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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Instant Beetroot Khaman (Soft & Spongy Besan Dhokla)
This instant Khaman Dhokla recipe delivers soft, fluffy, and perfectly spongy results in under an hour with absolutely no fermentation. Made with wholesome besan (gram flour) and a unique twist of freshly grated beetroot, this authentic Gujarati snack boasts a vibrant, natural golden-orange colour and an extra nutritional boost without losing its classic taste. It is an incredibly easy, foolproof breakfast or teatime snack that stays melt-in-the-mouth moist thanks to a traditional...
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Combine water, salt, sugar, citric acid, and oil in a small bowl. Stir until the sugar dissolves completely.
Add sifted besan to a large bowl. Pour in the liquid mixture and whisk until smooth and lump-free.
Fold in the grated beetroot gently. Cover the batter and let it rest for 10 minutes.
Bring 4-5 cups of water to a boil in a steamer and place a stand inside.
Lightly grease a 7-inch cake tin, steel container, or dhokla plate with oil and set it aside.
Add baking soda to the batter just before steaming. Pour 1 tbsp water directly onto the soda to activate it.
Whisk the batter gently in one direction until it becomes light and airy.
Pour the batter into the greased mould and tap gently to release large air bubbles.
Place the mould on the steamer stand, cover, and steam over medium-low heat for 20-25 minutes. Check by inserting a skewer; if it comes out clean, it’s done.
Let the dhokla cool for 10–15 minutes. Invert it onto a plate, tap gently to release, then place it back in the tin and slice into squares.
Heat oil in a small pan. Add mustard seeds and let them crackle.
Add curry leaves and slit green chillies, sautéing for a few seconds.
Pour in water, sugar, and salt carefully. Bring to a gentle boil and simmer for 2-3 minutes until the sugar dissolves. Turn off the heat and let it cool slightly until warm.
Pour the warm tempering evenly over the sliced khaman, ensuring it seeps into the cuts to keep the dhokla moist.
Garnish generously with fresh coriander and grated coconut, if using.
Serve warm or at room temperature alongside spicy green chutney and a hot cup of masala chai.
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Mix gently and in one direction after adding the baking soda to avoid knocking out air bubbles.
Steam over steady medium-low heat to ensure even cooking and prevent cracking.
Ensure the tempering is warm when poured so the khaman absorbs the liquid perfectly.
Can I skip the beetroot?
Yes, you can skip the beetroot, but it adds a vibrant color and extra nutrition.
What can I use instead of citric acid?
You can substitute citric acid with lemon juice or vinegar.
How do I store leftover dhokla?
Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I use whole wheat flour instead of besan?
No, besan is essential for the authentic texture and flavor of khaman dhokla.
Why is my dhokla dense?
Dense dhokla can result from overmixing the batter after adding baking soda or steaming at high heat.
