spongy, and fluffy dhokla, use citric acid and Eno combination.
Citric Acid vs Lemon juice - I prefer citric acid over lemon juice. Citric acid gives light airy dhokla compared to lemon juice.
Eno (Fruit Salt) vs Baking soda - I’ve always had better results with Eno. Both work but dhokla with Eno has better texture and is airy and spongy.
Frequently Asked Questions
Adding too much leavening agent (eno or baking soda) can lend a bitter taste to dhokla. The best is to stick to the proportion mentioned in the recipe.
Orange-red spots on khaman are typically caused by the reaction between Eno (or baking soda) and turmeric powder. To prevent these spots on your dhokla, it is important that turmeric is well incorporated in the batter with other ingredients. Always sift the turmeric with the besan. Whisk it well after incorporating water and last but not least, activate Eno with water so the fruit salt dissolves well.
To achieve soft and spongy Dhokla, it's important to use fresh ingredients, especially Eno fruit salt, and to measure the right amounts accurately. The batter's consistency should also be correct, and avoid over-mixing. Additionally, don't keep the batter for too long after adding Eno, and steam for the recommended time to avoid a dense texture. To summarize, to make soft and spongy khaman at home, follow the exact quantity of ingredients and recipe for the best results.
Yes, you can freeze Khaman though it may not have the same texture as a fresh one but is still good for a quick snack. To freeze, allow the Khaman to cool completely, then place it in an airtight container or freezer bag and store it in the freezer for up to 2 months.
To thaw, remove the Dhokla from the freezer and let it come to room temperature. Reheat it in the microwave for a few seconds or steam it for a few minutes until heated through.
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Recipe Card
Khaman Dhokla Recipe
Equipment
- Stainless steel container for Instant pot, stovetop or pressure cooker
- 3 cup rectangular dish for microwave
Ingredients
For Khaman Dhokla
- 1 cup Gram flour (besan) chickpea flour (120 gms)
- 1 tablespoon semolina sooji/rava
- ¼ teaspoon turmeric can be skipped too
- ¾ cup water +1 tablespoon water more to activate Eno
- 1 teaspoon sugar
- ½ teaspoon salt or to taste
- ½ teaspoon citric acid or 1 tablespoon lemon juice
- ½ teaspoon fresh ginger grated
- 1 green chili minced, optional
- 1 tablespoon oil
- 1 teaspoon Eno (fruit salt) or ½ teaspoon baking soda
Tempering (Tadka)
- 1 tablespoon oil
- 1 teaspoon mustard seeds rai
- ⅛ teaspoon asafoetida powder hing, optional
- 1 teaspoon sesame seeds
- 2 green chilies halved, or to taste (optional)
- 1 sprig curry leaves
- 2 tablespoons cilantro chopped
- 2 tablespoon white sugar adjust to taste
- ¾ cup water
Instructions
Prepare dhokla batter
- To a mixing bowl, add water, sugar, salt, citric acid, ginger, green chili, and oil. Mix well until sugar dissolves. Keep aside.
- In a large mixing bowl, sift besan (gram flour), and turmeric using a sieve. Remove the sieve and add the semolina (sooji) and mix with a whisk until well combined.
- Now pour the spiced water and mix well to make a lump-free batter. If needed, add more water to make a free-flowing batter that is still slightly thick. (the water proportion can vary slightly based on the flour used).
- Whisk the batter in one direction for 1-2 minutes. Check the consistency, it should not be too runny or too thick and should coat the back of the spoon.
- Rest the batter for 10-15 mins. While the batter rests, prepare the steamer.
Prep Work
- Grease a 7-inch stainless steel bowl or 7-inch cake pan (in which you will make Khaman) with oil. For the microwave method, grease a 3-cup rectangle microwave-safe glass container. Keep aside.
- To a deep pan, or the stainless insert pot of the instant pot or pressure cooker, add 3 cups water and bring it to a boil on high heat. Place a trivet in the pan.
- Once the water starts bubbling, add ENO (or baking soda) to the batter along with 1 tablespoon of water. Eno will start to fizz and froth up.
- Whisk until everything is well mixed. Make sure to whisk around the edges too. The batter will increase in volume, and turn fluffy and lighter in color. You want to mix well but do not over-mix.
Steaming Dhokla
- Immediately transfer the fluffy khaman batter into the greased bowl. It is important that once ENO (fruit salt) is added, the steaming process should start immediately to get soft and spongy khaman dhokla.
- To steam on stovetop: Place the bowl on a trivet in the steamer pan. Cover the pan with a lid. Reduce the heat to medium and steam for 20 mins. Then turn off the heat.
- To steam using an Instant Pot: Place the bowl on a trivet, close the Instant Pot lid with vent in the venting position. Steam for 15 minutes. Set an external timer (for 15 mins) since the instant pot timer does not work in venting mode. After the timer rings, press cancel.
- To steam in a traditional pressure cooker: Place the bowl on a trivet inside the cooker, close the lid and remove the weight (whistle). Reduce the heat to medium and steam for 20 mins. Then turn off the heat.
- To steam in the microwave: cook for 5 mins on high power or until a toothpick inserted comes out clean.
- After steaming completes, let it sit for 5 mins then open the lid and let it sit for another 5 mins. Take out the khaman container using tongs (be careful) and place it on a trivet on the countertop.
- Insert a knife or toothpick to check it is cooked. The knife should come out clean. If not, you will need to steam for 2-3 more minutes.
- Cool for 5 more minutes, you will see the edges pulling away from the side of the pan. Run a knife around the edges of the khaman.
- Place a plate on top of the khaman container and turn it upside down. This will help to get the khaman out of the container easily. Flip it again onto another plate so the smooth surface faces the top.
- Allow to cool. Cut into squares. While the dhokla cools, make the tempering.
Prepare tempering (Tadka)
- Heat 1 tablespoon oil in a small pan (tadka pot) over medium heat. Add mustard seeds and cook until they begin to pop (crackle).
- Then turn the heat to medium-low and add sesame seeds, green chiles, curry leaves, and cilantro. Sauté for 30 seconds or until curry leaves start turning crisp.
- Carefully add water (since the mixture will sizzle), and sugar and bring tadka to a boil.
- Turn off the heat. Allow tempering to cool down slightly (still warm).
- Pour tadka over each square using a spoon and distribute uniformly. Rest for another 10 mins for the liquid to absorb.
- Garnish further if needed with cilantro and grated coconut. Khaman Dhokla is ready to serve!
Video
Notes
Nutrition
Update Notes: This post was originally published on Jun 29, 2012, but was republished with, step-by-step instructions, new photos, tips, and a video in April of 2023.
Spongy & fluffy dhokla..so happy to follow your blog....loved the collection you have
This is best recipe I ever read. Thanks for Sharing this Wonderful Recipe with us.Try this recipe with our Advanced Multi Shaped Infinity Idli Plates today.
Hi Varsha, Eno is a fruit salt that should be easily available in any Indian grocery stores so try if you can get your hands on it. Other wise try using a combination of baking soda + citric acid (or any souring agent) either in equal ratio or may be 60/40 ratio respectively. I haven't personally tried this combination so would love to know how your dhokla turns out.
Hi Shweta
I don't have Eno salt. What can I use instead?
Thanks for the recipe
Hi Sharwan, Every Microwave has different setting so the time may vary but ideally shouldn't take more than 4-5 mins. Also make sure that your microwave is at 100% power and the microwave vessel you are using has a flat surface which aids in uniform cooking. Try the dhokla recipe again by using 1 tbsp of eno and microwave your dhokla for 3-4 mins. Let it stand in the microwave itself for 1 min, then poke a toothpick/knife and see if its done, if not microwave for another 1-2 mins. Over heating may make your dhokla little hard from the sides but no worries, Add the sugar water and you will have a nice soft spongy Dhokla ready. Please try it again and let me know how it turns out.