Khaman Dhokla Recipe
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4.9
195 reviews
Excellent
Khaman Dhokla Recipe
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Khaman Dhokla is a spongy and fluffy steamed snack made from gram flour, semolina, and a leavening agent like Eno fruit salt. The batter is mixed with spices and left to rest before steaming, producing a light and airy texture. Finished with a tempering of mustard seeds, curry leaves, and sesame seeds, it offers a subtle tang and mild spice, ideal as a breakfast or snack option.
Description
Khaman Dhokla combines gram flour, semolina, turmeric, and spices with lime juice and oil to create a batter that rests before adding Eno fruit salt to aerate it. The batter is then steamed in a greased steel pan, resulting in a soft, fluffy, and slightly tangy cake. The dish is complemented by tempering with mustard seeds, curry leaves, sliced green chili, sesame seeds, and a lightly sweetened water drizzle poured over it for moisture and flavor.
The steaming is done promptly after mixing in Eno to maintain the rise and softness. Once cooked, the dhokla can be cut into squares and served warm as a snack or light meal. It offers a delicate balance between savory, tangy, and mild spice notes notably from mustard seeds and green chilies.
This recipe was developed for the Instant Pot but can be adapted to traditional steaming methods. Adjust the chili quantity based on personal preference for heat. The dish reheats well in a microwave to serve warm later.
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Ingredients
- 1 1/4 cup gram flour chickpea flour, aka besan
- 2 tablespoon semolina fine, aka Sooji or Rava
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon lime juice
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon ginger grated
- 1 green chili pepper minced, optional
- 1 cup water
- 1 teaspoon eno fruit salt
- 2 cups water for steaming
For tempering (tadka)
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds aka rai
- 5 curry leaves aka Kadi Patta
- 5 green chili pepper thinly sliced, optional
- 1 teaspoon sesame seeds
- 1/4 cup water
- 1 teaspoon sugar
- 1/4 teaspoon salt
Instructions
Prepare Khaman Batter:
- Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 15 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy Khaman.
Steaming in Instant Pot
- Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
- After the cooking time is done, let the khaman sit for 5 minutes. Then open the lid of the instant pot and take out the khaman using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the khaman. Place a plate on top of the container and turn it upside down. This will help to get the khaman out of the container easily.
Prepare Tempering
- While the khaman is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Now add water, sugar, salt and stir well.
- Cut the khaman into small pieces. Spread the tempering over it.
- Garnish with chopped cilantro and serve with green mint chutney.
Steaming Khaman on stovetop
- Use a large pot that can hold the khaman batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Equipments used:
Notes
- If Eno fruit salt is unavailable, substitute with ½ teaspoon baking soda plus ½ teaspoon citric acid or 1 teaspoon lime juice for leavening.
- Use Thai or Birdeye green chilies for a balanced heat, and adjust to taste.
- Do not over-stir the batter after adding Eno to maintain fluffiness; begin steaming within a few minutes.
- Khaman dhokla can be made ahead and reheated briefly in the microwave to serve warm.
- This recipe was created specifically for a 6-quart Instant Pot pressure cooker steaming method.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
1010mg
(42%)
Potassium
331mg
(7%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
65IU
(1%)
Vitamin C
33.8mg
(38%)
Calcium
31mg
(3%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 1010mg | 42% |
| Potassium | 331mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 31mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
195 reviews
Excellent
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