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dhokla

Instant Gujrati Dhokla Recipe in 20 minutes | रुई जैसा सॉफ्ट इंस्टेंट खमन ढोकला

This easyInstant Khaman Dhokla is soft, fluffy, and perfectly spongy, with a delicioussweet and tangy tempering. Made with gram flour and ENO, it requires nofermentation and can be prepared in just 20 minutes. Serve it with freshcoriander mint tomato chutney for a delicious Gujarati style snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine Breakfast, Snack
Servings 4 people

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.
    dhokla

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.
    KHAMAN DHOKLA

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.
Tips
  1. Sift the besan: This helps remove lumps and gives the dhokla a smoother, lighter texture.
  2. Use the right batter consistency: The batter should be smooth and pourable—neither too thick nor too thin.
  3. Preheat the steamer: Make sure the water is already hot and steaming before adding the batter.
  4. Use fresh ENO: Fresh ENO gives the best rise and makes the dhokla soft and spongy.
  5. Add ENO at the end: Add ENO just before steaming and mix gently.
  6. Steam immediately: Once ENO is added, don't let the batter sit. Transfer it to the greased tin and steam right away.
  7. Don't overmix: Mix only until the ENO is evenly incorporated to retain the air bubbles.
  8. Steam over medium heat: Avoid very high heat, which can affect the texture.
  9. Don't open the lid frequently: Keep the steamer covered while the dhokla cooks.
  10. Don't skip the tempering: The sweet-and-tangy tempering keeps the dhokla moist, soft, and flavorful.
  11. Let it rest: After adding the tempering, allow the dhokla to rest for a few minutes so it can absorb the liquid.
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