Looking for a soft, fluffy, and delicious dhokla that can be ready in just 20 minutes? This instant Khaman Dhokla recipe is simple, quick, and perfect for breakfast, tea-time, or a light snack.
Made with gram flour (besan), a little seasoning, and ENO fruit salt, this dhokla turns out wonderfully spongy, moist, and flavorful. It is finished with a sweet-and-tangy tempering and served with a fresh tomato, coriander, and mint chutney
- Quick and easy: Ready in around 20 minutes.
- Soft and spongy: ENO helps the dhokla rise beautifully.
- No fermentation required: Perfect when you want dhokla instantly.
- Sweet, tangy, and savory: The tempering gives it incredible flavor.
- Great for breakfast or snacks: Light yet satisfying.
- Fresh homemade chutney: The tomato, coriander, and mint chutney pairs perfectly with the dhokla.
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For the Dhokla
- 1 cup gram flour (besan)
- ¾ cup water, approximately 160–170 ml
- ¼ teaspoon turmeric powder
- 1½ tablespoons sugar
- ¼ teaspoon citric acid (nimbu phool)
- ½ teaspoon salt
- 1 tablespoon oil
- 1 packet regular ENO fruit salt
Note: Instead of citric acid, you can use about 2 teaspoons of fresh lemon juice.
For the Tempering
- 1½ tablespoons oil
- ½ teaspoon mustard seeds
- 2 green chilies, chopped
- A pinch of asafoetida (hing)
- 1 sprig curry leaves
- 1 tablespoon sugar
- A pinch of citric acid (nimbu phool)
- A small amount of salt
- ¼ cup water
- Fresh grated coconut, for garnish
- Fresh coriander leaves, finely chopped, for garnish
For the Tomato-Coriander-Mint Chutney
- 1 tomato
- 1 cup fresh coriander leaves
- ¼ cup fresh mint leaves
- ½ inch piece of ginger
- 1 garlic clove
- 1 green chili
- 1 teaspoon lemon juice
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2–3 tablespoons water
Step 1 - Sift the Besan
- Place 1 cup of gram flour (besan) in a sieve and sift it well. This removes lumps and makes the flour light and smooth, resulting in a better dhokla batter.
- Set the sifted besan aside.
Step 2 - Prepare the Steaming Pan
- Now grease a cake tin or another heatproof container generously with oil on all sides.
- Meanwhile, place water in a steamer and bring it to a boil. Preheating the steamer is important before adding the batter.
Step 3 - Prepare the Seasoned Water
- Now take approximately ¾ cup (160–170 ml) of water in a bowl.
- Then add ¼ teaspoon turmeric powder, ½ teaspoon salt, ¼ teaspoon citric acid, 1½ tablespoons sugar. Mix thoroughly until the sugar and other ingredients dissolve.
- This creates a slightly sweet, tangy, and turmeric-seasoned liquid that gives the dhokla its characteristic flavor and attractive color.
Step 4 - Make the Batter
- Add the seasoned water gradually to the sifted besan.
- Mix well while adding the water. Continue adding the remaining water little by little until you have a smooth, lump-free batter.
- The batter should be neither too thick nor too thin.
- Add 1 tablespoon of oil and mix well. The oil helps give the dhokla a softer texture and a pleasant sheen.
Step 5 - Add the ENO
- Just before steaming, add 1 packet of regular ENO fruit salt to the batter.
- Mix quickly and gently. You will notice the batter becoming lighter and increasing in volume.
- Do not let the batter sit after adding ENO. As soon as it is evenly mixed and fluffy, immediately transfer it to the prepared greased tin.
Important: You can add about 1 tablespoon of water along with the ENO to activate the reaction properly.
Step 6 - Steam the Dhokla
- Immediately place the filled tin inside the preheated steamer.
- Cover with a lid and steam over medium heat for about 15 minutes.
- Avoid opening the lid repeatedly while the dhokla is steaming.
Step 7 - Check if It Is Cooked
- After 15 minutes, insert a toothpick or skewer into the center. If it comes out clean, the dhokla is ready. If batter sticks to it, steam for a few more minutes.
- Remove the tin and allow the dhokla to cool slightly.
Step 8 - Make the Green Chutney
- Add the following to a blender 1 tomato, 1 cup coriander leaves, ¼ cup mint leaves, ½ inch ginger, 1 garlic clove, 1 green chili, ¼ teaspoon sugar, ½ teaspoon salt, 1 teaspoon lemon juice, 2–3 tablespoons water.
- Blend until smooth. Our fresh tomato, coriander, and mint chutney is ready.
Step 9 - Demold and Cut the Dhokla
- Once the dhokla has cooled slightly, gently run a knife around the edges of the tin.
- Carefully transfer the dhokla onto a plate.
- Cut it into squares or diamond-shaped pieces.
Step 10 - Prepare the Tempering
- Heat 1½ tablespoons oil in a small pan.
- Then add ½ teaspoon mustard seeds, 2 chopped green chilies, a pinch of asafoetida, a little salt, 1 tablespoon sugar, a pinch of citric acid and some curry leaves.
- Let everything crackle and cook briefly.
- Then add approximately ¼ cup water and bring it to a boil.
Step 11 - Pour the Tempering Over the Dhokla
- Immediately pour the hot sweet-and-tangy tempering evenly over the dhokla.
- This step is important because the liquid tempering keeps the dhokla soft, moist, and juicy instead of dry.
Step 12 - Garnish and Serve
- Garnish with fresh grated coconut and finely chopped coriander leaves.
- Serve warm or at room temperature with the fresh green chutney.
- Our soft, fluffy, instant Khaman Dhokla is ready to enjoy!
Serve Instant Khaman Dhokla warm or at room temperature with fresh coriander mint tomato chutney or sweet tamarind chutney. Garnish with grated coconut and finely chopped coriander for a fresh, colorful finish. It makes a delicious breakfast, tea time snack, or light party appetizer and pairs especially well with a hot cup of masala chai, with jilebi and fafda..
Before serving, sprinkle with:
- Freshly grated coconut
- Finely chopped coriander
- A few fresh curry leaves
- Finely sliced green chilies, if desired
- Always sift the besan. This helps create a smooth, lump-free batter.
- Preheat your steamer. The water should already be hot when the batter goes in.
- Don’t make the batter too thick or too thin. It should have a smooth, pourable consistency.
- Add ENO at the very end. Once added, mix quickly and steam immediately.
- Don’t overmix after adding ENO. Mix just enough to distribute it evenly.
- Steam over medium heat. Very high heat can affect the texture.
- Don’t open the steamer repeatedly. This can cause the dhokla to lose its rise.
- Don’t skip the tempering. The sweet-and-tangy liquid makes the dhokla much softer and more flavorful.
- For a larger batch, double all the ingredients.
- Use fresh ENO. Old fruit salt may not give the batter enough lift.
Instant Gujrati Dhokla Recipe in 20 minutes | रुई जैसा सॉफ्ट इंस्टेंट खमन ढोकला
Ingredients
For Khaman Dhokla
- 1 cup gram flour besan
- ¾ cup water 160–170 ml
- ¼ teaspoon turmeric powder
- 1½ tablespoons sugar
- ¼ teaspoon citric acid nimbu phool
- ½ teaspoon salt
- 1 tablespoon oil
- 1 packet regular ENO fruit salt
For the Tempering
- 1½ tablespoons oil
- ½ teaspoon mustard seeds
- 2 green chilies chopped
- 1 pinch asafoetida hing
- 1 sprig curry leaves
- 1 tablespoon sugar
- 1 pinch citric acid
- A small pinch of salt
- ¼ cup water
For Garnishing
- Fresh grated coconut
- Fresh coriander leaves finely chopped
For Tomato Coriander & Mint Chutney
- 1 tomato
- 1 cup fresh coriander leaves
- ¼ cup fresh mint leaves
- ½ inch ginger
- 1 garlic clove
- 1 green chili
- 1 teaspoon lemon juice
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2 - 3 tbsp water
Instructions
Prepare the Dhokla Batter
- Sift the 1 cup besan into a large mixing bowl to remove any lumps.
- Grease a 6–7 inch cake tin or heatproof container with oil and keep it ready.
- Preheat a steamer with enough water over medium heat.
- In a separate bowl, mix ¾ cup water, turmeric powder - 1/4 tsp , salt 1/2 tsp, citric acid - 1/4 tsp, and sugar - 1 & 1/2 tbsp until everything dissolves.
- Gradually add this seasoned water to the sifted besan, whisking continuously.
- Mix until you get a smooth, lump free batter that is neither too thick nor too thin.
- Add 1 tablespoon oil and mix well.
Add ENO and Steam
- Just before steaming, add 1 packet of ENO to the batter.
- Add approximately 1 tablespoon water and gently mix. The batter will become light and fluffy.
- Immediately pour the batter into the prepared greased tin.
- Place the tin in the preheated steamer.
- Cover and steam over medium heat for about 15 minutes.
- Insert a toothpick into the center. If it comes out clean, the dhokla is cooked.
- Remove from the steamer and allow it to cool slightly.
Prepare the Chutney
- Add 1 chopped tomato , coriander - 1 cup , mint - 1/4 cup, 1/2 inch ginger, 1 garlic clove, 1 green chili, 1 tsp lemon juice, 1/4 tsp sugar, salt, and water to a blender.
- Blend until smooth. Adjust the seasoning to taste.
Cut the Dhokla
- Run a knife around the edges of the dhokla to loosen it from the tin.
- Transfer it to a plate and cut into squares or diamond shaped pieces.
Prepare the Tempering
- Heat 1½ tablespoons oil in a small pan.
- Add mustard seeds - 1/2 tsp and let them crackle.
- Add 2 chopped green chilies, 1 pinch asafoetida, and curry leaves.
- Add 1 tbsp sugar, salt to taste, and a pinch of citric acid.
- Pour in ¼ cup water and bring the mixture to a boil.
- Pour the hot tempering evenly over the dhokla.
- Allow the dhokla to rest for a few minutes so it absorbs the flavorful tempering.
- Garnish with fresh grated coconut and chopped coriander.
Serve
- Serve the softand spongy Instant Khaman Dhokla with fresh tomato, coriander & mint chutney. It is perfect for breakfast, tea time, brunch, or as a light Indiansnack.
Video
Notes
- Add ENO only at the last moment, just before steaming.
- Once ENO is added, mix quickly and transfer the batter to the steamer immediately.
- Always preheat the steamer before adding the batter.
- Do not make the batter excessively thick or thin.
- Avoid opening the steamer repeatedly while cooking.
- The sweet-and-tangy tempering helps keep the dhokla soft and moist.
- For a larger batch, simply double all the ingredients.
- Sift the besan: This helps remove lumps and gives the dhokla a smoother, lighter texture.
- Use the right batter consistency: The batter should be smooth and pourable—neither too thick nor too thin.
- Preheat the steamer: Make sure the water is already hot and steaming before adding the batter.
- Use fresh ENO: Fresh ENO gives the best rise and makes the dhokla soft and spongy.
- Add ENO at the end: Add ENO just before steaming and mix gently.
- Steam immediately: Once ENO is added, don't let the batter sit. Transfer it to the greased tin and steam right away.
- Don't overmix: Mix only until the ENO is evenly incorporated to retain the air bubbles.
- Steam over medium heat: Avoid very high heat, which can affect the texture.
- Don't open the lid frequently: Keep the steamer covered while the dhokla cooks.
- Don't skip the tempering: The sweet-and-tangy tempering keeps the dhokla moist, soft, and flavorful.
- Let it rest: After adding the tempering, allow the dhokla to rest for a few minutes so it can absorb the liquid.
ENO is the main leavening agent in this instant recipe and is responsible for the fluffy texture. For the most reliable result, use fresh regular ENO.
Yes. You can replace the citric acid with fresh lemon juice. For the batter, use approximately 2 teaspoons of lemon juice.
The most common reasons are old ENO, a batter that is too thick, insufficient mixing after adding ENO, or leaving the batter to sit before steaming. Add the ENO at the very end and steam immediately.
Over steaming can make dhokla dry. The sweet and tangy tempering also helps keep it moist, so pour it evenly over the dhokla after steaming.
It is best to prepare the batter without ENO ahead of time. Add ENO only immediately before steaming.
It generally takes about 15 minutes over medium heat, but cooking time can vary slightly depending on the size and depth of your steaming container.
Insert a toothpick or skewer into the center. If it comes out clean, the dhokla is cooked.
Absolutely. For a double batch, simply double all the ingredients, including the ENO, and use a suitably larger steaming container.
It pairs beautifully with green chutney, sweet tamarind chutney, tea, or coffee. The fresh tomato-coriander-mint chutney in this recipe is especially delicious.
