Soft Idli Recipe – Fluffy South Indian Idli at Home
Soft, fluffy idli made from fermented rice and urad dal batter — a classic South Indian breakfast served with coconut chutney and sambar.
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Beginner Friendly
Make soft and spongy Khaman Dhokla at home with besan, Eno and a flavorful sweet and tangy tempering. Perfect Gujarati snack or breakfast.
About
Khaman Dhokla is a soft, fluffy and lightly sweet Gujarati snack made with gram flour, also known as besan. This instant version is quick to prepare because the batter does not require traditional fermentation.
The smooth besan batter is mixed with lemon juice, ginger, green chilies and Eno fruit salt before steaming. Once cooked, the soft dhokla is cut into pieces and topped with a flavorful tempering of mustard seeds, sesame seeds, curry leaves, green chilies, sugar and water.
Serve this delicious Gujarati Khaman Dhokla warm with green chutney as a breakfast dish, evening snack or party appetizer.
Nutrition Facts
Calories
180
Fat
7.00g
Carbs
24.00g
Protein
7.00g
Fiber
3.00g
Sugar
5.00g
Ingredients
22 Items
Scale to:
For the Khaman Batter
1.5 cups besan (gram flour)
1 tablespoon fine semolina (rava), optional
1 tablespoon sugar
½ teaspoon turmeric powder
1 teaspoon ginger paste
1 teaspoon green chili paste
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon oil
¾ cup water, as needed
1 teaspoon Eno fruit salt
For the Tempering
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon white sesame seeds
1 pinch asafoetida (hing)
10 to 12 curry leaves
2 green chilies, slit
⅓ cup water
2 tablespoons sugar
1 tablespoon lemon juice
For Garnishing
2 tablespoons finely chopped coriander leaves
2 tablespoons freshly grated coconut, optional
Tags
vegetarian snackkhaman dhokladhokla recipegujarati khamansoft dhoklaspongy dhoklainstant khamangujarati snackbesan dhoklahomemade dhokla
Instructions
Follow along step-by-step.
Step 1: Prepare the Steamer
1
Fill a steamer or large pot with enough water for steaming. Place a stand inside the pot. Cover the pot and heat the water over medium heat. Allow the steamer to preheat while you prepare the Khaman batter.
Step 2: Grease the Dhokla Pan
2
Take a round or square dhokla tin or cake pan. Grease the inside lightly with oil. Make sure the bottom and sides are coated so the steamed Khaman can be removed easily later. Keep the prepared pan aside.
Step 3: Mix the Dry Ingredients
3
Take a large mixing bowl. Add the besan. Add fine semolina if using. Add sugar. Add turmeric powder. Add salt. Mix all the dry ingredients well.
Step 4: Add Ginger, Chili and Lemon
4
Add ginger paste to the dry mixture. Add green chili paste. Add lemon juice. Add oil. Mix everything well before adding water.
Step 5: Prepare a Smooth Batter
5
Add water gradually while whisking continuously. Mix until you get a smooth and lump-free batter. The batter should have a medium-thick but pourable consistency. Do not make the batter extremely thin or extremely thick.
Step 6: Add Eno Just Before Steaming
6
Make sure the steamer is already hot and the greased pan is ready. Add Eno fruit salt to the batter. Sprinkle a small amount of water over it. Gently mix the batter in one direction. The batter will immediately become light and frothy. Do not mix for too long because this can reduce the air bubbles needed for a soft and spongy texture.
Step 7: Pour the Batter into the Pan
7
Immediately pour the prepared batter into the greased dhokla pan. Gently tap the pan once or twice on the kitchen counter to level the surface. Do not wait too long after adding Eno because the batter should be steamed immediately for the best rise.
Step 8: Steam the Khaman Dhokla
8
Carefully place the pan inside the preheated steamer. Cover with a lid. Steam over medium heat for about 15 to 20 minutes. Do not open the lid repeatedly while the Khaman is steaming.
Step 9: Check Whether the Dhokla Is Cooked
9
After the steaming time, insert a toothpick or knife into the center. If it comes out clean, the Khaman Dhokla is ready. If wet batter sticks to the toothpick, steam for a few more minutes and check again.
Step 10: Cool the Khaman Slightly
10
Turn off the heat. Carefully remove the dhokla pan from the steamer. Allow it to cool for about 5 to 10 minutes. This helps the Khaman set before cutting and prevents it from crumbling.
Step 11: Prepare the Tempering
11
Heat oil in a small pan. Add mustard seeds. Allow them to crackle. Add white sesame seeds. Add asafoetida. Add curry leaves. Add slit green chilies. Sauté everything for a few seconds until aromatic.
Step 12: Make the Sweet and Tangy Tempering Liquid
12
Carefully add water to the tempering. Add sugar. Mix until the sugar dissolves. Allow the mixture to come to a gentle boil. Turn off the heat. Add lemon juice and mix well.
Step 13: Cut the Khaman Dhokla
13
Run a knife around the edges of the pan if needed. Cut the steamed Khaman into equal square or diamond-shaped pieces. Do not remove the pieces from the pan yet.
Step 14: Pour the Tempering
14
Slowly pour the prepared tempering evenly over the cut Khaman. Allow the liquid to spread between the pieces. Let the Khaman rest for about 5 minutes so it can absorb the flavorful tempering. The tempering adds moisture and flavor to the steamed Khaman.
Step 15: Garnish and Serve
15
Carefully transfer the Khaman pieces to a serving plate. Garnish with chopped coriander leaves. Sprinkle freshly grated coconut on top if using. Serve warm with green chutney.
Notes & Tips
Cooking Tips:
Always preheat the steamer before adding Eno to the batter.
Add Eno only immediately before steaming.
Pour the batter into the pan and steam it without delay.
Do not overmix the batter after adding Eno.
Steam on medium heat for a soft and spongy texture.
Do not oversteam the Khaman because it can become dry and crumbly.
Allow the Khaman to cool slightly before cutting.
Pour the tempering evenly so the Khaman remains moist and flavorful.
Storage:
Khaman Dhokla tastes best when fresh.
Store leftover Khaman in an airtight container in the refrigerator.
Consume within 2 days for the best texture and flavor.
Reheat gently by steaming or microwaving briefly before serving.
Avoid overheating because the Khaman can become dry.
Serving:
Serve with fresh green chutney.
Serve as a Gujarati breakfast.
Enjoy as an evening tea-time snack.
Serve as a party appetizer.
Pair with masala chai.
Serve with sweet and spicy chutney for extra flavor.
Notes:
Khaman Dhokla is a popular Gujarati snack made with gram flour.
This instant version does not require long fermentation.
The sweetness and tanginess can be adjusted according to taste.
Fresh grated coconut is optional but adds a traditional finishing touch.
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Questions about this recipe
Why is my Khaman Dhokla not spongy?
The batter may have been mixed too much after adding Eno, or the batter may have been left standing too long before steaming.
Can I make Khaman Dhokla without Eno?
Yes. Baking soda can be used as an alternative, although the quantity and acidity should be adjusted carefully.
Why did my Khaman Dhokla become dry?
Oversteaming can make the Khaman dry and crumbly. Check it with a toothpick and remove it once cooked.
Can I make Khaman Dhokla ahead of time?
Yes. Prepare it in advance and store it in the refrigerator. Reheat gently before serving.
How do I know when Khaman Dhokla is cooked?
Insert a toothpick or knife into the center. If it comes out clean, the Khaman is cooked.
What should I serve with Khaman Dhokla?
Khaman Dhokla is delicious with green chutney and masala chai.
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