Dhokla Recipe | Easy Khaman Dhokla Recipe

dhokla recipe easy and quick

Dhokla or khaman dhokla (खमन ढोकला) is a very famous snack from Gujarat and for all the right reasons. It is a steamed cake made from besan or gram flour with a very fragrant tempering. Made fresh from scratch with wholesome ingredients and free of any preservatives, it is a healthier snack than the conventional fast food such as burgers and fries. This is the instant dhokla recipe with eno, which is why you don’t have to wait for several hours for the batter to ferment. The result is an extremely spongy and melt-in-mouth dhokla. The dash of sugar water makes it even more scrumptious. And the crunch from the tempering ingredients lends it a nice contrasting texture. This instant recipe is convenient to make when you have hungry kids badgering you for snacks or guests coming over. The dhokla ingredients are very basic, something that can be found in your kitchen at most times. It tastes best with green chutney made from coriander or mint.

Dhokla Recipe in Pressure Cooker

I have prepared the dhokla recipe in the steamer. Don’t feel left out if you don’t have a dhokla steamer. You can still make it in cooker and get same results. The arrangement would be fairly similar. Fill the cooker with 2 inches of water. Place a stand/ring that is taller than 2 inches in the center of the cooker. That’s because we do not want the water in the cooker to touch the base of the plate containing the dhokla batter. Place the plate with the batter on the stand/ring and close the cooker with the lid. Take the whistle off. Steam it for about 12-15 minutes.

The preparation would take just a few minutes. Keep the batter and tempering ingredients ready. Before you begin mixing the dhokla flour, fill the steamer with 2-3 inches of water and heat it. Keep the mould greased and ready. Now let’s see how to make quick dhokla recipe.

Muthia is yet another popular Gujarati snack. You might like the recipe of cabbage muthia and you can check it out here. Now let’s see how to prepare easy and quick dhokla from gram flour.

How to Make Khaman Dhokla

4.9 from 12 reviews
Khaman Dhokla Recipe | Besan Dhokla Recipe
 
Prep time
Cook time
Total time
 
A healthy Gujarati snack, dhokla is a savory steamed cake made from chickpea flour or besan.
Author:
Recipe type: Snack
Cuisine: Indian, Gujarati
Serves: 4
Ingredients
For the Batter
  • Chickpea flour/Besan – 1 cup, sifted
  • Thick yogurt – ½ cup, slightly sour
  • Water – ½ cup
  • Eno fruit salt – 1 tsp
  • Oil – 1 tbsp
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Ginger – ¾ tsp, finely crushed
  • Green chilies - ¾ tsp, finely crushed
  • Coriander leaves – 2 tbsp, for garnish
For the Tempering
  • Oil – 2 tbsp + 1 tsp to grease the mould
  • Cumin seeds – ¾ tsp
  • Mustard seeds - ¾ tsp
  • Curry leaves – 12
  • Asafoetida – ¼ tsp
  • Green chilies – 2, finely chopped
For the Sweet Water
  • Water – ¼ cup
  • Sugar – 2 tbsp
Instructions
  1. In a bowl, take the besan, oil, ginger, green chilies, yogurt, turmeric and salt.
  2. Whisk well adding little water at a time till you get a smooth batter. Make sure there are no lumps.
  3. Add the Eno fruit salt and give it a quick whisk and immediately transfer the batter to the mould.
  4. Place the mould in the steamer.
  5. Cover the steamer and let it steam for 10 to 12 minutes. Insert a toothpick in the center to check if it’s done. It should come out dry.
  6. When ready, take the dhokla out of the steamer and let it cool.
  7. In the meanwhile, mix sugar and water together.
  8. Run a knife along the sides of the dhokla. Place a plate over it and turn the mould upside down. The dhokla would get transferred onto the plate.
  9. Let the underside of the dhokla be on top for it absorbs the sugar water and tempering very well. Brush it with the sugar water. Use as much or as little sugar water as you like.
  10. Garnish it with coriander leaves.
  11. Proceed to prepare the tempering. Heat oil in a pan. Add the mustard seeds and let them crackle. Add the cumin seeds. Once they sizzle, add asafetida, green chilies and curry leaves. Fry them till they become golden and crunchy.
  12. Pour the hot tempering over the dhokla.
  13. Cut it into squares or diamonds.
  14. Serve with spicy green chutney. Enjoy.

Dhokla Recipe with Step by Step Pictures Below


Step 1

Prepare the steamer and keep the mould greased and ready. In a bowl, take the 1 cup besan, 1 tbsp oil, 3/4 tsp finely crushed ginger, 3/4 tsp finely crushed green chilies, 1/2 cup yogurt, 1/2 tsp turmeric and salt.

mixture for dhokla batter - dhokla recipe


Step 2

Whisk well adding little water at a time till you get a smooth batter. Make sure there are no lumps. You will need around 1/2 cup water.

dhokla batter whisked to smooth paste-like texture - dhokla recipe


Step 3

Add 1 tsp Eno fruit salt and give it a quick whisk.

Eno salt added to batter - dhokla recipe


Step 4

Immediately transfer the batter to the mould.

dhokla batter transferred to steamer plate - dhokla recipe


Step 5

Place the dhokla mould in the steamer and then cover the steamer and let it steam for 10 to 12 minutes.

dhokla mould placed into the steamer - dhokla recipe


Step 6

When ready, take the dhokla out of the steamer and let it cool down completely.

cooked dhokla out of the steamer - dhokla recipe


Step 7

In the meanwhile, mix 2 tbsp sugar and 1/4 cup water together.

sugar added to water - dhokla recipe


Step 8

Run a knife along the sides of the dhokla. Place a plate over it and turn the mould upside down it would get transferred onto the plate. Brush it with the sugar water. Use as much or as little sugar water as you like.

dhokla removed from the mould onto the plate and basted with sugar water - dhokla recipe


Step 9

Garnish with 2 tbsp finely chopped coriander leaves.

dhokla garnished with coriander - dhokla recipe


Step 10

Gather the ingredients for the tempering the dhokla.

ingredients to temper - dhokla recipe


Step 11

Heat 2 tbsp oil in a pan. Add 3/4 tsp mustard seeds and let them crackle. Add 3/4 cumin seeds. Once they sizzle, add asafoetida, green chilies and curry leaves. Fry them till they become golden and crunchy.

tempering herbs and spices in oil - dhokla recipe


Step 12

Pour the hot tempering over with a spoon

tempering poured over dhokla - dhokla recipe


Step 13

Cut it into squares or diamonds.

dhokla cut into pieces- khaman dhokla recipe


Step 14

Serve with spicy green chutney. Enjoy.

dhokla served and ready to eat - khaman dhokla recipe

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18 Comments

  • Reply
    Juhi Aggarwal
    April 15, 2017 at 7:31 am

    Hey monica, your recipe looks good, will give it a try, I am hesitant if it will turn out like yours

    • Reply
      Monica
      April 17, 2017 at 4:23 pm

      Thanks Juhi. You wouldn’t know unless you try it. 🙂

  • Reply
    Vidya Satheesh
    June 9, 2017 at 4:29 pm

    Wow! ur dhokla looks so spongy. can i substitute eno with soda? will it work?

    • Reply
      Monica
      June 11, 2017 at 3:14 pm

      Hi Vidya. You may use soda but I am not sure how much because I personally don’t like adding soda to my dhokla because it makes the dhokla smell funny. I recommend you try adding eno once. You will love the result.

  • Reply
    Gargi Nayak
    July 21, 2017 at 6:28 pm

    texture of dhokla looking perfect..yummy

    • Reply
      Monica
      July 27, 2017 at 7:51 pm

      Thank you, Gargi.

  • Reply
    Sudhakar Dikshit
    August 29, 2017 at 9:19 am

    Badhiya recipe hai jee!

  • Reply
    Tanishka goswami
    September 24, 2017 at 4:15 am

    I am a big dhoklas fan and This is by far the best recipe I’ve tried. The dhoklas turned out excellent in texture the taste was outstanding as well. The tadka gave it a supreme crunch.

    • Reply
      Monica
      September 24, 2017 at 4:55 am

      Thank you, Tanishka, for trying the recipe. I am so glad that you enjoyed it. 🙂

  • Reply
    Shruthi kalidindi
    September 25, 2017 at 1:18 pm

    Will my dhokla turn out exactly like your dhoklas in pic because my dhoklas always mess up in texture.

    • Reply
      Monica
      September 25, 2017 at 7:47 pm

      Hi Shruthi. Just follow the recipe to the T and you will have the same result as mine 🙂 Good luck.

  • Reply
    Namrata Shevale
    November 2, 2017 at 2:26 pm

    मस्तच… खुप छान

  • Reply
    shraddha kedia
    November 23, 2017 at 11:10 pm

    waaaah yaar badhiya hai ye recipe, maine try kiya, bahot bahot badhiya bana tha….. 70% time mera dhokla bigad jaata hai, kabhi foolta hi nahi, kabhi rubbery banjaata hai. aapki recipe perfect hai. thank you!

  • Reply
    aarti saikia
    July 6, 2018 at 7:37 pm

    Hi monica ji. aaj maine ye dhokla banaya. bahut hi acha bana. soft or yummy. sabko pasand aaya. recipe k lie thanks.

  • Reply
    anju venkata
    July 26, 2018 at 5:30 am

    such a gorgeous looking dhokla..nothing short of perfection. i made this n it came out perfect. the tadka was yummy

  • Reply
    Gunashree
    July 29, 2018 at 3:23 am

    Thank you for sharing this recipe. I made this yesterday and everybody loved it. It was delicious. Thank you once again.

  • Reply
    Kinjal
    July 8, 2019 at 1:00 am

    Thank you for amazing receipes. However I need to know why does dhokla remains liquid and not cooked at center. Sometimes it comes perfect but otherwise still not cooked at center.

    • Reply
      Monica
      July 9, 2019 at 1:53 am

      Hi Kinjal. Thank you so much.
      Dhokla can stay raw in the center because of one or more reasons.
      – Batter too thin
      – Steamed for less time
      – The dish in which you poured the batter is deep. When the layer of batter is thick, dhokla stays raw. Which is why dhokla steamers are broader and shallow, too allow even cooking.

      I hope this helps you. 😄

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