Khaman dhokla is a steamed breakfast/snack item originating from Gujarat (a state in the west of India). Dhokla is originally made with a batter of rice and lentils, but this quick version became extremely popular due to its ease. Khaman dhokla is made with Bengal gram flour/chickpea flour and an evening agent. It is quick to whip up, healthy and oh so delicious!
How to steam Khaman Dhokla?
I used an electrical steamer but here are other ways you can steam the Khaman:
- Steaming in a pan/pot
- Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.
- Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).
- Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
- Steaming in an Instant Pot
- Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.
- Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.
- Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.
- Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
- Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet.
- Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.
- Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
Let me know if you try this easy Khaman Dhokla recipe and I would love to see what you paired it up with. Tag @beextravegant on Instagram .
Try other breakfast/snack items from the blog:
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
- Baked Aloo Tikki – Crispy and Healthy
Khaman Dhokla
Ingredients1x2x3x
Batter
- 1.5 cups gram flour besan, 180 grams
- 1 tbsp semolina optional
- 1 tsp salt or to taste
- 1 tbsp sugar
- A pinch of turmeric powder
- 1 tbsp neutral oil
- ¾ tsp baking soda or 1.5 to 2 tsp fruit salt
- 1.5 tbsp lemon juice
- 1 cup water or as per requirement
Tempering
- 2 tbsp neutral oil
- 1 tsp mustard seeds
- 1 sprig curry leaves – about 10 leaves
- 1 tsp chopped or 2-3 whole green chilies optional
- 2 tsp sugar
- 1/2 cup water
Garnishes
- Freshly grated coconut
- Chopped coriander
Instructions
Khaman Dhokla:
- Grease a deep steamer pan or a cake mould with 2 to 3 tsp of oil.
- In a mixing bowl, sift besan/gram flour/chickpea flour.
- Add turmeric powder, lemon juice, sugar, and salt.
- Add 1 cup water or as per requirement to get a thick but flowing batter consistency (water requirement depends on the quality of flour).
- Mix well and add the semolina, if using.
- If the batter is too thin, add 1 to 2 tbsp gram flour.
- Bring to a boil 2 to 3 cups (or as required) of water in a steamer or a stove-top cook-pot.
- Now add the baking soda or fruit salt to the batter.
- Stir quickly until evenly mixed into the batter (to prevent uneven levening).
- Pour the batter in the greased pan.
- Place the pan in a steamer cook-top and cover with the lid.
- Let it steam for 15 to 20 minutes in an electric cooker on a medium to high heat.
- Once steamed, do the toothpick test check doneness. If the toothpick comes out with uncooked batter on it, then steam a bit more.
- When the khaman cools down a bit, then slide in a spatula gently sliding along the edges and invert the pan to slowly drop the khaman dhokla on a plate.
Tempering:
- Heat oil in a small pan.
- Add mustard seeds and when they crackle, add the curry leaves and green chilies (if using).
- Saute until slightly browned and then add water. (Be careful here as the mixture can sizzle aggressively. Alternatively, you can switch off the heat and then add water)
- Now add sugar, and mix well so that it’s well dissolved and let the mix come to a boil again.
- Then pour this mixture evenly on to the steamed and sliced khaman dhokla.
- Garnish with chopped coriander leaves and grated coconut.
Serving and Storage:
- Serve khaman dhokla fresh with a spicy or sweet chutney. You can also store in an air tight container. These can be stored in the fridge for up to 4 days.
- If serving khaman after a long time, do not garnish with coconut and coriander leaves before storing. Do it right before serving.
Notes
Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.
Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).
Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.
Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.
Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.
Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
- Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet.
- Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.
- Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
Here’s how you can make this healthy vegan Gulab Jamun using simple plant-based ingredients that will make you fall in love with it instantly. Gulab Jamun (jamun = balls) is an Indian based dessert that is absolutely lip-smackingly delicious, except it is made using milk powder and what we Indians call – Khoya or reduction of milk or cream. But the recipe that I have for you has neither because we’ll be subbing the dairy products with easy vegan options that you are likely to have in your kitchen already. And the best part – it’s not fried in oil! Talk about guilt-free!
What is Gulab Jamun?
Traditionally this Indian sweet consists of deep-fried dough balls made out of milk solids or khoya (reduced milk) and boiled in spiced and rose water scented sugar syrup. But ever since I turned vegan, trying out vegan alternatives made me realise that dairy products are completely unnecessary in so many such dishes. This healthy vegan Gulab Jamun made out of bread and cashew paste are just as yummy as the milk-based ones and no one can actually tell the difference. So, when we have such healthy, animal cruelty-free options for our favourite desserts, then we can make a world of a difference by making the right choices.
Lactose intolerance in India:
Another reason that we can try these plant-based alternatives is that the number of lactose-intolerant people in India is essentially more than we realise. Because we as Indians are so used to eating dairy products daily that we pass the blame for lactose intolerant behaviour of our stomach on other dietary ingredients. Research conducted in India to determine the incidence of lactose intolerance in healthy volunteers showed more than 60% prevalence. That’s crazy, right? And knowing the love we have for milk-based sweets, there is no way you can ask someone to give up these dishes. Hence, I have found a way that you can consume dairy-free options and at the same time enjoy these sweets.
How to make healthy Vegan Gulab Jamun? (Tips and Tricks)
These gulab jamuns are super soft and spongy as it soaks up all the sugar syrup to give a cardamom-y flavour while its core remains gooey, sweet and delicious. You do have to get your hands messy for this recipe, but only to roll the dough into tiny balls. Other than that the hands-on work is no more than 5-10 minutes. The base of the jamuns only needs two ingredients – bread and cashews. While the sugar syrup consists of sugar (obviously), cardamom, lemon juice and saffron. You could add rose water to it if you like, but even if you don’t, it would turn out perfectly yummy. I’m going to divide the method into two parts – the base for the Gulab Jamun balls and the sugar syrup. Let’s start with the jamuns!
Making and Baking of the Jamuns
The basic ingredients are pretty similar to a dairy-based Gulab Jamun, except we’ll be using bread slices and cashew paste to get our base for the balls. (:D)
Take 8 slices of bread and cut the crusts cut off. Don’t throw these crusts away, you can keep them aside for other purposes (process them, pop them in the air fryer and you have a fresh batch of bread crumbs. You can use these crumbs to coat some Aloo Tikkis and make healthy, crispy Baked Aloo Tikki . ).
In a blender, blend cashews with some water into a very smooth cream ( if you don’t have cashews at hand, you can use coconut cream as a substitute and just whip it up). Pour the cashew (or coconut) cream onto the crumbs, and mix until you have a smooth, pliable dough that’s a bit sticky. Divide into 18-20 equal-sized pieces and roll each into a ball (coat palms with oil to help roll the dough into ball shapes).
Air fry (or oven-bake) the jamuns at 200 C for 25 minutes until the balls turn golden brown. Set them aside while you prepare the sugar syrup.
Air-fry or Oven bake?
I tried both methods and noticed that the air-fried version gave more of an even colour hand held its shape better, while the oven baked was less even and could, if not cooked fully, crumble a bit. They both taste equally good though, so ultimately, it’s fine!
Spiced sugar syrup
Place the sugar, water, cardamom and saffron in a saucepan and bring to a boil. Then turn the heat down to a simmer, and add lemon juice. The lemon juice is an important step, so avoid skipping it.
When you add lemon juice to the sugar and water mixture, it prevents the process of crystallization. Crystallization can’t take place while we make the syrup as we need a homogenous consistency for the jamuns to soak in.
Let the syrup simmer for another five minutes then turn off the heat.
Turning the Jamuns into Gulab Jamuns
Pour the syrup over the Jamun balls when the syrup is still warm and let sit for at least 3 hours (or overnight, if you have the time), so they soak up the syrup. Do a taste test before serving. The Vegan Gulab Jamuns should be spongy to press and the core must be gooey on the inside when cut into halves. Your Vegan Gulab Jamuns are ready to be served (warm or cold) with a drizzle of syrup. If you are feeling adventurous, then add a dollop of dairy-free vanilla ice cream on top of the Gulab Jamuns and enjoy!
Store:
These healthy Vegan Gulab Jamuns can be stored for up to a week when refrigerated in an air tight container. They can also be frozen for up to 3 months. Make sure to freeze the balls without soaking and make the sugar syrup fresh the day before you want to serve it.
I hope you enjoy this healthy Vegan Gulab Jamun and do tag @beextravegant if you try this recipe. Check out how I made the Gulab Jamun and follow me on my Instagram . Bon appétit 🙂
If you like this recipe, check out other desserts from my page:
- Healthy Vegan Laddoo
- Vegan Ela Ada | The Best Healthy South Indian Dessert
- Dairy-Free Chocolate Pudding (Made With Oat Milk): Rich And Creamy
Vegan Gulab Jamun
Ingredients1x2x3x
For the Jamun base
- 8 Slices White bead
- 1/2 Cup cashews
For the Spiced Syrup
- 1 ½ cups or 350 ml water
- 1 ½ cups cups or 250 gms Sugar
- 5 strands of saffron optional
- 8 pods green cardamom deseeded and crushed
- 1 tbsp lemon juice to prevent crystallization
Instructions
To make the Jamun
- Take about 8 slices of bread and cut the crusts cut off. Blend them into a coarse powder.
- In another blender, blend cashews with some water into a very smooth cream. Sub with coconut cream if you don’t have cashews.
- Pour the cashew (or coconut) cream onto the crumbs, and mix until you have a smooth, pliable dough that’s a bit sticky.
- Divide into 18-20 equal-sized pieces and roll each into a ball (coat palms with oil to help smoothen the surface).
- Air fry at 200 C for 25 minutes (or deep fry) the balls until golden brown. Set aside.
Sugar syrup:
- Place the sugar, water, cardamom and saffron in a saucepan and bring to a boil. Turn the heat down to a simmer, and add lemon juice
- Let it simmer for another five minutes then turn off the heat.
Soaking the Jamuns in Sugar syrup
- Pour the syrup over the air fried jamun balls when the syrup is still warm and let sit for at least 3 hours, so they soak up the syrup.
- Serve the gulab jamuns (warm of cold) with a drizzle of the syrup.
Vegetable Upma recipe with easy-to-follow instructions. Rava upma is a simple Indian breakfast dish made with semolina, spices, roasted nuts and lentils. Many like to add vegetables to it to make it wholesome and that’s how I like it too. This recipe is going to be a staple in your home if you make it! By using rice rava or polenta, it also can turn gluten-free!
What is Upma?
Upma is a fragrant, savoury South Indian breakfast made from rava/sooji or cream of wheat aka semolina. You can also make this with rice lava or polenta to make it gluten-free. It is dry roasted rava in water that has been flavored by mustard seeds, curry leaves, chana dal (husked chickpeas), cashews, peanuts, urad dal (lentils), onion, ginger, green chilli peppers and garnished with herbs. It tastes savoury and nutty and is also nutritious!
To make it more wholesome, we can also add vegetables, the way I did. Usually, you can add carrots and peas, finely chopped potatoes, finely chopped green beans, chopped bell pepper, etc.
Tips and Tricks to make amazing Vegetable Upma
- Roasting rava: Toast/roast your rava by stirring often on a low or medium-low heat in a pan. Keep a look out for a change of colour accompanied by a toasted aroma, but be careful not to burn it.
- Oil/vegan ghee : Vegetable upma can be made with coconut oil or vegan ghee (if you have access to it). If you have neither, you can also use any cooking oil.
- Rava to water ratio: For a softer rava upma, you can use the proportion of 1:2.5 or 3 for rava and water respectively. Which means that for 1 cup of fine rava you can add 2 cups water.
- Addition of rava to water: Add the toasted rava to the hot water in installments. Stir in the rava to the water, then add the next batch. This ensures even mixing, texture of the upma.
- Serving suggestions: Serve it hot or warm. I love serving mine with a generous garnish of coriander leaves and some of this Indian snack called sev. You can also serve vegetable upma with coconut chutney, Indian pickle or chutney podi.
- Storing Vegetable Upma: Make the quantity you need by doubling, tripling or halving the ingredient quantity. Refrigerate leftover vegetable upma for 2-3 days. You can also freeze it in a freeze-safe container.
Let me know if you try this easy Vegetable Upma recipe and I would love to see what you paired it up with. Tag @beextravegant on Instagram .
Try other breakfast/snack items from the blog:
- Khaman dhokla recipe
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
- Baked Aloo Tikki – Crispy and Healthy
Vegetable Upma Recipe
Ingredients1x2x3x
- 1 cup coarse semolina/Rava/Sooji polenta could work too
- 1½ tbsp coconut oil or vegan ghee
- 2 tsp mustard Seeds
- 7-9 curry leaves use a sprig of leaves if you have that
- 1 tbsp chana daal
- 1 tbsp peanuts
- 1 tbsp cashews
- 1 medium onion finely chopped
- 1 medium carrot finely chopped, brunoise
- 1/3 cup green peas
- Salt to taste
- 2 cups water water to semolina ratio 2:1
- fresh coriander/cilantro leaves to garnish
Instructions
- Dry roast semolina, on medium heat, until golden. About 5-7 minutes and set aside.
- Add oil/vegan ghee to the pan on medium heat. Fry mustard seeds, chana daal and peanuts until the peanuts turn golden and everything is fragrant.
- Add cashews and curry leaves and toast for another 2 minutes.
- Add the chopped onions and cook until it turns translucent.
- Then add the chopped carrots and peas and salt. Then cover and cook until soft.
- Then add water and bring to boil, and reduce the heat.
- Slowly incorporate the roasted semolina in parts while whisking with a spatula.
- Add water if necessary. You want all the water to be soaked by the semolina.
- Cover for 2-5 minutes and serve hot with some fresh chopped coriander (cilantro) leaves.
Khaman Dhokla
Ingredients1x2x3x
Batter
- 1.5 cups gram flour besan, 180 grams
- 1 tbsp semolina optional
- 1 tsp salt or to taste
- 1 tbsp sugar
- A pinch of turmeric powder
- 1 tbsp neutral oil
- ¾ tsp baking soda or 1.5 to 2 tsp fruit salt
- 1.5 tbsp lemon juice
- 1 cup water or as per requirement
Tempering
- 2 tbsp neutral oil
- 1 tsp mustard seeds
- 1 sprig curry leaves – about 10 leaves
- 1 tsp chopped or 2-3 whole green chilies optional
- 2 tsp sugar
- 1/2 cup water
Garnishes
- Freshly grated coconut
- Chopped coriander
Instructions
Khaman Dhokla:
- Grease a deep steamer pan or a cake mould with 2 to 3 tsp of oil.
- In a mixing bowl, sift besan/gram flour/chickpea flour.
- Add turmeric powder, lemon juice, sugar, and salt.
- Add 1 cup water or as per requirement to get a thick but flowing batter consistency (water requirement depends on the quality of flour).
- Mix well and add the semolina, if using.
- If the batter is too thin, add 1 to 2 tbsp gram flour.
- Bring to a boil 2 to 3 cups (or as required) of water in a steamer or a stove-top cook-pot.
- Now add the baking soda or fruit salt to the batter.
- Stir quickly until evenly mixed into the batter (to prevent uneven levening).
- Pour the batter in the greased pan.
- Place the pan in a steamer cook-top and cover with the lid.
- Let it steam for 15 to 20 minutes in an electric cooker on a medium to high heat.
- Once steamed, do the toothpick test check doneness. If the toothpick comes out with uncooked batter on it, then steam a bit more.
- When the khaman cools down a bit, then slide in a spatula gently sliding along the edges and invert the pan to slowly drop the khaman dhokla on a plate.
Tempering:
- Heat oil in a small pan.
- Add mustard seeds and when they crackle, add the curry leaves and green chilies (if using).
- Saute until slightly browned and then add water. (Be careful here as the mixture can sizzle aggressively. Alternatively, you can switch off the heat and then add water)
- Now add sugar, and mix well so that it’s well dissolved and let the mix come to a boil again.
- Then pour this mixture evenly on to the steamed and sliced khaman dhokla.
- Garnish with chopped coriander leaves and grated coconut.
Serving and Storage:
- Serve khaman dhokla fresh with a spicy or sweet chutney. You can also store in an air tight container. These can be stored in the fridge for up to 4 days.
- If serving khaman after a long time, do not garnish with coconut and coriander leaves before storing. Do it right before serving.
Notes
Place a small steaming platform/trivet in a large cook-pot that has a lid and also enough room to hold a round pan/cake mould. Pour enough water to cover the legs of the trivet and bring it to a boil.
Place the mould/pan with batter in the cook-pot as soon you mix in the baking soda. Cover with the lid (preferably with a tiny hole in it to let out excess steam).
Steam for up to 15 minutes on medium-high heat. The closer the pan to the boiling water, the faster the steaming.
Pour enough water in the steel insert of the IP. Place an iron tripod/trivet and set to sauté function. Bring the water to a simmer.
Carefully place the pan with the khaman batter on the trivet but do not cover the pan with a lid.
Cover and IP with its lid and keep the vent position to steam release. Hit the steam button and steam on high pressure for up to 15 minutes.
Keep a track of the time using a timer to prevent the IP from steaming even after the time is elapsed. Let the pressure release until the valve falls down. Then open the lid carefully and serve.
3) Steaming in a pressure cooker
- Place the tripod/trivet in a pressure cooker. Add enough water to cover the leg of the tripod. Bring the water to a boil. Carefully place the pan with batter with the help of tongs on to the trivet.
- Remove the whistle (weight) from the lid and seal the lid tightly. Steam for up to 15 minutes on medium to medium-high heat.
- Once it’s done, remove the side an carefully take out the pan/mould with the help of tongs.
