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!
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!
Table of Contents
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.
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
- 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 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.
- 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 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.
Steaming Khaman
- 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.
- 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.
- 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, 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.
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 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
- 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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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 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.
Is it safe to use venting mode while using the steam setting in instant pot ??
Hi Sobi – I have not seen it mention anywhere that you cannot use venting mode in steam setting. I use this was many recipes, and it has worked well.
I accidentally bought orange flavored Eno. Can I use it for this recipe?
Hi Navjot – Sorry, I have not tried, so it is hard for me to confirm. But I would say make a small quantity and give it a try 🙂
Meeta,
I have made both the Khaman and Rava Dhokla recipes and the texture is perfect. Wondering why your recipes for the thadkas different- the Khaman recipe has water and sugar;m the Rava is drier.
Hi Geeta – You are right. The Khaman is made with chickpea flour which gives a more dry texture, which is why water is added to the tadka to make it moist.
Hi, just wondering if an ovenproof vessel works inside the IP? I don’t have a steel container.
Hi Moushumi – yes, usually oven proof glass dishes also work well in the instant pot, just add a couple of extra minutes to the cooking time. I have used pyrex to cook rice. Hope you enjoy the Khaman!
Greetings from upstate NY! Tried it this morning. Had to send away for curry leaves and Eno, used my two piece insert that I make cheesecake in, came out perfect! Delicious.
Hi Julie – So happy to hear that the Khaman came out perfect. Thank you for sharing back!
First time making instant khaman, turned out perfect! Can’t get Eno where I live so used a sub I read about online, half tsp baking soda and half tsp citric acid. Very fluffy results.
Hi Vee – Good to hear the Khaman worked perfectly with baking soda and citric acid. Thank you for sharing back!
Hey Meeta, so happy to have discovered your blog through FBP!! I love dhokla and this recipe looks amazing. Subscribed to your blog right away 😀
Thank you Sheenam!
Hi, I’m gluten free and can’t eat sooji/rava. Can I replace that with something else?
Thanks!
Hi Aparna – Some readers have tried this with just leaving out the rava and it worked well. I hope you enjoy it!
Can I use pre-roasted Rava in this recipe? Or does it have to be plain Rava?
Hi Kanan – I have not tried with pre-roasted rava, however I think it will work fine as we are adding so little rava in this recipe.
Thanks for the Receipe, could you pls let us know the steam settings and pressure level for steaming it in IP?
Also, any other option for Eno?
Hey Ritu – The details to steam Khaman in instant pot are included in the recipe card. I have not tried, but some people have used 1/2 tsp baking soda in place of Eno along with 1-2 tsp of lime juice, and it worked well.