instant khaman dhokla

Instant Khaman Recipe | How to make Khaman | Instant Khaman Dhokla Recipe

What is Instant Khaman?

Instant khaman is steamed Gujarati snack made using gram flour i.e. besan. it has an awesome balance of flavours. it is a savoury dish with a slight sweetness and a tangy kick of lemon. a perfect tempering further adds flavours to instant khaman. do try this recipe because it is

gluten free recipe
healthy breakfast recipe
healthy snack recipe

let’s talk about the Ingredients for Instant Khaman

Instant khaman dhokla calls for:

gram flour (besan) + semolina (sooji):
I have used regular gram flour and added little semolina to add some texture to it. however, if you use the thicker variety you may omit semolina

fruit salt:
since it is an instant version, we need some agents. I have used unflavored Eno fruit salt. you may use baking soda. but if you use baking soda DO NOT ADD TURMERIC POWDER as soda and turmeric powder react and change the color of dhokla to a scary red (wink)

water solution:
this is a very important ingredient that’s why I make it separately. you can include this in the tempering too.

tempering:
its tempering is very flavourful with crackling mustard seeds, asafetida, chilies and curry leaves

garnishing:
lots of fresh coriander and coconut not only adds fresh flavours but also adds some colors to the khaman

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How to make Khaman Dhokla

1. mix gram flour and semolina and add water : sift 1.5 cup gram flour (besan), add 2 tbsp semolina. add lukewarm water gradually approx 1/2 to 3/4 cup to make a smooth batter.

instant khaman dhokla

2. add lemon juice and sugar : add 2 tbsp lemon juice and 1.5 tbsp sugar and let batter rest for 15 minutes

instant khaman dhokla

3. prepare a water solution : while batter rests, take 1 cup water and add 1 tbsp sugar and 1/4 tsp salt to it. stir well to mix. keep aside.

instant khaman dhokla

4. add salt, oil, fruit salt to the batter : after 15 minutes, stir the mixture once. add salt to taste, 1 tsp oil. mix. add 3/4 tsp fruit salt and 1 tsp water on it.

instant khaman dhokla

5. mix and steam : whisk in one direction for 10-15 seconds. the batter will double in volume. pour in greased pan and steam for 20 minutes on medium flame.

instant khaman dhokla

6. check and demould and cut dhokla into pieces : after steaming for 20 minutes, check khaman by inserting a knife. it should come out clean. pour the water sugar solution on it. once it cools down, loosen the sides, de-mold. cut into pieces.

instant khaman dhokla

7. prepare tempering : for tempering, heat 1.5 tbsp oil. add 1/4 tsp asafetida and 1 tsp mustard seeds. add 1 slit green chilli and 1 slit red chilli. add few curry leaves. pour hot tempering on the dhokla.

instant khaman dhokla

8. bon appétit : finish off with chopped coriander and grated coconut. serve with meethi chutney.

instant khaman dhokla

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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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