Instant Khaman Dhokla

Instant Khaman Dhokla, sweet and savoury steamed vegan snack that is made with chickpea flour.

Steamed soft and spongy Dhokla is one of the snacks that I and my kids love to have anytime of day.  It is a regular in my house and I make it especially during summers vacations when kids feel hungry within short intervals, or need something to eat after their activities. Moist, soft and spongy Dhokla is filling and cools them down  along with some refreshing drink.

What is Khaman


Dhoklas are savoury steamed cakes made with lentils and rice(optional), served as snacks, are originally from the state of Gujarat. Khaman Dhokla is kind of  savoury steamed cake made with chickpea flour or  channa dal(split bengal gram lentil) batter. It has a very soft and delicate texture. Dhokla with rice and lentils are  known as Khatta Dhokla and are made by fermenting rice and dal batter. Khaman Dhokla can  is also prepared by fermenting batter(channa dal batter is used commonly) or instantly without fermentation(chickpea flour).

Dhoklas are healthy snacks as these are steamed. These have very less oil, for those who do not want to add sugar can use any other natural sweetener and skip sugar from it.

Other Steamed dishes on the blog that you will love.. Instant Rava Idli, Instant Ragi Idli , Gatte Ka Pulao(steamed gatte are used).

Making Instant Khaman Dhokla..

I prefer making Instant Khaman Dhokla to save time, as it gets ready within few minutes, requires no fermentation. Kids also like Khatta Dhokla so I make that also for them occasionally. Making it is so easy and it takes just a couple of minutes to assemble the ingredients and make the batter. The only time that you have to wait is the steaming time. Steaming the batter takes around 20-30 minutes.

I had many failures initially when I started making Dhoklas, in spite of watching my mom making it andusing her recipe. Sometimes the batter used to be too dry, once it became too hard, one other time it took forever to cook. With many trials and errors, now I it comes out pretty good and my kids just love it. They say it is just like the shop bought one.

Key steps and pointers to get perfect soft and spongy Khaman Dhokla

One of the key step in making Dhokla is to beat the batter well for at least 10 minutes. This helps the air  to incorporate in the batter, it is helpful in building the structure and texture of batter.Whenever making any steamed lentil cakes or fried fritters always beat the batter nicely. Remember my Dahi Vada and Kadhi Pakodi recipe where the key factor for soft vadas and pakoris is beating the batter well. Also, a key ingredient which makes it soft and fluffy is Citric Acid. Though it is optional , Eno is a commonly used but it really makes a difference to the final texture. Other ingredients that are used in making Khaman Dhokla are.. sugar, baking soda, lemon/lime juice, turmeric for the color, asafeotida(avoid for gluten-free version) and salt.

If you do not have Citric Acid, use Eno with Baking Powder and Baking Soda.

How to serve Dhokla 

Serve Dhokla with chutneys( tamarind and spicy green chutney) for breakfast, with lunch and dinner thalis as snacks or served as evening time snacks with tea. Kids love it especially due to soft, melt in mouth texture. It also a has a sweet and tangy taste as it is soaked in sugar and lemon juice. It is an ideal snack to serve to guests or take to potlucks and picnics.

Let’s now quickly see my version of Instant Khaman Dhokla

Instant Khaman Dhokla

Instant Khaman Dhokla recipe. Steamed, savory, soft melt in mouth Chickpea Cake (Dhokla) prepared instantly without any fermentation.
Prep Time15 mins
Cook Time10 mins
Resting Time for batter15 mins
Total Time40 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Gujarati, Indian
Keyword: Chickpea Flour, Dhokla, Fasting Food, Gluten-free,Vegan, Fried Food, Steamed recipes, Vegetarian
Author: Swati

Equipment

  • Steamer

Ingredients

Ingredients for Dhokla

  • 1 Cup Besan/Chickpea Flour
  • 1/4 tsp Turmeric Powder
  • 1 tsp Citric Acid
  • 1 tsp Baking Soda
  • 1/4 tsp Asafoetida/Hing for gluten-free version, skip it
  • 3 tbsp Sugar or adjust as per your liking
  • 2 tsp Oil

Ingredients for Tempering and Sugar Syrup

  • 1 tsp Mustard Seeds/Rai
  • 1 Lemon for juice use as required
  • 10-12 Curry Leaves
  • 4-5 Green Chillies or as required
  • 3 tsp Sugar or adjust as per your taste
  • 1 tsp Salt or as per taste
  • 1 tbsp Oil

Instructions

Prepare Dhokla batter

  • In a sieve together besan salt,citric acid, sugar and turmeric.
  • Add water to it slowly and gradually mixing it. Take care not to form lumps in it.
  • For every 1 Cup of Besan, around 3/4 Cup of water is required. Batter should be of dropping consistency and smooth.
  • Beat the batter well for at least 5 min.
  • Keep it aside for rest for at least 15 minutes.
  • After resting time add oil to it and mix well. Again beat the batter for at least 7-8 minutes. The color of the batter will turn slight creamy.
  • Finally add baking soda. This time do not beat the batter, just mix the it well in batter. The batter will foam up.
  • Meanwhile get the steamer ready, add water to it and switch on the flame to medium. Brush oil on the plate/dish that you will be using to steam dhokla.
  • Immediately transfer it to the greased steamer plate. Keep it in the steamer, cover the lid and steam for at least 15-20 minutes. It took exactly 15 minutes to cook Dhokla.

Prepare the tempering

  • In a pan, add oil,when the oi is hot enough, add rai/mustard seeds, once the seeds crackle, add curry leaves and green chillies.
  • Add water to the pan, when the water starts boiling, add sugar.
  • Mix the sugar well, let it boil for a minute, then swtich off the flame.
  • Add lemon juice to it.
  • Pour the syrup on the warm dhokla , do it evenly with a spoon.
  • Let it rest for few minutes, till it soaks the syrup, cut and then use as required.

Notes

You can also add a tsp of ginger and chilli paste. for that coarsely crush ginger and green chilli in a mortar and pestle and add to the batter.
If you do not have Citric Acid, add 1/2 tsp of baking powder  while seiving chickpea flour or add Eno at the end. Skip baking soda if adding Eno.

Prepare Dhokla

Prepare the tempering and Sugar Syrup

 

Linking this post for my Facebook Group Healthy Wellthy Cuisines where the theme for this fortnight is #SteamathonatHW. Theme was suggested by Jayashree who blogs at  Evergreen Dishes . Do check her wonderful blog.

Do have a look at what my fellow bloggers have made for the theme…

Instant Ragi Idli by Jayashree

Ammini Kozhukottai by Poonam

Instant Moong Beans Sprout Dhokla by Vinitha Bhatt

Give your feedback how you liked and if you have any queries do write to me.

Sharing at Angie’s Fiesta Friday #275 co-hosts this week are Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Advertisements

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

17 thoughts

  1. Even I prefer the instant khsman dhokla over the fermented ones as it comes handy for unannounced guests and to satisfy those hunger pangs. Your dhokla looks very moist and spongy.

  2. Love dhokla and your with besan has turned out soft and yum. Love this Indtant versions specially when you have guest around

  3. It is only recently that I have started making instant khaman dhokla so I can understand your bewilderment trying to understand why we fail. But this khaman is delicious and definitely soft.

  4. I had this soft and spongy dhokla when I was in Mumbai but I am yet to make it myself. Your pics are inspiring me to do so!

  5. The instant dhokla look so spongy and soft. I make them often as a snack since I love them. However, I do also like the fermented ones as they turn out super soft. With some garlic chutney dhoklas make a healthier snack than fried ones.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.