Instant Khaman Dhokla | Nylon Khaman | Besan Dhokla

Instant Khaman Dhokla or Besan Dhokla recipe is a savory steamed cake prepared with chickpea flour (besan) and a leavening agent. It is further topped with a flavorful tempering elevating the taste, aroma, and visual appeal of Khaman Dhokla.

This recipe is an instant and easier version of the traditional Khaman and it’s also known as Nylon Khaman. With easy step-by-step pics and tips, you will be able to make khaman dhokla that is extremely spongy just like a market.

What is the difference between Khaman and Dhokla?

Khaman and Dhokla are both popular Indian snacks that originate from the state of Gujarat. While both the dishes share similarities, there are some notable differences between the two:

1. Ingredients: The main ingredient used in Khaman is besan (gram flour), while Dhokla is primarily made from a fermented batter of rice and chana dal (split bengal gram) or urad dal (split black gram). The use of different base ingredients gives each snack a distinct taste and texture.

2. Texture: Khaman has a soft and spongy texture. It is often described as being similar to a fluffy cake or a savory sponge. Dhokla, on the other hand, has a firmer and denser texture. It is typically steamed and has a slightly grainy texture due to the use of fermented rice and lentil batter.

3. Appearance: Khaman is usually yellow due to the addition of turmeric, and it has a smooth surface with a slightly porous texture. Dhokla is typically light in color, ranging from pale yellow to white, and it has a granular texture on the surface.

4. Preparation: Nylon Khaman is an instant one. Whereas, dhokla preparation needs soaking, grinding, fermenting, and steaming.

About Instant Khaman Dhokla Recipe

Dhokla is traditionally made using rice and lentils. These ingredients are soaked together, allowing them to soften and swell before being ground into a smooth batter. This batter undergoes a process of fermentation. The batter is then spread evenly on a greased plate or dish and steamed until it rises and sets, creating a fluffy, cake-like consistency.

The evolution to Instant Khaman Dhokla, specifically using gram flour (besan), is believed to have occurred relatively around the 19th century. This transition has been influenced by the availability of ingredients and the desire for a quicker, possibly instant, version of the dish.

I am sharing how to make the Instant Khaman Dhokla recipe using the Pressure cooker or in a regular pot on the stovetop.

The batter, a harmonious mix of gram flour, spices, and leavening agents, is whipped to airy perfection before being steamed to achieve its characteristic light and fluffy texture. Then topped with a tempering. Toppings like mustard seeds, curry leaves, shredded fresh coconut, and fresh coriander add both visual appeal and distinct flavors.

Reasons to try

Fail-proof recipe.

Easy to prepare.

Delicious.

Fluffy texture.

Versatile snack.

Easy to digest.

Light, yet filling.

Naturally Vegan.

Gluten-free.

Pro Tips

The tips mentioned below were discovered while learning the art of market style (halwai style) perfect khaman dhokla.

1. Use fresh and good quality ingredients: Use fresh and good quality besan, yogurt, and other ingredients to ensure that your dhokla turns out delicious and fluffy.

2. Use fine gram flour: Fine besan helps create a smoother batter, allowing the dhokla to have a softer and more uniform texture after steaming.

3. Measure the ingredients accurately: To get the market-style juicy khaman, the secret is using the ingredients with the correct measurement. Accurately measuring the ingredients is important to ensure that the dhokla rises properly and has the right texture.

4. Prepare the batter well: Mix the batter thoroughly to ensure that there are no lumps in the mixture. The batter should be of a pouring consistency and should not be too thick or too thin.

5. Add the leavening agent just before steaming: Add the leavening agent, such as soda, just before steaming the dhokla. This will ensure that the dhokla rises properly and has a fluffy texture.

6. Resting Time: Allow the steamed dhokla to rest for a few minutes before cutting it. This allows it to settle and firm up slightly, making it easier to cut into pieces without losing its porous structure.

Ingredients

Gram flour (Besan): this is the primary ingredient, the base of the batter. Use good quality and fine texture besan.

Citric acid: it acts as a souring agent in this recipe, providing tanginess to the khaman.

Sugar: balances the spicy and sour flavors by providing a subtle sweetness, enhancing the taste of the khaman.

Tumeric powder: gives khaman its characteristic vibrant yellow color.

Oil: it helps in creating a smoother batter and enhancing the overall softness and moistness of the Khaman,

Baking soda: acts as a leavening agent, helping the khaman to rise

Water: adjust the consistency of the batter, ensuring it’s smooth and without lumps.

Tempering: oil, mustard seeds, green chilies, curry leaves, sesame seeds, and sugar.

Garnishing: coriander leaves and grated coconut.

Seasoning: salt.

How to make Instant Khaman Dhokla

Step 1: Make the Khaman batter.

1. In a mixing bowl, combine gram flour (besan), turmeric powder, sugar, salt, and citric acid,

2. Gradually add water while whisking to form a smooth batter without lumps.

Note: Ensure the consistency should be like a pancake batter.

3. Add oil and mix well.

4. Whisk the batter vigorously in one direction for at least 5 minutes.

Note: Whisking in a single direction ensures uniform air incorporation throughout the batter. This aeration results in a lighter and more porous texture once the dhokla is steamed.

5. Meanwhile, prepare a pressure cooker by adding water to it and placing a ring/stand/trivet in the center. Place the pressure cooker on the stove over medium-high heat without the pressure weight or whistle and bring the water in the steamer to a boil.

Also, grease a shallow pan or thali that fits inside your pressure cooker. Keep it aside. Ensure it’s shallow to allow the dhokla to rise.

6. Add baking soda and 1 tbsp water. Mix gently and whisk for a minute in one direction to incorporate the soda salt, causing the batter to froth and rise.

7. Immediately pour the batter into the greased thali or pan. Tap the plate gently to spread the batter evenly.

8. Place the thali or pan in the pressure cooker or steamer and cover it with a lid.

9. Close the pressure cooker lid without the pressure weight or whistle. Cook on medium heat for about 30 minutes.

10. After the cooking time, turn off the heat and allow the pressure cooker to cool down for a few minutes. Then carefully open the lid.

11. Check the khaman by inserting a toothpick or knife into it. If it comes out clean, the khaman is cooked.

Once done, remove the dish from the steamer and allow it to cool for a few minutes. Run a knife or spatula along the edges of the dhokla container. This helps to loosen the dhokla from the sides.

12. Place a plate or cutting board larger than the container on top of it. Hold the plate and the container firmly together and quickly invert them.

If the dhokla doesn’t come out easily, gently tap or pat the bottom of the container to release it. You can also lightly shake the container while holding the plate to encourage the dhokla to come out.

Step 3: Tempering

13. Heat oil in a small pan over medium flame.

14. When the oil is hot, add mustard seeds and let them crackle.

15. Then add chopped green chilies, curry leaves, and sesame seeds.

Sauté briefly until aromatic.

16. Add water and let it come to a boil.

17. Add sugar and continue to cook until the sugar dissolves.

18. Pour this tempering water evenly over the surface of the steamed cake.

19. Let the khaman rest for 5 minutes to allow it to absorb all the flavors. Cut into square or desired shapes.

Garnish with chopped coriander leaves and grated coconut if desired. Serve Khaman Dhokla with green chutney or tamarind chutney.

Serving Suggestions

Nylon Khaman can be served in various ways:

1. Green chutney: A tangy and spicy chutney made with coriander, mint, green chilies, and spices.

2. Tamarind chutney: A sweet and tangy sauce made from tamarind, dates, and spices.

3. Sev: Crispy chickpea flour noodles that add a crunchy texture when sprinkled on top of the dhokla.

4. Rajkot/Jamnagar chutney: The chutney offers a delightful blend of sweetness and tanginess, making it a perfect accompaniment.

Storage Suggestions

If you plan to consume it within a day or two, you can store it in an airtight container at room temperature.

Refrigeration: For longer storage, refrigeration is ideal. Place the dhokla in an airtight container or wrap it tightly in plastic wrap. It should stay fresh for up to 3-4 days in the refrigerator.

Freezing: You can freeze khaman dhokla for extended storage. Cut it into portions, wrap each piece tightly in plastic wrap or aluminum foil, and place them in a freezer-safe container or zip-lock bag. It can last for about a month in the freezer.

When ready to consume, allow refrigerated or frozen dhokla to come to room temperature or gently reheat it in a steamer or microwave for a few seconds.

More Related Recipes

Thepla

Masala Aloo Roti

Mix Veg Paratha

Schezwan Maggi

Mumbai Veg Sandwich

If you’ve tried this Market-style Khaman Dhokla Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe Card

Instant Khaman Dhokla | Nylon Khaman | Besan Dhokla

Author: Santosh Allada
Whip up a delectable Instant Besan Khaman in no time. This quick and easy recipe combines gram flour (besan) with a handful of ingredients to create a fluffy, spongy, and irresistibly savory breakfast or snack. A perfect accompaniment to tea or as an appetizer, this Instant Besan Khaman is a must-try for its simplicity and deliciousness.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Gujarati, Indian
Servings 4 people

Ingredients
  

For Khaman Batter

  • 2 cups Gram flour (besan)
  • 1 tsp Citric acid (nimbu ke phool)
  • 5 tbsp Sugar
  • 1/8 tsp Turmeric powder
  • 1 tsp Salt (as per taste)
  • 2 tbsp Oil
  • 1.5 cups Water
  • Oil (greasing)

Tempering

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 5-6 numbers Green chillies (slt or roughly chopped)
  • 8-10 numbers Curry leaves
  • 1 tsp Sesame seeds
  • 3-4 tbsp Sugar
  • 400 ml Water

For Garnishing

  • 1/4 cup Coriander leaves (roughly chopped)
  • 1/4 cup Fresh coconut (grated)

Instructions
 

To make Khaman Batter

  • In a mixing bowl, combine gram flour (besan), turmeric powder, sugar, salt, and citric acid,
  • Gradually add water while whisking to form a smooth batter without lumps. Ensure the consistency should be like a pancake batter.
  • Add oil and mix well.
  • Whisk the batter vigorously in one direction for at least 5 minutes.
  • Meanwhile, prepare a pressure cooker by adding water to it and placing a ring/stand/trivet in the center. Place the pressure cooker on the stove over medium-high heat without the pressure weight or whistle and bring the water in the steamer to a boil.
  • Also, grease a shallow pan or thali that fits inside your pressure cooker. Keep it aside. Ensure it’s shallow to allow the dhokla to rise.
  • Add baking soda and 1 tbsp water. Mix gently and whisk for a minute in one direction to incorporate the soda salt, causing the batter to froth and rise.

To Steam

  • Immediately pour the batter into the greased thali or pan. Tap the plate gently to spread the batter evenly.
  • Place the thali or pan in the steamer and cover it with a lid. Steam the batter on medium heat for about 30 minutes.
  • Close the pressure cooker lid without the pressure weight or whistle. Cook on medium heat for about 30 minutes.
  • After the cooking time, turn off the heat and allow the pressure cooker to cool down for a few minutes. Then carefully open the lid.
  • Check the khaman by inserting a toothpick or knife into it. If it comes out clean, the khaman is cooked.
  • Once done, remove the dish from the steamer and allow it to cool for a few minutes. Run a knife or spatula along the edges of the dhokla container. This helps to loosen the dhokla from the sides.
  • Place a plate or cutting board larger than the container on top of it. Hold the plate and the container firmly together and quickly invert them.
  • If the dhokla doesn’t come out easily, gently tap or pat the bottom of the container to release it. You can also lightly shake the container while holding the plate to encourage the dhokla to come out.

To Temper

  • Heat oil in a small pan over medium flame.
  • When the oil is hot, add mustard seeds and let them crackle.
  • Then add chopped green chilies, curry leaves, and sesame seeds. Sauté briefly until aromatic.
  • Add water and let it come to a boil.
  • Add sugar and continue to cook until the sugar dissolves.

Notes

The Khaman batter should be smooth, free of lumps, and have a pourable consistency like pancake batter. 
Use a leavening agent like baking soda for the spongy texture. Add it just before steaming and whisk the batter briskly for activation.
Steam the batter on medium heat for the specified time in the recipe. Over-steaming can make it dense, while under-steaming might result in an uncooked center.
Check the khaman’s doneness by inserting a toothpick or knife into the center. It should come out clean with no wet batter sticking to it.
Allow the dhokla to cool slightly before cutting it.
The tempering adds flavor and moistness.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.