Gujarati Khaman Dhokla Recipe | Khamman dhokla | How to make instant Khamman dhokla | Recipe of Gujarati khaman dhokla with step by step instructions 

Here comes the best breakfast, that has origin from Gujarat is no fail, vegan,Gluten-free Gujarati Khaman Dhokla recipe | Khamman dhokla. This recipe doesn’t contain semolina/sooji, curd or eno.

This steamed savory cake Khaman/dhokla  is made using gram flour (besan) and few basic spices. This is steamed and later on tempered with mustard seeds and curry leaves. The recipe is quite similar to Instant khatta dhokla.

It turns out so soft, melt in the mouth, easy to make, turns out juicy and moist with perfect jali. In addition to that, this recipe is made without using Eno.

The key to soft dhokla lies in the pores. The more porous it is, more it will absorb water like a sponge and keep the khaman moist.

Gujarati Khaman Dhokla Recipe | Khamman dhokla from the land of Gujarat

Born and raised in Gujarat, whenever i look into it’s glorious cuisine, often the first thing comes into my mind is Methi thepala/Fenugreek flatbread, Khandvi , Crispy masala poori, Sweet and sour Potato curry and Tuver Dana kachori.

What is the difference between Khaman and Dhokla?

The term dhokla is often used for every dhokla recipe. But let me tell you that every dhokla recipes has some different ingredients than the other.

Now, let’s check out how these 2 differ:

Dhokla: The traditional Dhokla is made with overnight fermented batter of rice and split chickpeas/chana dal.

Whereas, Khaman is made from chana dal or channa flour (besan). However the cooking method is similar, both are steam cooked.

Colour and texture:

Khaman is richer looking, with bright yellow colour and also has a softer, more spongey texture.

Whereas dhokla is little harder than khaman, pale yellow or white in color because of rice used along with dal.

Print Recipe

Gujarati Khaman Dhokla Recipe | Khamman dhokla

This vegan and gluten free savory cake Gujarati Khaman Dhokla Recipe | Khamman dhokla is made using gram flour (besan) and few basic spices. This is steamed and later on tempered with mustard seeds and curry leaves.

Prep Time10 minutes mins

Cook Time20 minutes mins

Batter Resting time30 minutes mins

Course: Breakfast, Snack

Cuisine: Indian, Gujarati

Keyword: gujarati khaman dhokla, khaman, khaman dhokla

Servings: 5

Author: Lata Lala

Ingredients

To make khaman batter

• 1 Cup Besan/Gram flour
• 1 tsp salt
• 1/4 tsp turmeric powder
• A pinch Asafoetida
• 3/4 Cup water
• 1 tsp citric acid
• 3 tsp sugar
• 2 tbsp oil
• 1/2 tsp baking soda

For tempering

• 2 tbsp oil
• 1 tbsp mustard seeds
• 2 to 3 green chillies slitted
• 1 tsp sesame seeds
• Curry leaves few sprigs
• 2 tbsp sugar 1 if you want less sweet
• 1/2 cup water

For Garnish

• Handful of chopped coriander leaves
• Grated fresh coconut

Instructions

To make batter

• In a bowl, sift 1 cup of besan/chickpea flour.
• Add 1 tsp salt, 1/4 tsp of turmeric and a pinch of Asafoetida/hing.
• Keep it aside.
• Now take 3/4 cup of water, add 1 tsp of citric acid and 3 tsp of sugar.
• Stir very well with a spoon till both citric acid and sugar dissolves.
• Now add this liquid in batches to the besan and keep mixing till you add all the liquid.
• Whisk for 8-10 minutes using a balloon whisk in one direction.
• Remember whisking is very important here.
• Now add 2 tbsp of oil and whisk again for 2 minutes.
• Cover it and keep it aside for half an hour.

To steam khaman

• Now prepare you steamer. To make khaman I have used thali or you may use a baking tin.
• The only thing to keep in mind is the size of plate/baking tin which fits inside the steamer and holds the batter at 3/4th level of the baking.
• You can use a single square or round tin of 7×2 inch size.
• Just grease it very well with oil.
• Now the moment water starts boiling, add 1/2 tsp of baking soda to the besan batter and whisk very well and very fast for only a minute.
• This helps create the net/jaali texture in khaman. Don't overdo it.
• Pour it into the well greased thali/ tin.
• Place it inside the steamer.
• Cover the steamer tightly and steam for 20 minutes.
• Don't cover the thali/baking tin.
• Once done, allow it to cool down inside the vessel for few minutes.

For tempering

• Now prepare the tadka/tempering to pour over the khaman.
• Heat a tablespoon of oil.
• Add mustard seeds, sesame seeds, few green chillies, curry leaves and once it starts spluttering, add 3/4th cup of water.
• Now add sugar and boil till sugar dissolves completely.
• Allow it to cool down a bit.
• Take out the khaman from the steamer.
• Now pour the tadka water with the help of a spoon all over.
• Garnish with some chopped coriander leaves and grated fresh coconut.
• Allow the khamman to soak the syrup nicely for a while say around 15-20 minutes.
• You can relish this delicious breakfast now.
• Serve with Dhania pudina chutney.

Notes

1. Always use the besan/gram flour after sieving it from height for airy texture.

2. Many recipes uses lemon juice to make the dhokla. But I always use citric acid/nimboo ke phool for the perfect taste and texture. It gives the appropriate tanginess and make it market like.

3. Whisking the batter plays a very important role. Whisk the batter very well till light and fluffy (very important for airy texture and pores) for around 8-10  minutes with a hand whisk or you can also use hand blender.

The thumb rule is to obtain the batter which is neither too thick nor too thin. It should be medium free flowing consistency.

4. Do not wait after adding baking soda and keep your steamer ready before doing the process.

6. As soon as the khaman is steamed, cool it and then un mould it.

7. Immediately pour prepared sugar water over khaman so that the water seeps inside the khaman and keep it moist.

8. Keep it aside for around 15-20 minutes for water to absorb well.

9. Tempering the khaman with various ingrideints is completely optional. You may use all mentioned in the list or omit few of it. It depends on my mood and availability of tadka ingrideints that day to use.

 

Step by step instructions and pictorial presentation to make Gujarati Khaman Dhokla Recipe | Khamman dhokla

To make khaman batter

In a bowl, sift 1 cup of besan/chickpea flour.
Add 1 tsp salt, 1/4 tsp of turmeric and a pinch of Asafoetida/hing.
Keep it aside.

Now take 3/4 cup of water, add 1 tsp of citric acid and 3 tsp of sugar.
Stir very well with a spoon till both citric acid and sugar dissolves.

Now add this liquid in batches to the besan and keep mixing till you add all the liquid.

Whisk for 8-10 minutes using a balloon whisk in one direction.
Remember whisking is very important here.

Now add 2 tbsp of oil and whisk again for 2 minutes.
Cover it and keep it aside for half an hour.

Now prepare you steamer. To make khaman I have used thali or you may use
use a baking tin.

The only thing to keep in mind is the size of plate/baking tin which fits inside the steamer and holds the batter at 3/4th level of the baking.

You can use a single square or round tin of 7×2 inch size.
Just grease it very well with oil.

Now the moment water starts boiling,
add 1/2 tsp of baking soda to the besan batter and whisk very well and very fast for only a minute.

This helps create the net/jaali texture in khaman. Don’t overdo it.
Pour it into the well greased thali/ tin.

Place it inside the steamer.
Cover the steamer tightly and steam for 20 minutes.

Don’t cover the thali/baking tin.
Once done, allow it to cool down inside the vessel for few minutes.

For tempering 

Now prepare the tadka/tempering to pour over the khaman.

Heat a tablespoon of oil.
Add mustard seeds, sesame seeds, few green chillies, curry leaves and once it starts spluttering, add 3/4th cup of water.

Now add sugar and boil till sugar dissolves completely.
Allow it to cool down a bit.

Take out the khaman from the steamer.
Now pour the tadka water with the help of a spoon all over.

Garnish with some chopped coriander leaves and grated fresh coconut.
Allow the khamman to soak the syrup nicely for a while say around 15-20 minutes.

You can relish this delicious breakfast now.

Serve with Dhania pudina chutney and Khatti Meethi Imli ki Chutney.

How to store Gujarati Khaman Dhokla Recipe | Khamman dhokla?

If you are planning to make ahead and serve later then make the tempering but don’t garnish coconut or coriander leaves.

Always refrigerate the khaman in an air tight container. While serving you can warm khaman in microwave or in an oven and then garnish with coconut and coriander leaves.

Important notes

1. Always use the besan/gram flour after sieving it from height for airy texture.

2. Many recipes uses lemon juice to make the dhokla. But I always use citric acid/nimboo ke phool for the perfect taste and texture. It gives the appropriate tanginess and make it market like.

3. Whisking the batter plays a very important role. Whisk the batter very well till light and fluffy (very important for airy texture and pores) for around 8-10  minutes with a hand whisk or you can also use hand blender.

The thumb rule is to obtain the batter which is neither too thick nor too thin. It should be medium free flowing consistency.

4. Do not wait after adding baking soda and keep your steamer ready before doing the process.

6. As soon as the khaman is steamed, cool it and then un mould it.

7. Immediately pour prepared sugar water over khaman so that the water seeps inside the khaman and keep it moist.

8. Keep it aside for around 15-20 minutes for water to absorb well.

9. Tempering the khaman with various ingrideints is completely optional. You may use all mentioned in the list or omit few of it. It depends on my mood and availability of tadka ingrideints that day to use.

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