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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.
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
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
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.
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
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