Khaman Dhokla is a soft, fluffy, sweet, and tangy Gujarati snack made with besan (gram flour) and simple everyday spices. This recipe shares a quick and easy method to prepare the dhokla batter in a mixer jar, making the entire process fast, convenient, and beginner-friendly. I have also shared the perfect ingredient ratios along with useful tips to help you make soft, light, fluffy, and spongy khaman dhokla on your very first attempt.
Unlike many market-style khaman recipes that use Limbu Na Phool (citric acid) and Eno to achieve a fluffy texture, this recipe uses fresh lemon juice instead. It gives the khaman a natural tangy flavor while keeping the recipe free from artificial additives.
With this simple and foolproof recipe, you can prepare delicious homemade khaman dhokla in just 20–25 minutes. If you’re looking for an easy recipe that delivers soft, airy, and perfectly spongy khaman every time, this recipe is definitely worth trying.
The key to making market style khaman dhokla at home:
- Prepare the batter in a mixer jar. Grinding the batter in a mixer jar makes the process quick and also incorporates air into the batter, resulting in soft, light, and spongy khaman dhokla. Make sure the batter has a medium-thick, ribbon-like pouring consistency. If the batter is too thick, the dhokla will turn dense, and if it is too thin, it will not puff up properly.
- Khaman Dhokla tastes best with a perfect balance of sweetness and tanginess. Lemon juice provides the required sourness and also helps make the dhokla soft and spongy. Alternatively, you can use limbu na phool (citric acid) instead of lemon juice.
- For soft and fluffy dhokla, add baking soda to the batter. You can also use Eno fruit salt as a substitute. However, use only a small amount of turmeric, as too much turmeric may react with the baking soda and cause pink spots to appear in the dhokla.
- Steam the dhokla on high heat for 15–20 minutes. Always preheat the steamer for 5 minutes before placing the batter inside. Once the dhokla is cooked, pour the tempering evenly over it while it is still hot. This helps the dhokla absorb the tempering, making it juicy, soft, and moist even after it cools.
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Gujarati khaman dhokla recipe | instant khaman dhokla | nylon khaman
Ingredients
Khaman dhokla batter
- 2.5 cup or 250 grm besan
- Salt to taste
- ¼ tsp turmeric powder
- 2 chopped green chilli
- 1 inch ginger
- Pinch of hing
- 3 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp oil
- 1.5 cup or 300 ml water
Khaman Dhokla tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 chopped green chilli
- Some curry leaves
- ½ cup water
- 2 tbsp sugar
- Some coriander leaves
For khaman dhokla chutney
- 1 cup coriander leaves
- 2-3 green chilli
- 1 inch ginger
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2-3 dhokla pieces
- ½ cup water
Instructions
Making Nylon Khaman Dhokla
- In a mixer jar, add 2½ cups (250 g) besan (gram flour), salt to taste, ¼ tsp turmeric powder, 2 chopped green chilies, 1-inch ginger, a pinch of hing (asafoetida), 3 tbsp lemon juice, 2 tbsp sugar, 2 tbsp oil, and 1½ cups (300 ml) water. Grind until you get a smooth batter. The batter should have a medium-thick, ribbon-like pouring consistency.
- Transfer the batter to a mixing bowl. Cover and let it rest for 10 minutes.
- Add 1 tsp baking soda and a little water to the batter. Mix vigorously for 1 minute until the batter becomes light, frothy, and creamy.
- Immediately pour the batter into a greased dhokla tin or steaming bowl.
- Add 3–4 cups of water to a steamer and place a stand in the center. Preheat the steamer for 5 minutes.
- Place the dhokla tin on the stand. Cover and steam the dhokla over a medium-high flame for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once the dhokla is fully cooked, allow it to cool completely. Then gently demould it.
- To prepare the tempering, heat oil in a pan. Add 1 tsp mustard seeds, 3–4 chopped green chilies, and a few curry leaves. Sauté for a few seconds until aromatic.
- Add ½ cup water and bring it to a boil. Add 2 tbsp sugar and stir until it dissolves completely.
- Pour the hot tempering evenly over the cooled dhokla and garnish with chopped coriander leaves.
- Serve the soft and spongy Nylon Khaman Dhokla with green chutney.
Making Khaman Dhokla Chutney
- In a mixer jar, add 1 cup coriander leaves, 2–3 green chilies, 1-inch ginger, salt to taste, 1 tsp sugar, and 1 tbsp lemon juice. Grind to a coarse paste.
- Add 2–3 pieces of khaman dhokla and ½ cup water. Grind again until smooth.
- The delicious Khaman Dhokla Chutney is ready. Serve it with freshly prepared Nylon Khaman Dhokla.
Notes
- Lemon juice adds a pleasant tanginess to the batter and helps make the dhokla soft and spongy.
- 3 tbsp of lemon juice is the perfect quantity for this batter.
- Sugar balances the sourness of the lemon juice and enhances the overall flavor.
- 1½ cups of water is the perfect amount for 2½ cups of besan.
- The khaman dhokla batter should have a medium-thick, smooth, and pouring consistency.
- If the batter is too thick, the dhokla will turn out dense and not soft. If the batter is too thin, the dhokla will not rise properly and become fluffy.
- Let the batter rest for 10 minutes before adding the baking soda.
- After adding the baking soda, whisk the batter for 1 minute until it becomes light, airy, and creamy.
- Steam the dhokla over high heat for 20 minutes, or until it is fully cooked.
- Adding the tempering at the end enhances the flavor and makes the dhokla even more delicious.