INSTANT KHAMAN DHOKLA IS MY GO-TO RECIPE!

In this post, you will find answers to all your query- 

• How to make instant khaman dhokla with a detailed photo and video recipe
• The best authentic dhokla recipe
• How to make Instant Khaman Dhokla with eno
• How to make Gujarati khaman

INSTANT KHAMAN DHOKLA IS MY GO-TO RECIPE!

When it comes to making something quick and easy, Instant Khaman Dhokla is my go-to recipe. I’ve been making this Gujarati khaman dhokla recipe for years (ever since my college days), and it’s the BEST.

I mean, there is nothing better than a fluffy and velvety dhokla made from scratch. Khaman Dhokla Recipe

Best of all, this besan dhokla can be a real lifesaver when unexpected guests arrive.

LOVE THIS INSTANT KHAMAN DHOKLA RECIPE!

Because it’s – 

• Super easy-to-make. 
• Healthy and filling. 
• Soft and spongy. Instant Pot khaman Dhokla Recipe
• Has an incredible melt-in-mouth flavor and
• One of the most loved Indian food. 

WHAT IS KHAMAN?

Khaman is a steamed delicacy that originates from the Indian state of Gujarat. It is made with split chickpeas flour, also known as besan.

It comes together in less than 30 minutes, and later, the steamed savory cake is embellished with a tempering of mustard seeds, curry leaves, and green chilis.

WHAT IS THE DIFFERENCE BETWEEN KHAMAN AND DHOKLA?

One of the frequently asked questions that often surface on the blog is – what makes khaman different from dhokla? 

To be honest, they are two completely different snacks. Both the varieties originate from the Indian state of Gujarat (western state of India) and are equally relished. Khaman Dhokla Recipe

» Khaman is the instant one. Its made with either soaked chana dal or chickpea flour. It’s yellow in color and is soft and airy in texture.

» Dhokla preparation requires fermentation. The fermented batter is made with rice flour. Rice grains are soaked overnight to create a delicious snack the following day. 

Dhokla is white in color and is a bit dense in comparison to khaman.

Whether it is Dhokla or Khaman – they both make a delicious, healthy snack! Instant Pot khaman Dhokla Recipe

INGREDIENTS REQUIRED FOR INSTANT KHAMAN DHOKLA RECIPE

This Gujarati khaman dhokla recipe is made with simple pantry ingredients, and here’s what you’ll need:

• Besan (Chickpea flour/ Gram flour) – use the fine quality of besan.
• Sooji (Semolina) – added for texture.
• Sugar – balances out the spicy flavor pretty well. 
• Salt Khaman Dhokla Recipe
• Crushed ginger and green chilies – these two are added for extra spice and flavor. But feel free to leave that out if you are not a spice lover. 
• Eno (fruit salt) + Citric acid – a must-have for this recipe
• Oil
• Water (may need to add less for that pouring consistency)

HOW TO MAKE A FAIL-PROOF INSTANT KHAMAN DHOKLA?

Many people coy away from making Gujarati khaman dhokla because it doesn’t turn spongy. Trust me on this one, as it has been tried by hundreds of my followers with successful outcomes.

Hands down, it is one foolproof dhokla recipe and one of the easiest and healthiest snacks to cook at home.

1. In a large bowl, add chickpea flour, sooji, hing, salt, and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under – “wet ingredients.”

2. Add oil, citric acid, green chili + ginger paste, and salt.

3. Add water and mix until well blended. Khaman Dhokla Recipe

4. Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended. 

5. Wisk the mixture in one direction.

6. The mixture will become frothy and double in size.

7. Pour the batter to a greased container. 

8. Fill a large pan with water and place a trivet at the base. Set khaman dhokla container over the trivet. Cover it with a lid and steam khaman for about 15- 20 minutes.

9. After the cooking time is over, insert a toothpick to check if khaman is cooked correctly. It should come out clean.

10. Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman dhokla from all the sides. Flip it over onto a plate.

11. Using a sharp knife cut khaman into pieces. Don’t press the blade down; instead, cut it the way we cut a cake. 

PROTIP – Holding a knife, insert the pointy side of the blade first in the Khaman, lift it a little, and again cut gently, keep repeating till all the pieces are cut. This way, you will get perfect fluffy pieces.

PREPARING THE TEMPERING

12. In a pan heat oil, add green chilies, and let it crackle on a low flame. Add curry leaves, and when they are crisp, add sugar and water. Mix to combine. Khaman Dhokla Recipe

Pour this hot mixture over steamed khaman. Enjoy this delicious and nutritious Gujarati khaman with the chutney of your choice.