Name: Khaman Dhokla
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1.5 Cups Besan/ Gram flour; 2 Tbsp Semolina / Fine Sooji / Rava; 2 Pinches Turmeric Powder; 1 inch Ginger , crushed to paste; 2 no's Green Chillies ,crushed to paste; 1 Tsp Sugar; 1 Tsp Salt or as required; 1/4 Tsp Hing / Asafoetidia; 2 Tbsp Yoghurt; 1 Cup Water or as required; 2 Tsp Fruit Salt or eno or 1/2 tsp cooking soda; 2 Tbsp Oil; 1 Tsp Mustard Seeds; 1 Tsp Cumin Seeds / Jeera Seeds ,optional; 2 Tsp White Sesame Seeds; 1 No Green Chilli , finely chopped; 2 Sprigs Curry Leaves; 1 Tsp Lime Juice; 1 Tsp Sugar; 1/3 Cup Water; 2 Tbsp Fresh Coriander leaves chopped; 2 Tbsp Fresh grated coconut

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Khaman Dhokla is from Gujarat's glorious cuisine . Dhokla and Khaman are two different but similar looking recipes. Khaman is made up of either fresh ground chana dal or chana flour / besan flour where as Dhokla is made up of fermented batter of rice and lentils . As Khaman looks similar to Dhokla , it is often referred as Khaman Dhokla . This instant Khaman Dhokla not only tastes heavenly but are light on tummy too. It makes a great and healthy option that can serve as any time snack.

These yellow spongy ,fluffy , savory steamed cakes has medley of taste . It is mildly tang with a light sweet tone and that heat from chutney makes it truly delicious. This Instant Khaman is my personal favourite because of 2 main reasons , one being its a healthy delicious snack and other being its very easy to make with no fancy ingredients.

Tips and Tricks : For making a fluffy Khaman , I use little yoghurt . For vegan option you can skip yoghurt and use lemon juice . The main tip to get the perfect spongy Khaman is to beat the batter well . If more air is incorporated in the batter then the resulting Khaman will be soft and airy. As this is a instant Khaman recipe , I have used eno salt to make it soft and fluffy . Once eno fruit salt is added, evenly mix the salt, quick and briskly but don't beat the batter much. Immediately pour to prepared greased tin and steam it right away . If it sits long outside then khaman will not rise much and will be flat.

Temper these nylon khaman with Mustard seeds , Sesame Seeds, Green chillies , Curry leaves and serve with Green Chutney . You can garnish with coriander leaves and grated fresh coconut .

RECIPE CARD FOR INSTANT KHAMAN DHOKLA

Khaman Dhokla

Khaman Dhokla is a soft and fluffy , savory steamed cake made from gram flour is a popular snack from Gujarati Cuisine.

4.5 from 2 votes

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Course: Breakfast, Snack, Tiffin

Cuisine: Gujarati

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings : 5 People

Calories / Serving : 170

Author: Muktha H S

Ingredients

1.5 Cups Besan/ Gram flour
2 Tbsp Semolina / Fine Sooji / Rava
2 Pinches Turmeric Powder
1 inch Ginger , crushed to paste
2 no's Green Chillies ,crushed to paste
1 Tsp Sugar
1 Tsp Salt or as required
¼ Tsp Hing / Asafoetidia
2 Tbsp Yoghurt
1 Cup Water or as required
2 Tsp Fruit Salt or eno or ½ tsp cooking soda

For Tempering

2 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds / Jeera Seeds ,optional
2 Tsp White Sesame Seeds
1 No Green Chilli , finely chopped
2 Sprigs Curry Leaves
1 Tsp Lime Juice
1 Tsp Sugar
⅓ Cup Water

For garnishing

2 Tbsp Fresh Coriander leaves chopped
2 Tbsp Fresh grated coconut

Instructions

In a mixing bowl , take besan /gram flour , salt , sugar , hing , 2 tbsp fine sooji ,pinch of turmeric powder, ginger green chilli paste . Add 2 tbsp of yoghurt or add 1 tsp of lemon juice.
Now add ¾ cup - 1 cup water , add water part by part and beat.
Beat the batter well , batter should be thick but of spoon dropping consistency.
Now keep the steamer ready , add water to steamer and let it come to boil . Whilst grease the steamer pan / dhokla plates / idli plates or moulds and keep it ready.
Add 2 tsp of eno fruit salt to the batter and quickly mix well everything evenly. If there is no eno salt use ½ tsp of baking salt.
Now pour in the batter to prepared greased plates/tin , arrange them and steam it . If using a entire batter in a single tin ,then steam for 18-20 minutes . If using dhokla plates , then steam for 10-12 minutes.
Once steamed , give 5 minutes standing time and then remove .
Loosen the corners with a knife and invert it on a plate. Cut into squares.
In a bowl take sugar and ⅓ cup of water, let sugar dissolve. For this add 1 tsp lemon juice and set it aside.
Meanwhile prepare the tempering, Heat 2 tbsp of oil in a tempering pan, add mustard seeds once it crackles , add jeera , sesame seeds , chopped chillies and curry leaves.
Now pour the tempering over the precut khaman dhokla. Allow it to soak the sugar syrup .
Add in prepared sugar syrup carefully and bring it to boil.
Garnish with coriander leaves, grated fresh coconut (optional) and serve it with coriander mint chutney.

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Notes

Add plain Eno or fruit salt . If there is no fruit salt add ½ -¾ tsp of cooking salt,but not more.
Water quantity may vary slightly between ¾ to 1 cup or little more by 1 or 2 tbsp depending on the quality of besan / gram flour and sooji/semolina
Cooking time varies depending on the container , in which you are cooking. If all the batter is placed in a single tin ,it takes more time to cook when compared with lesser batter in separate dhokla plates.
Once after mixing the fruit salt well , without any delay pour batter to tin and cook immediately.

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Step by Step directions for making Instant Khaman Dhokla

In a mixing bowl , take besan /gram flour , salt , sugar , hing , 2 tbsp fine sooji ,pinch of turmeric powder, ginger green chilli paste. Add 2 tbsp of yoghurt or add 1 tsp of lemon juice.

Now add ¾ cup - 1 cup water , add water part by part and beat.

Beat the batter well , batter should be thick but of spoon dropping consistency. Just like cake batter.

Now keep the steamer ready , add water to steamer and let it come to boil .I use pressure cooker without vent to steam.

Whilst grease the steamer pan / dhokla plates / idli plates or moulds and keep it ready.

Add 2 tsp of eno fruit salt to the batter and quickly mix well everything evenly. If there is no eno salt use ½ tsp of baking salt.

Now pour in the batter to prepared greased plates/tin , arrange them and steam it . If using a entire batter in a single tin ,then steam for 18-20 minutes .

If using dhokla plates , then steam for 10-12 minutes. Check for its doneness by inserting a toothpick or knife as we do for cake.

Once steamed , give 5 minutes standing time and then remove .

Loosen the corners with a knife and invert it on a plate. Cut into squares.

In a bowl take sugar and ⅓ cup of water, let sugar dissolve. For this add 1 tsp lemon juice and set it aside.

Meanwhile prepare the tempering, Heat 2 tbsp of oil in a tempering pan, add mustard seeds , jeera , sesame seeds , chopped chillies and curry leaves. Add in prepared sugar syrup carefully and bring it to boil.