Khaman Dhokla (Steamed Gram Flour Cake)

KP
Servings: 6 Total Time: 45 mins
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Soft, spongy steamed gram flour cake with a sweet-tangy tempering

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Khaman dhokla is probably the most famous snack of Gujarat. A smooth batter of gram flour (besan), lightly soured with lemon juice and raised with baking soda, is steamed into a soft, spongy yellow cake, then cut into squares and poured over with a warm tempering of mustard seeds, green chilies and a little sugar syrup. Gujarati cooking is often described as largely vegetarian, with a gentle balance of sweet, sour and savory flavors and a long tradition of steamed snacks and flatbreads. Read more in Indian regional cuisines.

It is eaten for breakfast or as a snack, usually with green chutney.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Milton Das on Pexels; Photo 2: Milton Das on Pexels; Photo 3: sarthak on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Khaman Dhokla (Steamed Gram Flour Cake)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Gluten Free Quick Meals Vegan Vegetarian Meals
Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins
Servings: 6

Description

Khaman dhokla: a light, spongy steamed gram flour cake from Gujarat, finished with a tempering of mustard seeds, green chilies and a sweet-tangy syrup. Vegan and gluten-free.

Ingredients

For the batter

For the tempering

Instructions

  1. Mix the gram flour, semolina, sugar, turmeric, ginger-chili paste and salt in a bowl. Add the water gradually, whisking to a smooth, lump-free batter. Stir in the lemon juice.
  2. Grease a 20 cm / 8 in round pan and bring water to a boil in a steamer or large pot.
  3. Just before steaming, stir in the baking soda gently. The batter will foam and rise. Pour immediately into the greased pan.
  4. Steam over boiling water for 12 to 15 minutes. Insert a toothpick; it should come out clean. Cool for 5 minutes.
  5. For the tempering, heat the oil, add the mustard seeds, then the green chilies, curry leaves and sesame. Pour in the water and sugar and bring to a boil, then remove from the heat.
  6. Cut the dhokla into squares and pour the tempering evenly over it. Garnish with coriander and serve with green chutney.

Note

Add the baking soda only at the last moment and steam immediately, or the dhokla will not rise. Be careful with steam and hot oil. Vegan and gluten-free (check semolina, which contains wheat, so skip it for gluten-free). Best eaten the same day.
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Frequently asked questions

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Why is my dhokla dense?

The batter rested too long after adding baking soda, or it was too thick. Steam right away.

Can I use fruit salt instead of baking soda?

Yes, plain Eno fruit salt is often used; use about 1 teaspoon.

What goes with dhokla?

Green chutney, tamarind chutney or fried green chilies.