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 good to get pleasure from anytime of the day. It’s simple to arrange, fast and immediate 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, often known as Khaman Dhokla in different Indian states, is a well-liked delicacy from the Gujarati delicacies.

This in style mild 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 just a few elements you should use, 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, in case you skip semolina and asafoetida within the batter.

Khaman is often known as Yellow Dhokla because it has a yellow colour or Besan Dhokla. Additionally it is generally known as Prompt Khaman.

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

They’re good to get pleasure from for a hearty and satisfying breakfast or a day or night snack.

Dhokla vs Khaman

Khaman is popularly known as Khaman Dhokla however in reality, 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. Additionally it is referred to 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 shouldn’t be fermented not like a dhokla batter.

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

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

The colour of dhokla can vary from cream to mild yellow or yellow however a khaman all the time has a vivid yellow colour.

Alternative of Leavening Components

To make comfortable and fluffy khaman dhokla you’ll be able to 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 ends up in 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 can too use baking soda. However baking soda provides its soapy aroma if utilized in extra, so watch out to not add an excessive amount of.

Eno provides you an ideal fluffy and comfortable khaman whereas the one made with baking soda shouldn’t be that fluffy or spongy.

I personally desire to make use of eno in khaman recipe because it provides the very best outcomes. I don’t favor baking soda, as firstly we can’t stand the soapy aroma and secondly the feel shouldn’t 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 shouldn’t be recent or energetic, the feel of khaman might be flat and dense. And please don’t use flavored eno – the common eno with none taste works the very best.

Each eno and baking soda react with turmeric powder and provides a crimson tinge or crimson spots in khaman dhokla. So add little turmeric powder or skip it utterly.

3. Lemon juice or Citric Acid

I’ve made khaman dhokla recipe each with lemon juice and citric acid. Citric acid provides an outstanding fluffy texture. Lemon juice additionally works nice, however citric acid wins right here. That mentioned, use no matter is definitely 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

The best way 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 may make khaman with chickpea flour as effectively.

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 keeping with 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 crimson in colour, 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 clean flowing batter.

The quantity of water wanted is dependent upon the standard of flour, so begin with 1 cup and add as required. Stir effectively to mix.

5. Then add 1 tablespoon rava (semolina). That is solely non-compulsory however provides a superb texture to the khaman. Skip rava or semolina for a gluten-free choice.

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

Batter Consistency

7. The batter needs 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 convey 2 to 2.5 cups of water to a boil in a steamer pan or electrical cooker or strain cooker. The quantity of water to be added is dependent upon the dimensions of the steamer or strain cooker.

Word: To know extra concerning 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.

If you happen to’re not a fan of this taste then add just 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 shortly.

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

12. The eno will make the batter develop into frothy, so you want to work shortly 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. Beneath is an image of the batter able to be steamed.

Steam

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

When utilizing a strain 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, strain 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 strain cooker or Prompt Pot, steam for 12 to fifteen minutes on a medium to medium-high warmth.

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

You may start engaged on the spice and herb resolution for tempering the khaman whereas it cooks. Proceed studying for the directions.

3. To verify 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 you want to steam for an additional minutes or so.

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

5. Then shortly invert the pan.

6. If greased effectively, 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 received’t occur in case you use a flat plate.

Mood Khaman Dhokla

1. Tempering is crucial 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, in case 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 fastidiously add ⅓ cup of water. You may change 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. Be sure that 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 couple of to three tablespoons grated coconut, in case you like.

Serving Ideas

Serve the Khaman Dhokla immediately or you’ll be able to 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 can even refrigerate them, after which when able to serve simply sprinkle some water and warmth in a microwave for just a few seconds till simply warmed.

What to eat with Khaman

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

We additionally wish to pair it with Tamarind Chutney. You can even serve it as a wholesome snack together with your night chai.

Storing Ideas

If you happen to plan to serve khaman after just a few hours or subsequent day, then I don’t advocate so as to add coconut or coriander. Merely pour the tempering.

Refrigerate the khaman in a lined container. Whereas serving you’ll be able to 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.

Knowledgeable 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 provides me good outcomes, however you’ll be able to add just a few tablespoons of water in case your batter seems very thick. A brilliant thick batter will make the khaman laborious and dense. A skinny batter received’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 make sure 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 desire the sweetness, I might recommend decreasing the sugar however don’t omit it solely. The sweetness balances the tangy style. You would although add the spices like inexperienced chillies and ginger in keeping with your preferences.

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

Three Steaming Strategies

You may steam khaman in a pan, stove-top strain 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. Convey 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 strain cooker

1. Place the trivet in a strain 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 quick or lengthy, however sort 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 fastidiously 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 preserve the vent place to steam launch. Press the steam button and steam on excessive strain for 12 to fifteen minutes.

5. Hold a verify of the time utilizing a clock or watch as Prompt pot does is not going to beep after the elapsed time and can proceed to steam. Let all of the strain launch and the valve fall down. Then open the lid fastidiously.

FAQs

Extra Standard Gujarati Snacks!

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