Khaman Recipe Instant Khaman Dhokla

About Khaman

Khaman is a widely popular Indian snack from the state of Gujarat. It is served as a teatime snack or ‘farsan‘ as they say in Gujarati, with a variety of sweet and spicy chutney. A khaman is prepared with gram flour (besan). Hence, it is an excellent gluten-free and vegan snack. Every family has its own way of making khaman from scratch. In my experience, it is one of the easiest Indian snacks, but also, at the same time, one needs to understand as a cook the chemical reaction happening behind the scene to master the art of making khaman.
If you want to make this khaman in a smaller quantity serving one or two people, try my unique 10 minutes mug dhokla recipe.

Instant Khaman Dhokla

Over the years, I tried and tested a lot of khaman recipes. After dumping many batches of it into the trash, I somehow curated this microwave-friendly instant khaman dhokla recipe. It works like a charm. There is nothing authentic about this khaman recipe. It is the cheat version of the traditional dhokla recipe. The traditional Gujarati style dhokla batter requires a tedious, overnight fermentation. This instant khaman dhokla recipe has the fermented taste like an authentic dhokla, whereas instant fermentation comes from leavening agents like baking soda, citric acid, or fruit salt. Hence, we call it a khaman dhokla. But when it comes to the taste, there is nothing fluke about this khaman recipe. It yields perfectly light, soft, and spongy khaman.

My Tried & True Tips

Pay close attention to the proportion of ingredients. Always use measuring cups and spoons. Make sure to sift gram flour for making the batter. We need a fine gram flour powder for making the khaman. Whisk the batter in one direction clockwise for 5 minutes. This step ensures the batter turns light and fluffy. After whisking the batter, allow it to rest for 5 – 6 minutes. We want gluten strands of the gram flour to relax and strengthen the structure of khaman. Before adding fruit salt or baking soda to the batter, make sure the steaming setup is ready and within the reach of your hand. If you are using fruit salt, make sure to use plain flavor. Also, check the expiry date on the sachet for freshness. DO NOT MIX the batter for too long after adding the fruit salt or baking soda. Otherwise, you will end up with a flat and hard khaman. Place a cup of water in the microwave while steaming the khaman dhokla. This will create enough moisture inside the microwave to make a soft and spongy khaman. Insert a toothpick and check khaman for doneness. If it is sticking to the toothpick, it needs more steaming time. While tempering the khaman, ensure it is warm but not piping hot. Allow it to cool down a bit before adding the sugar syrup.