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Instant Khaman Dhokla - Soft and spongy this Instant Khaman Dhokla can be done in under 30 minutes and is a perfect vegan and gluten free Breakfast or a snack.

Instant Khaman Dhokla

Soft and spongy this Instant Khaman Dhokla can be done in under 30 minutes and is a perfect vegan Breakfast or a snack.
5 from 4 votes
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Course: Breakfast, Snacks
Cuisine: Indian
Keyword: Besan, Chickpea Flour, Instant, Rava, Semolina, Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 8 inch plates
Author: Renu Agrawal-Dongre


  • Steamer / Wide Pot
  • Steel Plates


Khaman Dhokla Batter

  • 1 Cup Chickpea Flour Besan
  • 1 Cup Semolina Rava/Sooji
  • 1-2 green chilis paste or finely chopped
  • 1 tsp freshly grated ginger or ginger paste
  • ½ tsp freshly grated garlic or garlic paste
  • 1 pinch of asafoetida Hing
  • ¼ tsp Carom seeds Ajwain
  • ¼ tsp Turmeric powder Haldi
  • Salt to taste
  • 1 tsp Sugar
  • 1 cup Sour plain curd/yogurt
  • ¾ cup warm water
  • 1 tsp lemon juice
  • 1 tsp eno fruit salt
  • 2 tbsps oil
  • Red chilli powder to sprinkle - ¼ tsp
  • 1 -2 tsp oil for greasing

For tempering

  • 1 tbsp oil
  • 1 tsp sesame seeds til
  • 1 tsp mustard seeds rai
  • a pinch of asafoetida
  • 8-10 curry leaves


  • Mix all the ingredients mentioned in the Khaman Dhokla Batter batter except the red chilli powder and eno (fruit salt).
  • Mix it well and ensure the batter is lump free.
  • In a steamer or wide pan put some water to boil. (About 2 cups of water)
  • Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
  • It can be wider than 8 inch or smaller. Be sure to divide the batter accordingly.
  • So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
  • Put the plates without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps the dhokla to come out easily, when we pour the batter in it.
  • If you are making in batches, divide the batter accordingly.
  • Once the water starts boiling, add1/2 tsp Eno in half the batter. If you are using the whole at once, add 1 tsp eno.
  • Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making in batches.
  • Sprinkle red chilli powder if you like on the top, and put the plate with the batter in the steamer.
  • Cover and steam for 10-12 minutes.
  • Once done remove and let it cool for 10 minutes.
  • After 10 minutes, cut the dhokla into desired shape. Do not remove from the plate yet, if you are doing the tempering.

For the tempering

  • Add oil in a pan.
  • Once hot add in asafoetida, mustard seeds, sesame seeds and curry leaves.
  • Let it splutter.
  • Spread this mixture over the prepared dhokla.
  • Serve it with mint or coriander chutney.


  • I like to leave the batter for 5 to 10 minutes so that the flours absorb the moisture. This helps in a more fluffier batter. This is an optional step, but if you have time it is preferred.
  • Eno or fruit salt should be added just before steaming.
  • If you have leftover, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. (I would say this is one of the best ways to enjoy them with a cup of tea)
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu