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Khaman Dhokla Recipe | How To Make It Easily At Home

By : | 0 Comments | On : June 29, 2021 | Category : Snacks

Khaman Dhokla Recipe How To Make It Easily At Home

What is Dhokla?

Khaman dhokla Recipe This Gujarati snack recipe is a huge hit this is a beloved national dish. This savory cake is made with gram flour batter. It can be baked or steamed. It is soft, spongy, and fluffy in texture, with a slight sweetness and salty taste. It’s usually eaten as a snack, breakfast, or brunch, with green chutney and tamarind sauce, and fried chilies.

Khaman Dhokla Recipe is usually prepared in two distinct ways.

  • Traditional Khaman Dhokla Recipe
  • Instant Khaman Dhokla Recipe

Traditional dhokla recipe this recipe is traditional and involves fermenting the dhokla batter overnight. The fermentation process involves microbes breaking down starches and sucrose to alcohols and acids. This makes the batter thinner and creates bubbles. This fermentation process gives dhokla a perfect texture and slightly sour flavor. Steaming is the traditional method of making dhokla.

The instant dhokla recipe is on the other side. It does not need to undergo any fermentation. After preparing the dhokla batter you can cook them immediately. Although it’s a quick process, it’s very trendy in today’s busy world. The instant dhokla recipe is also very popular. Khaman Or, instant khaman dhokla recipe.

Instant dhokla recipe dhokla batter is versatile and can be made with different ingredients like Eno or fruit salt, baking powder, baking soda, baking soda, and baking powder. Yogurt, lemon juice, or vinegar can all be used to enhance the traditional sour flavor of fermented dhokla pancake batter.

The rest of the article is irrelevant. Instant dhokla recipe you can either steam or bake in the oven and microwave.

What is Khaman?

Khaman, also known by the instant Khaman dhokla RecipeIt is also a delicacy of Gujarati cuisine in many other Indian states. It is light and fluffy and has a subtle savory taste from simple combinations of gram flour (besan), herbs, spices, and herbs. Gram flour is ground black chickpeas with dark skin.

Khaman is a vegan healthy snack, which can be described as savory-sweet. It can also be gluten-free if you don’t use semolina or asafoetida.

Khaman, also known as yellow Dhokla or yellow Khaman, is a type of Khaman that has a yellow color. It is also called instant khaman.

Instantly prepare Khaman dhokla RecipeSteaming in an Instant Pot or in a saucepan.

These are great for breakfast, afternoon, or evening snacks.

What is the Difference Between Dhokla and Khaman Dhokla

Khaman is commonly referred to by the term “instant” Khaman dhokla Recipe However, a dhokla can be made differently from khaman.

Dhokla is made from ground, fermented rice batter, and lentils such as chana dal or urad daal. My recipe for authentic Dhokla with rice and Chana Dal can be found here.

Khaman can be made immediately with gram flour. Khaman batter, unlike dhokla batter, is not fermented.

The taste of fermentation gives dhokla a complex flavorsome taste. However, khaman tastes just as great.

While dhokla’s color can be light yellow, yellow, or cream, khaman is always bright yellow.

Eno (fruit salt).

This khaman recipe uses fruit salt as a leavening ingredient. Eno, a popular Indian brand for fruit salt, is used to treat acidity and heartburn.

Citric acid, sodium bicarbonate (baking soda), and sodium carbonate make up fruit salt.

The addition of sodium bicarbonate or sodium carbonate to water will cause bubbles and release carbon dioxide.

Baking sodas or Eno

B Soda can be used to make khaman. Baking soda can leave a soapy smell if you use it too much.

Eno makes a fluffy, soft khaman. The one made with baking soda isn’t as fluffy or as spongy.

Eno in khaman is my preference. It gives me the best results. Baking soda isn’t my favorite. First, it has a soapy smell that we can’t stand, and secondly, it doesn’t have the same texture as Eno’s khaman.

You should only use Eno that is in its freshest condition and within the shelf life. The texture of khaman will become flat and dense if your Eno isn’t fresh or active. Please do not use flavored Eno. Regular Eno is the best.

Baking soda and Eno react with turmeric powder, resulting in red flecks or tinges in khaman-dhokla. You can either add some turmeric powder to your recipe or leave it out.

Citric Acid Or Lemon Juice

Khaman Dhokla Recipe has been made with both lemon juice and citric acids. The khaman has a wonderfully fluffy texture thanks to the citric acid. Citric acid is the winner here. Lemon juice works well. Use whatever you have at hand.

This standard amount of citric acid can be used to replace lemon juice with citric acid.1/4 teaspoon citric acid (in powdered form) = 1 tablespoon lemon juice

Use food-grade or pure citric acids for citric acid. You can also add freshly squeezed lemon juice. Make sure to use a freshly squeezed lemon.

How to Make Khaman Dhokla

 

Make this simple Khaman Dhokla recipe by mixing together gram flour, salt, and water with lemon juice and baking soda in a large bowl. Combine all ingredients. Let the batter ferment for at least 2 hours. This might take longer if you make it during winter. Boil some water in a saucepan and then heat it up. Once the boiling water is done, grease the utensil using oil.

Put the dhokla batter into a greased utensil. Cook on low heat in a steamer for 15-20 min. After 15 minutes, insert a knife into the dhokla to check for doneness. If the knife comes out cleanly, take it off the stove. Let the dish cool, then slice into squares.

Step 1 Make the Dhokla batter. Let it ferment for at least 1-2 hours.

Make this simple Khaman Dhokla recipe by mixing together gram flour, salt, and water with lemon juice and baking soda in a large bowl. Combine all ingredients. Let the batter ferment for at least 2 hours. This might take longer if you make it during winter. Boil some water in a saucepan and then heat it up. Once the boiling water is done, grease the utensil using oil.

Step 2: Cook the batter in the idli/dhokla for 15-20 minutes

Put the dhokla batter into a greased utensil. Cook on low heat in a steamer for 15-20 mins. After 15 minutes, insert a knife into the dhokla to check for doneness. If the knife comes out cleanly, take it off the stove. Let the dish cool, then slice into squares.

Step 3: Prepare the tempering

Heat oil in a saucepan on medium heat. When the oil has reached a sufficient temperature, add mustard seeds and curry leaves. Allow the pan to heat up and add 1/2 cup water. After 2-3 boils, reduce the flame, squeeze 1/2 lemon and add sugar. You can also add finely chopped green chilies to increase the spice level. Dhokla sandwiches can be made by adding Dhokla to a sandwich and your favorite sauce!

Step 4: Serve the moist Khaman Dhokla over Faafda or Jalebi

Turn off the heat, pour the tempering over the dhokla, and then sprinkle the coconut powder on top. Serve the dish on a plate with any spicy chutney you prefer, such as green coriander or green coriander. Khaman Dhokla tastes best when it is paired with Faafda or Jalebi. Enjoy this tasty snack recipe at home with family and friends.

Preparation

1. 2.-3 teaspoons oil are enough to grease a steamer pan

Making batter

2. Mix 1.5 cups of gram flour (120g besan) together in a bowl or pan. Use gram flour with a fine texture.

TIP: You can also make khaman using chickpea flour.

3. Add the following ingredients to your dish:

  • 2-3 pinches turmeric powder
  • A generous pinch of asafoetida (skip the gluten-free version).
  • 1.5 teaspoons lemon juice, 1/3 to 1/2 teaspoon pure citric acids
  • One.5 teaspoons ginger paste (crush 1.5-inch ginger and 1.5 teaspoons of green chilies in mortar-pestle).
  • 1.5 teaspoons of green chili paste
  • 1 tablespoon sugar, or as needed
  • 1 teaspoon salt, or as much as you like

TIP: Do not add too much turmeric powder. This can cause the fruit salt and baking soda to react with the turmeric powder, making it redder.

4. To make a thick, yet fluid batter, add 1 cup water or more as necessary. The quality of the flour will determine how much water is needed. Start with 1 cup flour and increase as necessary. Mix well.

5. Add 1 tablespoon Rava (semolina) to the mixture. Although this is optional, it adds a good texture to your khaman. For a gluten-free alternative, skip Rava or semolina.

6. Use a whisk to mix the batter.

Consistency of Batter

7. The batter should be thick but flow easily from the whisk. One tip: If the batter becomes too thin, add 1 to 2 tablespoons of gram flour.

Bring 2 to 2.5 cups of water to boil in a steamer pot, electric cooker, or pressure cooker. The size of your pressure cooker or steamer will determine how much water you need.

NOTE: The tips section below will provide more information about steaming in a saucepan, cooker, or Instant Pot.

Leavening Khaman Batter

9. Add 2 teaspoons Eno or Fruit Salt. The khaman becomes soft and fluffy with 2 teaspoons Eno. Eno has a slightly acidic taste.

You can substitute 1.5 teaspoons Eno if you don’t like this flavor. Add 1/2 teaspoon to 3/4 teaspoon baking soda to your leavening agent.

10. Mix the Eno and the batter together quickly.

11. Mix the fruit salt evenly into the batter. Otherwise, the khaman will have an uneven texture.

12. You will notice that the batter becomes frothy from Eno, so it is important to quickly whisk it in.

13. Gently stir the batter to ensure that it is evenly distributed in the pan. Here is a picture showing the batter ready for steaming.

Steaming

1. The pan should be placed in a steamer, electric rice cooker, or pressure cooker. When you place the pan in the pressure cooker, the water should be hot or boiling. If you are using a pressure cooker, take the vent weight/whistle off the lid and cover it tightly with the lid.

NOTE: Below is the details for steaming in a pressure cooker, pan, or instant pot.

2. In an electric rice cooker, steam for 15 to 20 mins. If you are using a pan, pressure cooker, or Instant Pot to steam the rice, heat it on medium-high heat for 12 to 15. The khaman was cooked in an electric rice cooker for 17 minutes.

Start working on the spice-herb solution. Tempering the shaman while it cooks. Continue reading to find the complete instructions.

3. Insert a toothpick to check for doneness. If the khaman has been cooked, it should come out clean. Steam it for about another minute if the batter is still on the toothpick.

4. Allow the khaman to cool completely. To remove the khaman from its pan, gently slide a butter knife along its edges. Place a plate/tray on top of the pan.

5. 5. Next, quickly invert the pan.

6. The khaman will slide easily onto the plate if it is well greased.

7. You can cut the khaman into small squares with a sharp knife. Set aside until you are ready to temper. The khaman settled in the middle of the plate because I used a concave one. If you use a flat plate, this won’t happen.

Pro Tips

Batter Consistency

The batter should be thick enough to flow but not too thin. If your batter is very thick, you can add some water to make it flow. The khaman will become dense and hard if the batter is too thick. A thin batter will not hold its shape and will end up in a mess.

Steaming

Steaming khaman can be done in a saucepan, stove-top pressure cooker, or an Instant Pot. Below is a detailed description of how to steam khaman in each.

1. Steaming in a Pan or Pot

  • A small trivet should be placed in a large, deep-sided steamer pan with enough space to hold the batter. Add 2 to 2.5 cups of water. Bring to boil.
  • After mixing Eno, place the batter pan in the oven. Cover the pan with Eno.
  • Steam for 12-15 minutes at medium heat Steaming will speed up if the pan is not in direct contact with the boiling water. The steaming process will take longer if the pan is far from the boiling water.

2. Steaming in a Stove-top Pressure Cooker

  • Put the trivet into a pressure cooker. Add 2 to 2.5 cups of water. Bring the water to a boil. Place the pan between two tongs, and then carefully place it on the trivet.
  • Seal the lid by removing the whistle (vent weight). Steam for 12-15 minutes at medium to medium-high heat

3. Instant Pot Steaming

  • In the steel insert of your IP, pour 2 to 2.5 cups of water. A trivet is a small, flexible piece of cloth that can be used to cover the IP.
  • Turn on the saute function to heat the water and then turn it down and simmer.
  • Use tongs, or oven mitts, carefully place the pan containing the khaman batter onto the trivet. Cover the pan with the khaman batter only.
  • Seal IP with its lid, seal it and allow steam to escape through the vent. Steam on high pressure for 12-15 minutes by pressing the steam button
  • You can keep an eye on the time by using a watch or clock. The Instant Pot will continue to steam but will not emit a beep after that time. Let the pressure release all and let the valve come to a halt. Next, carefully open the lid.

Preparing for Tempering

1. Tempering is necessary to infuse the Khaman with flavor and to add moisture to the gram-flour sponge. First heat 2 tablespoons oil in a small saucepan on the stove. Peanut oil, or any other neutral-tasting oil, can be used.

2. Mix 1 teaspoon of mustard seeds with the crackling mixture.

3. Once the mustard seeds crackle, add 10-12 curry leaves and, if desired, 1 teaspoon cumin seeds and 1 tablespoon chopped green chili.

4. Mix well and add 2 teaspoons of white sesame seeds.

5. For a few seconds, fry the sesame seeds. They won’t turn brown, otherwise, they will be bitter.

6. Add 1/3 cup water. When adding water, you can turn off the heat.

7. 2. Add 2 teaspoons of sugar.

8. Allow the tempering mixture to boil for a few minutes. Stir until the sugar has dissolved.

Making Khaman

9. Take the heat off and now pour this tempering mixture should be evenly spread on the instant khaman dhokla, so it seeps into the sliced edges.

10. If you wish, garnish with 2 to 3 tablespoons chopped coriander leaves or 2 to 3 Tbsp grated coconut.

Serving Suggestions

12.Serve the khaman Dhokla immediately you can either store it in an airtight container and enjoy it later, after about an hour. Do not add coconut to khaman if you are enjoying it later than usual after several hours.

They can be refrigerated and heated in the microwave for a few seconds to warm them.

What to Eat with Khaman

These sweet, savory, and fluffy cakes go well with any of our Indian chutneys, such as Papaya Chutney or Mint Chutney.

It is also great paired with Tamarind Chutney. It can be served as a healthy snack alongside your evening chai.

Storage

I don’t recommend adding coconut or coriander to khaman if you intend to serve it within a few hours or the next morning. Just pour the tempering.

Keep the khaman covered in a container. You can warm the khaman in an oven or microwave by adding a little water.

To heat the instant pot, steam it for about 1 to 2 seconds. Add the coriander and coconut leaves to your dish while you are still heating it.

Khaman Dhokla Recipe

This is the khaman or Khaman dhokla recipe this cake is deliciously soft, fluffy, lightly sweet, and savory and can be enjoyed any time of the day. You can stream it on the stovetop, or in the Instant Pot following my instructions.

Ingredients

For Batter

  • 1.5 cups of gram flour (besan), 180g
  • 1 tablespoon Rava (or Semolina) – Optional
  • 1 Tablespoon sugar
  • 1.5-inch ginger mashed to a fine paste in mortar-pestle
  • 1.5 teaspoons chopped green chilies, crushed into a fine paste in mortar-pestle
  • 1 to 3 teaspoons turmeric powder
  • One to 2 pinches asafoetida, (hing).
  • 1 tablespoon oil – Any neutral oil or peanut butter oil
  • 1.5 to 2 teaspoons Eno (fruit salt) or 1/2 to 3 teaspoons baking soda
  • 1 teaspoon salt, or as needed
  • 1.5 teaspoons lemon juice, 1/3 to 1/2 teaspoon pure citric acid
  • 1 cup water, or as needed

Tempering

  • 2 tablespoons oil – Any neutral oil or peanut butter oil
  • 1/3 cup water
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds – optional
  • 2 tablespoons white sesame seed
  • 1 sprig curry leaf – approximately 10 to 12 curry leaves
  • Optional: 1 teaspoon chopped green chilies
  • 2 teaspoons sugar, or as needed

Garnish

  • 2 to 3 tablespoons chopped coriander leaves. (Cilantro Leaves).
  • 1 to 3 tablespoons grated fresh coconut

Instructions

Making Khaman Batter

  • Use 2 to 3 tablespoons of oil to grease a steamer pan
  • Besan, or gram flour, can be used in a bowl or pan.
  • Mix turmeric powder, asafoetida, and lemon juice with ginger paste, green chilies paste, oil, sugar, and salt.
  • To make thick, yet fluid water, add 1 cup of water. The quality of the flour will determine how much water is required. Add as much water as you need.
  • Mix the Rava (semolina) and stir.
  • Mix until you have a thick, smooth batter.
  • The batter should be smooth and thick. One tip: If the batter becomes too thin, add 1 to 2 tablespoons of besan.
  • Bring 2 to 2.5 cups water to boil in a steamer pot, electric cooker, or stove-top pressure cooker.
  • The size of the pressure cooker or steamer will determine the amount of water that must be added.
  • Add the Eno or fruit salt to the batter.
  • Mix well. Mix the fruit salt evenly into the batter. Otherwise, the khaman will have an uneven texture.
  • You must be fast or the batter will froth and become bubbly.
  • Place the batter in the greased pan.

Steaming

  • The pan should be placed in a steamer, electric rice cooker, or pressure cooker. When you place the batter in the pan, the water must be hot or boiling. If you are using a pressure cooker, take the vent weight/whistle off the lid and cover it tightly with the lid.
  • In an electric cooker, steam for 15 to 20 mins. Steam for 12 to 15 mins on medium heat if you are using a pressure cooker or pan.
  • You can check the doneness by inserting a toothpick. If it comes out clean, then the khaman has been completed. You need to steam the toothpick if it has batter on it.
  • Once the khaman is cool or lukewarm, a butter knife can be gently used to smoothen the edges. Place a plate or tray over the pan.
  • Turn the pan upside down. The khaman can be easily inserted onto the plate if greased well. Cut the khaman into slices and set aside.

Tempering

  • Heat oil in a small saucepan.
  • Mix mustard seeds with water and allow them to crackle.
  • Once the mustard seeds crackle, add the cumin seeds, curry leaves, or chopped green chilies.
  • Mix well and then add sesame seed.
  • Toast the sesame seeds in a little oil for a few seconds, but don’t brown them.
  • Add water. Add water slowly as the mixture can become sloppy. When adding water, you can turn off the heat.
  • Add sugar. Mix well and bring the mixture to a boil. Make sure the sugar is completely dissolved in the boiling water.
  • Next, evenly pour the tempering mixture on top of the steamed and cut khaman.
  • Serve with grated coconut and chopped coriander seeds.
  • You can serve Khaman Dhokla Recipe immediately or store them in an airtight container and have them ready to go after a few minutes or an entire hour.
  • Do not garnish khaman with coconut or coriander leaves if you are serving it after hours.

Serving Suggestions

  • These sweet, savory, and fluffy cakes go well with any sweet or spicy Indian chutney.
  • It can be served with evening chai.

Storage

  • I don’t recommend adding coconut leaves or coriander leaves to khaman if you intend to serve it within a few hours or the next morning. Just pour the tempering.
  • Keep the khaman covered in a container. You can warm the khaman in an oven or microwave by adding a little water.
  • To heat the instant pot, steam it for about 1 to 2 seconds. Add the coriander and coconut leaves to your dish while you are still heating it.

Notes

Ingredient Notes

  • Eno You can use the regular Eno plain without any flavor.
  • Gluten-free You can make khaman gluten-free by skipping the semolina and asafoetida.
  • Baking soda, Eno, or Fruit salt is the ingredient we use to make the khaman batter. Eno is an Indian brand of fruit sal. Baking soda can be used as well. Baking soda can produce a soapy smell if it is used in excess. Both Eno and baking soda react to turmeric powder, resulting in red flecks or tinges in the khaman. You can either add some turmeric powder to your recipe or leave it out.

Notes for Recipes

1. 1. The batter should be thick enough to flow but not too thick. If your batter is very thick, you can add 1.5 cups of water to make it more liquid. The khaman will become dense and hard if the batter is too thick. A thin batter will not hold its shape and will end up in a mess.2. SteamingSteaming khaman can be done in a saucepan, stove-top pressure cooker, or an Instant Pot. Below is a detailed description of how to steam khaman in each. 

Steaming in a pot or pan

  • A small trivet should be placed in a large, deep-sided steamer pan that is big enough to hold the batter Add 2 to 2.5 cups of water. Bring to boil.
  • After mixing Eno, place the batter pan in the oven. Cover the pan with Eno.
  • Steam for 12-15 minutes at medium heat Steaming will speed up if the pan is not in direct contact with the boiling water. The steaming process will take longer if the pan is far from the boiling water.

b) Steaming in an oven-top pressure cooker

  • Put the trivet into a pressure cooker. Add 2 to 2.5 cups of water. Bring the water to a boil. Place the pan between two tongs, and then carefully place it on the trivet.
  • Seal the lid by removing the whistle (vent weight). Steam for 12-15 minutes at medium to medium-high heat

c) Instant Pot Steaming

  • Put 2 to 2.5 cups of water in the steel insert of your IP. You can place a trivet, not too long or too short, but somewhere in the middle.
  • Turn on the saute function to heat the water and then turn it down and simmer.
  • Use tongs, or oven mitts, carefully place the pan with the khaman batter onto the trivet. Cover the pan with the khaman batter but not with a lid
  • Seal IP with its lid, seal it and allow steam to escape through the vent. Steam on high pressure for 12-15 minutes by pressing the steam button
  • You can keep an eye on the time by using a watch or clock. The Instant Pot will not beep after the expiration time has passed and will continue to steam. Let the pressure release all and let the valve come to a halt. Next, carefully open the lid.

Nutrition Info Approximate Valuations

Serving Size

  • Calories161 Calories starting at Fat 63%

Daily Value*

  • Fat7g11%
  • 1g Saturated Fat6%
  • 1g Polyunsaturated Fat
  • Monounsaturated Fat 1g
  • Cholesterol1mg0%
  • Sodium579 mg25%
  • Potassium236 mg7%
  • Carbohydrates18g6%
  • Fiber 3g13%
  • Sugar 4g4%
  • Protein6g12%

* Based on 2000 calories, the Percent Daily Values.

Faqs

Is it possible to use baking powder in place of baking soda?

The answer is no. To make the dhokla recipe lighter in texture, you can mix the baking powder and baking soda. However, baking soda cannot be substituted for baking powder.

What can I do to replace Eno in the preparation of the dhokla dish?

Eno is a combination of sodium bicarbonate with citric acid. Eno helps to increase the dhokla batter’s rise through reacting. Baking soda can be substituted for Eno and citric acid with lemon juice.

What are the red spots on my dhokla recipes?

Sometimes, turmeric powder reacts with baking soda leaving red marks over the Khaman Dhokla Recipe. To avoid red spots, make sure you don’t add too many turmeric powders to the batter. Also, be sure to mix the batter well after adding the baking soda.

Why did my dhokla not rise?

The raising agent, i.e. Bake soda and lemon juice are the ingredients for the recipe. Don’t overmix the batter Khaman Dhokla Recipe They will not increase.

How to make a fluffy, spongy Khaman Dhokla Recipe What is the best way to get started?

How to make a fluffy and soft dhokla is the key Khaman Dhokla Recipe make sure the batter is smooth and lump-free beat it thoroughly. Then add a raising agent to the batter and let it rest for a while.

How long can dhokla be stored?

Dhokla can remain in an airtight container for up to 24 hours It should be kept in a dark, cool place away from sunlight If it is stored in a refrigerator for 3-4 days.

How do I heat dhokla?

The microwave can be used to heat the dhokla You can add a bit of water to the dhokla before heating it in the microwave if the recipe becomes dry.

You can also stream it on the gas top.

Why is my dhokla not spongy?

A Khaman Dhokla Recipe’s light texture and sponginess Recipe Eno is made from the reaction of citric acid or lemon juice with carbon dioxide. This creates a bubbly, fizzy mixture that allows the batter to rise and leaven, making it fluffy when steamed. Your khaman will not be spongey if it contains fewer leavening ingredients (Eno, baking soda), or if they are not fresh and active.

My dhokla turned orange or red.

Turmeric powder reacts to baking soda or Eno, resulting in orange-colored patches or spots in the Khaman Dhokla Recipe. This causes your khaman to turn orange or red. You can avoid this by adding less turmeric powder.

What is the dhokla Recipe Can it be eaten cold or hot?

You can eat it warm or at room temp.

My khaman dhokla is not workingRecipeBitter?

Too many leavening ingredients, such as baking soda, can lead to a Khaman Dhokla Recipe Bitter

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