Go Back
+ servings
instant dhokla khaman
Print Recipe
4.75 from 8 votes

Instant Khaman Dhokla recipe

Instant khaman dhokla is a protein packed snack.Steamed and super delicious!
Prep Time10 mins
Cook Time35 mins
Course: Appetizers, Breakfast, Snacks
Cuisine: Indian
Keyword: instant khaman dhokla, khaman
Servings: 6


  • steamer
  • whisk


For the batter

  • 1 -½ cups besan/gram flour
  • 3 tbsp. yogurt not very sour
  • ¾ cup water 1-2 tablespoon more if required
  • 1-½ tablespoon rava or semolina optional
  • 2 ¼ teaspoon eno or fruit salt 1.5 teaspoon per 1 cup of besan
  • 1 teaspoon salt or as required
  • 2 tablespoon oil replace if water if want low fat dhokla
  • pinch turmeric powder
  • A generous pinch of asafoetida heeng
  • pinch baking soda optional

For tempering

  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves about 8 to 10 curry leaves
  • 1 green chili chopped (optional)
  • 2 teaspoon sugar
  • ½ cup water

For garnish

  • 2 tablespoon chopped coriander
  • Handful Pomegranate seeds


For dhokla

  • Grease a steamer pan with little teaspoon oil.
  • Take 2 to 3 cups of water in a steamer pan or pressure cooker and allow it to boil
  • Mix together all the ingredients for the batter except the fruit salt(eno).
  • Stir to a smooth thick batter without any lumps.,Use enough water to make a easy pour consistency batter.
  • Add in the Eno or fruit salt to the batter. Mix well
  • The batter would froth and become bubbly, so you have to be quick.
  • When the mixture rises, pour it into a steamer pan or greased thali and steam for about 15 minutes.
  • To check if it is ready, insert a toothpick and if it comes out clean, the dhokla is done. If the toothpick has the batter on it ,then you need to steam for some more time.
  • Once done allow the Khaman to cool down for 20-25 mins. Take it out in a plate. Cut it in small pieces.

For tempering

  • Heat oil in a small pan over medium heat moderately.
  • Add mustard seeds and sesame seeds. Stir for 3-4 seconds.
  • Add green chili and curry leaves, stir for few seconds.
  • Add ½ cup of water. After mixing well. Cook on high flame for about 2 minutes now.
  • First drizzle the hot water over dhokla. This will keep the pieces moist. Then drizzle the seasoning over.

For garnish


You can just add the tempering to dhokla without the water but it will be a bit dry
The batter should be of flowing consistency before adding the fruit salt/Eno
You may add sugar & lemon juice to the dhokla tempering if you prefer.
If you add lot of batter to a tin,then the dhokla may sink a bit from the center, but there is no change in taste.