Khaman Dhokla (Steamed Chickpea Flour Cake)
Local name: ખમણ ઢોકળા
In short: Soft, spongy steamed cakes of gram flour, lemon and a little sugar, finished with a sizzling mustard seed, green chili and sesame tempering. No fermentation. It takes about 30 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Khaman dhokla is the spongy, pale yellow steamed cake of Gujarat, made from a quick batter of gram flour, lemon and a little sugar. It steams for a quarter of an hour, then gets a sizzling tempering of mustard seeds and green chili poured over it with a light sweet and sour syrup that keeps it moist. It is eaten at breakfast, as a snack and on journeys, usually with green chutney. This instant version needs no fermentation.
Instructions
- Grease a 20 cm (8 in) round pan, at least 5 cm (2 in) deep, with oil. Bring about 3 cm (1 in) of water to a boil in a large lidded pot and set a rack or trivet inside.
- Whisk the gram flour, sugar, turmeric and salt in a bowl. Add the ginger and chili paste, 2 tbsp oil, 250 ml water and 2 tbsp of the lemon juice. Whisk into a smooth, pourable batter with no lumps and rest for 10 minutes.
- When the steamer is ready, mix the baking soda with the remaining 1 tbsp lemon juice and 1 tbsp water. It will foam. Pour it into the batter and stir gently in one direction for about 10 seconds, no longer.
- Pour the batter into the pan at once, set it on the rack and cover the pot. Steam over medium-high heat for 12 to 15 minutes, until a toothpick comes out clean and the top springs back.
- Rest the dhokla for 5 minutes, then run a knife around the edge, turn it out onto a plate and cut into squares or diamonds.
- For the tempering, heat 2 tbsp oil in a small pan. Add the mustard seeds, and when they pop, add the green chilies, curry leaves and sesame seeds for 15 seconds. Add the water, sugar and lemon juice and boil for 1 minute.
- Pour the hot tempering evenly over the dhokla and let it soak in for 5 minutes. Garnish with coriander and coconut and serve warm or at room temperature with green chutney.
Tips
- Add the baking soda mixture only when the steamer is ready, and stir for no more than 10 seconds. The batter loses its lift if it waits. Unflavored fruit salt, used at 1 tsp, can replace the baking soda and extra lemon.
- Wrap a clean cloth around the pot lid so condensation does not drip onto the cake and leave wet spots.
Questions and answers
Why is my dhokla dense?
The batter was probably too thick, the baking soda was old, or the batter sat too long after the leavener went in. Use fresh baking soda and steam straight away.
How do I store dhokla?
Keep it in an airtight container at room temperature for a day, or in the fridge for 3 days. Warm it briefly in the microwave before serving.
Can I make dhokla without a steamer?
Yes. Put a rack or small upturned bowl in a large lidded pot with 3 cm (1 in) of water and set the pan on top. Cover and steam as directed.
How long does it take to make Khaman Dhokla (Steamed Chickpea Flour Cake)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Khaman Dhokla (Steamed Chickpea Flour Cake)?
About 230 kcal per serving, with 8 g of protein, 23 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 23 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
