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You can enjoy a soft, fluffy, lightly sweet, and savory cake anytime of the day with this khaman dhokla recipe. This recipe can be made on the stovetop or even in the Instant Pot. From the simple combination of gram flour (besan), spices, and herbs, it is light, spongy, and savory. Chickpeas are ground into gram flour.

The vegan snack Khaman is savory-sweet. If you skip the semolina and asafoetida, it can also be made gluten-free. khaman is also known as yellow dhokla or besan dhokla because of its yellow color. Instant khaman is also a popular name. Khaman dhokla can be prepared either in an Instant Pot or on the stovetop by steaming. Enjoy them for a delicious and hearty breakfast, afternoon snack, or evening treat.


  • Slice 2 medium green chillies

  • DICE 2 onions {optional}

  • Coconut (grated or desiccated) 1 tbsp

  • Oil for cooking 1 tbsp

  • Chop 2 tablespoons of coriander leaves (kothmeer)

  • Temper with curry leaves

  • A tbsp of Eno fruit salt (instead of soda bicarb)

  • 1.5 cups of Gram flour

  • Lime juice 2 tbsp

  • Lime juice (for tempering)

  • 1 teaspoon mustard seed

  • Salt

  • sev

  • 2 tablespoons sugar

  • and 1/4 cup of water

  • 1 cup of water for the pressure cooker


  • Combine gram flour, salt, oil, 2 tablespoons lemon juice, and 1/4 cup water.

  • In a pressure cooker or large vessel, put 1 and a half cups of water and keep a mesh upside down.

  • Dokhla pan should not be touched by water.

  • Add Eno to the batter, mix well, and pour the mixture straight into a greased vessel.

  • Let it steam for 20 minutes.

  • In hot oil, add mustard seeds, green chilies, and curry leaves to prepare the tempering.

  • Pour water, sugar, and half a tablespoon of lemon juice into the tempering and boil.

  • Cut the dhokla into small pieces.

  • Cover with tempering.

  • Sprinkle with grated coconut and coriander onion and sev


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