Most of us are working from home and our children are attending online classes. We have to serve different yet healthy snacks for our family. Today I am sharing a very popular ,Quick and delicious delicacy from Gujarati Cuisine , Instant Khaman Dhokla . It is steamed and filling too. Khaman Dhokla is very Popular Gujarati snack. There are many variations to the batter. I am sharing the recipe how I make at home . We all love this yummy snack.
Difference between Khaman and Dhokla :
Many people do not know the difference between Khaman and Dhokla.Dhokla batter is made from a mixture of rice and lentils, whereas Khaman is made from a batter of gram flour. Khaman is soft, spongy and has a melt in the mouth texture. Traditional Dhokla recipe is a lengthy process. Khaman is called Nylon Khaman due to its soft texture.
Main Ingredients for Instant Khaman Dhokla:
Besan / Gram Flour:Use best quality gram flour or besan for good Khaman Dhokla. It is Gluten free flour.
Semolina:Add Semolina / Rava to the dish to make the dish rich in phosphorous and magnesium to give a nice texture.
Eno(Fruit Salt):Eno helps the batter the rise resulting in a fluffly texture. Helps to relieve indigestion.
Items for Tempering :I have used jeera, mustard , sesame seeds, asafoetida and slit green chillies.
Fresh grated Coconut: Garnish with freshly grated coconut before serving.
Green chilli & Ginger paste: Adds some spice kick and taste to the dhokla.
Coriander & Curry Leaves: Used for Garnish and tempering.
Recipe for Instant Khaman Dhokla:
Author: Preethi Prasad
Prep Time : 10 Mins
Cook Time : 15 Mins
Total Time : 25 mins
Course : Snack
Cuisine :Â Indian
Equipment Used:
Bowl
Spatula
Hand Whisker
Steamer / Pressure cooker
Ingredients for Instant Khaman Dhokla:
For Batter:
1 Cup Besan / Gram Flour
1/4 Tsp Turmeric
1.5 Tbsp Rava
3 Tsp Sugar
1 Tsp Lemon Juice
1 Tsp Green chilli and Ginger Paste
2 Tsp Eno (Fruit Salt)
Salt to Taste
2 Tbsp Oil Plus extra for greasing
For Tempering:
1/4 Tsp Cumin Seeds / Jeera
1/2 Tsp White Sesame seeda / Til
1 Tbsp Oil
1/2 Tsp Mustard seeds
3 Green Chillies Slit or chopped
7 Curry Leaves
Generous Pinch of Asafoetida
1/2 Tsp Sugar
For Garnish:
1/4 Cup Freshly Grated Coconut
1 Tbsp Finely Chopped Fresh Coriander / Dhania
Method:
In a bowl sieve the dry ingredients of the batter except Eno fruit salt for a lighter texture. Combine all the sieved ingredients well.
Now add green chilli ginger paste ,oil and water to make a thick batter and not runny.
Using a hand whisker ,whisk the batter for about 2 mins to get a light and fluffy texture.
Boil the water in a steamer and grease the dhokla plate and place it in the steamer.
Now add the eno fruit salt to the batter,pour 2 tsp of water on it and whisk it briskly untill you get a foamy batter.
Now pour this mixture on to the greased plate , cover it and steam it for about 15 mins or until the toothpick comes out clean.
Once done remove from the steamer and allow it to cool for about 10 minutes.
Heat a small pan with oil. Add jeera,mustard. Once it splutters add sesame seeds, green chillies and asafoetida. saute for few seconds and turn off the heat.
To this Tempering add sugar and 2 tbsp water and pour the mixture over the steamed Khaman Dhokla.
Garnish with freshly grated coconut and chopped coriander .
Serve Instant Khaman Dhokla and Enjoy………………………
Notes:
Always remember to sieve the dry ingredients for the batter to get a light and fluffy texture.
If you don’t have a steamer you can make it in a pressure cooker without the weight.
Cut the Khaman dhokla once it is completely cooled.
If you are using Baking soda instead of Eno do not add lemon juice
I love the explanation of the difference in khaman and dhokla. I am always confused. But the khaman you have made is simply delicious and I will make it today.
My all time favourite snack, I can have it every day. Khaman looks so soft and inviting. Next time try half besan and half semolina. The texture comes out really good. Leave the batter for 15 -20 mins before steaming.
Preethi, I have grown up with these Khaman in Ahmedabad, and hence it is a very special dish for me. Love how yours has turned out so soft and spongy. I bet it must have tasted super flavourful!
I can have it anytime. Khaman dhokla looks so perfectly fluffy spungy and soft. I am sure it taste absolutely mouthwatering. I will try it sometime for sure.
The dokhla is so fluffy and airy. I have never been able to get this rise. So following your recipe from now on.
I love the explanation of the difference in khaman and dhokla. I am always confused. But the khaman you have made is simply delicious and I will make it today.
Texture of khaman looks so spongy and soft. It’s a very good breakfast as well as snack option.
Oh My ! Love dhokla of any kind. This khaman dhokla is perfectly made Preethi.
My all time favourite snack, I can have it every day. Khaman looks so soft and inviting. Next time try half besan and half semolina. The texture comes out really good. Leave the batter for 15 -20 mins before steaming.
Preethi, I have grown up with these Khaman in Ahmedabad, and hence it is a very special dish for me. Love how yours has turned out so soft and spongy. I bet it must have tasted super flavourful!
I can have it anytime. Khaman dhokla looks so perfectly fluffy spungy and soft. I am sure it taste absolutely mouthwatering. I will try it sometime for sure.
Khaman is part and parcel of my life. Dhoklas and khaman have been my fav since childhood having grown up in gujju area . The khaman looks so airy …
Khaman looks so soft and spongy texture. Always look for some instant and quick breakfast recipes. Bookmarking to try it out soon.
Instant Khaman Dhokla looks so soft and has a spongy texture.
Such an instant and quick breakfast recipe for a busy morning time.