Instant Khaman Dhokla Recipe | How to Make Khaman Dhokla – Vini’s

Instant Khaman Dhokla Recipe  According to Wikipedia Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.

According to Vinipedia

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

Let’s Talk About Khaman Dhokla Recipe

Ever since I have been cooking, I make Instant Khaman Dhokla using the store bought mixture. I tried one or two recipes but wasn’t happy with the results so switched to the market ones. One day, when I had to make khaman dhokla in bulk and I was short of the packets, instead of getting more packets from the market I decided to try it at home.

What you may not get in the market, you get on the internet :).

The recipe called for the 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.

The Beauty Instant Khaman Dhokla Recipe

Treat to the taste buds, a healthy option for Instant Khaman Dhokla Recipe or snack, minimal ingredients, simple recipe, quick to make, remains good even after hours.

You still reading? What more do you want guys?? 😀

And the Beast (the difficult part about this recipe)

I have mentioned so many good things in the Beauty section that I really don’t know what to write here. Actually there isn’t much that can go wrong if you follow the recipe properly. However if you goof up somewhere, you could end up with a khaman dhokla that is

  • Dry
  • Non-spongy
  • Too sour

Experience and experiments (tips and tricks)

  • Do not skip sifting the besan. It is a very important step.
  • I have used citric acid instead of lemon juice as I was short of lemon. If you use citric acid be very careful, not that there could be a blast or something. Just this that if you over do it the khaman dhokla might become too sour.
  • Do not overcook the khaman dhokla. Overcooking will dry it.
  • Once the khaman dhokla has steamed add the water mentioned in the recipe.

Let’s just talk 

What comes to your mind when you see khaman dhokla? Nothing? Or may be Gujarat? Or maybe something else! I think about that scene from the movie Three Idiots in which Kareena Kapoor describes the Gujarati dishes as missiles.

Tum gujrati log kitne cute hote ho, par tum log ka khana itna khatarnaak kyu hota h? Dhoklaaa… fafdaaaa… handvaaa… theplaaa…

It is crazyyyy!! (Shut up you auto-correct. I want those extra “y” in the word crazyyyy. If you had seen the scene, you wouldn’t have objected to this spelling of crazy!)

Aaj Bush ne Iraq pe do dhokla gira diye… 400 log mare gye, 200 log ghayal

Yeah so make these khaman dhoklas and throw them on anyone you wanna blast away!!


Course                                    Breakfast
Cuisine                                   Gujarati
Prep Time                              15 Minutes
Cook Time                             15 minutes
Servings                                 9 pieces


For Khaman Dhokla
  • 1.5 cup gram flour (besan)
  • 2 tbsp semolina (sooji)
  • Salt to taste
  • 1/3 tsp turmeric powder
  • 1.5 tbsp sugar
  • 1 tsp fruit salt / eno-(unflavored)
  • 2 tbsp lemon juice or ¼ tsp citric acid
  • 1 tsp Cooking oil
  • 2/3 cup or 150 ml water, lukewarm
For water solution
  • 1/2 cup water
  • 1/2 tsp sugar
  • 1/3 tsp salt
For tempering
  • 1.5 tbsp oil
  • 1/4 tsp asafoetida (heeng)
  • 1/2 tsp mustard seed
  • 3 green chilies slit
  • a sprig of curry leaves
For garnishing
  • Handful of chopped coriander leaves
  • Handful of grated fresh coconut


  1. Sift 1.5 cup besan in a big bowl. Do not skip this step.
    khaman dhokla (1)
  2.  2 tbsp sooji to the besan.
    khaman dhokla (2)
  3. Add 1.5 tbsp sugar and mix everything.
    khaman dhokla (3)
  4. mix lukewarm water gradually. We don’t want a very thick or thin batter.
    khaman dhokla (4)
  5. Check the consistency of the batter. Adjust the quantity of water for the desired consistency. I used 150 ml of water.
    khaman dhokla (5)
  6. Add ¼ tsp citric acid or 2 tbsp lemon juice. Prefer using lemon juice. Mix everything well.
    khaman dhokla (6)
  7. Cover the batter and let it rest for 15 minutes.
    khaman dhokla (7)
  8. Meanwhile prepare the steamer and grease the pan for steaming the khaman dhokla.
    khaman dhokla (8)
  9. After 15 minutes, mix the batter once.
    khaman dhokla (9)
  10. Add 1/3 tsp turmeric powder, salt to taste and 1 tsp oil.
    khaman dhokla (10)
  11. Add 1 tsp eno and add 1 tsp water on eno.
    khaman dhokla (11)
  12. Mix rigorously in one direction. Mix it for 10-12 seconds. The batter will double.
    khaman dhokla (12)
  13. IMMEDIATELY pour in the dhokla pan.
    khaman dhokla (13)
  14. Pat the pan to level the batter.

    khaman dhokla (14)

  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.
    khaman dhokla (15)
  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.
    khaman dhokla (16)
  17. Prepare the water solution. Take ½ cup water and add 1/3 tsp salt and ½ tsp sugar to it.
    khaman dhokla (17)
  18. Pour this water solution on the dhokla while its still hot. And then let it cool.
    khaman dhokla (18)
  19. Prepare the tempering. For that heat 1.5 tbsp oil. Add ¼ tsp asafoetida and 1 tsp mustard seeds. Let the seeds splutter.
    khaman dhokla (19)
  20. Add 3 green chillies slit and cook for half a minute.
    khaman dhokla (20)
  21. Add few curry leaves and cook for few seconds.
    khaman dhokla (21)
  22. De mould the dhokla.
    khaman dhokla (22)
  23. Pour the tadka over the dhokla while the tadka is still hot. It help the tadka to stick to the dhokla.
    khaman dhokla (23)
  24. Cut the dhokla into desired pieces and garnish with a handful of chopped coriander leaves and freshly grated coconut.
    khaman dhokla (24)
  25. Serve with coriander and curd chutney.
    Instant Khaman Dhokla Recipe


Serve it for breakfast or as a snack.

I prepared this for a Sunday breakfast along with samosas and jalebi.

” Don’t take life too seriously. You will never get out of it alive.”

Watch Video – Instant Khaman Dhokla Recipe | How to Make Khaman Dhokla – Vini’s


I feel dhoklas are the best snacks. So easy to make Instant Khaman Dhokla Recipe and digest. Except for weekend, we people have steamed or pan fried breakfast. Our weekend breakfast or brunch is sinful for sure. I often make instant sooji dhokla for our brekfast and kids tiffin. It remains delicious even are coming to the room temperature. Infact this is the best part about this or any dhokla for that matter. Learn here how to make instant sooji dhokla.

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