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
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.