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.
Meeta bai America madhe Eni Fruit Salt bhetat nahii.Kaey karao
Hi Arif – It is available in most indian grocery stores, and also on amazon. Here is the aff link – https://amzn.to/3bRlP3B
Thanks a lot for sharing this with all of us you actually know what you are talking about!
Can I use the nonstick containers in which we bake cake? Don’t have a steel container.
Hi Neha – Sure, a non-stick baking pan will work too. Hope you enjoy the dhokla!
Hi I tried making dhokla from dhokla flour and turned out great. Now I have Kala Chana Besan flour at home. Can I use it to make the above recipe? Not sure what else I can use it for ?
Hi Shanthini – yes, that should work for this recipe. Would love to hear how it turns out.
I followed the directions, but the dhokla didn’t turn out spongy or light at all. i actually like the dense version a lot, but it would be nice to know how to get the spongy texture.
Hi Catie – Glad to hear you liked the taste of the Khaman. It is hard to point out what might have gone wrong. You can make sure you are using a new pouch/ container of eno. Make sure that the water is already boiling when the batter is ready, so there is not lag between adding eno and steaming the Khaman. Hope that helps!
Hello! Tried this recipe this morning. Tasted great but dhokla was dense and didn’t maintain spongy texture. Followed the mixing instructions exactly/was careful not to overmix after adding eno. I used the stacking steamer tray for the instapot and just put batter in the upper tray. Do you think the instapot set up was the issue? Any other suggestions for trouble shooting? Thanks!
Hi Ana – It is possible the stacking caused the issue, as the dhokla was not getting direct steam. Try with using a trivet and just one container on top of it. Thanks for sharing back your experience.
Absolutely amazing recipe. I’ve tried it thrice so far. First time it was average. Second time, my eno was a lil old and the batter wasn’t bubbling much. The dhokla was very dense and not fluffy at all. Third time, I added baking soda + lemon juice instead and it tasted even better than the restaurant dhoklas. My family finished it in like 10 mins! Definitely gonna make this again!
Hi Kamala – So good to hear that. Thank you for sharing your experience! 🙂
Hi. I don’t have eno. How much baking soda and lemon juice should add ? Thanks
Hi Pallavi – I have included details in recipe notes. Hope you enjoy the Khaman!
My dhokla turned out great the first time, but the other times I’ve had an issue with the bottom ( top after I flip it out of the pan) being hard and not spongy. What am I doing wrong? Am I not supposed to overmix when I add water, before the eno?
Hi Nada – Sorry to hear the dhokla did not turn out soft. Before adding eno, it is okay to mix it well. Make sure the water is already steaming before you add the eno and dhokla batter bowl in the instant pot. Hope that helps!
Hello ! Looking to try this recipe but I have a Duo Nova which doesn’t have a vent option. Would it still work if vent was closed ?
Same Question what to do as even I have the Duo Nova
Hello – Unfortunately I don’t know exactly how that would work. I wonder if there is an option in the steam setting to do “no pressure”. For example, in my instant pot ultra, the steam mode has a pressure “none” setting.
I have this sort of IP too. To steam I use Sauté setting. For a lid I use any from my pans that will fit, or just lay a plate on top of the pot
The Dhokla came out spongy and it’s addictive. But with the tempering, when you add water to hot oil it splatters all over. Should you wait until the oil is cool before adding water?
Hi John – Glad to hear you enjoyed the dhokla. You can take the oil off heat and wait a minute of so before adding the water. You can also cover with a lid right after adding water, so it does not splatter much. Hope that helps!