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Khaman Instant Dhokla served with spicy oil and coriander
Indian Khaman Instant Dhokla with fresh coriander

Khaman instant dhokla

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Khaman Dhokla is the pride of Gujarat state, a feather-light, steamed savoury sponge cake built on the magic of chickpea flour. The secret lies in the acid-base reaction (lemon and bicarbonate of soda), which makes the batter porous like a sponge, allowing it to soak up the sweet-salty-spicy dressing. This 'instant' version doesn't require overnight fermentation, so you can conjure the flavours of India onto the table in half an hour.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Whisk (for lump-free batter)
  • Rimmed dish or tray (that fits in the steamer)
  • Large pot with lid or steamer
  • Small frying pan (for the tempered oil)

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Prepare the steamer: put water in the bottom of the pot and bring to boil. Grease the mould/tray you will steam the batter in.

Tip: The mould must be ready because the batter must be steamed immediately after mixing.
2 ✓

Sift the chickpea flour into a bowl to avoid lumps. Mix in the salt, sugar, turmeric.

Tip: Sifting is essential for an airy texture.
3 ✓

Add the yoghurt, 1 tbsp oil, and water gradually. Whisk until smooth; it should be the consistency of thick pancake batter.

Tip: Rest the batter for 10 minutes so the flour particles absorb moisture.
4 ✓

Just before steaming, stir in the lemon juice and bicarbonate of soda. The batter will froth and increase in volume.

Tip: The reaction of citric acid and bicarbonate (carbon dioxide formation) inflates the batter.
5 ✓

Immediately pour the mixture into the prepared mould and place in the steam. Cover and steam on medium-high heat for 15-20 minutes.

Tip: Do not open the lid for the first 15 minutes or the sponge will collapse (thermal shock).
6 ✓

Check with a skewer: if it comes out clean, it's done. Remove and let cool to lukewarm.

Tip: If you cut it while hot, it will crumble.
7 ✓

Prepare the tempering: heat 2 tbsp oil, throw in mustard seeds. When they start popping, add the slit chilli and curry leaves. Fry for a few seconds, then add 4-5 tbsp water and bring to a boil.

Tip: Water in hot oil can splash, be careful! This 'spiced water' makes the sponge juicy.
8 ✓

Cut the lukewarm cake into squares and drizzle evenly with the spiced liquid. Sprinkle with fresh coriander.

Tip: Let stand for 10 minutes before serving so the sponge absorbs the flavours.

Recipe FAQ

Why didn't my batter rise enough?
You likely fried it too quickly in oil that was too hot. Kachori must be fried slowly at low heat so moisture leaves the pastry layers. Wait, this answer seems to be mixed up with Kachori! Correcting: You probably waited too long to steam after adding the bicarbonate of soda. The reaction starts immediately, you must hurry!
What if I don't have a steamer?
Place a rack or an upturned plate in the bottom of a large pot, pour water underneath, and place the batter dish on this. Wrap the lid in a tea towel so condensation doesn't drip onto the sponge.

Ingredients

  • 200 g Chickpea flour (Gram flour / Besan)
  • 1 tbsp Granulated sugar
  • 1 tsp Salt
  • 1 tsp Bicarbonate of soda
  • 2 tbsp Natural yoghurt
  • 1 tbsp Lemon juice (or 1/2 tsp citric acid)
  • 1 tbsp Oil (for the batter)
  • 150 ml Water (room temperature)
  • 1 pinch Turmeric (for colour)
  • 2 tbsp Oil (for tempering)
  • 1 tsp Black mustard seeds
  • 1 whole Green chilli
  • 6 leaves Curry leaves
  • 1 bunch Fresh coriander