“Ultimate Soft & Spongy Khaman Dhokla Recipe | Instant Gujarati Snack in 15 Minutes”

“This instant Khaman recipe gives you the same traditional taste without fermentation. Quick, easy, and perfect for breakfast, snacks, or festivals.”

🧾 Khaman Dhokla Recipe | Instant Soft & Spongy Gujarati Snack

⏱️ Total Time: 30 minutes | 🍽️ Servings: 4

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🧂 Ingredients (For Batter)

Ingredient	Quantity
Besan (Gram Flour)	1 cup
Sooji (Semolina – optional)	1 tbsp
Curd (Yogurt, slightly sour)	½ cup
Water	½ cup (adjust as needed)
Sugar	1 tsp
Lemon juice	1 tbsp
Ginger-green chilli paste	1 tsp
Eno Fruit Salt (Plain)	1 tsp
Salt	To taste
Turmeric powder	¼ tsp

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🌿 For Tempering (Tadka)

Ingredient	Quantity
Oil	2 tbsp
Mustard seeds	1 tsp
Sesame seeds (til)	1 tsp
Green chilies (slit)	2–3
Curry leaves	8–10
Water	¼ cup
Sugar	1 tsp
Lemon juice	1 tbsp

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👩‍🍳 Instructions (Step-by-Step with Timing)

Step 1: Prepare the Batter (5 mins)

1. In a bowl, mix besan, semolina, turmeric, salt, sugar, and ginger-chili paste.
2. Add curd and water, whisk well to get a smooth, lump-free batter.
3. Let it rest for 10 minutes.

Step 2: Steam the Khaman (15–20 mins)

1. Add ENO just before steaming. Mix gently in one direction — the batter will become airy and fluffy.
2. Pour immediately into a greased plate or thali (1–1.5-inch thick).
3. Steam in a steamer or cooker (without whistle) for 15–20 minutes.
4. Check with a toothpick — it should come out clean. Let it cool slightly.

Step 3: Prepare the Tempering (5 mins)

1. Heat oil in a small pan. Add mustard seeds, let them crackle.
2. Add sesame seeds, green chilies, and curry leaves.
3. Pour in water, sugar, and lemon juice. Simmer for 2 minutes.

Step 4: Final Touch (2 mins)

1. Pour the tempering evenly over the steamed Khaman.
2. Garnish with fresh coriander and grated coconut (optional).
3. Cut into squares and serve warm or at room temperature.

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✅ Tips for Perfect Khaman

• Always add ENO just before steaming.
• Don’t overmix after adding ENO.
• Don’t open the lid while steaming.
• Can be made in microwave (7–8 mins) or pressure cooker (without whistle).

❓ Frequently Asked Questions (FAQs) About Khaman Dhokla

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1. What is the difference between Khaman and Dhokla?

Khaman is made primarily from gram flour (besan), while traditional dhokla is made from a fermented rice and urad dal batter.

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2. Can I make Khaman without Eno?

Yes, you can use baking soda and a bit of lemon juice or citric acid as a substitute for Eno.

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3. Why is my Khaman not spongy?

Common reasons include old Eno, overmixing the batter after adding leavening, or under/over steaming.

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4. Can I use curd in Khaman batter?

Yes, curd helps give a slight tanginess and activates the raising agent for a spongy texture.

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5. Is Khaman healthy?

Yes, it’s steamed (not fried), high in protein (from besan), and uses minimal oil—making it a healthier snack option.

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6. Can I make Khaman in a microwave?

Yes! Microwave for 5–7 minutes depending on power level. Use a microwave-safe dish and cover loosely.

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7. Why does my Khaman taste bitter?

This may be due to too much baking soda or Eno. Stick to recommended quantities and mix gently.

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8. How do I store leftover Khaman?

Store in an airtight container in the fridge for up to 2 days. Steam lightly or microwave before serving.

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9. Can I freeze Khaman Dhokla?

Freezing is not recommended as it affects the texture. Freshly steamed Khaman is always best.

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10. What to serve with Khaman Dhokla?

Serve with green chutney, sweet tamarind chutney, or fried green chilies for an authentic Gujarati touch.

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11. Can I add veggies to Khaman?

Yes, you can mix in grated carrots, finely chopped spinach, or cabbage to make it more nutritious.

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12. Can I make Khaman without curd?

Yes, replace curd with lemon juice or vinegar and add more water. Adjust taste accordingly.

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13. Is Khaman gluten-free?

Yes, if you skip semolina (sooji) in the recipe and ensure your ingredients are certified gluten-free.

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14. Can I use citric acid instead of lemon juice?

Yes, just a pinch of citric acid can replace lemon juice, especially if you’re using baking soda.

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15. How long should I steam Khaman?

Steam for 15–20 minutes. Avoid over-steaming as it can make the Khaman dense and dry.

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16. How to know if Khaman is cooked properly?

Insert a toothpick or knife in the center — if it comes out clean, it’s done.

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17. Why does Khaman collapse after steaming?

This happens if the batter is overmixed after adding Eno or if the steam is not consistent.

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18. Can I make Khaman with store-bought Khaman mix?

Yes, but homemade batter offers fresher taste and better control over texture and ingredients.

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19. Is Khaman vegan?

It can be made vegan by using dairy-free yogurt or skipping curd entirely and replacing with lemon juice.

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20. What is the white powder sprinkled on Khaman in shops?

It’s usually grated coconut or sometimes desiccated coconut for garnish and added texture.

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