Steamed Khaman Dhokla – Khaman Dhokla – Steamed Khaman in Kadhai – Steamed Instant Besan Dhokla

Detailed step wise recipe for Steamed Khaman Dhokla – Khaman Dhokla – Steamed Khaman in Kadhai – Steamed Instant Besan Dhokla

Dhokla or Steamed Khaman Dhokla – Khaman Dhokla – Steamed Khaman in Kadhai – Steamed Instant Besan Dhokla is one of the traditional Gujarati recipes which is extremely famous and popular within and outside India. Khaman Dhokla is different from the regular Dhokla as it is made with Gram flour or besan whereas Dhokla is made by soaking rice and chickpeas and making batter out of it.

So Khaman dhokla is a kind of an instant recipe while Dhokla takes time as it needs soaking, grinding making a batter and then steaming though both are cooked using Steaming process.

Both are breakfast or snacks recipes which are quite healthy and delicious. There are several other ways to make dhokla using different ingredients like Sooji (semolina), Rice, moong dal, toor dal etc. We can also make Khaman in Microwave. Please check my recipe to make Dhokla in Microwave which is equally soft juicy and spongy.

Here is the detailed recipe for Steamed Khaman Dhokla – Khaman Dhokla – Steamed Khaman in Kadhai – Steamed Instant Besan Dhokla along with the pictures.

🍴 Time to Prep        20- 25 minutes

⏰Time to cook         20 minutes

🍛 Servings              3-4 servings

👩 Author                 Ruchika

🍲 Cuisine                Indian / Gujarati

♨ Course                 Snacks/ Breakfast

Notes/Tips to follow:

• To make soft and spongy dhokla, add citric acid whisk well to make the batter smooth and fluffy and leave it for 20-25 minutes to ferment.
• Whisking nicely will make the batter fluff up giving a nice creamy texture to it.
• Slit green chillies can be skipped to add in the tempering as adding water makes it soggy and soft. You can alternatively fry the green chillies separately and add it to the dhokla. It will make the chillies crunchy.
• Eno fruit salt or baking soda can be used alternatively.
• Try not to add too much turmeric powder because it reacts with baking soda and make the dhokla orangish or red in colour.
• Use only a pinch of turmeric to give the colour or you can use yellow food colour instead.

Ingredients:

For Dhokla Batter

• 1 Cup Besan (Gram flour)
• 1/2 cup Sooji (Semolina)
• A pinch of turmeric (or yellow food color)
• 1 tablespoon sugar
• 2-3 green chillies finely chopped
• 1/2 cup yogurt
• 1/2 tablespoon baking soda or citric acid or Eno fruit salt
• Salt to taste
• Fresh coriander leaves
• 2 tablespoons lemon juice
• 1 tablespoon oil
• Water to make batter

For tempering or tadka

• 2 tablespoons oil
• 1 tablespoon raai ( mustard seeds)
• 1 tablespoon curry leaves
• Salt to taste
• 1 tablespoon sugar
• 2 whole green chillies slit from the centre
• fresh grated coconut
• 1/2 tablespoon Lemon juice

Step wise recipe to make Steamed Khaman Dhokla

For making Dhokla

1. Take 1 cup besan and 1/2 cup sooji in a mixing bowl.

2. Add chopped green chillies, a pinch of turmeric powder, salt, sugar, yogurt,  baking soda or Eno fruit salt and mix well.

3. Add 2 tablespoons oil and mix well.

4. Now gradually add water and keep whisking so that there are no lumps and batter turns fluffy.

5. Make a smooth batter but it should not be very thin and flowy.

6. Add 1 tablespoon lemon juice and mix.

7. Once the batter is ready with the desired consistency, keep it aside for 15-20 minutes so that it gets a little fermented because of the soda or citric acid.

8. To make the steamer, take a kadhai or a pan, add 2 cups of water in it and place a stand or a wired rack in it. We do not have to fill the kadhai completely with water. It should be sufficient enough to make the steam. Cover with a  lid for 5-10 minutes on a medium-low flame.

9. Now, take a flat base vessel  (I used the baking pan) and grease it with a little oil. Transfer the batter in the pan and tap 5-6 times to remove air bubbles.

10. Place the pan in the steamer/kadhai setup. Cover it with a lid and steam for 15-20 minutes at a low flame. Keep checking in between.

11. After 20 minutes check by inserting a tooth pick if it is cooked well. Toothpick or fork should come out clean. Let it cool down and take it off from the mould.

To  make the tempering:

1. Heat 2 tablespoons of oil in a pan and add curry leaves and mustard seeds. Let them crackle.

2. Add slit green chillies.

3. Further add salt, sugar & stir.

4. Add water and bring to boil.

5. Now add 1 tablespoon lemon juice and mix well.

6. Turn off the flame and sprinkle this tempering on the prepared khaman dhokla and cut into cubes.

7. Steamed Khaman Dhokla is ready. Garnish with grated coconut and fresh coriander leaves. Serve and enjoy with mint coriander chutney or Tamarind chutney.

Ingredients for Steamed Khaman Dhokla:

For Dhokla Batter

• 1 Cup Besan (Gram flour)
• 1/2 cup Sooji (Semolina)
• A pinch of turmeric (or yellow food color)
• 1 tablespoon sugar
• 2-3 green chillies finely chopped
• 1/2 cup yogurt
• 1/2 tablespoon baking soda or citric acid or Eno fruit salt
• Salt to taste
• Fresh coriander leaves
• 2 tablespoons lemon juice
• 1 tablespoon oil
• Water to make batter

For tempering or tadka

• 2 tablespoons oil
• 1 tablespoon raai ( mustard seeds)
• 1 tablespoon curry leaves
• Salt to taste
• 1 tablespoon sugar
• 2 whole green chillies slit from the centre
• fresh grated coconut
• 1/2 tablespoon Lemon juice

Instructions without photos

For making Dhokla

1. Take 1 cup besan and 1/2 cup sooji/semolina in a mixing bowl.
2. Add chopped green chillies, a pinch of turmeric powder, salt, sugar, yogurt,  baking soda or Eno fruit salt and mix well.
3. Add 2 tablespoons oil and mix well
4. Now gradually add water and keep whisking so that there are no lumps and batter turns fluffy.
5. Make a smooth batter but it should not be very thin and flowy.
6. Add 1 tablespoon lemon juice and mix.
7. Once the batter is ready with the desired consistency, keep it aside for 15-20 minutes so that it gets a little fermented because of the soda or citric acid
8. To make the steamer, take a kadhai or a pan, add 2 cups of water in it and place a stand or a wired rack in it. We do not have to fill the kadhai completely with water. It should be sufficient enough to make the steam. Cover with a  lid for 5-10 minutes on a medium-low flame.            .
9. Now, take a flat base vessel  (I used the baking pan) and grease it with a little oil and transfer the batter in the pan and tap 5-6 times to remove air bubbles.
10. Place the pan in the steamer/kadhai setup. Cover it with a lid and steam for 15-20 minutes at a low flame. Keep checking in between.
11. After 20 minutes check by inserting a tooth pick if it is cooked well. Toothpick or fork should come out clean. Let it cool down.

To  make the tempering:

1. Heat 2 tablespoons of oil in a pan and add curry leaves and mustard seeds. Let them crackle.
2. Add slit green chillies.
3. Further add salt, sugar & stir.
4. Add water and bring to boil.
5. Now add 1 tablespoon lemon juice and mix well.
6. Turn off the flame and sprinkle this tempering on the prepared khaman dhokla and cut into cubes..
7. Steamed Khaman Dhokla is ready. Garnish with grated coconut and fresh coriander leaves. Serve and enjoy with mint coriander chutney or Tamarind chutney.