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Khaman Dhokla: Savory Steamed Chickpea Cake – vegetarian recipe
Stav Kogan

Khaman Dhokla: Savory Steamed Chickpea Cake

A golden, spongy, and savory cake from Gujarat, India. Made from a fermented chickpea flour batter, this naturally vegetarian and gluten-free snack is steamed to perfection and finished with a sizzling tempering of mustard seeds.
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Prep Time 8 hours 15 minutes
Cook Time 15 minutes
Total Time 8 hours 30 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • For the Dhokla Batter
  • 1.5 cups (145 g / 5.1 oz) sifted chickpea flour, measured after sifting
  • 2 hot green chilies, finely chopped
  • 1.5 tbsp (22 ml) minced fresh ginger
  • 0.25 tsp (1 ml) cracked black pepper
  • 0.25 tsp (1 ml) turmeric
  • 0.75 tsp (3.5 ml) salt
  • 0.25 tsp (1 ml) yellow asafetida powder (hing) - use only a pinch if using a stronger, pure variety
  • 1 tsp (5 ml) jaggery or brown sugar
  • 3 tbsp (45 ml) melted ghee or sesame oil
  • 0.67 cup (160 ml) plain yogurt or buttermilk
  • 0.5 tsp (2 ml) baking powder
  • 0.5 tsp (2 ml) baking soda
  • 3 tbsp (45 ml) warm water, about 100°F / 38°C
  • For Greasing
  • 1 tbsp (15 ml) melted ghee or sesame oil
  • For the Garnish and Tempering (Chaunk)
  • 0.33 cup (35 g / 1.23 oz) grated fresh coconut
  • 3 tbsp (45 ml) coarsely chopped fresh coriander leaves
  • 0.25 cup (60 ml) ghee or unsalted butter
  • 0.5 tbsp (7 ml) black mustard seeds
  • for Perfect Dhokla
  • For the fluffiest dhokla, ensure your batter is the consistency of thick pancake batter before fermenting.
  • The tea towel trick is essential! It absorbs steam and prevents water from dripping onto the dhokla, which can make it dense and wet.

Method
 

  1. Make & Ferment the Batter: In a medium bowl, combine the sifted chickpea flour, green chilies, ginger, black pepper, turmeric, salt, asafetida, and sugar.
  2. Stir in the 3 tbsp (45 ml) melted ghee/oil and yogurt/buttermilk to form a thick batter.
  3. Cover and let it rest in a warm place for 8 hours or overnight to ferment.
  4. Prepare for Steaming: Set up your steamer with about 1. 25 inches / 3. 5 cm of water, ensuring your 8-inch round or square cake pan will sit above the water.
  5. Bring the water to a boil over moderately high heat. Thoroughly grease the cake pan with 1 tbsp (15 ml) of melted ghee or oil.
  6. Activate the Batter: Just before steaming, add the baking powder and baking soda to the fermented batter.
  7. Pour in the 3 tbsp (45 ml) of warm water and stir gently in one direction just until the batter becomes light and frothy.
  8. Do not overmix.
  9. Steam the Dhokla: Immediately pour the frothy batter into your greased pan.
  10. Place the pan in the steamer. Lay a clean tea towel across the top of the pot before placing the lid on firmly; this prevents condensation from making the dhokla soggy. Steam for 8 to 12 minutes.
  11. Check for Doneness: Insert a toothpick into the center of the dhokla. If it comes out clean, it's done. Carefully remove the pan from the steamer and let it rest, loosely covered, for 10 minutes.
  12. Cut & Garnish: Invert the dhokla onto a cutting board and cut it into 1. 5-inch diamond or square pieces.
  13. Arrange them on a serving platter and sprinkle with the grated fresh coconut and chopped coriander.
  14. Prepare the Tempering (Chaunk): Heat 0. 25 cup (6000 ml) ghee or butter in a small pot over moderate heat.
  15. Once hot, add the black mustard seeds and wait for them to pop. This happens very quickly! Immediately and carefully pour the hot tempering evenly over the dhokla pieces.
  16. Serve: Enjoy your delicious homemade dhokla warm or at room temperature.
  17. After adding baking soda and water, stir the batter in one direction only and work quickly to get it into the steamer. This traps the air bubbles for a spongy texture.
  18. Don't skip the fermentation.
  19. Resting the batter overnight develops the classic tangy flavor and aids in a softer texture.

Nutrition

Calories: 185kcalCarbohydrates: 18gProtein: 6gFat: 10g

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