Khaman Dhokla Recipe (Spongy Khaman)
By VC Food Diary
Last Updated: June 6, 2024
Last Updated: June 6, 2024
Vegan, Vegetarian
This Khaman Dhokla recipe makes a superbly delicate and cushy, gently sweet, flavored, and exquisite gram flour cake that is wonderful to partake in at any time. It's not difficult to set up, a fast and moment Khaman recipe steamed on the burner or even in the Moment Pot with my bit-by-bit photographs, video, and guidelines.
About Khaman Dhokla Recipe
Khaman, otherwise called Khaman Dhokla in other Indian states, is a well-known delicacy from Gujarati food.
This well-known light and supple bite is made with a raised hitter of a flavored gram flour player, that is subsequently steamed in a container. A treating of flavors and spices is made which is then sprinkled over this steamed cake.
This recipe makes a light, elastic dhokla and incorporates a smidgen of incredible exquisite flavor from a basic mix of gram flour (besan), flavors, and spices.
Assuming that you consider it gram flour, it is essentially is finely ground hulled dark chickpeas. We likewise call it besan in Hindi.
To raise the player quickly, there are a couple of fixings you can utilize, that I have recorded beneath. It is the response between the acidic lemon juice and the decision of raise fixing that circulates air through the hitter, which helps in giving the Khaman its trademark rise, non-abrasiveness, and cushion.
Khaman is a solid exquisite sweet bite that is vegetarian. Additionally, it tends to be sans gluten as well, on the off chance that you skip semolina and asafoetida in the player.
Khaman is otherwise called Yellow Dhokla as it has a yellow tone or Besan Dhokla. It is otherwise called Moment Khaman.
I get ready Khaman Dhokla recipe with the steaming technique either in a Moment pot or in a dish.
They're wonderful to appreciate for a generous and fulfilling breakfast or an evening or night nibble.
Dhokla vs Khaman
Khaman is prevalently alluded to as Khaman Dhokla however in reality, a dhokla is made uniquely in contrast to khaman.
Dhokla is made with ground, aged hitter of rice and lentils like chana dal or urad dal. It is likewise called Vati Dal Dhokla in Gujarati.
While khaman recipe is made in a split second with gram flour hitter which is raised by adding baking pop, citrus extract, or natural product salt. Khaman player isn't matured dissimilar to a dhokla hitter.
The player is raised quickly utilizing any of the raising fixings that you like. This raised player is then steamed in a lubed container like a steamed cake.
In the taste division, maturation gives dhokla a truly mind-boggling flavorsome taste, yet a khaman likewise tastes similarly perfect.
The shade of dhokla can go from cream to light yellow or yellow yet a khaman consistently has a dazzling yellow tone.
Choice of Leavening Ingredients
To make delicate and cushy khaman dhokla you can pick either three raising fixings or a utilization of a blend of two of them. Organic product salt, baking pop, and citrus extract are these fixings and told us more exhaustively about them.
1. Eno (Natural product Salt)
As a raising specialist, I use this khaman recipe as organic product salt which brings about a light and cushy surface. Eno is a well-known Indian brand of organic product salt that is utilized to ease corrosiveness and indigestion.
Organic product salt is made out of citrus extract, sodium bicarbonate (baking pop), and sodium carbonate.
Sodium bicarbonate and sodium carbonate are bubbly fixings that air pocket and deliver carbon dioxide when added to water.
2. Baking Pop or Eno
To make a khaman dhokla recipe, you can likewise utilize baking pop. In any case, baking soft drinks gives its lathery fragrance whenever utilized in overabundance, so be mindful not to add excessively.
Eno gives you an ideal cushioned and delicate khaman while the one made with baking soft drink isn't excessively fleecy or light.
I for one really like to utilize Eno in the Khaman recipe as it gives the best outcomes. I don't incline toward baking pop, as right off the bat we can't stand the lathery smell and also the surface isn't that vaporous or supple in contrast with the khaman dhokla recipe made with Eno.
Use Eno which is new and inside its rack period. If your eno isn't new or dynamic, the surface of the khaman will be level and thick. Furthermore, kindly don't utilize enhanced eno - the customary eno with next to no flavor works the best.
Both Eno and baking soft drinks respond with turmeric powder and give a red hint or red spots in khaman dhokla. So add a little turmeric powder or skip it totally.
3. Lemon juice or Citrus extract
I have made a khaman dhokla recipe both with lemon juice and citrus extract. The citrus extract gives a heavenly feathery surface. Lemon squeeze likewise works perfectly, however, citrus extract wins here. All things considered, utilize whatever is effectively accessible to you.
To trade citrus extract with lemon juice, utilize this standard extent of:
1 tablespoon lemon juice = ¼ teaspoon citrus extract (in the powdered structure)
For citrus extract, utilize a food-grade and unadulterated citrus extract. I additionally recommend including newly crushed lemon juice. Utilize a new lemon.
Bit by bit Guide
Step-by-step instructions to make Khaman Dhokla
Prep Skillet
1. Oil a liner skillet with 2 to 3 teaspoons oil.
Make Hitter
2. Take 1.5 cups gram flour (120 grams besan) in a blending bowl or skillet. Do utilize gram flour which has a fine surface.
Tip: You can make khaman with chickpea flour also.
3. add the accompanying fixings:
2 to 3 portions of turmeric powder
a liberal spot of asafoetida (jump to make a without gluten rendition)
1.5 tablespoons lemon or lime juice or ⅓ to ½ teaspoon unadulterated citrus extract
1.5 teaspoons ginger glue (pulverize 1.5-inch ginger and 1.5 teaspoons green chilies in a mortar-pestle)
1.5 teaspoons green stew glue
1 tablespoon sugar or add as per taste
1 teaspoon salt or add according to taste
Tip: Try not to add a lot of turmeric powder as then the natural product salt or baking soft drink responds with the turmeric powder and makes it red in variety, in this way giving rosy dabs, spots, or tones in the khaman.
4. Add 1 cup water (or pretty much on a case-by-case basis) and 1 tablespoon oil to make a thick yet smooth streaming player.
How much water is required relies upon the nature of the flour, so begin with 1 cup and add as required. Mix well to join.
5. Then, at that point, add 1 tablespoon rava (semolina). This is completely discretionary yet adds a decent surface to the khaman. Skip rava or semolina for a without-gluten choice.
6. Mix with a race to make a smooth, thick player with no bumps.
Batter Consistency
7. The player ought to be thick yet stream effectively off of the whisk. That's what a speedy tip is on the off chance that the player turns out to be flimsy, 1 to 2 tablespoons of gram flour.
Next heat 2 to 2.5 cups of water to the point of boiling in a liner dish or electric cooker or tension cooker. How much water to be added relies upon the size of the liner or strain cooker.
Note: To find out about the steaming in a dish, cooker, and Moment Pot exhaustively, peruse the tips segment beneath.
Leaven Batter
9. Next add 2 teaspoons of Eno or natural product salt. 2 teaspoons of Eno makes the khaman delicate and feathery. Be that as it may, there is a marginally soluble taste to Eno.
On the off chance that you hate this flavor then, at that point, add just 1.5 teaspoons of Eno. On the off chance that involving baking soft drinks as your raising specialist add ½ teaspoon to ¾ teaspoon.
10. Mix and blend the eno with the player energetically and rapidly.
11. The natural product salt ought to be blended uniformly with the hitter. Or probably you get a lopsided surface in the Khaman.
12. The eno will cause the player to become foamy, so you want to work rapidly to whisk it in completely.
12. Empty the pre-arranged hitter into the lubed container.
13. Tenderly shake with the goal that the player levels out in the skillet. The following is an image of the hitter fit to be steamed.
Steam
1. Place the dish in a liner electric rice cooker or tension cooker. The water ought to as of now be bubbling or hot when you place the skillet with the khaman hitter.
While utilizing a strain cooker, eliminate the vent weight/whistle from the top and cover the cooker firmly with its top.
Note: I have recorded the point-by-point bearings of steaming in a dish, pressure cooker, and Moment pot in the tip segments underneath.
2. Steam for 15 to 20 minutes in an electric rice cooker. If utilizing a skillet tension cooker or Moment Pot, steam for 12 to 15 minutes on a medium to medium-high intensity.
In the photograph, the khaman is cooked for 17 minutes utilizing an electric rice cooker.
You can start chipping away at the flavor and spice answer for treat the khaman while it cooks. Keep perusing the directions.
3. To really look at the doneness, embed a toothpick. It ought to confess all if the khaman is finished. On the off chance that the toothpick has the player on it, you really want to steam for one more minute or somewhere in the vicinity.
4. Let the khaman become warm or cool totally. Delicately slide a spread blade along the edges to deliver the khaman from the skillet. Put a plate or plate on top of the container.
5. Then rapidly transform the dish.
6. Whenever lubed well, the khaman will handily slide out onto the plate.
7. Utilize a sharp blade to cut the khaman in squares and put away until prepared to treat.
Since I utilized a curved plate, the khaman settled down in the middle. This will not occur in the event that you utilize a level plate.
Temper Khaman Dhokla
1. Treating is fundamental to inject the khaman with flavor and add dampness to the gram flour wipe. To make the attitude, first intensity 2 tablespoons of oil in a little dish in the oven. Utilize nut oil or any impartial-tasting oil.
2. Add 1 teaspoon of mustard seeds and permit them to snap.
3. At the point when the mustard seeds are popping, add 10 to 12 curry leaves, and, assuming you like, 1 teaspoon of cumin seeds and 1 teaspoon of cleaved green stew.
4. Mix and afterward add 2 teaspoons of white sesame seeds.
5. Sear the sesame seeds for certain seconds. Yet, don't brown them or they'll turn out to be unpleasant.
6. Next cautiously add ⅓ cup of water. You can turn off the intensity while adding water.
7. Next add 2 teaspoons of sugar.
8. Mix and permit the treating combination to reach boiling point. Ensure that the sugar is disintegrated.
9. Eliminate the intensity and promptly pour this treating blend uniformly on the khaman dhokla with the goal that it leaks through the cut edges.
10. Decorate with 2 to 3 tablespoons of hacked coriander leaves and 2 to 3 tablespoons of ground coconut, assuming you like.
Serving Suggestions
Serve the Khaman Dhokla straight away or you can store it in a hermetically sealed box and serve later following 60 minutes. If getting a charge out of khaman later following a few hours, don't add coconut until prepared to eat.
You can likewise refrigerate them, and afterward when prepared to serve simply sprinkle a few water and intensity in a microwave for a couple of moments until recently warmed.
What to eat with Khaman
The sweet, savory, fluffy cakes pair great with our usual assortment of Indian chutneys like Papaya Chutney, Mint Chutney, or even Coriander Chutney.
We also like to pair it with Tamarind Chutney. You can also serve it as a healthy snack with your evening chai.
Storing Suggestions
If you plan to serve khaman after a few hours or the next day, then I do not recommend adding coconut or coriander. Simply pour the tempering.
Refrigerate the khaman in a covered container. While serving you can warm with a sprinkling of water in a microwave or an oven.
If using the instant pot to warm, then steam for 1 to 2 minutes. While serving add the coconut and coriander leaves.
Expert Tips
Batter Consistency: The batter consistency has to be flowing but thick to medium-thick. 1 cup water with 1.5 cups of gram flour, always gives me perfect results, but you can add a few tablespoons of water if your batter looks very thick. A super thick batter will make the khaman hard and dense. A thin batter won’t hold shape and will become a mess.
Leavening Ingredient: Feel free to use any of the leavening ingredients. I usually make a Khaman Dhokla recipe with eno. Simply ensure that your leavening ingredient is fresh and within its shelf period.
Flavor Adjustments: Khaman always has a sweet and tangy flavor. If you do not prefer the sweetness, I would suggest reducing the sugar but do not omit it entirely. The sweetness balances the tangy taste. You could though add the spices like green chilies and ginger according to your preferences.
Steaming: In a standard pan of 7 to 8 inches, it will take about 12 to 15 minutes for the batter to steam in a pan. Avoid overdoing the steaming as this may result in your Khaman becoming dry and crumbly.
Three Steaming Techniques
You can steam khaman in a pan, stove-top pressure cooker, or in an Instant Pot. I list below in detail on steaming khaman in each.
1: Steaming in a pan or pot
1. Place a small trivet in a large steaming pan that has enough room to keep the pan with the batter. Pour 2 to 2.5 cups of water. Bring it to a boil.
2. Place the batter pan as soon you mix with Eno. Cover with a lid (not tight fitting) but one that has a vent or will allow some steam to pass through.
3. Steam for 12 to 15 minutes on medium-high heat. The deeper the pan is in touch with the boiling water, the faster the steaming is. If it is away from the boiling water, the steaming will take a bit more time.
2: Steaming in a stove-top pressure cooker
1. Place the trivet in a pressure cooker. Add 2 to 2.5 cups water. Heat the water until it begins boiling. Secure the pan tightly between tongs and carefully place it on the trivet.
2. Remove the whistle (vent weight) from the lid and seal the lid tightly. Steam for 12 to 15 minutes on medium to medium-high heat.
3: Instant Pot Steaming
1. Pour 2 to 2.5 cups of water into the steel insert of your IP. Place a trivet (not short or long, but kind of in between).
2. Use the sauté function and let the water get heated up and start simmering.
3. Using tongs or with oven mitts carefully place the pan with the khaman batter on the trivet. Do not cover with any lid.
4. Cover and seal IP with its lid and keep the vent position to steam release. Press the steam button and steam on high pressure for 12 to 15 minutes.
5. Keep a check of the time using a clock or watch as Instant pot does will not beep after the elapsed time and will continue to steam. Let all the pressure release and the valve fall down. Then open the lid carefully.
FAQs
Why is my dhokla not spongy?
The sponginess and light texture in the instant khaman dhokla recipe comes from reaction of eno with lemon juice or citric acid releasing carbon dioxide.
This reaction creates a fizzy bubbly mixture that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed. So if you use less leavening agents (eno, baking soda) or if they are not fresh or active, your khaman won’t be spongy.
Why did my dhokla turn orange or red?
Turmeric powder reacts with baking soda or Eno to give orange or red colored spots or patches in khaman dhokla. This makes your khaman turn orange or red. This can be avoided by adding less turmeric powder to the batter.
Is dhokla eaten hot or cold?
It can be eaten warm or at room temperature.
Why is my khaman dhokla bitter?
Adding too much leavening ingredients like baking soda can make your dhokla bitter.
Khaman Dhokla Recipe (Spongy Khaman)
Prep Time5
Cook Time15
Total Time20
This Khaman or Khaman Dhokla recipe makes a wonderfully soft and fluffy, lightly sweet and savory cake that's perfect to enjoy any time of the day. It's easy to prepare steamed on the stovetop or even in the Instant Pot with my instructions.
Ingredients
For Khaman Batter
- 1.5 cups gram flour (besan), 180 grams
- 1 tablespoon rava (semolina) – optional
- 1 tablespoon sugar
- 1.5 inches ginger – crushed to a fine paste in a mortar pestle
- 1.5 teaspoons green chilies – chopped and then crushed to a fine paste in a mortar pestle
- 2 to 3 pinches of turmeric powder (ground turmeric)
- 1 to 2 pinch asafoetida (hing)
- 1 tablespoon oil – any neutral oil or peanut oil
- 1.5 to 2 teaspoons eno (fruit salt) or ½ to ¾ teaspoon baking soda
- 1 teaspoon salt or add as required
- 1.5 tablespoon lemon juice or ⅓ to ½ teaspoon pure food grade citric acid
- 1 cup water or add as required
For Tempering Khaman Dhokla
- 2 tablespoons oil – any neutral oil or peanut oil
- ⅓ cup water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds – optional
- 2 teaspoons white sesame seeds
- 1 sprig of curry leaves – about 10 to 12 curry leaves
- 1 teaspoon green chilies – chopped, optional
- 2 teaspoons sugar or add according to taste
For Garnish
- 2 to 3 tablespoons coriander leaves – chopped (cilantro)
- 2 to 3 tablespoons coconut – grated and fresh, optional
Instructions
Making Khaman Batter
- Grease a steamer pan with 2 to 3 teaspoons of oil.
- Take besan or gram flour in a mixing bowl or pan.
- Add turmeric powder, asafoetida, lemon juice, ginger paste, green chili paste, sugar, oil, and salt.
- Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of the flour, so add as required.
- Stir and then add the rava or sooji (semolina).
- Stir to a smooth thick batter without any lumps.
- The batter should be thick yet flowing. A quick tip is that if the batter becomes thin, then add 1 to 2 tablespoons of besan.
- Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or stove-top pressure cooker.
- The amount of water to be added depends on the size of the steamer or pressure cooker.
- Now add the eno or fruit salt to the batter.
- Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman.
- The batter would froth and become bubbly, so you have to be quick.
- Pour the batter in the greased pan.
Steaming Khaman Dhokla
- Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using a pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on medium to high heat.
- To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.
- When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
- Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside.
Tempering
- In a small pan, heat oil.
- Add mustard seeds and let them to crackle.
- When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves, and chopped green chilies (optional).
- Stir and then add sesame seeds.
- Fry the sesame seeds for a few seconds but do not brown them.
- Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
- Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
- Then pour this tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped coriander seeds and grated coconut.
- Serve khaman dhokla straight away or you can store them in an air-tight box and then serve later after some minutes or an hour.
- If serving khaman after many hours, then do not garnish with coconut and coriander leaves.
Serving Suggestions
- The sweet, savory, fluffy cakes pair great with any spicy or sweet Indian chutney.
- You can also serve it with your evening chai.
Storing Suggestions
- If you plan to serve khaman after a few hours or the next day, then I do not recommend adding coconut or coriander leaves. Simply pour the tempering.
- Refrigerate the khaman in a covered container. While serving you can warm with a sprinkling of water in a microwave or an oven.
- If using the instant pot to warm, then steam for 1 to 2 minutes. While serving add the coconut and coriander leaves.
Notes
Ingredient Notes
- Eno: Use the regular plain eno without any flavors.
- Gluten-free: For making khaman gluten-free, skip the asafoetida and semolina.
- Baking soda or Eno: The ingredient that we use to leaven the khaman batter is fruit salt. Eno is a popular Indian brand of fruit salt. You can also use baking soda. However, baking soda gives a soapy aroma if used in excess. Again both eno and baking soda react with turmeric powder and give a red tinge or red spots in khaman. So add a little turmeric powder or skip it completely.
Recipe Notes
1. Batter consistencyThe consistency of the batter is flowing but thick to medium-thick. 1 cup water with 1.5 cups of gram flour, always gives me perfect results, but you can add a few tablespoons of water if your batter looks very thick. A super thick batter will make the khaman hard and dense. A thin batter won’t hold shape and will become a mess.2. Steaming MethodsYou can steam khaman in a pan, stove-top pressure cooker, or in an Instant Pot. I list below in detail on steaming khaman in each.a) Steaming in a pan or pot- Place a small trivet in a large steaming pan that has enough room to keep the pan with the batter. Pour 2 to 2.5 cups of water. Bring it to a boil.
- Place the batter pan as soon you mix with eno. Cover with a lid (not tight fitting) but one that has a vent or will allow some steam to pass through.
- Steam for 12 to 15 minutes on medium-high heat. The deeper the pan is in touch with the boiling water, the faster the steaming is. If it is away from the boiling water, the steaming will take a bit more time.
- Place the trivet in a pressure cooker. Add 2 to 2.5 cups water. Heat the water until it begins boiling. Secure the pan tightly between tongs and carefully place it on the trivet.
- Remove the whistle (vent weight) from the lid and seal the lid tightly. Steam for 12 to 15 minutes on medium to medium-high heat.
- Pour 2 to 2.5 cups of water in the steel insert of your IP. Place a trivet (not short or long, but kind of in between).
- Use the sauté function and let the water get heated up and start simmering.
- Using tongs or with oven mitts carefully place the prepared pan with the khaman batter on the trivet. Do not cover with any lid.
- Cover and seal IP with its lid and keep the vent position to steam release. Press the steam button and steam on high pressure for 12 to 15 minutes.
- Keep a check of the time using a clock or watch as the Instant Pot will not beep after the elapsed time and will continue to steam. Let all the pressure release and the valve fall down. Then open the lid carefully.
Nutrition Info (Approximate Values)
Nutrition Facts
Khaman Dhokla Recipe (Spongy Khaman)
Amount Per Serving
Calories 161Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 579mg25%
Potassium 236mg7%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 6g12%
Vitamin A 21IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 29mg3%
Vitamin B9 (Folate) 24µg6%
Iron 7mg39%
Magnesium 9mg2%
Phosphorus 18mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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