Servings
Font
Back
Khaman Dhokla Recipe
4.9 from 195 votes

Khaman Dhokla Recipe

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.

Prep Time
10 mins
Cook Time
15 mins
Resting time
15 mins
Total Time
40 mins
Servings: 4
Calories: 298 kcal
Course: Breakfast, Appetizer, Snacks
Cuisine: Indian

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. While the khaman is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
  2. 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.
  3. Now add water, sugar, salt and stir well.
  4. Cut the khaman into small pieces. Spread the tempering over it.
  5. Garnish with chopped cilantro and serve with green mint chutney.
Steaming Khaman on stovetop
  1. 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.

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

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: 4 Serving

Amount Per Serving

Calories 298

% 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.