Khaman Dhokla
This light and fluffy steamed savory cake, made from fermented chickpea flour, is a popular snack from Gujarat, India. It's naturally vegan and gluten-free, offering a delightful spongy texture with a tangy and subtly sweet flavor. A vibrant tempering of mustard seeds and curry leaves adds an aromatic finish.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 219 kcal
Allergen information: may contain gluten, mustard, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 1.5 cupchickpea flour
- 2 tbspsemolina
- 0.25 tspturmeric powder
- 1 tspginger paste
- 1 tspgreen chili paste(optional)
- 1 tspsugar
- 0.75 tspsalt
- 0.5 tspcitric acid
- 1 cupwater
leavening
- 1 tspfruit salt (eno)
leavening activator
- 2 tbspwater
tempering
- 1 tbspvegetable oil
- 1 tspmustard seed
- 0.5 tspsesame seed
- 8 pcscurry leaf
- 2 pcsgreen chili, slit lengthwise(optional)
- 0.25 cupwater
- 1 tbspsugar
- 1 tbsplemon juice
garnish
- 2 tbspcilantro, finely chopped(optional)
- 2 tbspgrated coconut(optional)
Equipment
steaming pan · steamer · small pan · large bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a large bowl, combine the chickpea flour, semolina, turmeric powder, ginger paste, green chili paste (if using), sugar, salt, and citric acid.
About 2 min
- 2
Gradually add the water while whisking continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
About 3 min
Cook’s note: Ensure there are no lumps for a smooth dhokla texture.
- 3
Cover the bowl and let the batter rest at room temperature for at least 1 hour.
About 1 hr
Cook’s note: This resting period allows the semolina to swell and the flavors to meld.
- 4
Grease a 20cm round or square steaming pan with a little oil.
About 1 min
- 5
Prepare your steamer by adding enough water to the pot and bringing it to a boil over medium-high heat.
About 5 min
- 6
Just before steaming, add the fruit salt (Eno) to the batter, then immediately sprinkle the activator water over it.
Cook’s note: Do not overmix after adding the fruit salt; a quick, gentle stir is enough to activate it.
- 7
Pour the foamy batter into the prepared steaming pan and place it carefully into the hot steamer.
About 1 min
- 8
Cover the steamer and cook for 12-15 minutes, or until a knife inserted into the center comes out clean.
About 15 min
Cook’s note: Avoid opening the lid during the first 10 minutes to ensure proper steaming.
- 9
Once cooked, remove the dhokla from the steamer and let it cool for 5-10 minutes in the pan.
About 10 min
- 10
While the dhokla cools, prepare the tempering. Heat the vegetable oil in a small pan over medium heat.
About 1 min
- 11
Add the mustard seeds and let them splutter.
About 1 min
- 12
Stir in the sesame seeds, curry leaves, and slit green chilies (if using), and sauté for about 30 seconds until fragrant.
About 1 min
- 13
Carefully add the tempering water, sugar, and lemon juice to the pan. Bring it to a quick boil and then remove from heat.
About 2 min
Cook’s note: Be cautious as the water may splutter when added to the hot oil.
- 14
Invert the cooled dhokla onto a cutting board and slice it into desired shapes (squares or diamonds).
About 1 min
- 15
Pour the prepared tempering evenly over the sliced dhokla.
About 1 min
Cook’s note: Ensure the tempering liquid soaks into all the pieces for maximum flavor.
- 16
Garnish with finely chopped cilantro and grated coconut, if desired.
About 1 min
Per serving
Nutrition
- Calories
- 219.2kcal
- Protein
- 8.8g
- Carbs
- 29.3g
- Fat
- 7.5g
- Fibre
- 4.5g
- Sugar
- 8.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khaman Dhokla in an airtight container in the refrigerator.
Gently reheat in a microwave for 30-60 seconds, or steam briefly until warmed through.
More recipes
All recipesmain course
Grilled Lamb Kokoretsi
This traditional grilled lamb dish features seasoned lamb offal, including heart, liver, and kidney, tightly wrapped in lamb intestines. It's slow-cooked over coals until tender and deeply flavorful. Often served as a main course or a hearty appetizer.
4 hr 15 minmain course
Feijão Tropeiro
Feijão Tropeiro is a traditional Brazilian dish, a hearty and flavorful bean stew often served with grilled meats. It combines cooked beans with smoked bacon, sausage, collard greens, and a touch of cassava flour for texture. This recipe offers a comforting taste of Brazilian cuisine.
1 hrdessert
Klepon
Klepon are traditional Indonesian glutinous rice balls, pandan-flavored and filled with molten palm sugar. Once boiled, they are rolled in grated coconut for a delightful chewy and sweet treat.
40 min 475 kcalside dish
Michetta
Michetta is a classic Italian bread, known for its airy, hollow interior and crispy crust. This recipe creates a light and flavorful roll, perfect for sandwiches or as an accompaniment to any meal. It's a satisfying vegan bread that's surprisingly easy to make at home.
3 hr 45 min 209 kcalmain course
Vegan Gemista (Stuffed Vegetables)
A classic Greek dish featuring hollowed-out vegetables like tomatoes and bell peppers, filled with a savory mixture of rice, herbs, and spices. This vegan version is hearty, flavorful, and perfect for a main course.
1 hr 45 min 391 kcaldessert
Xuixo
Indulge in Xuixo, a classic Catalan pastry featuring a golden, crispy fried dough exterior that encases a rich, velvety crema catalana filling. Each bite offers a delightful contrast of textures and a sweet, citrus-infused flavor, making it an irresistible treat for any time of day.
3 hr 45 min 348 kcalbeverage
Berry Kompot
This traditional Eastern European fruit beverage is made by simmering a variety of fruits in water with a touch of sugar. It's a refreshing and naturally sweet drink, perfect for any time of year. Enjoy it warm or chilled.
1 hr 30 min 137 kcal