By Akshara
November 13, 2026
This steamed instant khaman dhokla delivers the soft, spongy texture of a classic Gujarati snack in under fifteen minutes with zero overnight soaking or fermentation. Whisked gram flour batter rises effortlessly with fruit salt before being finished with a sizzling mustard seed, green chilli, and curry leaf tadka. Light, savoury, and tangy, it makes an ideal tea-time treat or quick breakfast.
1 cup fine gram flour (besan)  3/4 cup warm water  1 tablespoon lemon juice  1 tablespoon sugar  1 teaspoon ginger-green chilli paste  1/4 teaspoon turmeric powder  1 tablespoon oil (plus extra for greasing)  1 teaspoon fruit salt (Eno)  Salt to taste  For tempering: 1 tablespoon oil, 1 teaspoon mustard seeds, 2 slit green chillies, 8 curry leaves, 2 tablespoons water, and chopped coriander 
Whisk the gram flour, warm water, lemon juice, sugar, ginger-green chilli paste, turmeric powder, one tablespoon oil, and salt into a smooth, lump-free batter.
Stir the fruit salt quickly into the batter until frothy, pour immediately into a greased steaming tin, and steam over high heat for ten minutes until a toothpick comes out clean.
Heat one tablespoon of oil in a small pan, crackle the mustard seeds, curry leaves, and slit green chillies, then add two tablespoons of water and turn off the heat.
Cut the warm dhokla into squares, spoon the tempered water evenly over the top, and garnish with chopped fresh coriander before serving.