Instant Khaman Dhokla Recipe (Step-by-step Recipe)

by Rachna

Khaman Dhokla is a favourite vegan snack/breakfast dish of mine. It is a Gujarati dish. I have a deep influence of Gujarat and Gujarati food in my life. Some of my best friends back in my MBA days were Gujarati. I stayed as a paying guest at a Gujarati lady’s house who cooked some lovely delicacies of the region for me. That is how I developed my taste for Gujarati food.

Later, I got my first job in Ahmedabad which is a foodie heaven. I also travelled extensively through Gujarat. So well, Khaman Dhokla, that succulent, sweet, sour, spicy melt-in-the-mouth delicacy has always been a favourite of mine.

khaman dhokla

So much so that when I got married and went for the first time to Hyderabad, my dear husband promptly found a Gujarati shop where I could get fresh dhokla on Sundays. Pure happiness!

This recipe is for those times when you wish to make it at home. It is not difficult but you have to keep in mind a few tips and tricks. So here goes:

Makes a plateful of dhokla.

Here is my khaman dhokla recipe:

Khaman Dhokla Recipe | How to Make Khaman Dhokla

Rachna Parmar
This is a step-by-step recipe of how to make khaman dhokla at home using either Eno or baking soda. I promise you that it is tasty and healthy as well.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast | Snack
Cuisine Gujarati, Indian
Servings 4
Calories 314 kcal

Ingredients
  

  • 1.5 cups besan gram flour
  • 2 tbsp. sooji semolina
  • 1 tbsp. green chilli – ginger paste Used 1 inch piece ginger and 2 green chillies
  • 1 tbsp. Lemon juice
  • 1/4 tsp. turmeric powder
  • 2 tsp. Eno fruit salt or 1/2 tsp. baking soda
  • 2 tsp. Sugar
  • 1 tbsp. oil
  • Salt to taste
  • 1 cup warm water

For the seasoning:

  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 2 pinches asafoetida
  • 3-4 split green chillies
  • 1 tbsp. oil
  • 1 tbsp. sugar
  • 2 tsp. sesame seeds
  • Some water

Garnish

  • Chopped coriander leaves
  • Grated fresh coconut

Instructions
 

  • Sieve gram flour into a bowl or large pan. Add sooji to it along with ginger chilli paste, turmeric powder, lemon juice, salt and sugar. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.
  • Keep aside for about 15 minutes.
  • Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt or baking soda.
    This must be done quickly. Add the fruit salt or soda along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.
  • This is the only time that the batter will fluff up. Don’t leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.
  • Let it steam for about 18-20 minutes. Check by inserting a toothipick in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.
  • Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.
  • Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds and sesame seeds. Allow them to sputter. Now add the asafoetida, curry leaves and green chillies and cook for 30 seconds. Switch off the gas and then add 3 tbsp.of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with coriander leaves and grated coconut.
  • Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.

Notes

  1. You can increase the quantity of fruit salt if you want your dhokla even more spongy. But it does leave an aftertaste.
  2. You could use baking soda instead of Eno salt. Either way, mix quickly and put the fluffy batter for steaming.
  3. You put water in the seasoning so that the dhokla absorbs it and becomes moist. Else, your dhokla will feel very dry when consuming.
  4. As mentioned above, remember to add the fruit salt and immediately put the dhokla for steaming else it will lose its aeration and become flat.
  5. Some people use soda bicarb instead of Eno for the fluffiness. I have not used it till now.

Nutrition

Nutrition Facts
Khaman Dhokla Recipe | How to Make Khaman Dhokla
Amount Per Serving
Calories 314 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 704mg31%
Potassium 415mg12%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 11g12%
Protein 12g24%
Vitamin A 37IU1%
Vitamin C 11mg13%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Step-by-step Pictures

Khaman Dhokla 1
Make a batter of gram flour with warm water

Sieve gram flour into a bowl or large pan. This helps remove any hard bits. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.

khaman dhokla 2
Add the salt, sugar, turmeric, ginger-chilly paste

Now add the sugar, salt, turmeric powder, ginger-chilly paste and lemon juice and mix well. Keep aside for about 15 minutes.

khaman dhokla 3
After adding the fruit salt

Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt.

This must be done quickly. Add the fruit salt along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.

Batter poured into a greased pan
Batter poured into a greased pan

This is the only time that the batter will fluff up. Don’t leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.

Let it steam for about 20 minutes. Check by inserting a knife in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.

Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.

khaman dholkla

After pouring the season, cut the dhokla into squares and serve hot. 

If you like the recipe, I request you to leave a * star rating either on the recipe card or in the comments.

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Your spongy, moist khaman dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.

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21 comments

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21 comments

Shilpa Garg -

I can count the number of times I have made dhokla at home. It has been ready-made packs usually and have made it from scratch last 2 times and I liked that better. I will try out your recipe and thanks for the tips.

Reply
Rachna -

Yes l prefer the from scratch method as well. Hope you like this recipe.

Reply
Beat About The Book -

I only recently started liking dhokla. But it’s a low fat snack and that endears it to me :-).

Reply
Rachna -

Yes many Gujarati snacks are healthy and whole grain. Have you heard of muthia? That is very nice as well.

Reply
Soumya Prasad -

I make dhoklas often for dinner at home. But I use the ready made mixture for it as it comes out really well. When I tried to make it at home, the taste of the eno was so prominent that it was off putting! Maybe I got the measurements wrong. Will try your recipe and check. Thank you 🙂

Reply
Rachna -

I prefer the one l made from scratch to the ready made ones. I think it is all about proportion. Try this. I think it will work for you.

Reply
Rachna -

And use only regular Eno. No flavours. ☺️

Reply
Rekha -

One of my favourite foods. Never tried it. Bookmarking this recipe to try out some day when the cooking bug hits me.

Reply
Rachna -

I think the girls will like it. At least my kids do it maybe because l like it so much. ☺️

Reply
Alok Singhal -

Saru’s absolutely favorite it is! I guess adding the right proportion of everything at the right time is what matters the most for most of the Indian recipes.

Reply
Rachna -

Oh that’s true, Alok. Proportion is very important especially in dishes where we stream things like idli, dhokla etc. This is a relatively simple recipe. Just follow the tips and the recipe. When l try out a recipe for the first time, I follow it to the T. Then l make changes to adapt to my taste.

Reply
Shailaja Vishwanath -

Sounds exactly like my mom’s recipe! This is one of my favourite foods. Yum! The pictures look appetising!

Reply
Rachna -

That’s lovely to know. Your mom makes dhokla. Now that I didn’t know. So happy to see that you cooked it last evening. 🙂 Isn’t it just a lovely snack?

Reply
Rajlakshmi -

I want this… Right now… Saw it on Shailaja timeline too… I will have to google what fruit salt is though. Love this recipe. ??

Reply
Rachna -

Thanks Raj. Good old Eno which is a quick fix for acidity in India.

Reply
Dagny -

Those dhoklas look absolutely delicious! Will surely try this. You make it look pretty simple. 🙂

Reply
Rachna -

It is actually not difficult at all. Just a few tricks, all of which I have shared, that give you a perfect plateful.

Reply
Pooja shetty -

Thank you so much for ds recipe.. My family loved it…

Reply
Rachna -

Thank you Pooja. I am glad you liked the recipe.

Reply
Nabanita -

Will make S make this for me. Is there anything we can use instead of the Eno salt?

Reply
Rachna -

You could use baking soda. It will need some time for fermentation.

Reply

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