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!

Khaman Dhokla with tempered with green chili and curry leaves stacked.
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A couple of months back, I shared the Rava Dhokla recipe, which everyone loved. Since then, I have been thinking about sharing this Khaman Dhokla recipe (authentically just called Khaman).

I love this instant quick khaman recipe, 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, similar to Khandvi. This Khaman is a little spicy, with the addition of ginger and green chilies. Try it for a quick snack when you have guests over!

Watch How to Make Instant Khaman Dhokla

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.

The primary ingredient in Instant Khaman is gram flour (besan). We use this to make Khaman quickly, however in the original authentic recipe, Khaman is made by soaking and grinding Chana Dal.

Khaman is also called Besan Dhokla or Yellow Dhokla due to its yellow color from gram flour (although these are not authentic names).

Traditionally, Khaman is steamed in a stovetop pressure cooker without the whistle or in a stovetop steamer similar to the one used for idli. We will steam this Khaman in the Instant Pot.

Why you will love Khaman?

  • 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.
Khaman Dhokla garnished with tempering of curry leaves, along with chai and chutney.

How to make Khaman?

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

  1. 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 15 minutes.
  2. While the batter is resting, boil 2 cups of water in the pressure cooker in 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.
  3. 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.
  4. 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.
  5. Then, place the trivet and pan in the instant pot. Set to steam for 15 minutes in venting mode. The instant pot timer does not work in venting mode, so you will need to set an external timer.
Steps to prepare Khaman Dhokla in the instant pot

Steaming Khaman

  1. After the cooking time is done, let the khaman sit for 5 minutes. Then, open the lid of the instant pot and remove the khaman container using tongs.
  2. 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 must steam for 2-3 more minutes.
  3. 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.
Khaman being cut with a knife

Prepare Tempering

  • While the khaman is steaming in the instant pot, heat oil in a pan on the stovetop on high heat.
  • Then, add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili. Let them sauté for about 30 seconds. Add the sesame seeds and turn off the heat.
  • Now, add water, sugar, and salt and stir well.
Tempering for Khaman with curry leaves, mustard and sesame seeds

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.
Khaman pieces cut and garnished with tempering

The khaman 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.

Closeup of yellow Khaman dhokla

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.

Four pieces of yellow Khaman dhokla on a black platter

Tips to make perfectly soft Khaman

  • In my tests, I have found that Eno fruit salt gives the best results.
  • Do not over-stir after adding Eno fruit salt. To get good results, start the steaming within a couple of minutes of adding Eno.
  • As we are using a Pressure cooker in venting mode, the timer function does not work. Use an external timer.
  • You can make this Khaman 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.

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4.88 from 65 votes

Khaman Dhokla Recipe

Soft and fluffy Khaman Dhokla made in the Instant Pot and stovetop. These delicious steamed savory chickpea flour cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

For tempering (tadka)

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 15 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 Khaman.

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 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. 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 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.
  • Cut the khaman into small pieces. Spread the tempering over it.
  • Garnish with chopped cilantro and serve with green mint chutney.

Steaming Khaman 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.

Video

Notes

Eno fruit salt alternative: In my tests, I have found that Eno fruit salt gives the best results. 1/2 teaspoon baking soda + 1/2 teaspoon citric acid (or 1 teaspoon lime juice) can be used as an alternative in case Eno is not available.
Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipe. Don’t forget to adjust to your taste. 
Important tip: Do not over-stir after adding Eno fruit salt. Start the steaming within a couple of minutes of adding Eno to get good results.
Make-ahead: 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.
Created: This recipe was created in a 6qt Instant Pot Pressure Cooker.

Nutrition

Calories: 298kcalCarbohydrates: 34gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 1010mgPotassium: 331mgFiber: 7gSugar: 9gVitamin A: 65IUVitamin C: 33.8mgCalcium: 31mgIron: 2.3mg

Additional Info

Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Diet: Dairy-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.88 from 65 votes (47 ratings without comment)

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83 Comments

    1. Hi Becky – Sorry I am unable to add that option right away. You can also consider changing the seting on your phone to not turn off for a certain amount of time.

  1. hello

    instead of lime juice can i use citric acid?
    if so, 1 tsp citric acid for 1 tsp lime juice for the recipe above.
    thanks
    dee

    1. Hi Dee – I have not tried using citric acid instead of lime juice, so cannot say if it will work well in this recipe.

  2. I love Khaman Dhokla and have never made it myself, but I am excited to try your recipe for the instant pot. I do not have a steam function on my duo plus. So, what do I use in its place? Do I use the sterilization function or the manual pressure cook function? Also, if I use either of those functions, do I vent or not vent, close the lid, and the time is still 15 minutes? Thank you so much. Your recipes are amazing and very detailed and easy to follow.

    1. Hi Bepsi – You can try the pressure cook mode. Put on venting as the recipe suggests. Make sure to use an external timer as the timer might not work.

      1. Thank you, I will try that. One more question, if I use the manual pressure mode and set it to vent, do I need to put the IP lid on with the sealing ring or not? Also,it would still be 15 minutes, right? Sorry fir the questions, but I am new to this.

      2. Hi Bepsi – Sorry for the late response. I was traveling for a family emergency. I always keep the sealing ring on when using the ip for such recipes. Do 15 minutes with an external timer. Hope you enjoy the khaman.

  3. Hi Meeta,
    Love your recipes! I am gluten free so can’t use semolina . Is there a gluten free substitute for semolina or can I omit it ? Please let me know . Thanks!

  4. Very excited to try this, and thanks for the alternative to the Eno Salt. It’s interesting that it is a digestive. Can you explain to me how it works in food. I’m totally fascinated that it’s used in cooking

  5. All your recipes are excellent and easy to make. Very well explained. This is my go to site for Indian recipes. Some recipes I make over and over again.
    Thank you so much for your hard work. We certainly benefit from it.

  6. Can I start the 15 minutes as soon as I close the lid or do I need to wait for steam to start coming before I start the 15 min timer for instant pot? Thanks!

    1. Hi Yashi – Start the 15 minutes as soon as you close the lid. the water should be boiling when you add the bowl to the instant pot. Hope you enjoy the khaman.

  7. Meeta,
    Love this recipe. You make it look so simple. I do not want to buy a bottle of eno since it does not store well and after some time it looses its strength.
    If you have any suggestion to store it please let me know.
    I do not fin pouches in Indian store inmy city. Where can you get Eno pouches in U.S.A.?
    Thank you.
    Bhavana

    1. Hi Bhavna, you can use the baking soda alternative I have added to notes if you don’t have eno. Eno does lose it’s strength once opened.