Dhokla or Khaman Dhokla is a soft and spongy, instant steamed dish made using gram flour or chickpea flour (besan) and a few spices. This savory cake is a popular recipe from Gujarat, India that can be served for breakfast, snack, main course, or side dish for lunch or dinner - yes, it can be served for any meal 🙂
What is Dhokla?
Dhokla is a savory steamed cake made of fermented batter that is mainly a mixture of rice flour and chickpea flour.
What is Khaman Dhokla or Besan Dhokla ?
Khaman Dhokla is another version of the savory cake called Dhokla made only using besan or gram flour along with a leavening agent.
What is the difference between dhokla and khaman dhokla?
To make dhokla first soak rice and chana dal. Then you grind it to form a batter and ferment it overnight. The next morning you steam it in a pan or idli stand. The fermentation makes it rise during steaming, just like South Indian idlis. Finally, you temper it before serving.
Gujarati Khaman Dhokla, in short, is instant dhokla where you don't have to worry about soaking, grinding, or fermenting. Here the batter is made with besan and leavening agents like baking soda or fruit salt (Eno). It is then steamed and tempered the same way as dhokla. Khaman is softer, spongy, and fluffy than dhokla.
Ingredients used to make Khaman Dhokla
2 cups Besan or Chickpea flour
2 tablespoon Fine sooji rava or semolina
¼ teaspoon Turmeric powder
2 teaspoon Sugar
1 teaspoon Salt
Juice of 1 lemon or lime
2 tablespoon Vegetable oil or cooking oil
1 tablespoon Ginger paste
2 to 3 Green chilies paste (adjust to taste)
5g or 1 sachet Fruit Salt (Eno)
1 cup + ½ cup + 2 tablespoon Water (adjust accordingly)
For tempering Dhokla
1 ½ tablespoon Vegetable oil or cooking oil
1 teaspoon Mustard seeds
3 slit Green chilies
1 sprig Curry leaves
¼ teaspoon of Asafoetida or Hing
3 tablespoon Sugar
¼ teaspoon Salt
1 cup Water
For Garnish
Grated Coconut
Coriander leaves or Cilantro
How to make Khaman dhokla or Instant Dhokla or Besan Dhokla?
Make your steamer or pot to steam the dhokla ready
- Depending on the steamer or cooker you are going to use, add water to it.
- Place steel ring or rack, cover the steamer, and bring it to a rolling boil.
- We are steaming dhokla for around 20 minutes, so make sure you add enough water to the steamer.
- Grease the bottom and sides of the cake pan or any steel pan of your choice (whichever fits in your steamer) with oil, or use parchment paper if desired.
Make Khaman Dhokla Batter
- In a bowl, add 1 cup water, sugar, salt, lemon juice, oil, ginger, and green chili, and mix till sugar dissolves. Keep this aside.
- In another bowl, add besan, sooji, and turmeric powder and mix (sieve the flour if needed).
- Pour the spiced water from above into the flour mixture and mix to form a lump-free batter. The batter may be thick at this point. Add water in 1 tablespoon increments as needed. The batter should be thick yet free-flowing consistency. I have added another ½ cup of water. Quality and brand of flour and texture matter here. So adjust the water accordingly.
- Now beat the batter very well for 1 minute so that everything is well mixed and the batter is lump-free.
- The batter should coat the back of the spoon well but not too runny or too thick. (If it's too thick, adjust with water, if it becomes watery, add gram flour and adjust)
- Once the steamer is ready, when the water is hot or boiling, add eno and 2 tablespoon of water to the dhokla batter. ENO activates and bubbles up. Once eno is added, the batter should not rest.
- At this point, quickly mix everything well so that eno is incorporated with the batter. Make sure you whisk the batter and even the sides of the bowl so that the batter is mixed evenly. If you miss this step, you may get dense dhokla in some parts.
- Pour this batter into the prepared greased pan and smoothen the top.
Steaming the Dhokla
- Place the pan in the steamer and cover it. I have used a pressure cooker without a whistle. The point here is we want the steam to escape so that the moisture doesn't accumulate on top of the dhokla. So a steamer with a vent is what we are looking for.
- Steam this for 20 minutes on medium flame. The time may vary depending on the intensity of the flame and the thickness of the dhokla. The knife inserted at the center should come out clean when cooked through.
- Switch off the flame and leave this undisturbed for another 5 minutes.
Prepare tempering for dhokla
- Heat oil in a pan. Add mustard seeds. When they splutter, add hing, curry leaves, and green chilies, and saute till curry leaves become crisp.
- Add sugar, salt, and mix.
- Finally, add 1 cup of water and bring it to a rolling boil. Switch off the flame. Make sure the sugar is dissolved completely. Keep this aside.
Arranging the dhokla
- Remove the dhokla pan from the steamer and let it cool completely. After it cools down, run a knife around the inner edges of the pan to loosen the sides.
- Keep a plate over the pan and invert the dhokla to the plate.
- Cut the dhokla into squares or any shape desired.
- Now pour ½ of the tempering water and give it some time. All the water will be absorbed by dhokla. Then pour the remaining tempering water.
- Garnish it with freshly grated coconut and coriander leaves. Serve with the chutney of your choice and enjoy.
Tips to make best khaman dhokla
- If fruit salt (Eno) is unavailable, you can use ½ teaspoon of baking soda. Make sure the fruit salt you use is unflavored.
- Do not add too much Eno or baking soda. This leaves a bitter aftertaste and spoils the entire dish and effort.
- The consistency of the batter is the key to making soft and spongy dhokla. A thicker batter will make your dhokla dense, and a thinner batter will make it flat, and messy. The batter should be thick enough that it coats the back of a spoon, but also flows freely.
- The amount of water to flour ratio varies with the brand of flour used, its texture (fine or coarse), and weather conditions. So after forming a thick batter, add water in 1 tablespoon increments to get the batter of the right consistency.
- To make dhokla gluten-free, skip semolina and asafoetida.
- If you are looking for smaller dhokla pieces, then reduce the quantity given above for all ingredients by half.
Steaming dhokla in 3 different ways:
Dhokla in a pressure cooker
- Place a steel ring or trivet in your pressure cooker, and add around 2 to 3 cups of water. Cover with a lid and bring it to a rolling boil.
- Now carefully place the pan with dhokla batter and steam for 20 minutes on medium flame or until a toothpick or knife inserted in the center comes out clean.
- Make sure you steam without the whistle (weight).
Dhokla in Instant pot
- Pour 2 to 3 cups of water into the steel insert of your instant pot (IP). Place trivet or ring.
- Use saute mode, let the water get heated up, and start boiling.
- Place the pan with khaman dhokla batter.
- Close the instant pot lid. Set the steam mode on. Steam for 13 to 15 minutes in venting mode. The timer does not work on venting mode, and instant pot will not beep here, so set an external timer.
- After the cooking time is done, let this sit for 5 minutes before removing it from the IP. Insert a toothpick, and it should come out clean at this point. If not, steam for another 2 to 3 minutes.
Dhokla in a pan or pot
- Place steel ring or rack or trivet in a large pan that has enough space to fit your greased pan containing the batter.
- Depending on the size of the pan or pot, add around 2 to 3 cups of water. Cover with a lid that has a vent that will allow the steam to pass through. If the steam is not allowed to escape in a controlled manner, water may accumulate on the top surface of your dhokla.
- Steam on medium heat for 20 minutes or until a toothpick or knife inserted at the center comes out clean. The time to cook may vary slightly depending on the size and depth of the pan, the intensity of the flame, etc.
Why is my dhokla not fluffy and spongy?
- The first thing may be the consistency of the batter. A thick batter will make your dhokla dense, and a thinner batter will make it flat and messy.
- Next, you may not have steamed the batter immediately after adding Eno.
- The leavening agent you used was less, or it was not fresh and active.
- Do not disturb the steaming process.
Why is my dhokla bitter?
Adding too much Eno or baking soda leaves a bitter aftertaste. Do not add more than mentioned or necessary.
Why is my dhokla sticky even after steaming for extra time than mentioned?
If it's sticky, it means either the batter had too much water than required or Eno (fruit salt) used was not fresh and active.
Why are there red or orange spots in my dhokla?
This is due to the interaction between the leavening agent and turmeric. To avoid this, whisk the batter thoroughly for 1 minute so that turmeric is incorporated very well with other ingredients.
If you are still not getting it right, the next time you give dhokla a try, simply reduce the amount of turmeric or skip it completely.
How to serve dhokla?
Dhokla can be served with a cup of tea or coffee as it is or with some spicy Indian chutney of your choice.
How to store dhokla?
If you are planning to serve dhokla the next day or have leftovers, keep it in an airtight container in the refrigerator for up to 2 days. In this case, I would say skip adding coconut and coriander leaves. Add only before you are ready to serve.
How to reheat dhokla?
You can reheat dhokla by steaming it the same way you did it earlier but only till heated through. Or reheat in the microwave or oven by sprinkling water and heating until warm. Alternatively, use an instant pot to steam dhoklas for 1 or 2 minutes.
Dhokla in a microwave oven
- Once the batter is prepared, transfer the dhokla batter to a microwave-safe bowl. Place this in the microwave and set the timer for 5 minutes on high power.
- To check if the dhokla has cooked, a toothpick inserted at the center should come out clean. Else cook for 1 more minute in the microwave.
For tempering in the microwave
- Heat oil in a small microwave-safe bowl on high for 1 minute.
- Add mustard seeds, hing, curry leaves, and green chilies, mix well, and microwave on high power for 2 minutes.
- Add sugar, salt, and ½ cup water, and again microwave on high power for 2 minutes or till water boils.
- Add this tempering over cut dhokla pieces.
Rava Dhokla or Sooji (suji) dhokla or Semolina Dhokla Recipe
You can make rava dhokla or sooji dhokla using the same recipe. Just substitute besan with suji or semolina in the recipe. The amount of water required here will be slightly different. The consistency of the batter should be slightly thicker than your traditional idli batter. Once the batter is done, rest it for 30 minutes. Just before you are ready to steam, add Eno, and the rest of the steps remain the same.
Detailed recipe for Dhokla | How to make Khaman Dhokla (Instant dhokla or besan dhokla)
Recipe card
Dhokla | How To Make Khaman Dhokla (Instant Dhokla Or Besan Dhokla) - Both Stovetop And Instant Pot Instructions Added
Ingredients
- 2 cups Besan or Chickpea flour
- 2 tablespoon Semolina or Fine sooji rava
- ¼ teaspoon Turmeric powder
- 2 teaspoon Sugar
- 1 teaspoon Salt
- Juice of 1 lemon or lime
- 2 tablespoon Vegetable oil or cooking oil
- 1 tablespoon Ginger paste
- 2 to 3 Green chilies paste (adjust to taste)
- 5g Fruit Salt or Eno , 1 sachet
- 1 cup + ½ cup + 2 tablespoon Water (adjust accordingly)
For tempering Dhokla
- 1 ½ tablespoon Vegetable oil or cooking oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Asafoetida or Hing
- 1 sprig Curry leaves
- 3 to 4 Green chilies , slit
- 3 tablespoon Sugar
- ¼ teaspoon Salt
- ¾ to 1 cup Water
For Garnish
- Grated coconut
- Cilantro or Coriander leaves, finely chopped
Instructions
Make Your Steamer Or Pot To Steam The Dhokla Ready (I Have Mentioned 3 Ways To Steam Dhokla, Read The Blog Post Above To Know More)
- Add water depending on the type of steamer or cooker you are going to use. See the instructions in the blog post.
- Place steel ring or rack, cover the steamer, and bring it to a rolling boil.
- We are steaming dhokla for around 20 minutes, so make sure you add enough water to the steamer.
- Grease the bottom and sides of the cake pan or any steel pan of your choice (whichever fits in your steamer) with oil or use parchment paper if desired.
Make Khaman Dhokla Batter
- In a bowl, add 1 cup water, sugar, salt, lemon juice, oil, ginger, and green chili, and mix till sugar dissolves. Keep this aside.2 teaspoon Sugar, 1 teaspoon Salt, Juice of 1 lemon or lime, 2 tablespoon Vegetable oil, 1 tablespoon Ginger paste, 1 cup + ½ cup + 2 tablespoon Water, 2 to 3 Green chilies paste
- In another bowl, add besan, sooji, and turmeric powder and mix (sieve the flour if needed).2 cups Besan, 2 tablespoon Semolina, ¼ teaspoon Turmeric powder
- Pour the spiced water from above into the flour mixture and mix to form a lump-free batter. The batter may be thick at this point. Add water in 1 tablespoon increments as needed. The batter should be a thick yet free-flowing consistency. I have added another ½ cup of water. Quality and brand of flour and texture matter here. So adjust the water accordingly.1 cup + ½ cup + 2 tablespoon Water
- Now beat the batter very well for 1 minute so that everything is well mixed and the batter is lump-free.
- The batter should coat the back of the spoon well but not be too runny or too thick. If it’s too thick, adjust with water, if it becomes watery, add gram flour and adjust.
- Once the steamer is ready, when the water is hot or boiling, add Eno and 2 tablespoon of water to the dhokla batter. ENO activates and bubbles up. Once Eno is added, the batter should not rest.5g Fruit Salt, 1 cup + ½ cup + 2 tablespoon Water
- At this point quickly mix everything well so that eno is incorporated with the batter. Make sure you whisk the batter and even the sides of the bowl so that the batter is mixed evenly. If you miss this step, you may get dense dhokla in some parts.
- Pour this batter into the prepared greased pan and smoothen the top.
Steaming The Dhokla
- Place the pan in the steamer and cover it. I have used a pressure cooker without a whistle. The point here is we want the steam to escape so that the moisture doesn’t accumulate on top of the dhokla. So a steamer with a vent is what we are looking for.
- Steam this for 20 minutes on medium flame. The time may vary depending on the intensity of the flame and the thickness of the dhokla. The knife inserted at the center should come out clean when cooked through.
- Switch off the flame and leave this undisturbed for another 5 minutes.
Prepare Tempering For Dhokla
- Heat oil in a pan. Add mustard seeds. When they splutter, add hing, curry leaves, green chilies, and saute till curry leaves become crisp.1 ½ tablespoon Vegetable oil, 1 teaspoon Mustard seeds, ¼ teaspoon Asafoetida, 1 sprig Curry leaves, 3 to 4 Green chilies
- Add sugar, salt, and mix.3 tablespoon Sugar, ¼ teaspoon Salt
- Finally, add 1 cup water and bring it to a rolling boil. Switch off the flame. Make sure the sugar is dissolved completely. Keep this aside.¾ to 1 cup Water
Arranging The Dhokla
- Remove the dhokla pan from the steamer and let it cool completely. After it cools down, run a knife around the inner edges of the pan to loosen the sides.
- Keep a plate over the pan and invert the dhokla to the plate.
- Cut the dhokla into squares or any desired shape.
- Now pour ½ of the tempering water and give it some time. All the water will be absorbed by dhokla. Then pour the remaining tempering water.
- Garnish it with freshly grated coconut and coriander leaves. Serve with chutney of your choice and enjoy.Grated coconut, Cilantro
Dhokla in Instant Pot
- Follow the same steps given above to make khaman dhokla batter.
- Pour 2 to 3 cups of water in the steel insert of your instant pot (IP). Place trivet or ring.
- Use saute mode, let water get heated up, and start boiling.
- Place the pan with khaman dhokla batter into the IP. Close the instant pot lid. Set the steam mode on. Steam for 13 to 15 minutes in venting mode. The timer does not work on venting mode, and the instant pot will not beep here, so set an external timer.
- After the cooking time is done, let this sit for 5 minutes before removing from the IP. Insert a toothpick, and it should come out clean at this point. If not steam for another 2 to 3 minutes.
- For the tempering: Turn on saute mode of your instant pot. Add oil and mustard seeds. when they splutter, add hing, curry leaves, green chilies, and saute till curry leaves become crisp. Add sugar, salt, and mix. Finally, add 1 cup of water and bring it to a rolling boil. Switch off the IP. Make sure the sugar has dissolved completely. Keep this aside.
- Follow the same steps given above for Arranging Dhokla.
Notes
- If fruit salt (Eno) is unavailable, you can use ½ teaspoon of baking soda. Make sure the fruit salt you use is an unflavored one.
- Do not add too much Eno or baking soda. This leaves a bitter aftertaste and spoils the entire dish and effort.
- The consistency of the batter is the key to making soft and spongy dhokla. A thick batter will make your dhokla dense and a thinner batter will make it flat, messy. The batter should be thick enough that it coats the back of a spoon, but also flows freely.
- The amount of water to flour ratio varies with the brand of flour used, its texture (fine or coarse), and weather conditions. So after forming a thick batter, add water in 1 tablespoon increments to get the batter of the right consistency.
- To make dhokla gluten-free, skip semolina and asafoetida.
- If you are looking for smaller dhokla pieces, then reduce the quantity given above for all ingredients by half.
Nutrition
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Venkatesh
Mouth watering dhokla Sridevi
Sreedevi v pai
Yummy yummy 😋😋😋😋