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Instant Dhokla

Instant Dhokla-Instant Besan Dhokla

Khaman Dhokla is a famous Gujarati dish which can be had as a snack or even as a breakfast with green chutney or  sweet tamarind chutney. This version is instant and can be made in just 15 minutes.

Course Breakfast, Snacks
Cuisine Gujarathi, Indian
Keyword Besan Dhokla, Dhokla
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3


Ingredients needed

  • 1 cup Bengal Gram Flour (besan, kadalai mavu)
  • 1 1/2 tbsp Rava/Sooji
  • 3 tsp Sugar (powdered) (or as required)
  • 1 tbsp Lemon juice
  • 1/4 tsp Turmeric powder
  • 1 tbsp Oil
  • 1 tsp Ginger-green chilli paste
  • Salt as required
  • 1 1/4 tsp Eno Fruit salt

For the Seasoning

  • 1 tbsp Oil
  • 1 1/2 tsp Mustard seeds
  • 1 pinch Hing
  • 1 Green chilli (slit or chopped)
  • 2 1/2 tsp White sesame seeds/til
  • 1/3 cup Water

For Garnishing

  • Grated coconut as needed
  • Coriander leaves as needed (finely chopped)



  1. Grease the tray in which you are going to steam dhokla with oil.

  2. Bring water to boiling point and keep everything ready for steaming as you have to steam immediately after adding the fruit salt. Place a stand inside the steamer.You will be placing the tray on top of this stand.


  1. In a bowl, mix besan, sooji, sugar, lemon juice, turmeric powder, oil, ginger-green chilli paste and salt needed.

  2. First add little water and mix well like a paste. Make sure there should be no lumps.

  3. Then add more water. The dokla batter should be neither thick nor thin but should be of dropping consistency. Adjust sweetness and sourness according to your taste.

  4. Now add fruits salt and mix briskly. Pour the batter into the greased tray and place it on the stand kept inside the steamer.

  5. Steam for 15 minutes or until cooked.(you should steam immediately after adding fruit salt)

  6. Once cooked, let it cool a little, then invert it on a plate. With a sharp knife, cut the dhokla but do not remove the pieces.

Preparing Tadka

  1. Heat a tbsp of oil, add mustard seeds, when it splutters, add hing, green chillies and sesame seeds.

  2. After that switch off the flame, add water to the seasoning. Now pour the tadka with the water evenly over the dhokla and in between the cuts (We add water to get soft and spongy dhokla). Let the dhokla absorb the water.

  3. Garnish with freshly grated coconut and coriander leaves.

  4. Remove the pieces on a serving plate and enjoy with green chutney.

Recipe Notes

You can check this detailed recipe of Green Chutney