Khaman Dhokla Recipe Soft Spongy

What comes to mind when you think of a quick and nutritious snack? Well, there are many things to try, but if you ask me about that, it is dhokla. Light, easy, and healthy, this snack can be enjoyed without guilt. Whether you’re hungry, on a diet, or have unexpected visitors at your house, dhokla is the one item you can eat anytime! There are two popular varieties - dhokla and khaman.

What is Khaman?

Khaman is a light, soft, fluffy, savory snack or breakfast dish from the state of Gujarat, India. It is made from gram flour (besan), and spices, which is steamed in the steamer or pressure cooker until fluffy and then cut into small pieces. A tempering is then poured over the dhokla pieces. It is slightly spicy, sweet, and sour in taste. It is typically served with green mint chutney and sweet tamarind chutney.

Difference Between Khaman And Dhokla

Both Khaman and Dhokla are traditional Gujarati snacks. Although khaman and dhokla are sometimes used interchangeably, they have distinct differences in taste and texture. Khaman is like a soft, spongy cake. Dhokla, on the other hand, has a firmer texture. Khaman is made from the primary ingredient besan (gram flour), which is steamed and then tempered with mustard seeds, curry leaves, and green chilies. Whereas, Dhokla is made from a fermented batter of rice and urad dal and is white in color. It is steamed, cut into small squares, and a tempering of mustard seeds, coriander leaves, and split green chilies are added on the top. Khaman is often served with green chutney or sweet tamarind chutney, and Dhokla is usually served with curd or coriander mint chutney.

Ingredients

Here is the list of ingredients to make a Gujarati khaman recipe at home.

How to Make Khaman Dhokla

Prepare Khaman Batter

Place a sieve over a large mixing bowl. Add a cup of besan and sieve it. This step helps to remove any lumps and also aerate the besan, resulting in a lighter and fluffier khaman. Then add semolina, turmeric powder, sugar, salt, water, ginger paste, green chili, oil, and lemon juice to the same bowl. Gradually add water and whisk until you get a smooth, lump-free batter. You should get free-flowing yet thick batter at the end. Beat the batter very well for at least 1 minute in one direction, either clockwise or anticlockwise. This step helps to incorporate air into the batter, which helps to make the khaman lighter and fluffier. Let the batter rest for at least 10-15 minutes to ferment. Meanwhile, Add 2 cups of water, place a long-legged trivet or ring into the instant pot insert and turn on SAUTE (high), and let the water come to a boil. Also, grease a cake pan or steamer plate with oil. When you see water in the pressure cooker/steamer is about to boil, add 1 teaspoon of Eno fruit salt to the batter and pour 1 tablespoon of water on the eno. Eno activates and froths up. Quickly mix in one direction. Do not over-mix. The batter will become light and frothy and increase in volume at this stage. Immediately, Pour the batter into the greased cake pan, smooth the top with a spatula if desired, and place the pan on the trivet. This dhokla can be steamed in a pressure cooker, steamer, or even a microwave. Today I am using an Instant Pot pressure cooker to steam the khaman.

Steaming Dhokla in Instant Pot

Place the pan on the trivet in the instant pot insert. Close the lid and keep it in the VENTING position, and turn on the ‘STEAM’ mode for 15 minutes. Note: The timer on the instant pot does not work in the venting position, so you have to use a separate timer. After 15 minutes, turn off the instant pot and let the khaman sit for 5 minutes. Then open the instant pot lid and insert a toothpick or knife, and if it comes out clean, then it’s done. If not, then steam it for another 2-3 minutes. Remove the pan carefully, using tongs, and let it rest for another 5 minutes so it is easier to cut.

Prepare Tempering

For the tempering, heat oil in a pan and add mustard seeds, let them crackle. Then add green chilies, curry leaves, and hing and sauté for a few seconds. Then add water, sugar, salt and let it come to a boil. Turn off the gas and add lemon juice. Mix well.

Garnish and Serve Khaman

Run the sharp knife over the edges of the pan to loosen it. Next, place a plate over the top of the pan and turn it upside down, allowing the dhokla to come out easily. Then, you can flip it over again onto another plate. Grease the knife with some oil and start by cutting the dhokla into equal diamonds or square shapes. Let the tempering cool down for 1-2 minutes, then pour it over the khaman pieces. Although it may seem like a lot of water, don’t worry because all of it will get absorbed. Garnish with coriander leaves. Serve the Khaman Dhokla with green chutney for breakfast or an evening snack.

Serving Suggestions

Serve Khaman hot or warm with a variety of chutneys, such as mint coriander chutney and/or sweet tamarind chutney. You can also serve it with a side of masala chai or hot coffee. Khaman Dhokla can be served as a snack, appetizer, or even as a light breakfast. You can also pack it for your kids’ lunch box or for your next picnic.

Storage Suggestions

Khaman Dhokla can be stored in an air-tight container in the refrigerator for up to 2-3 days.

Tips

Use fresh ingredients: Use fresh besan flour. Old besan can sometimes taste bitter. Also, use fresh Eno, to ensure the batter rises properly. Old or expired ingredients may not yield the desired results. Avoid adding too much water: To maintain the right consistency of the batter, it’s important to avoid adding excess water while mixing. Adding too much water can make the batter too loose, and it may lose its shape and texture. Rest the batter: Let the batter rest for 10-15 minutes so that the besan absorbs the liquid. Whisk the batter in one direction: Be careful only to move the whisk or beat the khaman batter in one direction, either clockwise or anticlockwise. The air within the mixture may escape if you beat it in both directions. The dhokla won’t be spongy and soft. Don’t overcook: Steam the khaman for about 15-20 minutes or until a knife or toothpick inserted in the center comes out clean. If you overcook, dhokla may turn dry and hard. After adding eno to the batter, it is important to work swiftly: After adding the baking soda or Eno, stir the mixture for 20 to 30 seconds before pouring it into the baking pan. If you continue to beat the khaman batter, the bubbles will burst. To create soft and fluffy dhoklas, start steaming the dhokla as soon as the batter is ready.