instant khaman dhokla

Instant Khaman Dhokla Recipe | How to Make Khaman Dhokla

What is Instant Khaman Dhokla?

A Gujarati preparation made up of gram flour, which is sweet as well as sour, which is soft and spongy, having the fresh flavors of coriander, coconut and green chilies along with the tempering (tadka) of asafoetida (heeng), mustard seeds and curry leaves. Instant Khaman Dhokla originates from the Indian state of Gujarat. It can be prepared for breakfast or can be converted to khaman chaat or khamini and served during high tea etc.

Let’s talk about the ingredients for Instant Khaman Dhokla

Instant khaman dhokla is a gram flour based recipe. I have used the regular gram flour. Little semolina (sooji) is added to give it some texture. To strike a balance sugar is also added. As such Gujarati dishes always have a hint of sweetness which compliments other flavours already present. You can add ginger chilli paste which I had omitted. Feel free to add if you want those extra flavours. I too will do that the next time. Further I added ½ cup of water to the khaman dhokla immediately after it was steamed. This ensures that the khaman dhokla is and remains moist. You can adjust the quantity of water as per your preference. A very flavourful tempering and garnishing makes the dish absolutely delightful.

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How To Make Khaman Dhokla

1. Sift 1.5 cup besan in a big bowl. Do not skip this step.

instant khaman dhokla

2. 2 tbsp sooji to the besan.

instant khaman dhokla

3. Add 1.5 tbsp sugar and mix everything.

instant khaman dhokla

4. mix lukewarm water gradually. We don’t want a very thick or thin batter.

instant khaman dhokla

5. Check the consistency of the batter. Adjust the quantity of water for the desired consistency. I used 150 ml of water.

instant khaman dhokla

6. Add ¼ tsp citric acid or 2 tbsp lemon juice. Prefer using lemon juice. Mix everything well.

instant khaman dhokla

7. Cover the batter and let it rest for 15 minutes.

instant khaman dhokla

8. Meanwhile prepare the steamer and grease the pan for steaming the khaman dhokla.

instant khaman dhokla

9. After 15 minutes, mix the batter once.

instant khaman dhokla

10. Add 1/3 tsp turmeric powder, salt to taste and 1 tsp oil.

instant khaman dhokla

11. Add 1 tsp eno and add 1 tsp water on eno.

instant khaman dhokla

12. IMMEDIATELY pour in the dhokla pan.

instant khaman dhokla

13. IMMEDIATELY pour in the dhokla pan.

instant khaman dhokla

14. Pat the pan to level the batter.

instant khaman dhokla

15. Put the pan in the steamer. The water in the steamer should be boiling when you put the pan in. Reduce the flame to medium and steam the batter for 20 minutes.

instant khaman dhokla

16. Check after 20 minutes. Do not be tempted to check before that. To check, insert a knife. It should come out clean. If the khaman dhokla is underdone, cook for further 2-5 minutes.

instant khaman dhokla

17. Prepare the water solution. Take ½ cup water and add 1/3 tsp salt and ½ tsp sugar to it.

instant khaman dhokla

18. Pour this water solution on the dhokla while its still hot. And then let it cool.

instant khaman dhokla

19. Prepare the tempering. For that heat 1.5 tbsp oil. Add ¼ tsp asafoetida and 1 tsp mustard seeds. Let the seeds splutter.

instant khaman dhokla

20. Add 3 green chillies slit and cook for half a minute.

instant khaman dhokla

21. Add few curry leaves and cook for few seconds.

instant khaman dhokla

22. De mould the dhokla.

instant khaman dhokla

23. Pour the tadka over the dhokla while the tadka is still hot. It help the tadka to stick to the dhokla.

instant khaman dhokla

24. Cut the dhokla into desired pieces and garnish with a handful of chopped coriander leaves and freshly grated coconut.

instant khaman dhokla

25. Serve with coriander and curd chutney.

instant khaman dhokla

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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