Light and fluffy, this tasty Gujarati snack made from chickpea flour is protein rich and takes just 20 minutes to make from scratch.
Once considered to be a regional delicacy, Dhokla is now a popular snack throughout India.
What is Khaman Dhokla?
Khaman dhokla is a steamed savoury cake from the state of Gujarat, India, where it is usually prepared for breakfast (with Masala Tea) or as a snack (Gujaratis call these kind of snacks farsan).
This dhokla has a soft, fluffy texture, making it light and airy. The flavours are tangy, a little spicy and slightly sweet. Being nutritious and low in calories, this is a great anytime snack.
This recipe is quick and easy, and does not need fermenting.
How to make it
- Set up the steamer so that the water is boiling by the time you are ready to use it.
- Use a heat resistant bowl that fits in the steamer. Sift the chickpea flour (besan) into the bowl and add the rest for the ingredients for the dhokla, then mix well. To prepare the mixture, the amount of water required depends of the quality of the chickpea flour, so add just enough to make a smooth batter.
- Make sure that the water in the steamer is boiling before adding the baking soda and lemon juice to the mixture. This is because the batter will need to be placed into the steamer as soon as the soda starts reacting with the lemon juice.
- The mixture will rise during steaming so do not fill the dish/pan to the rim.
- After cooking, remove the pan from the steamer and pour a small amount of water over the dhokla to keep it moist and soft.
- While the water is being absorbed, prepare the tempering.
- Gently turm out the dhokla cake and pour the tempering over the dhokla.
- Cut squares and garnish with chopped coriander leaves. Serve warm with a Coriander Chutney.
To make it gluten free, leave out the semolina.
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
⚜
Khaman Dhokla
Ingredients
For the dhokla
- 1 1/2 cup chickpea flour
- 1 1/2 tablespoons fine semolina flour
- 3/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 medium green chilli minced
- 1 inch ginger minced
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 3 tablespoons water
For the tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 3 curry leaves
- 1 medium green chilli cut in half
- 1 tablespoon coriander chopped
Instructions
- To make the dhokla
- Prepare the steamer by bringing the water to a boil.
- Meanwhile, sift the chickpea flour into a heat resistant bowl*.
- Add the semolina, salt, sugar, 1 teaspoon lemon juice, 3/4 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required).
- When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture.
- Mix and immediately pour into a greased 8-inch pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes.
- Check that the dhokla is cooked through by inserting a clean knife through it and if it comes out clean, it is ready. If not, steam for another 2-3 minutes.
- Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
To make the tempering
- In a small saucepan, heat the oil on medium heat and add the mustard seeds. Once they start to crackle, add the curry leaves, asafoetida and green chilli and fry for 30 seconds.
- Pour and spread over the dhokla. Garnish with chopped coriander.
- Cut the dhokla into squares and serve warm with a coriander chutney.
Notes
Equipment
Nutrition
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.
The Happy Whisk
Hey Nicole. This is a great idea. I love using gram flour. Yours looks crazy light and fluffy. I wish I could reach in and grab a piece.
Nicole
Thanks so much they are seriously addictive too!
Jen
Wow that looks sooo fluffy! I love the texture. Thank you for a great recipe. I might try this one soon. Is it okay to leave the Semolina flour out?
Nicole
Yes, to make it gluten-free you can leave the Semolina out
Jordan
I’ve never heard of this dish before – it sounds so interesting! I love using chickpea flour any chance I get so I’ll definitely be trying this.
Nicole
Great Jordan, I hope you love it too!
Heather
I didn’t know it was possible to get chickpea flour this fluffy! WOW! I am in awe and need to try this. The flavors, the textures, it just sounds so yummy! I will let you know when I make it 😉
Nicole
Yes, please do – enjoy!
Bobbi | Bobbi's Kozy Kitchen
I have never used chickpea flour before. I love that it adds protein to the recipe! I will have to give this a try ?
Nicole
I’m sure you will love cooking with it – it’s so versatile and has a subtle flavour!
Gloria @ Homemade & Yummy
The carb freak in me just knows I would LOVE this. I have never worked with chickpea flour, but use and eat chickpeas ALL the time. This is the perfect snack for me.
Nicole
I’m sure you will love it – chickpea flour is healthy, and perfect for cooking savoury or sweet dishes!
Allison hanson
Thank you for sharing, I love using chickpea flour, the spices look perect.
Nicole
Thanks Allison, I hope you love it too!
Eileen Kelly
Love this recipe. I love to use chickpea flour,. This looks light and delicious.
Nicole
Thanks Eileen, it really is!