Khaman dhokla is a steamed breakfast/snack item originating from Gujarat (a state in the west of India). Dhokla is originally made with a batter of rice and lentils, but this quick version became extremely popular due to its ease. Khaman dhokla is made with Bengal gram flour/chickpea flour and an evening agent. It is quick to whip up, healthy and oh so delicious!
How to steam Khaman Dhokla?
I used an electrical steamer but here are other ways you can steam the Khaman:
1) Steaming in a pan/pot
- Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.
- Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).
- Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
2) Steaming in an Instant Pot
- Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.
- Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.
- Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.
- Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
- Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet.
- Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.
- Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
Let me know if you try this easy Khaman Dhokla recipe and I would love to see what you paired it up with. Tag @beextravegant on Instagram.
Try other breakfast/snack items from the blog:
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
- Baked Aloo Tikki – Crispy and Healthy
Khaman Dhokla
This khaman dhokla recipe gives you a light, soft and fluffy, sweet and savory cake that’s perfect to enjoy for breakfast or any other time of the day. It’s comes together quickly and is easily steamed in a steamer or on the stovetop.
Ingredients
Batter
- 1.5 cups gram flour besan, 180 grams
- 1 tbsp semolina optional
- 1 tsp salt or to taste
- 1 tbsp sugar
- A pinch of turmeric powder
- 1 tbsp neutral oil
- ¾ tsp baking soda or 1.5 to 2 tsp fruit salt
- 1.5 tbsp lemon juice
- 1 cup water or as per requirement
Tempering
- 2 tbsp neutral oil
- 1 tsp mustard seeds
- 1 sprig curry leaves – about 10 leaves
- 1 tsp chopped or 2-3 whole green chilies optional
- 2 tsp sugar
- 1/2 cup water
Garnishes
- Freshly grated coconut
- Chopped coriander
Instructions
Khaman Dhokla:
- Grease a deep steamer pan or a cake mould with 2 to 3 tsp of oil.
- In a mixing bowl, sift besan/gram flour/chickpea flour.
- Add turmeric powder, lemon juice, sugar, and salt.
- Add 1 cup water or as per requirement to get a thick but flowing batter consistency (water requirement depends on the quality of flour).
- Mix well and add the semolina, if using.
- If the batter is too thin, add 1 to 2 tbsp gram flour.
- Bring to a boil 2 to 3 cups (or as required) of water in a steamer or a stove-top cook-pot.
- Now add the baking soda or fruit salt to the batter.
- Stir quickly until evenly mixed into the batter (to prevent uneven levening).
- Pour the batter in the greased pan.
- Place the pan in a steamer cook-top and cover with the lid.
- Let it steam for 15 to 20 minutes in an electric cooker on a medium to high heat.
- Once steamed, do the toothpick test check doneness. If the toothpick comes out with uncooked batter on it, then steam a bit more.
- When the khaman cools down a bit, then slide in a spatula gently sliding along the edges and invert the pan to slowly drop the khaman dhokla on a plate.
Tempering:
- Heat oil in a small pan.
- Add mustard seeds and when they crackle, add the curry leaves and green chilies (if using).
- Saute until slightly browned and then add water. (Be careful here as the mixture can sizzle aggressively. Alternatively, you can switch off the heat and then add water)
- Now add sugar, and mix well so that it's well dissolved and let the mix come to a boil again.
- Then pour this mixture evenly on to the steamed and sliced khaman dhokla.
- Garnish with chopped coriander leaves and grated coconut.
Serving and Storage:
- Serve khaman dhokla fresh with a spicy or sweet chutney. You can also store in an air tight container. These can be stored in the fridge for up to 4 days.
- If serving khaman after a long time, do not garnish with coconut and coriander leaves before storing. Do it right before serving.
Notes
Steaming instructions:
1) Steaming in a pan/pot
- Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.
- Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).
- Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
- Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.
- Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.
- Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.
- Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
- Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet.
- Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.
- Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
Tried this recipe?Let us know how it was!
Any advice on how to make this in my instant pot? X
Hi Jackie! Thank you for the question. Instructions for instant pot have been updated on the post now. Good luck!
Hey! Do you think I could make this in a rice cooker?
Thanks!
This came out amazingly and was very easy to follow! The flavours were really delicious together and I can’t wait to try it once I can get fresher ingredients. I’ll definitely make this again!
Yay! This is great news!