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5 from 12 votes

Instant Khaman Recipe

I am sharing with you a soft and spongy instant khaman recipe that takes less than 10 minutes in a microwave. Be sure to watch the video!
Prep Time15 mins
Cook Time10 mins
Resting Time5 mins
Total Time25 mins
Course: Snack
Cuisine: Indian
Servings: 8 pieces
Calories: 122kcal
Author: Hina Gujral



  • 1 Cup Gram flour (besan)
  • ½ Cup water, room temperature
  • 1 teaspoon grated ginger
  • 1 teaspoon chopped green chili
  • salt to taste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon baking powder
  • 1 tablespoon powdered sugar
  • 1 teasppon cooking oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Eno fruit salt

Ingredients For Tempering:

  • 2 tablespoon cooking oil
  • 1 tablespoon mustard seeds (rai)
  • 5 - 6 curry leaves
  • 2 - 3 green chilies slit into half lengthwise
  • Juice of 1 medium-size lemon
  • 2 tablespoon granulated white sugar
  • 1 Cup water


  • Combine 1 cup water with grated ginger and chopped green chili. Set aside till required. 
  • Sift the gram flour in a bowl. Add salt, turmeric powder, sugar, baking powder and mix nicely. 
  • In small quantity add the ginger water, oil, lemon juice to the sifted flour and stir to combine. Whisk the mixture nicely for next 5 - 10 minutes. 
  • Cover the batter and set aside to rest for 5 - 6 minutes. 
  • Prepare a microwave safe bowl by greasing with a teaspoon of oil. Keep aside.
  • Add fruit salt or baking soda to the dhokla batter and mix nicely. The batter will rise and turn frothy. Do not whisk the batter for too long, once combined stop whisking.
  • Pour the batter into the greased microwave-safe bowl and arrange it in a large bowl. Fill ¼ of the large bowl with water. Cook dhokla in the microwave for 5 minutes. 
  • Insert a toothpick in the center to check the doneness. Once cooked, allow the dhokla to cool down for few minutes before inverting and cutting into pieces.

Dhokla Tempering:

  • Heat oil in a small pan over medium heat. Add mustard seeds, once seeds crackle, add curry leaves, green chilies. Sauté for few seconds and then add the white sugar. Mix nicely. 
  • Pour water and stir to dissolve the sugar nicely. Once sugar is dissolved, turn off the heat. 
  • Allow tempering to cool down a bit. Squeeze lemon juice and mix. 
  • Pour this tempering over the dhokla. At this stage, you can keep Dhokla in the fridge to chill down and soak the syrup flavors or you can serve it immediately.
  • Garnish dhokla with grated coconut and chopped coriander leaves. 
  • Serve instant dhokla with green chutney for a teatime snack. 



  • It is important to sift the gram flour for making dhokla. 
  • Whisking the batter nicely ensures a soft and fluffy dhokla. 
  • Do not mix the batter for too long after adding the fruit salt. It needs to be steamed immediately. 
  • Do not add lemon juice in the piping hot tempering. The taste of sugar syrup might turn bitter.
  • Before tempering the dhokla, make sure the dhokla and tempering are not piping hot. They should be warm to touch but not fuming. 
  • Allow the dhokla to sit in the sugar syrup tempering for at least one hour before serving. Keep in the fridge.


Calories: 122kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 247mg | Potassium: 154mg | Fiber: 3g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg