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Super Soft Khaman Dhokla Recipe | Dhokla in Instant Pot Recipe | Dhokla in 2 Types

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Khaman Dhokla, a beloved and iconic Gujarati dish, is a steamed, spongy, and tangy snack that has won the hearts of food enthusiasts worldwide. Originating from the western state of India, Khaman Dhokla’s airy texture and bold flavors make it a standout in Indian cuisine. Get ready to tantalize your taste buds and impress your friends and family with this delightful recipe.

Today we will make Khaman Dhokla in 2 different types. One is Khaman Dhokla & other is Spicy Dhokla. These both recipes are near to my heart and in my good book. Yesterday, I made these two verities and my family was very much happy and enjoy this meal a lot.NORTH-INDIAN-KITCHEN

Khaman Dhokla has a rich history that dates back to ancient times. It is believed that the dish was originally made from a mixture of rice and chickpea flour, with the fermentation process providing the signature fluffiness.

Over the years, the recipe evolved, and today, Khaman Dhokla is known for its use of besan (gram flour) and its quick cooking method using a steaming process.

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The Preparation of Khaman Dhokla

  • In a mixing bowl, put 1 cup besan.NORTH-INDIAN-KITCHEN
  • Take a cup and add 125ml curd and 125ml water, mix it well.NORTH-INDIAN-KITCHEN
  • Make a thin chaas in a bowl. Set aside for further use.NORTH-INDIAN-KITCHEN
  • Now add 1/4 teaspoon salt & a 1/4 teaspoon turmeric powder.NORTH-INDIAN-KITCHEN
  • Append the prepared chaas in it.NORTH-INDIAN-KITCHEN
  • Whisk the mixture gradually until 5-6 minutes. This will make dhokla without lumps.NORTH-INDIAN-KITCHEN
  • Allow the batter to rest for 15-20 minutes.NORTH-INDIAN-KITCHEN
  • Make sure the batter should be super smooth for perfect dhokla.NORTH-INDIAN-KITCHEN
  • Afterwards grease a steamer or a flat-bottomed pan.NORTH-INDIAN-KITCHEN
  • Just before steaming, append 1/4 teaspoon baking powder.NORTH-INDIAN-KITCHEN
  • Add 1 sachet eno (fruit salt) to the batter.NORTH-INDIAN-KITCHEN
  • Again whisk it well. The batter will become frothy.NORTH-INDIAN-KITCHEN
  • Pour the batter into the greased pan.NORTH-INDIAN-KITCHEN
  • Place a kadai & a stand in to it. Pour some water for steam and set flame on medium-high.NORTH-INDIAN-KITCHEN
  • Cover the placed pan with lid.NORTH-INDIAN-KITCHEN
  • Steam for about 15-20 minutes or until a toothpick inserted comes out clean.NORTH-INDIAN-KITCHEN
  • After that bring the prepared dhokla pan out and cut the edges with knife.NORTH-INDIAN-KITCHEN
  • Once done, let the dhokla cool for a few minutes.NORTH-INDIAN-KITCHEN
  • Cut the dhokla pieces square or in any design from center.NORTH-INDIAN-KITCHEN
  • Leave the outer side in a separate plate and set aside for 2nd way preperation.NORTH-INDIAN-KITCHEN

Tempering and Serving

The tempering adds an extra layer of flavor to Khaman Dhokla. Follow these steps:

  • Heat 2 tablespoon oil in a small pan and add 1/2 teaspoon mustard seeds. Allow them to splutter.NORTH-INDIAN-KITCHEN
  • Add 6 slits green chilies and 12-15 curry leaves, sauté for a few seconds.NORTH-INDIAN-KITCHEN
  • Pour 1 cup water in it.
  • Put 1 teaspoon sugar so that the tempering will become some sweet.NORTH-INDIAN-KITCHEN
  • Add 1/2 teaspoon salt/ to taste.NORTH-INDIAN-KITCHEN
  • Squeeze 1 lemon juice. It will give tangy twist.NORTH-INDIAN-KITCHEN
  • Pour this tempering over the cut dhokla pieces.NORTH-INDIAN-KITCHEN
  • Garnish with chopped coriander leaves and grated coconut for a burst of freshness.NORTH-INDIAN-KITCHEN

 

2nd Type

Prepare Spicy Dhokla

  • Heat 2 tablespoons oil in a small pan and add 1/2 teaspoon mustard seeds. Allow them to splutter.NORTH-INDIAN-KITCHEN
  • Add 4 slits green chilies and 10-12 curry leaves, sauté for a few seconds.NORTH-INDIAN-KITCHEN
  • Put the cutted outer side pieces of dhokla in it.NORTH-INDIAN-KITCHEN
  • Pour 1/4 cup water.NORTH-INDIAN-KITCHEN
  • Mix it and garnish coconut powder on top of it.NORTH-INDIAN-KITCHEN
  • Your spicy dhokla is ready to serve.NORTH-INDIAN-KITCHEN

Serve Spicy Dhokla immediately with hot beverage like irani chai, chai latte, almond tea, cutting chai or Masala Chai.

Expert Tips

Batter Consistency: The consistency of the batter is crucial. It should be smooth and lump-free, similar to pancake batter. Add water gradually to achieve the right consistency. A well-mixed batter contributes to the spongy texture of the dhokla.

 

Fruit Salt Activation: Add eno (fruit salt) just before steaming and mix gently. You’ll notice the batter becoming frothy. This frothing action helps in creating the airy texture of the dhokla. Steam the dhokla immediately after adding eno for optimal results.

 

Steaming Technique: Use a steamer or a wide, shallow pan for steaming. Make sure to preheat the steamer before pouring the batter. Steam the dhokla on medium heat for the right amount of time (about 15-20 minutes). Oversteaming can make it dry and hard.

 

Checking Doneness: To check if the dhokla is cooked through, insert a toothpick or a knife into the center. If it comes out clean, the dhokla is ready. If not, steam for a few more minutes.

 

Tempering Timing: Prepare the tempering just before you’re ready to serve. Freshly prepared tempering enhances the flavors and aroma of the dish.

 

Mustard Seeds Spluttering: When tempering, allow the mustard seeds to fully splutter in hot oil. This releases their nutty flavor and adds a characteristic touch to the dish.

 

Lemon Juice: The addition of lemon juice not only enhances the flavor but also helps in activating the fruit salt, resulting in a lighter and fluffier texture.

 

Garnishes: Fresh coriander leaves and grated coconut provide a burst of freshness and elevate the presentation. Don’t skip these garnishes for a complete sensory experience.

 

Serving Temperature: Khaman Dhokla is best enjoyed warm. Serve it right after adding the tempering for the most flavorful experience.

 

Experiment with Variations: While the classic recipe is a favorite, don’t be afraid to experiment. You can add finely chopped spinach, grated carrots, or even paneer (Indian cottage cheese) to the batter for unique variations.

 

Chutneys and Accompaniments: Green chutney, tamarind chutney, or even a tangy tomato chutney pair wonderfully with Khaman Dhokla. Serve with a cup of masala chai or as part of a larger Indian meal.

FAQs

 

Q. What is Khaman Dhokla?

A. Khaman Dhokla is a popular Indian snack originating from the state of Gujarat. It is made from fermented gram flour (besan) batter that is steamed and then tempered with mustard seeds, curry leaves, and other spices. It has a spongy and airy texture with a slightly tangy and savory flavor.

 

Q. Is there a difference between Khaman and Dhokla?

A. “Khaman” and “Dhokla” are often used interchangeably, but there is a subtle difference between the two. Khaman typically refers to a specific type of Dhokla that is made from gram flour (besan). Dhokla, on the other hand, is a broader term that encompasses various types of steamed and fermented savory cakes made from different flours, such as rice flour or chickpea flour.

 

Q. Can I make Khaman Dhokla without eno (fruit salt)?

A. Eno (fruit salt) is commonly used to achieve the spongy texture in Khaman Dhokla. If you don’t have eno, you can substitute it with baking soda, but the texture might be slightly different. Make sure to add a small amount of lemon juice to activate the baking soda.

 

Q. How do I prevent Khaman Dhokla from turning dense or hard?

A. To ensure a light and fluffy texture, make sure to:

Use the right amount of eno (fruit salt) or baking soda and activate it with lemon juice.

Steam the batter immediately after adding the eno.

Do not overmix the batter; a gentle mix is sufficient.

Steam the dhokla on medium heat for the recommended time.

 

Q. Can I make Khaman Dhokla gluten-free?

A. Yes, you can make gluten-free Khaman Dhokla by using gluten-free flours like chickpea flour (besan) and rice flour. Ensure that all the other ingredients you use, including eno or baking soda, are also gluten-free.

 

Q. How do I store leftover Khaman Dhokla?

A. Store leftover Khaman Dhokla in an airtight container in the refrigerator. To reheat, you can steam the dhokla for a few minutes or microwave it for a short duration until warmed through.

 

Q. Can I make Khaman Dhokla in advance for a party?

A. Yes, you can prepare Khaman Dhokla in advance. Steam and cut the dhokla as usual, and then store the pieces in an airtight container. Prepare the tempering just before serving to ensure maximum freshness and flavor.

Enjoyed this recipe? Then Try our Other Gujarati Recipes

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Khaman Dhokla Recipe Card

North Indian Kitchen
Khaman Dhokla is a perfect gujrati snack. Easy to make & healthy to eat. Make dhokla in 2 easy types.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snacks
Cuisine Gujarati, Indian
Servings 4
Calories 161 kcal

Equipments

1 Kadai
1 Pan (Non-Stick)
1 Bowl (medium-sized)
Measuring Spoons
1 Steel pan

Ingredients

  • 1 cup Besan
  • 125 ml Curd
  • 125 ml Water
  • ¼ teaspoon Salt/as per taste
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Baking powder
  • 1 sachet Eno

For Tempering

  • 2 tablespoon Oil
  • ½ teaspoon Mustard Seeds
  • 6 slits Green Chilies
  • 12-15 Curry leaves
  • 1 cup Water
  • 1 teaspoon Sugar
  • ½ teaspoon Salt/as per taste
  • 1 full Lemon

For Spicy Dhokla

  • 2 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • 4 slits Green Chilies
  • 10-12 Curry leaves
  • ¼ cup Water

For Garnishing

  • Coriander leaves (chopped)
  • Coconut powder (grated)

Instructions
 

  • 1st Type
    2. In a mixing bowl, put 1 cup besan.
    3. Take a cup and add 125ml curd and 125ml water, mix it well.
    4. Make a thin chaas in a bowl. Set aside for further use.
    5. Now add 1/4 teaspoon salt & ¼ teaspoon turmeric powder.
    6. Append the prepared chaas in it.
    7. Whisk the mixture gradually until 5-6 minutes. This will make dhokla without lumps.
    8. Allow the batter to rest for 15-20 minutes.
    9. Make sure the batter should be super smooth for perfect dhokla.
    10. Afterwards grease a steamer or a flat-bottomed pan.
    11. Just before steaming, append 1/4 teaspoon baking powder.
    12. Add 1 sachet eno (fruit salt) to the batter.
    13. Again whisk it well. The batter will become frothy.
    14. Pour the batter into the greased pan.
    15. Place a kadai & a stand in to it. Pour some water for steam and set flame on medium-high.
    16. Cover the placed pan with lid.
    17. Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
    18. After that bring the prepared dhokla pan out and cut the edges with knife.
    19. Once done, let the dhokla cool for a few minutes.
    20. Cut the dhokla pieces square or in any design from center.
    21. Leave the outer side in a separate plate and set aside for2nd way preperation.
    Tempering and Serving
    22. Heat 2 tablespoon oil in a small pan and add 1/2 teaspoon mustard seeds. Allow them to splutter.
    23. Add 6 slits green chilies and 12-15 curry leaves, sauté for a few seconds.
    24. Pour 1 cup water in it.
    25. Put 1 teaspoon sugar so that the tempering will become some sweet.
    26. Add 1/2 teaspoon salt/ to taste.
    27. Squeeze 1 lemon juice. It will give tangy twist.
    28. Pour this tempering over the cut dhokla pieces.
    29. Garnish with chopped coriander leaves and grated coconut for a burst of freshness.
    Your Khaman Dhokla is ready
    2nd Type
    Prepare Spicy Dhokla
     
    30. Heat 2 tablespoons oil in a small pan and add 1/2 teaspoon mustard seeds. Allow them to splutter.
    31. Add 4 slits green chilies and 10-12 curry leaves, sauté for a few seconds.
    32. Put the cutted outer side pieces of dhokla in it.
    33. Pour 1/4 cup water.
    34. Mix it and garnish coconut powder on top of it.
    Your spicy dhokla is ready to serve.

Video

Notes

  • Better consistency is a major factor to make spongy and tasty dhokla. It should be super smooth and no lumps.
  • Cook until it get its position hard.
  • You can adjust tangy, sweet or sourness in both dhokla recipes.
Serving Suggestions
  • Serve it as a delightful snack with green chutney or tamarind chutney.
  • Pair it with a cup of masala chai for a classic Indian tea-time experience.
  • Create a chaat-style dish by adding yogurt, sev (crispy chickpea noodles), and a medley of chutneys.
  • Experiment with toppings like grated carrots, pomegranate seeds, or chopped tomatoes for a colorful twist.
Nutrition Facts
Khaman Dhokla Recipe Card
Amount per Serving
Calories
161
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
579
mg
25
%
Potassium
 
236
mg
7
%
Carbohydrates
 
18
g
6
%
Sugar
 
4
g
4
%
Fiber
 
3
g
13
%
Protein
 
6
g
12
%
Vitamin A
 
21
IU
0
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
2
mg
10
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
5
mg
6
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
1
µg
1
%
Calcium
 
29
mg
3
%
Vitamin B9 (Folate)
 
24
µg
6
%
Iron
 
7
mg
39
%
Magnesium
 
9
mg
2
%
Phosphorus
 
18
mg
2
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dhokla, Khaman, Khaman Dhokla
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