Khaman Dhokla | Khaman Recipe

Khaman Dhokla | Khaman Recipe with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This a famous snack recipe that originates from western India or precisely from Gujarati cuisine. It can be eaten for breakfast, as the main course, as a side dish, or as a snack. Khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla. The recipe is a combination of sweet and sour taste, however, it is very similar to dhokla. It is a great alternative for people trying to stay away from junk food. Not only do they taste heavenly, but its light on the tummy and can serve as any-time snacks. Continue reading for more interesting facts, tips, and faq…..

✔ What is Khaman Dhokla?

Khaman is a popular Gujarati snack, made from ground gram flour or besan flour. It is also called Besan Dhokla or Yellow Dhokla due to its yellow color from gram flour. Traditionally khaman is steamed in a stovetop pressure cooker without the whistle.

✔ What is the difference between Khaman and Dhokla?

Khaman is a similar gram flour-based food, made from chickpeas only and it is generally lighter in color and softer than dhokla. Furthermore, khaman is made instantly with gram flour. Whereas, dhokla is made with a ground, fermented batter of rice and urad dal or chana dal.

Besan Flour/Gram Flour:
– Use good quality and fine gram flour. But you can make khaman with chickpea flour as well.

✔ Sooji / Rava /semolina needed for this khaman recipe?
– Is completely optional, yet it lends a good texture to the khaman. But skip the sooji for a gluten-free option.

Turmeric Powder:
-Don’t add too much turmeric powder as then the Eno salt or baking soda reacts with the turmeric powder, thereby giving reddish dots or tones in the khaman. You can totally skip it.

Lemon Juice or Citric Acid
-Use whatever is easily available to you. Yet, citric acid gives a spongy and fluffy texture, but use a food-grade and pure citric acid.

Eno Fruit Salt:
-It is a must, as it makes the khaman soft and fluffy. But Eno fruit salt has a slightly alkaline taste.
-Ensure Eno salt is fresh and within its shelf period. If the salt is not fresh or active, the texture of khaman recipe will be flat and dense.

✔ Can I use Baking Soda, instead of Eno fruit salt?
– Yes, definitely.
– But baking soda gives a soapy smell if used in excess, so be careful not to add too much.  Also, Khaman made with baking soda is not that fluffy or spongy.

Batter Consistency:
– The batter should be thick yet flow easily off of the whisk, which is smooth without any lumps.
– Thick batter will make the khaman hard and dense.
– Thin batter won’t hold shape and will become a mess.

Oil
– Peanut or any neutral/flavorless oil for both the batter preparation and seasoning.

✔ Is Seasoning/ tempering a must?
-It is essential to infuse the khaman with flavor and add moisture to the Khaman Dhokla.

FAQs
✔ Why did my dhokla have pink, orange, or red dots?
Leavening agents like Eno salt or baking soda react with turmeric powder and gives a colored tinge, specks, or spots in khaman dhokla. So add a little turmeric powder or skip it completely.
✔ Why is my khaman dhokla bitter?
Adding the leavening agents (Eno or baking soda) more than the mentioned quantity can make your dhokla bitter.

✔ Why is my Dhokla not spongy?
The spongy and light texture in a khaman dhokla comes from the reaction of Eno fruit salt with lemon juice or citric acid releasing carbon dioxide. This reaction creates a frothy bubbly mixture that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed. So if you use to lessen the quantity of the leavening agents (Eno salt or baking soda) or if they are not fresh or past the expiry date, the khaman will not be spongy.

✔ Is Dhokla eaten hot or cold?
It tastes great when eaten warm.

Check my other famous Gujarati Recipes like
1. Basundi
2. Shrikhand
3. Masala Chaas
4. Aloo Poha
5. Moong Dal Khichdi
6. Phulka

Dhokla Recipe

Khaman Dhokla | Khaman Recipe

Priya Santhamohan

Khaman Dhokla | Khaman Recipe is a famous snack recipe that originates from western India or precisely from Gujarati cuisine. It can be eaten for breakfast, as the main course, as a side dish, or as a snack.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast, Snack

Cuisine North Indian

Servings 4 People

Calories 94 kcal

Equipment

• Stovetop
• Kadai / Pan
• Baking Tray
• Seasoning Pan

Ingredients

  

For Common Batter

• 1½ Cups Gram Flour
• 1 tbsp Rava / Sooji
• 2 Pinches Turmeric Powder
• 1 tsp Sugar
• ½ tsp Salt
• 1 tsp Ginger Paste
• 1 tsp Green Chilli
• 1 tbsp Lemon Juice
• 2 Pinches Hing
• 1 Cup Water
• 1 tbsp Oil
• 1½ tsp Eno Salt

For Seasoning

• 1 tbsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds / Jeera
• 1 tsp White Sesame Seeds
• 2 Pinches Hing
• 1 Sprig Curry Leaves
• 2 Green Chilli
• ¼ Cup Water
• 1 tbsp Sugar

For Garnishing

• 2 tbsp Grated Coconut
• 2 tbsp Coriander Seeds

Instructions

 

Making the Khaman Batter

• First, measure the ingredients and keep everything ready.
• To a mixing bowl, add 1.5 cups of gram flour, 1 tbsp of sooji, 2 pinches of turmeric powder,1 tsp of sugar, 1/2 tsp of salt, 1 tsp of ginger paste, and 1 tsp of finely chopped green chilli. Then, add 1 tbsp of lemon juice, and sprinkle 2 pinches of hing. Add 1 cup water (or more or less accordingly) and 1 tablespoon oil to make a thick yet smooth flowing batter.

  Quick Tips: Don't too much turmeric powder as then the Eno salt or baking soda reacts with the turmeric powder and thereby giving reddish dots or tones in the khaman.
• The quantity of water changes on the quality of flour, so start with 1 cup and add as required. Stir with a whisk to create a smooth, thick batter without any lumps. The batter should be thick yet flow easily off of the whisk.

  Quick Tips: Testing the batter consistency, if you dip a spoon in the batter, it should coat. To troubleshoot, if the batter becomes watery, then 1 to 2 tablespoons of gram flour and whisk again.

Leavening the Khaman batter

• Add 1.5 tsp of Eno salt. Yet, 2 tsp of Eno salt makes the khaman soft and fluffy, but there will be a slightly soapy/alkaline taste. Instead of Eno salt, 1/2 to 3/4 of baking soda can be used. Then, whisk the batter quickly. Ensure to mix the Eno salt evenly with the batter, else you get uneven texture in the khaman.

  Quick Tips: Eno salt will make the batter become frothy, so you need to work quickly.
• Boil 2 cups of water in a steamer pan with a hole or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.
• Pour the prepared batter into the greased pan. Gently shake so that the air bubbles release and the batter even out in the pan. Place the tray in the steamer or pressure cooker. The water should be roll boiling when you place the tray with the khaman batter. If using a pressure cooker, remove the vent/ weight/whistle from the lid and cover the cooker tightly with its lid.

  NOTE: To know more about the steaming process in detail, check the tips section.
• Steam the khaman batter for 15 to a maximum of 18 minutes on medium heat. To check the doneness, insert a toothpick if it comes out clean the khaman is done. If the toothpick has the batter on it, steam for another few minutes accordingly.
• Let the khaman become warm or cool completely. Gently slide a sharp knife along the edges to release the khaman from the pan. Then quickly invert the pan, if greased well, the khaman will easily slide out onto the board or plate. Using a sharp knife, slice the khaman in squares and set aside until ready to season.

For Seasoning:

• In the meantime, set the ingredients ready for seasoning.

  Quick Tips: Seasoning is a must to infuse the khaman with flavor and add moisture. Use flavorless or peanut oil only.
• Keep the sugar and water ready. For Garnishing: Keep the grated coconut and coriander leaves ready.
• Heat 1 tbsp of oil in a pan and add 1/2 tsp of mustard seeds. Once it starts to splutter, add 1/2 tsp of jeera, 1 tsp of sesame seeds, 1 sprig of curry leaves, 2 slit green chilli's, and sprinkle the hing. Give a quick stir and ensure not to burn anything.
• Next carefully add 1/4 cup of water (it splashes). Then add 2 teaspoons of sugar and mix until it dissolves. Switch off the flame and immediately pour this seasoning mixture evenly on the khaman dhokla, so that it seeps through the sliced edges.

  Serve this Khaman Recipe with Mint Chutney.

Notes

Tips for Khaman Dhokla Recipe

For Making Khaman 

1. Use good quality and fine gram flour. But you can make khaman with chickpea flour as well.

2. Addition of sooji/ rava is completely optional. It lends a good texture to the khaman Dhokla. But skip the sooji for a gluten-free option.

3. Don't add too much turmeric powder as then the Eno salt or baking soda reacts with the turmeric powder, thereby giving reddish dots, or tones in the khaman.

4. Ginger paste aids in digestion and adds a mildly sweet flavor to the Khaman Recipe.

5. Use lemon juice or citric acid, whatever is easily available to you. Yet, citric acid gives a spongy and fluffy texture, but use a food-grade and pure citric acid.

6. I used 1 cup of water, but it slightly varies accordingly on the variety of flour used.

7. Use peanut or any neutral/flavorless oil for both the batter preparation and seasoning. 

Eno Fruit Salt / Baking Soda:

• The addition of  Eno fruit salt is a must, as it makes the khaman soft and fluffy. But Eno fruit salt has a slightly alkaline taste.
• Ensure Eno salt is fresh and within its shelf period. If the salt is not fresh or active, the texture of khaman will be flat and dense.
• Eno salt can be replaced with ½ teaspoon to ¾ teaspoon as baking soda.
• But baking soda gives a soapy smell if used in excess, so be careful not to add too much. Also, Khaman made with baking soda is not that fluffy or spongy.
• The fruit salt should be mixed evenly with the batter. Else you get uneven texture in the khaman Recipe.
• The Eno salt will make the batter become frothy, so you need to work quickly to whisk it in thoroughly.

8. Batter Consistency

• To check: if you dip a spoon in the batter, it should coat well. The batter should be thick yet flow easily off of the whisk.
• If the batter becomes thin, then 1 to 2 tablespoons of gram flour. 

9. Steaming: 

1. Steaming in a pressure cooker or steamer
2. Place the trivet in a pressure cooker. Then, pour 2 cups of water. Heat the water until it begins to boil. Place the khaman batter tray inside,  remove the whistle/vent/weight from the lid and seal the lid tightly. Steam for 15 to 18  minutes on medium heat.

Instant Pot Steaming

1. Pour 2 cups of water into the steel insert of your IP. Place a trivet, then set the sauté function and let the water get heated up.
2. Carefully place the tray with the khaman batter on the trivet and don't cover with any lid.
3. Cover and seal the IP with its lid and keep the vent position for steam to release. Press the steam button and steam on high pressure for  15 minutes.
4. Keep a check of the time, as IP  will not beep after the elapsed time. Let the pressure release by itself and then open the lid carefully.

10. Always remove the Khaman from the tray, once it is completely cooled, else it crumbles.

11. For Seasoning/ Tempering: 

• Use peanut oil or any neutral-tasting oil. Never use olive oil in this recipe as it will not compliment the flavors well.
• Seasoning is essential to infuse the khaman with flavor and add moisture to the Khaman Dhokla.

12. Storage:

1. If you plan to serve the khaman after a few hours or the next day, pour the seasoning alone.
2. Refrigerate it in a covered container. Just before serving, sprinkle little water and warm it in a microwave or an oven. Then, garnish with grated coconut and coriander leaves.

Keyword Dhokla Recipe, Khaman Dhokla, Khaman Recipe

Khaman Recipe

Method for Dhokla Recipe

1. Making the Khaman Batter: First, measure the ingredients and keep everything ready.

2. To a mixing bowl, add 1.5 cups of gram flour, 1 tbsp of sooji, 2 pinches of turmeric powder,1 tsp of sugar, 1/2 tsp of salt, 1 tsp of ginger paste, and 1 tsp of finely chopped green chilli. Then, add 1 tbsp of lemon juice, and sprinkle 2 pinches of hing. Add 1 cup water (or more or less accordingly) and 1 tablespoon oil to make a thick yet smooth flowing batter.
Quick Tips: Don’t too much turmeric powder as then the Eno salt or baking soda reacts with the turmeric powder and thereby giving reddish dots or tones in the khaman.

3. The quantity of water changes on the quality of flour, so start with 1 cup and add as required. Stir with a whisk to create a smooth, thick batter without any lumps. The batter should be thick yet flow easily off of the whisk.
Quick Tips: Testing the batter consistency, if you dip a spoon in the batter, it should coat. To troubleshoot, if the batter becomes watery, then 1 to 2 tablespoons of gram flour and whisk again.

4. Leavening the Khaman batter:  Add 1.5 tsp of Eno salt. Yet, 2 tsp of Eno salt makes the khaman soft and fluffy, but there will be a slightly soapy/alkaline taste. Instead of Eno salt, 1/2 to 3/4 of baking soda can be used. Then, whisk the batter quickly. Ensure to mix the Eno salt evenly with the batter, else you get uneven texture in the khaman.
Quick Tips: Eno salt will make the batter become frothy, so you need to work quickly.
Boil 2 cups of water in a steamer pan with a hole or pressure cooker. The amount of water to be added depends on the size of the steamer or pressure cooker.

5. Pour the prepared batter into the greased pan. Gently shake so that the air bubbles release and the batter even out in the pan. Place the tray in the steamer or pressure cooker. The water should be roll boiling when you place the tray with the khaman batter. If using a pressure cooker, remove the vent/ weight/whistle from the lid and cover the cooker tightly with its lid.
NOTE: To know more about the steaming process in detail, check the tips section.

6. Steam the khaman batter for 15 to a maximum of 18 minutes on medium heat. To check the doneness, insert a toothpick if it comes out clean the khaman is done. If the toothpick has the batter on it, steam for another few minutes accordingly.

7. Let the khaman become warm or cool completely. Gently slide a sharp knife along the edges to release the khaman from the pan. Then quickly invert the pan, if greased well, the khaman will easily slide out onto the board or plate. Using a sharp knife, slice the khaman in squares and set aside until ready to season.
For Seasoning: In the meantime, set the ingredients ready for seasoning.
Quick Tips: Seasoning is a must to infuse the khaman with flavor and add moisture. Use flavorless or peanut oil only.

8. Keep the sugar and water ready. For Garnishing: Keep the grated coconut and coriander leaves ready.

9. Heat 1 tbsp of oil in a pan and add 1/2 tsp of mustard seeds. Once it starts to splutter, add 1/2 tsp of jeera, 1 tsp of sesame seeds, 1 sprig of curry leaves, 2 slit green chilli’s, and sprinkle the hing. Give a quick stir and ensure not to burn anything.

10. Next carefully add 1/4 cup of water (it splashes). Then add 2 teaspoons of sugar and mix until it dissolves. Switch off the flame and immediately pour this seasoning mixture evenly on the khaman dhokla, so that it seeps through the sliced edges.

Serve this Khaman Recipe with Mint Chutney.

Khaman Dhokla Recipe