Instant Dhokla Recipe in Cooker  मार्किट जैसा Soft & moist ढोकला कुकर में  with step by step description, tips and precise video: today in this post I am going to share famous Gujarati snack, Instant Dhokla Recipe in Cooker  मार्किट जैसा Soft & moist ढोकला कुकर में. This is a very easy & quick recipe by which you can prepare moist & spongy dhoklas same as you buy from the market at home, that too in just 20-25 minutes. This is a foolproof recipe of khaman dhokla which I am preparing since years.

This recipe prepares 3, 6 inches plates of khaman and is sufficient for 6-8 servings.

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For the Khaman Batter:

  • Gram Flour (Besan) – 1.5 cups
  • Rava (Suji) – ¼ cup
  • Sugar – 5 tsp full
  • Salt – ½ tsp
  • Citric Acid (tatri/nimbu sat) – ¼ tsp
  • Water (for the batter) – 1 ¼ – 1 ½ cups
  • Eno (fruit salt) – 1.5 tsp
  • Oil ( for greasing the khaman plates) – 2-3 tsp

For tempering:

  • Oil – 1 tbsp
  • Mustard seeds (Rai) – 1 tsp
  • Green chilies (Hari mirch) – 4-5 (choose less spicy chilies, take the seeds out & cut into lengthwise in 1.5 inches stripes)
  • Curry leaves – 15-20 leaves
  • Water 2-2.5 cups
  • Sugar – 5 tsp
  • Salt – ½ tsp
  • Fresh lemon juice – 2 tbsp

For garnishing & serving:

  • Grated coconut (optional)
  • Sesame Seeds (optional)
  • Chopped Coriander (optional)
  • Green chutney


  1. For the batter, in a big mixing bowl add besan, sugar, salt and citric acid.
  2. Mix all the dry ingredients well.
  3. Make a thick batter just like Idli batter by adding little water at a time.
  4. Beat the batter for 2-3 minutes so that it gets light & airy and all the sugar get dissolves.
  5. Keep the batter aside for 5-10 minutes so that rava gets soft.
  6. Meanwhile pour 3-4 cups of water into khaman maker or cooker in which we are going to steam khaman.
  7. But make sure that the water level is always below the khaman plates.
  8. Let the water come to a boil.
  9. Grease the khaman plates and keep them aside.
  10. Once the water comes to a boil, reduce the heat and add Eno / fruit salt into the batter and mix well.
  11. Quickly pour the batter equally into the greased khaman plates and tap them few times to ensure that no air bubbles remains in the batter.
  12. Never fill the plates more than half of its quantity.
  13. If you are making khaman into cooker than make sure that you take out its whistle/ weight (ceti) from the lid.
  14. Immediately place the khaman plates into the khaman maker / cooker having hot boiling water and place the lid on.
  15. Let the khaman steam on high flame for 8-10 minutes, then reduce the flame to medium and further cook for 4-5 minutes or until its done.
  16. To check: after 12 minutes insert a knife / toothpick in the center of a khaman, if it comes out clean it means it’s done.
  17. If not then further cook them for 2-3 minutes more on medium heat until it done.
  18. Take the cooked khaman out of the stand and let them cool a bit, then cut them into desired sizes.
  19. Meanwhile we will prepare tempering for the khaman.
  20. Heat oil in a khadai, add mustard seeds, green chilies slits and curry leaves in it.
  21. Cook on low heat until few spots appears on green chilies.
  22. Add water, sugar and salt in it.
  23. Let water comes to a boil.
  24. Cook for about a minute more so that chilies turn slightly soft.
  25. Add fresh lemon juice and give a last boil. Turn off the heat.
  26. Pour the tempering equally on the khaman.
  27. The water level should be little above the khaman.
  28. Let the khaman sit for few minutes so that it absorbs all the syrup.
  29. You can also garnish the prepared khaman dhokla with sesame seeds, grated coconut and chopped coriander before serving.
  30. Serve the dhokla with green chutney.
  31. If you want to have cold dhokla which I like to have in summers, then place the prepared dhoklas into the refrigerator for few hours and serve cold.

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