Khaman Dhokla Recipe (Spongy Khaman)

This Khaman Dhokla recipe makes a splendidly comfortable and fluffy, frivolously candy, spiced and savory gram flour cake that’s excellent to take pleasure in anytime of the day. It’s straightforward to arrange, fast and instantaneous Khaman recipe steamed on the stovetop and even within the Prompt Pot with my step-by-step photographs, video and directions.

About Khaman Dhokla Recipe

Khaman, also referred to as Khaman Dhokla in different Indian states, is a well-liked delicacy from the Gujarati delicacies.

This widespread gentle and spongy snack is made with a leavened batter of a spiced gram flour batter, that’s later steamed in a pan. A tempering of spices and herbs is made which is then drizzled over this steamed cake.

This recipe makes a lightweight, spongy dhokla and features a trace of nice savory taste from a easy mixture of gram flour (besan), spices, and herbs.

If you’re questioning what’s gram flour, it’s merely is finely floor hulled black chickpeas. We additionally name it besan in Hindi.

To leaven the batter immediately, there are a number of elements you should utilize, that I’ve listed beneath. It’s the response between the acidic lemon juice and the selection of leavening ingredient that aerates the batter, which helps in giving the Khaman its attribute rise, softness and fluffiness.

Khaman is a wholesome savory-sweet snack that occurs to be vegan. Plus, it may be gluten-free too, when you skip semolina and asafoetida within the batter.

Khaman is also referred to as Yellow Dhokla because it has a yellow shade or Besan Dhokla. It’s also referred to as Prompt Khaman.

I put together Khaman Dhokla recipe with the steaming methodology both in an Prompt pot or in a pan.

They’re excellent to take pleasure in for a hearty and satisfying breakfast or a day or night snack.

Dhokla vs Khaman

Khaman is popularly known as Khaman Dhokla however surely, a dhokla is made in a different way than khaman.

Dhokla is made with floor, fermented batter of rice and lentils like chana dal or urad dal. It’s also known as Vati Dal Dhokla in Gujarati.

Whereas khaman recipe is made immediately with gram flour batter which is leavened by including baking soda, citric acid or fruit salt. Khaman batter will not be fermented in contrast to a dhokla batter.

The batter is leavened immediately utilizing any of the leavening elements that you just choose. This leavened batter is then steamed in a greased pan like a steamed cake.

Within the style division, fermentation offers dhokla a extremely complicated flavorsome style, however a khaman additionally tastes equally nice.

The colour of dhokla can vary from cream to gentle yellow or yellow however a khaman all the time has a shiny yellow shade.

Alternative of Leavening Components

To make comfortable and fluffy khaman dhokla you may select between three leavening elements or a use a mixture of two of them. Fruit salt, baking soda and citric acid are these elements and tell us extra intimately about them.

1. Eno (Fruit Salt)

As a leavening agent, I take advantage of on this khaman recipe is fruit salt which leads to a lightweight and fluffy texture. Eno is a well-liked Indian model of fruit salt that’s used to alleviate acidity and heartburn.

Fruit salt consists of citric acid, sodium bicarbonate (baking soda), and sodium carbonate.

Sodium bicarbonate and sodium carbonate are effervescent elements that bubble and launch carbon dioxide when added to water.

2. Baking Soda or Eno

To make khaman dhokla recipe, you may as well use baking soda. However baking soda offers its soapy aroma if utilized in extra, so watch out to not add an excessive amount of.

Eno offers you an ideal fluffy and comfortable khaman whereas the one made with baking soda will not be that fluffy or spongy.

I personally choose to make use of eno in khaman recipe because it offers one of the best outcomes. I don’t favor baking soda, as firstly we can not stand the soapy aroma and secondly the feel will not be that ethereal or spongy compared to the khaman dhokla recipe made with eno.

Use eno that’s recent and inside its shelf interval. In case your eno will not be recent or lively, the feel of khaman might be flat and dense. And please don’t use flavored eno – the common eno with none taste works one of the best.

Each eno and baking soda react with turmeric powder and offers a purple tinge or purple spots in khaman dhokla. So add little turmeric powder or skip it fully.

3. Lemon juice or Citric Acid

I’ve made khaman dhokla recipe each with lemon juice and citric acid. Citric acid offers an excellent fluffy texture. Lemon juice additionally works nice, however citric acid wins right here. That mentioned, use no matter is well out there to you.

To swap citric acid with lemon juice, use this normal proportion of:
1 tablespoon lemon juice = ¼ teaspoon citric acid (within the powdered type)

For citric acid, use a food-grade and pure citric acid. I additionally recommend together with freshly squeezed lemon juice. Use a recent lemon.

Step-by-Step Information

Easy methods to make Khaman Dhokla

Prep Pan

1. Grease a steamer pan with 2 to three teaspoons oil.

Make Batter

2. Take 1.5 cups gram flour (120 grams besan) in a mixing bowl or pan. Do use gram flour which has a high quality texture.

Tip: You can also make khaman with chickpea flour as nicely.

3. The add the next elements:

• 2 to three pinches of turmeric powder
• a beneficiant pinch of asafoetida (skip to make a gluten-free model)
• 1.5 tablespoons lemon or lime juice or ⅓ to ½ teaspoon pure citric acid
• 1.5 teaspoons ginger paste (crush 1.5 inch ginger and 1.5 teaspoons inexperienced chilies in a mortar-pestle)
• 1.5 teaspoons inexperienced chili paste
• 1 tablespoon sugar or add in response to style
• 1 teaspoon salt or add as per style

Tip: Keep away from including an excessive amount of of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it purple in shade, thereby giving reddish dots, specks or tones within the khaman.

4. Add 1 cup water (or kind of as wanted) and 1 tablespoon oil to make a thick but easy flowing batter.

The quantity of water wanted will depend on the standard of flour, so begin with 1 cup and add as required. Stir nicely to mix.

5. Then add 1 tablespoon rava (semolina). That is totally non-obligatory however provides a great texture to the khaman. Skip rava or semolina for a gluten-free possibility.

6. Stir with a whisk to create a easy, thick batter with none lumps.

Batter Consistency

7. The batter ought to be thick but stream simply off of the whisk. A fast tip is that if the batter turns into skinny, then 1 to 2 tablespoons of gram flour.

Subsequent deliver 2 to 2.5 cups of water to a boil in a steamer pan or electrical cooker or stress cooker. The quantity of water to be added will depend on the scale of the steamer or stress cooker.

Word: To know extra in regards to the steaming in a pan, cooker and Prompt Pot intimately, do learn the information part beneath.

Leaven Batter

9. Subsequent add 2 teaspoons Eno or fruit salt. 2 teaspoons of Eno makes the khaman comfortable and fluffy. However there’s a barely alkaline style to Eno.

In the event you’re not a fan of this taste then add only one.5 teaspoons of Eno. If utilizing baking soda as your leavening agent add ½ teaspoon to ¾ teaspoon.

10. Stir and blend the eno with the batter briskly and rapidly.

11. The fruit salt ought to be combined evenly with the batter. Or else you get uneven texture within the khaman.

12. The eno will make the batter develop into frothy, so it is advisable work rapidly to whisk it in completely.

12. Pour the ready batter into the greased pan.

13. Gently shake in order that the batter evens out within the pan. Under is an image of the batter able to be steamed.

Steam

1. Place the pan in a steamer or electrical rice cooker or stress cooker. The water ought to already be boiling or sizzling while you place the pan with the khaman batter.

When utilizing a stress cooker, take away the vent weight/whistle from the lid and canopy the cooker tightly with its lid.

Word: I’ve listed the detailed instructions of steaming in a pan, stress cooker and Prompt pot within the ideas sections beneath.

2. Steam for 15 to twenty minutes in an electrical rice cooker. If utilizing a pan or stress cooker or Prompt Pot, steam for 12 to fifteen minutes on a medium to medium-high warmth.

Within the beneath photograph the khaman is cooked for 17 minutes utilizing an electrical rice cooker.

You’ll be able to start engaged on the spice and herb resolution for tempering the khaman whereas it cooks. Proceed studying for the directions.

3. To test the doneness, insert a toothpick. It ought to come out clear if the khaman is completed. If the toothpick has the batter on it, then it is advisable steam for an additional minutes or so.

4. Let the khaman develop into heat or cool fully. Gently slide a butter knife alongside the sides to launch the khaman from the pan. Place a plate or tray on high of the pan.

5. Then rapidly invert the pan.

6. If greased nicely, the khaman will simply slide out onto the plate.

7. Use a pointy knife to slice the khaman in squares and put aside till able to mood.

Since I used a concave plate, the khaman settled down within the heart. This gained’t occur when you use a flat plate.

Mood Khaman Dhokla

1. Tempering is important to infuse the khaman with taste and add moisture to the gram flour sponge. To make the mood, first warmth 2 tablespoons of oil in a small pan on the range. Use peanut oil or any neutral-tasting oil.

2. Add 1 teaspoon of mustard seeds and permit them to crackle.

3. When the mustard seeds are crackling, add 10 to 12 curry leaves, and, when you like, 1 teaspoon of cumin seeds and 1 teaspoon of chopped inexperienced chili.

4. Stir after which add 2 teaspoons white sesame seeds.

5. Fry the sesame seeds for some seconds. However don’t brown them or they’ll develop into bitter.

6. Subsequent rigorously add ⅓ cup of water. You’ll be able to swap off the warmth when including water.

7. Subsequent add 2 teaspoons of sugar.

8. Stir and permit the tempering combination to return to a boil. Make it possible for the sugar is dissolved.

9. Take away from the warmth and instantly pour this tempering combination evenly on the khaman dhokla in order that it seeps by means of the sliced edges.

10. Garnish with 2 to three tablespoons of chopped coriander leaves and a pair of to three tablespoons grated coconut, when you like.

Serving Solutions

Serve the Khaman Dhokla immediately or you may retailer it in an hermetic field and serve later after an hour. If having fun with khaman later after a number of hours, then don’t add coconut till able to eat.

You may as well refrigerate them, after which when able to serve simply sprinkle some water and warmth in a microwave for a number of seconds till simply warmed.

What to eat with Khaman

The candy, savory, fluffy desserts pair nice with our regular assortment of Indian chutneys like Papaya Chutney, Mint Chutney, and even Coriander Chutney.

We additionally wish to pair it with Tamarind Chutney. You may as well serve it as a wholesome snack along with your night chai.

Storing Solutions

In the event you plan to serve khaman after a number of hours or subsequent day, then I don’t suggest so as to add coconut or coriander. Merely pour the tempering.

Refrigerate the khaman in a lined container. Whereas serving you may heat with a sprinkling of water in a microwave or an oven.

If utilizing the moment pot to heat, then steam for 1 to 2 minutes. Whereas serving add the coconut and coriander leaves.

Professional Ideas

Batter Consistency: The batter consistency must be flowing however thick to medium-thick. 1 cup water with 1.5 cups of gram flour, all the time offers me excellent outcomes, however you may add a number of tablespoons of water in case your batter seems to be very thick. A brilliant thick batter will make the khaman arduous and dense. A skinny batter gained’t maintain form and can develop into a multitude.

Leavening Ingredient: Be happy to make use of any of the leavening ingredient. I normally make Khaman Dhokla recipe with eno. Merely be certain that your leavening ingredient is recent and inside its shelf interval.

Taste Changes: Khaman all the time has a candy and tangy taste. If you don’t choose the sweetness, I’d recommend lowering the sugar however don’t omit it totally. The sweetness balances the tangy style. You could possibly although add the spices like inexperienced chillies and ginger in response to your preferences.

Steaming: In a normal pan of seven to eight inches, it’ll take about 12 to fifteen minutes for the batter to steam in a pan. Keep away from overdoing the steaming as this will end in your Khaman turning into dry and crumbly.

Three Steaming Methods

You’ll be able to steam khaman in a pan, stove-top stress cooker, or in an Prompt Pot. I listing beneath intimately on steaming khaman in every.

1: Steaming in a pan or pot

1. Place a small trivet in a big steaming pan that has sufficient room to maintain the pan with the batter. Pour 2 to 2.5 cups of water. Carry it to a boil.

2. Place the batter pan as quickly you combine with eno. Cowl with a lid (not tight becoming) however one which has a vent or will permit some steam to move by means of.

3. Steam for 12 to fifteen minutes on medium-high warmth. The deeper the pan is in contact with the boiling water, the sooner the steaming is. Whether it is away from the boiling water, the steaming will take a bit extra time.

2: Steaming in a stove-top stress cooker

1. Place the trivet in a stress cooker. Add 2 to 2.5 cups water. Warmth the water till it begins boiling. Safe the pan tightly between tongs and thoroughly place it on the trivet.

2. Take away the whistle (vent weight) from the lid and seal the lid tightly. Steam for 12 to fifteen minutes on medium to medium-high warmth.

3: Prompt Pot Steaming

1. Pour 2 to 2.5 cups of water within the metal insert of your IP. Place a trivet (not brief or lengthy, however type of in between).

2. Use the sauté perform and let the water get heated up and begin simmering.

3. Utilizing tongs or with oven mitts rigorously place the pan with the khaman batter on the trivet. Don’t cowl with any lid.

4. Cowl and seal IP with its lid and hold the vent place to steam launch. Press the steam button and steam on excessive stress for 12 to fifteen minutes.

5. Maintain a test of the time utilizing a clock or watch as Prompt pot does won’t beep after the elapsed time and can proceed to steam. Let all of the stress launch and the valve fall down. Then open the lid rigorously.

FAQs

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This Khaman Dhokla recipe from the archives was first printed on August 2012. It has been up to date and republished on June 2024.