Khaman Dhokla Recipe: Prepare soft and spongy instant Khaman Dhokla Recipe in under 20 minutes with this easy step-by-step recipe. The key to its quick preparation and fluffy texture lies in the use of Eno salt. Follow our breakfast recipe with accompanying photos to make delicious traditional Khaman at home.
Ingredients for
Khaman Dhokla Recipe
For Batter:
- 1 cup Gram Flour (Besan/Chickpea Flour)
- 1 tablespoon Semolina (rava/sooji), optional
- 1½ teaspoons Lemon juice
- 1 teaspoon crushed Green Chilli-Ginger (or paste)
- 1/4 cup Curd (plain yogurt)
- 3/4 cup Water
- 1/2 teaspoon Salt, or to taste
- 1 teaspoon Eno Fruit Salt
- 1 teaspoon Oil (for greasing)
For Tempering:
- 2 tablespoons Oil
- 1/2 teaspoon Mustard Seeds
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Cumin Seeds (optional)
- 1 teaspoon Sesame Seeds (til)
- 10-15 Curry Leaves
- slit lengthwise 4 Green Chillies
- 1/3 cup Water
- 1 tablespoon Sugar
- 2 tablespoons chopped Coriander Leaves
- 2 tablespoons grated Fresh Coconut
Directions For
Batter and Khaman Dhokla Recipe
Step 1:
- Prepare all the batter ingredients. Heat water in a steamer over medium flame. Grease two small plates or thalis (4-5 inch diameter) with 1 teaspoon oil.
Step 2:
- In a bowl, mix 1 cup gram flour, 1 tablespoon semolina, 1½ teaspoons lemon juice, 1 teaspoon green chilli-ginger paste, 1/4 cup curd, 3/4 cup water, and salt into a smooth batter without lumps.
Step 3:
- Add 1 teaspoon fruit salt to the batter and stir in one direction for about 1 minute, allowing it to almost double in size.
Step 4:
- Immediately pour the batter into the greased plates, filling them up to a 1/2-inch thickness.
Step 5:
- Place the plates in the steamer and steam for 10-12 minutes over medium flame.
Step 6:
- Check doneness by inserting a knife or toothpick into the Khaman Dhokla. If it comes out clean, it’s ready; otherwise, cook for an additional 2-3 minutes. Allow it to cool, then cut into squares.
Directions for Tempering:
Step 7:
- Heat 2 tablespoons oil in a pan. Add mustard seeds, asafoetida, cumin seeds (optional), sesame seeds, curry leaves, and green chillies. Sauté briefly.
Step 8:
- Add water and sugar, bringing it to a boil. Cook for a minute over high flame. Pour the tempering over the dhoklas, tossing gently until coated.
Step 9:
- Garnish with chopped coriander leaves and grated coconut. Serve with green coriander chutney.
How to Make Khaman Dhokla Recipe
in a Pressure Cooker:
- Pour 1.5-2 glasses of water into a 3 or 5-liter capacity aluminum/steel pressure cooker. Heat it over medium flame for 4-5 minutes before placing the greased plates.
- Place a small stand or bowl in the pressure cooker and position the greased plates (filled with batter) over it. Alternatively, you can use a Khaman Dhokla stand in the pressure cooker.
- Close the lid and remove the whistle. Cook over medium flame for 15 minutes. After 15 minutes, open the lid and insert a toothpick or knife to check if the dhokla is cooked.
- If making a large quantity, remember to add water to the pressure cooker for each batch.
How to Make Khaman Dhokla Recipe
in a Microwave:
- Allow the batter to settle for 10 minutes in step-2 of the above recipe (before adding Eno fruit salt).
- After 10 minutes, grease a microwave-safe bowl with oil and pour the batter into it.
- Cover it with a lid or plate and cook on high settings for 2.5 to 3 minutes.
- After 2.5 minutes, remove the bowl from the microwave and insert a toothpick in the center to check if it is cooked. If it comes out clean, it is cooked; otherwise, cook for an additional 20-30 seconds.
- Be cautious not to overcook, as it may result in hardness. Check every 30 seconds if additional cooking time is needed.
- The cooking time may vary based on different microwave settings and the quantity of batter.
How to Make Khaman Dhokla Recipe
Without a Steamer:
- Take a deep and broad vessel (broader than the dhokla plate) with a lid. The plate should be smaller than the vessel in which you want to steam them.
- Pour 1-2 glasses of water into the vessel. Place a dhokla plate (filled with batter) over a small stand and cover with a lid.
- Steam for 12-15 minutes over medium flame.
Tips and Variations:
Khaman Dhokla Recipe
- Ensure that the steamer is properly heated (at least 4-5 minutes) before placing the plates filled with batter; otherwise, the Khaman Dhokla may take longer to cook and may not turn out spongy.
- For preparing dhokla in batches, divide the batter into two equal portions. Add Eno fruit salt to one portion, whisk well for a minute, and pour it immediately into the greased thali. Repeat the process for the 2nd batch.
- Do not keep the batter for too long after adding Eno fruit salt, as it may affect the sponginess of the Khaman Dhokla.
- Steam the batter over medium flame to ensure sponginess; avoid high flame as it may result in uneven cooking.
- To make Amiri khaman, crumble Khaman Dhoklas, pour tempering over them, sprinkle sev, pomegranate seeds, and cashew nuts. Mix well and serve.
Taste: Sour and Mild Sweet
Serving Ideas: Serve with green chutney and makes for a perfect breakfast snack with tea or coffee.
Conclusion:
In summary, this easy Khaman Dhokla Recipe is flexible to your preferences. Proper use of Eno fruit salt and cooking method are key for the perfect spongy texture. Feel free to adjust flavors to make this delicious snack your own!
Frequently Asked Questions
What if I don’t add Eno fruit salt?
Eno fruit salt enables the batter to rise and become spongy during cooking. Skipping it will result in a dense, flat Khaman Dhokla Recipe lacking the desired texture.
Can I customize the batter with different ingredients?
Feel free to experiment! While the core ingredients like chickpea flour are essential, you can add spices, herbs, or grated veggies to customize the batter flavor. Just ensure the batter consistency remains pourable.
I don’t have a steamer. What are the alternatives for cooking Khaman Dhokla?
You can cook Khaman Dhokla in a pressure cooker or microwave if you don’t have a steamer. Refer to the instructions for using these alternative methods. Proper cooking time is key.
Is it okay to prepare the batter in advance?
For best results, it’s recommended to make the batter right before steaming. Storing the batter for too long can affect how well it rises and retains softness.
How do I adjust the sweetness or spiciness?
Customize the tempering to suit your preferences! Simply increase or decrease the green chilli and sugar quantities according to taste.
