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 : 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


  • 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………………………


  • 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
  • You can use a cake tin to steam the dhokla.

10 thoughts on “INSTANT KHAMAN DHOKLA”

  1. 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.

  2. 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.

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