Instant Khaman Dhokla Recipe

Instant Khaman Dhokla recipe with a detailed photo and video recipe – is a steamed cake made from the chickpea flour. It is very soft and fluffy. This is a quick and easy version of the traditional Khaman. This Instant Khaman Dhokla is also known as Nylon Khaman.

The secret of its sponginess and no requirement of advance preparation lies in using popular Eno salt. 

Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast. This Indian healthy snack can be eaten for breakfast, as the main course, as a side dish or as a snack.

Instant Khaman Dhokla is very tasty to eat, very less oil is used while preparing it as it cooks in steam. If you are avoiding oily food then do try this recipe. You can also pack dhokla in lunch boxes for the kids.

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#Serving Suggestion:  Serve this khaman dhokla for breakfast, as the main course, as a side dish or as a snack.

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INSTANT KHAMAN DHOKLA RECIPE

Instant Dhokla recipe with a detailed photo and video recipe – is a steamed cake made from the chickpea flour. It is very soft and fluffy. This is a quick and easy version of the traditional Khaman.

Course Breakfast, Snacks
Cuisine Gujarati, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Author Achala

Ingredients

for the dhokla batter :

  • 2 cup gram flour (besan)
  • 3 tbsp semolina/sooji
  • 5 tbsp oil
  • 2 tbsp sugar
  • 1/8 tsp turmeric powder
  • Salt to taste
  • 1 tsp citric acid
  • 3 tsp Eno or fruit salt
  • A pinch of 

    asafoetida
  • 1 green chilli chopped
  • 1 cup +¼ cup water

for tempering :

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 6-7 green chillies slit
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 cup water

Instructions

preparing the batter for dhokla :

  • Collect all the required ingredients.
  • In a big bowl add besan, and sooji.
  • Add salt, turmeric powder, and asafoetida.
  • Then add citric acid, sugar, and chopped green chilli.
  • Mix everything well.
  • Add water and whisk until smooth. (I have used exactly (1 cup + 1/4 cup wateto make the batter).
  • The batter should neither be thick nor thin. The batter should be of thick dropping consistency.
  • Now add oil in it.
  • Mix until well blended or until the batter turns smooth silky consistency.
  • After this, beat the dhokla batter couple of times to incorporate air into it. This is result in a fluffy and light dhokla.
  • Keep aside for 10 minutes allowing it to rest.
  • Meanwhile, pour 2 small glasses of water in the utensil you will use to make Dhokla and place it on the flame to heat.
  • Lay a channi/strainer at the base or keep a stand or bowl in the utensil on which you can keep a plate filled with the batter.
  • Cover the lid and bring the water to a boil.
  • Grease the plate or mold with oil in which dhokla will be steamed.
  • After 10 minutes, time to instantly ferment the batter by adding eno.
  • Add eno or fruit salt in it.
  • Stir quickly in a single direction to evenly mix the fruit salt. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.
  • The batter would froth and become bubbly, so you have to be quick.
  • Quickly pour the batter into the greased mold.
  • The dhokla batter is ready to be steamed.

steaming the dhokla batter :

  • Place the mold with the batter in the steamer and steam for 10-15 minutes over medium flame.
  • The water should already be boiling or hot when you place the pan with the dhokla batter. Here the dhokla is ready after 18 minutes.
  • Don’t open it for first 15 minutes. Dhokla is cooked and all puffed up.
  • Open the lid and insert a toothpick or knife to check if it is done or not. If tooth pick or knife comes out clean, it is done. If it’s not than let it cook for 5 more minutes.
  • Dhokla is ready, turn off the flame and take out the mold with dhokla from the utensil.
  • Allow dhokla to cool down for 15-20 minutes and then tap the sides gently to release the dhokla.
  • Keep a plate or tray on top of the mold.
  • Overturn the plate with dhokla on another plate and take it out.
  • If greased well, the khaman will easily get inverted on the plate.
  • Cut into desired shapes with a knife.

tempering for steamed dhoklas :

  • To prepare the tempering, heat 2 tbsp oil in a pan.
  • Add mustard seeds and allow them to crackle on low flame.
  • When seeds begin to crackle, add curry leaves and slit green chillies to the pan.
  • Saute them for few seconds.
  • Then add 1 cup water.
  • Now add sugar and lemon juice.
  • Stir and allow the tempering mixture to come to a boil.
  • Turn off the gas once water comes to boil.
  • Pour this tempering mixture evenly over the dhoklas with a spoon.
  • Garnish with green coriander leaves and serve this khaman dhokla with any chutney of your choice.

Notes

  • I have steamed the dhokla in kadai and boiled water before placing the dhokla batter container. I would recommend the same procedure of preheating for a spongy dhokla.
  • You can also prepare dhokla in the microwave if you do not have access to a steamer. 
  • I have added eno salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink colour.

How To Make Instant Khaman Dhokla (Step By Step instructions with Photos) :

preparing the batter for dhokla :

1. Collect all the required ingredients.

2. In a big bowl add besan, and sooji.

3. Add salt, turmeric powder, and asafoetida.

4. Then add citric acid, sugar, and chopped green chilli.

5. Mix everything well.

6. Add water and whisk until smooth. (I have used exactly (1 cup + 1/4 cup water) to make the batter).

7. The batter should neither be thick nor thin. The batter should be of thick dropping consistency.

8. Now add oil in it.

9. Mix until well blended or until the batter turns smooth silky consistency.

10. After this, beat the dhokla batter couple of times to incorporate air into it. This is result in a fluffy and light dhokla. 

11. Keep aside for 10 minutes allowing it to rest.

12. Meanwhile, pour 2 small glasses of water in the utensil you will use to make Dhokla and place it on the flame to heat.

13. Lay a channi/strainer at the base or keep a stand or bowl in the utensil on which you can keep a plate filled with the batter.

14. Cover the lid and bring the water to a boil.

15. Grease the plate or mold with oil in which dhokla will be steamed.

16. After 10 minutes, time to instantly ferment the batter by adding eno. 

17. Add eno or fruit salt in it.

18. Stir quickly in a single direction to evenly mix the fruit salt. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.

19. The batter would froth and become bubbly, so you have to be quick.

20. Quickly pour the batter into the greased mold.

21. The dhokla batter is ready to be steamed.

steaming the dhokla batter :

1. Place the mold with the batter in the steamer and steam for 10-15 minutes over medium flame.

2. The water should already be boiling or hot when you place the pan with the dhokla batter. Here the dhokla is ready after 18 minutes.

3. Don’t open it for first 15 minutes. Dhokla is cooked and all puffed up.

4. Open the lid and insert a toothpick or knife to check if it is done or not. If tooth pick or knife comes out clean, it is done. If it’s not than let it cook for 5 more minutes.

5. Dhokla is ready, turn off the flame and take out the mold with dhokla from the utensil.

6. Allow dhokla to cool down for 15-20 minutes and then tap the sides gently to release the dhokla.

7. Keep a plate or tray on top of the mold.

8. Overturn the plate with dhokla on another plate and take it out.

9. If greased well, the khaman will easily get inverted on the plate.

10. Cut into desired shapes with a knife.

tempering for steamed dhoklas :

1. To prepare the tempering, heat 2 tbsp oil in a pan. 

2. Add mustard seeds and allow them to crackle on low flame.

3. When seeds begin to crackle, add curry leaves and slit green chillies to the pan.

4. Saute them for few seconds.

5. Then add 1 cup water.

6. Now add sugar and lemon juice.

7. Stir and allow the tempering mixture to come to a boil.

8. Turn off the gas once water comes to boil.

9. Pour this tempering mixture evenly over the dhoklas with a spoon. 

10. Garnish with green coriander leaves and serve this khaman dhokla with any chutney of your choice.

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