Khaman Dhokla recipe is a soft, fluffy, savory steamed cake made from gram flour (besan), spices made in the pressure cooker, and stovetop.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Appetizer, Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup gram flour (besan)
  • 1 tablespoon sooji/semolina/rava
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ginger (grated)
  • 1 green chili
  • 1 tablespoon oil
  • 1 tablespoon lemon juice ((or 1/3 teaspoon citric acid))
  • 3/4 cup water ((for preparing the batter))
  • 1 teaspoon eno fruit salt
  • 1 tablespoon water (to activate eno)
  • 2 cups water (for steaming)

For Tempering

  • 1 tablespoon oil
  • 3/4 teapsoon mustard seeds
  • 4-5 green chilies (thinly sliced)
  • 1 stalk curry leaves
  • 1 pinch asafoetida/hing
  • 1/2 cup water
  • 1 tablespoon sugar (adjust to taste)
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

For Garnish

  • 2-3 tablespoons coriander leaves
  • 2 tablespoons fresh coconut (optional)

Method

Prepare Khaman Batter

  1. Place a sieve over a large mixing bowl. Add a cup of besan and sieve it. This step helps to remove any lumps and also aerate the besan, resulting in a lighter and fluffier khaman.
  2. Then add semolina, turmeric powder, sugar, salt, water, ginger paste, green chili, oil, and lemon juice to the same bowl.
  3. Gradually add water and whisk until you get a smooth, lump-free batter. You should get free-flowing yet thick batter at the end.
  4. Beat the batter very well for at least 1 minute in one direction, either clockwise or anticlockwise. This step helps to incorporate air into the batter, which helps to make the khaman lighter and fluffier. Let the batter rest for at least 10-15 minutes to ferment.
  5. Meanwhile, Add 2 cups of water, place a long-legged trivet or ring into the instant pot insert and turn on SAUTE (high), and let the water come to a boil.
  6. Also, grease a cake pan or steamer plate with oil.
  7. When you see water in the pressure cooker/steamer is about to boil, add 1 teaspoon of Eno fruit salt to the batter and pour 1 tablespoon of water on the eno. Eno activates and froths up.
  8. Quickly mix in one direction. Do not over-mix. The batter will become light and frothy and increase in volume at this stage.
  9. Immediately, Pour the batter into the greased cake pan, smooth the top with a spatula if desired, and place the pan on the trivet.
  10. This dhokla can be steamed in a pressure cooker, steamer, or even a microwave. Today I am using an Instant Pot pressure cooker to steam the khaman.

Steaming Dhokla in Instant Pot

  1. Place the pan on the trivet in the instant pot insert. Close the lid and keep it in the VENTING position and turn on the ' STEAM' mode for 15 minutes. Note: The timer on the instant pot does not work in the venting position, so you have to use a separate timer.
  2. After 15 minutes, turn off the instant pot, and let the khaman sit for 5 minutes.
  3. Then open the instant pot lid, and insert a toothpick or knife, and if it comes out clean, then it's done. If not, then steam it for another 2-3 minutes.
  4. Remove the pan carefully, using tongs, and let it rest for another 5 minutes so it is easier to cut.

Prepare Tempering

  1. For the tempering, heat oil in a pan and add mustard seeds, let them crackle. Then add green chilies, curry leaves, and hing and sauté for a few seconds.
  2. Then add water, sugar, salt and let it come to a boil. Turn off the gas and add lemon juice. Mix well.

Garnish and Serve Khaman

  1. Run the sharp knife over the edges of the pan to loosen it. Next, place a plate over the top of the pan and turn it upside down, allowing the dhokla to come out easily. Then you can flip it over again onto another plate.
  2. Grease the knife with some oil and start by cutting the dhokla into equal diamonds or square shapes.
  3. Let the tempering cool down for 1-2 minutes, then pour it over the khaman pieces. Although it may seem like a lot of water, don't worry because all of it will get absorbed. Garnish with coriander leaves.
  4. Serve the Khaman Dhokla with green chutney for breakfast or an evening snack.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.