Instant Khaman

Dhokla conjures up images of light, fluffy, squares of fermented or otherwise lentils or flour seasoned with mustard, sesame and green chilies. Gujarat (western state of India) is synonymous with dhokla as it originated from there. 

Khaman is a perfect tea time snack or also an appetizer for parties. It’s a finger food and can be dipped with tamarind and mint chutney. I’ve been making khaman as an appetizer for our annual family Thanksgiving party for a couple of years now. 

You can make variations by adding pureed spinach to the batter. But ensure that the eno you are using is not expired as it will make a difference in the outcome.

Let’s get started now.



Prep Time

10 minutes

Cook Time

15 – 18 minutes

Total Time

25 – 30 minutes

  • 1 cup besan or chickpea flour
  • 1 tbsp sooji
  • ¾ -1 cup water
  • ¾ tsp salt
  • 1 tbsp oil
  • 1 tsp sugar
  • ½ tsp each ginger and green chili crushed
  • Pinch of turmeric
  • 1 tsp eno or fruit salt
  • For seasoning:
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp white sesame seeds
  • 3-4 tbsp water
  • 3-4 green chilies shallow fried
  • Cilantro for garnish

Step 1 
Sieve besan into a bowl. Add sooji, salt, turmeric and sugar. Whisk and mix.

Step 2
Add water and mix with a whisk. Add oil, crushed green chili and ginger.

Step 3
Prepare the steaming dish by brushing a thin layer of oil. Lastly add eno and give a quick mix and pour into the oiled dish/pan.

Step 4
Steam for 20 minutes. Allow to cool.

Step 5
Prepare seasoning by adding oil in a pan. When the oil is heated well add mustard and sesame. When mustard splutters add water and let it boil.

Step 6
Pour the mustard sesame water mixture to the warm dhokla and let it soak the water.

Step 7 
Cut into wedges or squares and serve with cilantro mint chutney.

Any leftovers can be stored in the refrigerator and warm before serving.
Adding water in the seasoning keeps the khaman moist.


Submit a Comment

Your email address will not be published.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

The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

Read More >



aamarbiarviasparagusavocadoBaguettebalushahibasilbasmatibesanbharthabiryanibiscottiblack currantblack dalblack teabreadbroccolibrowniesbruschettabundtbutter fruitbutter milkbutterscotchbutter spreadcakecannolicardamomcarrotcauliflowerchaatchakkulichaklichawal ke kheercheesechocolatecholechutneycilantrococonut chutneycoffeecolocasiacookiescorncrispy matricumincupcakescurdcurrydahidessertdhokladipdonutsdosadrinkdumplingsegglesseggless chocolate cakeeggplantenergy barfastingfenugreekfestivalfinger milletfocacciafriedfruitsfusionganesh chaturthigazpachogluten freegram flourgreen beansgreen moonggreensgreen sproutgujiyagulab jamunguli appaice creamidliimli chutneyindianIndian Breadindian breadsIndian Cheeseirishitalianitalian cookieitalian dessertjackfruitjeerakachodikadhikheerkhichdikhoyakidney beanskoftakulfiladooLadooslassilentil saladmain dishmakhanamangomango drinkmasala teamatarmexican tacomilkmoong dalmozzarellamustard greensnoodlesnorth indiannorth indian currynorth indian mainnut butternutellanutrition barnutspaellapaneerpaniyarampanna cottaparathaparmesanpastapastrypeaspedapestopicklepohapotatoprasadpuddingpuff pastrypulaopumpkinquesadillaquick dessertsquinoarabdiragi drinkraitarasamred beansricerice dishrice puddingroserose flavorrotirotissaagsaarsaffronsagosalaansaladsambarsandeshsavoryschnitzelsemigesevshrikhandsnacksoupsouth indiansoy saucespanishspanish ricespicespinachspring rollsstarterstocksummersummer rollssweetsweet chutneysweet yogurttamarindtarotartteatequilathaithirst quenchertoasttortillaupmavadavanilla beanveganveggie tacowatermelonyogurt

© 2019 Fusion Kitchen Tales. All Rights Reserved.