Sireesha Instant Khaman Dhokla or Besan Dhokla recipe is a mouth-watering, nutritious, and irresistible Gujarati snack. This steamed cake is prepared with chickpea flour/besan/gram flour and spices. It’s perfect as breakfast or snack.
I would like to share 2 recipes in this post today. One is Khaman Dhokla and second is Tum Tum Dhokla. Tum tum dhokla is another snack prepared in just 5 mins using the plain khaman dhokla.
When it comes to making something quick and easy, Instant Khaman Dhokla is my 1st pick. There is nothing better than a fluffy and velvety dhokla made from scratch. Khaman Dhokla can also be served as a light dinner. Serve with green chutney or mint chutney. I prefer to serve this dhokla with sautéed jalapeño peppers (deseeded and cut into strips).
**Best of all, this besan dhokla can be a real lifesaver when unexpected guests arrive.
Dhokla vs Khaman
Dhokla is made with ground, fermented batter of rice and lentils like chana dal or urad dal.
While khaman recipe is made instantly with gram flour aka besan. Khaman batter is not fermented. Khaman also called khaman dhokla.
Reasons to love this Instant Khaman Dhokla!
- Super quick and easy-to-make.
- Healthy and filling.
- Soft and spongy.
- Gluten-free and Vegan 👍
- One of the most loved Indian food.
- Steamed, not deep-fried.
What is Khaman?
Khaman is a steamed delicacy that originates from the Indian state of Gujarat. It is made with gram flour, also known as besan.
It comes together in less than 30 minutes, and later, the steamed savory cake is embellished with a tempering of mustard seeds, sesame seeds, curry leaves, and green chilis.
You can steam khaman in a pan, stove-top pressure cooker, or in an Instant Pot.
More Snack Recipes for you:
- Chana Dal Dhokla | Vati Dal Na Khaman|Senagapappu Dhokla | Steamed & Spongy Lentil Cake
- Instant Oats & Quinoa Ponganalu (Paniyaram)
- Sooji-Puffed rice Ponganalu
- Chama Aaku Pakodi | Arbi Leaf (Colocasia Leaf) Pakora
- Instant Parle-G Cake
Instant Khaman Dhokla & Tum Tum Dhokla
Ingredients
Dhokla
- 3 cups gram flour/besan
- ¾ tsp salt
- ¾ tsp sugar
- 2 tsp ginger paste
- ½ tsp turmeric
- 2 tsp lime juice
- ⅔ cup beaten yogurt/curd
- 2 tsp eno (fruit salt, white) not flavored
- 1 tbsp oil
Seasoning
- 4 tsp oil
- 1 tsp mustard seeds
- 3-4 green chillies slit
- 2 tsp sesame seeds
- pinch asafetida/hing
- few curry leaves
- ½ cup plain or coconut water
- cilantro chopped
Tum Tum Dhokla
- 1-2 tbsp Sesame oil
- mustard seeds
- 2 tsp sesame seeds
- few curry leaves
- pinch asafetida / hing
- 5 green chillies slit
- 1 tsp red chilly powder
- salt to taste
- lime juice to garnish
- cilantro, chopped to garnish
Instructions
- Sieve the gram flour/besan to get lump free batter.
- In a mixing bowl, add gram flour, salt, sugar, lemon juice, curd, ginger paste, turmeric powder, water as required and whisk it nicely Mix them properly into smooth batter. Make sure that there are no lumps.3 cups gram flour/besan, ¾ tsp salt, ¾ tsp sugar, 2 tsp ginger paste, 2 tsp lime juice, ⅔ cup beaten yogurt/curd, ½ tsp turmeric
- In another bowl, add 1 tbsp oil and 2 tsp fruit salt and mix well. Transfer this into the mixture and mix everything well. Do not over mix.2 tsp eno (fruit salt, white), 1 tbsp oil
- Pour the batter in 3 small dhokla plates and steam for 15 minutes on medium heat.
- After that cool the dhokla for 10 minutes to set.
- Run a knife in the edges to release dhokla from the plate.
Seasoning
- In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli and let it splutter. Add coconut water/plain water, sugar and coriander leaves mix well. Pour the tadka on the steamed dhokla.4 tsp oil, 1 tsp mustard seeds, 3-4 green chillies, 2 tsp sesame seeds, few curry leaves, ½ cup plain or coconut water, cilantro, pinch asafetida / hing
Sautéd Jalapeños
- Cut the jalapeños into strips, remove seeds.
- Heat a pan with oil and add jalapeños, sauté them for 5 mins and lastly sprinkle some salt.
Tum Tum Dhokla
- Heat sesame oil in a pan, add mustard seeds, curry leaves, sesame seeds and let it splutter. Add red chilli powder, dhokla pieces, and a little salt to taste. Toss it well.1-2 tbsp Sesame oil, mustard seeds, 2 tsp sesame seeds, few curry leaves, pinch asafetida / hing, 5 green chillies, 1 tsp red chilly powder, salt
- Garnish with lemon juice and coriander leaves.
- Serve hot with coffee or tea.
Notes
- Refrigerate the khaman in a covered container. While serving you can warm with a sprinkling of water in a microwave or an oven.
- If using the instant pot to warm, then steam for 1 to 2 minutes. While serving add the coconut and coriander leaves.
- A super thick batter will make the khaman hard and dense. A thin batter won’t hold shape and will become a mess. Mix in right consistency.
- Can also garnish with nylon sev, pomegranate seeds, fresh grated coconut and coriander leaves.
- Eno can also be mixed directly into the batter instead of mixing in oil. Oil gives us sometime to mix the batter.
- People who doesn’t like sweet dhokla, they can skip adding sugar water on the dhokla. They can make tadka using oil, mustard seeds, sesame seeds, and curry leaves.
Step By Step Photo Instructions
- Sieve the gram flour/besan to get lump free batter.
2. In a mixing bowl, add 3 cups besan/gram flour, 3/4 tsp salt, 3/4 tsp sugar, 2 tsp lime juice, 2/3 cup curd/beaten yogurt, 1-2 tsp ginger paste, 1/2 tsp turmeric powder, around 1 cup water or as required and whisk it nicely Mix them properly into smooth batter. Make sure that there are no lumps.
3. In a cup, add 1 tbsp oil and 2 tsp fruit salt and mix well.
4. Transfer this into the mixture and mix everything well. Do not over mix.
5. Pour the batter in 3 small dhokla plates and steam for 15 minutes on medium heat. DO NOT put the whistle on.
6. After that cool the dhokla for 10 minutes to set.
7. Run a knife in the edges to release dhokla from the plate.
Seasoning
In a pan heat 4 tsp oil, add 1 tsp mustard seeds, curry leaves, asafetida, 3-4 slit green chilli and let it splutter. Add 1/2 cup coconut water/plain water, 1-2 tbsp sugar(to your taste) and chopped coriander leaves mix well.
Pour the tadka on the steamed dhokla. Cut in to cubes and serve warm or hot.
Sautéd Jalapeños
Cut the jalapeños into strips, remove seeds.
Heat a pan with oil and add jalapeños, sauté them for 5 mins and lastly sprinkle some salt.
Tum Tum Dhokla
- Heat 1-2 tbsp sesame oil in a pan, add mustard seeds, curry leaves, 5 slit green chillies, 2 tsp sesame seeds and let it splutter. Add 1 tsp kashmiri red chilli powder, 1 plate dhokla pieces, and a little salt to taste. Toss it well.
- Garnish with lemon juice and coriander leaves.
Serve hot with coffee or tea.
