Soft and fluffy Khaman Dhokla made in the pressure cooker and stovetop. These delicious steamed savory chickpea flour cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!
Couple of months back, I shared Rava Dhokla recipe which everyone loved. Since then I have been thinking about sharing this Khaman Dhokla recipe. I love this instant quick khaman dhokla, which hardly needs any preparation and can be made in a jiffy. I am sure you will love this Instant Khaman Dhokla too!
We love to have Dhokla or this Khaman for breakfast with masala chai. This Khaman is a little spicy with the addition of ginger and green chili’s. Try this Khaman for a quick snack when you have guests over!
What is Khaman?
Khaman, is a popular Gujarati snack, made from ground gram flour or besan (also called chickpea flour). These are steamed savory chickpea flour cakes, which are enjoyed with green chutney and tamarind chutney.
These savory chickpea cakes are garnished with a tempering of mustard seeds, curry leaves, sesame seeds and green chilis.
Khaman is a variation of the Rava Dhokla recipe I shared before. The primary ingredients in Khaman is gram flour, while for Rava Dhokla the main ingredient is semolina. Khaman is also called as Besan Dhokla or Yellow Dhokla due to it’s yellow color from gram flour.
Traditionally Khaman is steamed in a stovetop pressure cooker without the whistle. Or in a stovetop steamer, similar to the one’s used for idli. We will steam this Khaman Dhokla in the Instant Pot.
Why you will love Khaman Dhokla?
- It is a healthy breakfast or appetizer. Skip the semolina to make it gluten-free.
- This instant khaman is quick and easy to make with everyday ingredients.
- Kids and elders all enjoy this delicious snack.
How to make Khaman Dhokla?
Let’s start with gathering the ingredients. Most of the ingredients are commonly used and easily available in your pantry. One special ingredient is Eno fruit salt, which you can find at indian grocery stores.
Prepare Khaman Batter and Steam
- Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 10 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel bowl in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy khaman.
- Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
Steaming Khaman Dhokla
- After the cooking time is done, let the khaman sit for 5 minutes. Then open the lid of the instant pot and take out the khaman dhokla container using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the khaman. Place a plate on top of the khaman container and turn it upside down. This will help to get the khaman out of the container easily.
Prepare Tempering
- While the khaman is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Now add water, sugar, salt and stir well.
Garnish and Serve Khaman
- Cut the khaman into small pieces. Spread the tempering over it.
- Garnish with chopped cilantro and serve with green mint chutney.
The khaman dhokla is so soft and delicious. We have added some spice with the ginger and green chili in this khaman, so do adjust to your taste. You can skip green chili’s if making it for kids.
How to steam Khaman Dhokla on Stovetop?
Use a large pot that can hold the khaman batter container. Follow the same steps as above to make the batter. Add 3 cups of water to the pot. Cover the pot and let the water come to a boil while you are making the batter.
Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Tips to make perfectly soft Khaman Dhokla
- In my tests, I have found that Eno fruit salt gives the best results.
- Do not over stir after adding Eno fruit salt. Start the steaming within couple of minutes of adding Eno to get good results.
- As we are using Pressure cooker in venting mode, the timer function does not work. Use an external timer.
- You can make this Khaman dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.
Hope you enjoy this Khaman Dhokla for breakfast or snack.
Recipe Video
Khaman Dhokla Recipe
Equipment
Ingredients
- 1 1/4 cup Gram flour (Besan) chickpea flour
- 2 tablespoon Semolina (Sooji/Rava) fine
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 2 teaspoon Lime juice
- 1 tablespoon Oil
- 1 teaspoon Ginger grated
- 1 Green Chili Pepper minced, optional
- 1 cup Water
- 1 teaspoon Eno fruit salt
- 2 cups Water for steaming
For tempering (tadka)
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai)
- 5 Curry Leaves (Kadi Patta)
- 5 Green Chili Pepper thinly sliced, optional
- 1 teaspoon Sesame seeds
- 1/4 cup Water
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
Instructions
Prepare Khaman Batter:
- Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 10 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.
Steaming in Instant Pot
- Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
- After the cooking time is done, let the khaman dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the khaman using tongs.
- Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
- Run a knife around the edges of the khaman dhokla. Place a plate on top of the container and turn it upside down. This will help to get the khaman out of the container easily.
Prepare Tempering
- While the dhokla is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Now add water, sugar, salt and stir well.
- Cut the dhokla into small pieces. Spread the tempering over the dhokla.
- Garnish with chopped cilantro and serve with green mint chutney.
Steaming Khaman Dhokla on stovetop
- Use a large pot that can hold the khaman batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
It came out dense and I followed the recipe to the T
It’s not spongy at all ☹️
Hi Michelle – Sorry to hear the Khaman did not work well. I want to make sure you saw the video, which can be helpful to get an idea of how to prepare this dish. Also, it would be good to know if you used Eno to make the recipe?
My dhokla doesnot get holes in it…anyone can tell the reason to it..please I tried it 2 times with the same result
Hi, I made this and it was easy and tasty. Mine didn’t turn out as fluffy, it was more dense than it should have been. Do you have a suggestion on how to address this next time?
I don’t have the steel containers for the IP. Can you tell me the size of the pan so I can find a substitute?
Hi Priya – Sure, the pan I used has a 7″ diameter. Hope you try the Khaman!
Hi, the rise is perfect, however, it tastes dry. I am using the instant pot. Any tips??
Hi Rakhee – I would suggest to increase the water in the tadka to half cup if the Khaman feels dry. The Khaman will absorb all the liquid and get more soft and moist.
I did PIP method with regular pressure cooker containers.
Do I cover the top container?
I covered but it didn’t cook in 15 mins. Ended up putting twice for 7 mins.
Next time thinking of using regular dhokla/idli cooker instead of instant pot.
Hi Dipali – I do not cover when cooking the Khaman in the instant pot, and it always works well. I hope you give it another try!
Hi, I followed the recipe but the bottom half of the dhokla became a thick sponge. Do you have any idea why that might happen? But the top part was fine so I cut it in half and ate the top, haha. Any suggestions would be much appreciated.
Hi Yas – Sorry to hear it did not cook perfectly. I am guessing the Eno did not mix well in some portion of the batter, or it got overmixed. Do check the video in the recipe card in case it helps.