khaman dhokla recipe | instant dhokla recipe | besan ka dhokla

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khaman dhokla recipe | instant dhokla recipe | besan ka dhokla recipe with detailed photo and video recipe. dhokla’s are favorite breakfast recipe from gujarati cuisine.
kaman dhokla1khaman dhokla recipe | instant dhokla recipe | besan ka dhokla recipe with step by step video and photo recipe. it is a famous snack of gujarat, and very popular in india. dhokla is readily available in every part of the country and also sold as a frozen snack. basically, dhoklas are served as a breakfast or snacks. probably, it wouldn’t be wrong to term dhokla as idlis of western india.

preparing dhoklas are really simple. just follow my recipe to get perfect dhoklas. enjoy it with masala milk or masala chai. dhoklas are prepared with besan (gram flour) and also from chana dal. dhoklas prepared from besan is called as khaman dhokla.

instant dhokla

khaman dhokla are prepared with besan and steamed till its soft and fluffy like idlis. the trick behind perfect fluffy khaman dhoklas is hidden in beating. if you have prepared cakes then it is very simple to prepare dhoklas. make sure to beat uniformly till the air is incorporated in the batter well.

before we dig into the worlds simplest recipe, i would like to share my other simple snack recipes, especially sabudana khichdivada pav, masala papadgobi manchurian recipesweet potato pakoda fritters recipebread pakoda, medu vada, goli bajesajjige vadaonion pakoda recipe.

khaman dhokla recipe | besan ka dhokla  video recipe:

recipe card for khaman dhokla recipe | besan ka dhokla:

4.3 from 9 reviews
khaman dhokla recipe | besan ka dhokla recipe
 
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instant khaman dhokla recipe | besan ka dhokla recipe
Author:
Recipe type: snacks
Cuisine: gujarati
Serves: 3 servings
Ingredients
for dhokla batter:
  • 1 cup besan / gram flour
  • 1 tbsp bombay rava or semolina or sooji
  • pinch of hing or asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp ginger and chilli paste
  • salt to taste
  • 2 tbsp curd / yogurt
  • 2 tbsp oil
  • 5 tsp lime juice
  • ½ tsp baking soda
  • 1 tsp baking powder
for tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 3 split green chillies, slit lengthwise
  • few curry leaves
  • 1 tsp sugar
  • few coriander leaves, chopped
  • 4 tsp coconut, grated - optional
Instructions ( 1 cup =255 ml)
preparing dhokla mix batter:
  1. firstly, take a bowl and add besan, semolina, hing, turmeric powder, ginger - chilli paste and salt.
  2. and mix well with a help of whisk. now add yogurt, oil, little by little water and mix thoroughly.
  3. make dosa batter consistency
  4. in addition, add 3 tbsp lime juice.
  5. also add baking soda, baking powder and mix thoroughly.
  6. now grease the tray or tiffin box with oil.
  7. then, immediately pour the mixture into the tray.
  8. finally, place it in the steamer and steam for 10-15 mins.
tempering the dhokla:
  1. firstly, heat oil in the pan and add mustard seeds chopped green chillies and curry leaves.
  2. then add sugar, little water, salt and boil it until the sugar dissolves and switch of the flame.
  3. later add lime juice and pour this mixture on the steamed dhokla.
  4. transfer it into a plate and cut into desired pieces.
  5. now garnish with coriander leaves.
  6. finally enjoy it with green chutney and tamarind chutney.


khaman dhokla recipe | besan ka dhokla step by step photo recipe:

preparing dhokla mix batter:

  1. firstly, take a bowl and add besan, semolina, hing, turmeric powder, ginger – chilli paste and salt.
    kaman dhokla4
  2. mix well with a help of whisk. now add yogurt, oil, little by little water and mix thoroughly.
    kaman dhokla5
  3. either make dosa batter consistency or pouring consistency.
  4. then add 3 tbsp lime juice and mix thoroughly like the dosa batter.
    khaman dhokla
  5. add baking soda, baking powder and mix thoroughly.
    khaman dhokla
  6. in addition, grease the tray or tiffin box with oil.
    khaman dhokla
  7. immediately pour the mixture into the tray.
    kaman dhokla10
  8. finally, place it in the steamer and steam for 10-15 mins.
    kaman dhokla11

tempering the dhokla:

  1. firstly, heat oil in the pan and add mustard seeds chopped green chillies and curry leaves. allow to splutter.
    vlcsnap-2016-06-14-21h36m39s359
  2. add sugar, little water, salt and boil it until the sugar dissolves and switch of the flame.
    kaman dhokla13
  3. in addition, add lime juice and pour this mixture on the steamed dhokla.
    kaman dhokla14
  4. furthermore, transfer it into a plate and cut into desired pieces.
    kaman dhokla15
  5. also garnish with coriander leaves, and grated coconut (optional).
    besan ka dhokla
  6. finally, enjoy it with green chutney and tamarind chutney.
    kaman dhokla3


notes

  • firstly, dhokla are usually served at room temperature. i love them if it is slightly warm.
  • in addition, make sure to mix the batter well before you add baking soda and baking powder.
  • furthermore, you can deep freeze these to serve it later. frozen dhokla can be easily microwaved and served later.
  • finally, serve dhokla with green chutney or tamarind chutney

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

43 COMMENTS

  1. Dear Hebbars!
    You are literally fabulous. I have been trying this recipe since so long from so many other websites. You are even better than Sanjeev Kapoor as you are very practical!
    God has given your website as a blessing to us! All I can say is keep growing and Stay blessed!!

    Lots of Love and Blesssings!

  2. Hi Hebbar,
    Thank you for such lovely recipes. Your videos are always a delight to watch, short, crisp and beautifully presented. I just Wanted to know how much water did you use for tampering? It would be great if you could let me know the exact amount.
    Thanks in advance…..

  3. I want to ask that dhokla basin was kept in nonstick kadai only for cooking ??? Is that ok to cook in kadai ?? As I also don’t have any other option for cooking.. pls tell

  4. Hi Hebbar…
    This recipe is amazing. . Specially the flavour of lemon turns out so tasty.. I had seen dhokla recipe on many websites but your way is the best and simple to understand.
    Now I don’t panic in the name of cooking….

  5. It’s very good job coz seeing ur recipes my in law’s love my cooking. Thank you for easy n practical knowledge

  6. This is the first time i did dhokla. It came out so good, fluffy and tasty. I never thought that this is so easy. Thank you for the recipe.

  7. Hi archana,
    I tried this recepie twice, didnt turn out spongy enougj both times. It feels quite doughy. Any idea kn where i am going wrong?

    • i guess you kept your dough for long time after adding the eno salt or baking soda. you need to cook it immediately after mixing the baking agent. also make sure not to cook the dhokla more than 15 mins. it will turn hard

  8. i followed this recipe n it came out little bitter. 1mistake i did was i added everything n at last I realised i don’t have lemon. so kept batter with BP n BS for 3hrs before steaming. could this be the reason of bitterness?

  9. You really have nice recipe’s. Easy to understand, cook & gr8 enjoyment. However, I will suggest you post more simple recipe’s for bachelors, who have very limited raw material like soy sause, baking powder/soda etc. Me being a bachelor, fed-up same breakfast. Poha, Upma, Sevaiya Upma. Give me some more easy ideas for breakfast items.

    Thanks

    • Thanks a lot Sachin. I have posted several easy breakfast with easily available breakfast items. But yes i will continue to post the same in future too.

  10. Tried this recipe today and turned out well while my previous dhokla recipes were a flop. Simple and tasty. Thanks for the recipe. Looking forward for Halbai recipe from you. I think you are from south canara and hoping u have some simple recipe of it too…:)

  11. Hi! Amazing recipe. Just that my dhoklas turned red on some bits and those actually ended up tasting better. Any idea what caused the redness?

  12. Hello Hebbar, I love Khaman dhokla and got very excited after seeing your very simple recipe.

    Just to give you a bit of background, I can burn a pot of water and live in remote Australia so I have no choice but to trawl through websites looking for moron-proof recipes. Yours looked very simple to follow.

    It came out pretty much perfect except, probably due to my stupidity, the following

    1. It took 25 mts to steam and was still a tiny bit rawish so I will try it in idli maker next time.

    2. I had dual coloured dhokla.. yellow outside and brownish inside.. Do you have any idea what I did wrong to get to this lovely colour combination….

    I have taken some pictures but not sure how to attach them. I will try through facebook.

    Thank you in advance. I want to try this and other recipes on your site till I get it right.

    VK

    • Hi Veenu,
      Thanks a lot for trying our recipes…
      glad to know you are in Australia. Between we are in Canberra 😉
      here are the possibilities with ur dhoklas:
      1. was your dhokla batter too watery..?? ur batter should be thick else it will take a long time to steam and not turn fluffy…
      2. dual colour must be due to chemical reaction between the turmeric and baking agent. hope u have followed the exact measurement of turmeric, baking soda and baking powder.

      you can mail photos to [email protected] or on our facebook page https://www.facebook.com/HebbarsKitchen/

      • I used to make Dhoklas from scratch but it was always a tense moment as sometimes they would turn out great and other times be flat as a pancake!
        I haven’t tried this recipe but I will.
        I find that if you put the dabba oiled and ready in the steamer and start the steamer and pour the batter in the hot dabba, the cooking process starts straight away and it turns out good.
        The reason for the brown and yellow dhoklas could be that the soda did not get incorporated properly in the batter.
        I will try your recipe and give you feed back..

    • Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch.
      Baking soda is bicarbonate of soda or sodium bicarbonate.

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