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5.0 from 66 votes

Khaman Dhokla

Light and fluffy, this tasty Gujarati snack made from chickpea flour is protein rich and takes just 20 minutes to make from scratch.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 people
Calories: 157 kcal
Course: Side Dish , Breakfast , Appetizer , Snacks , Lunch
Cuisine: Indian

Ingredients

For the dhokla
  • 140 grams chickpea flour 1½ cup
  • 1 tablespoon fine semolina flour
  • 230 milliliters water 1 cup
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 medium green chilli minced
  • 1 inch ginger minced
  • ¾ teaspoon baking soda
  • 1 teaspoon lemon juice
  • 3 tablespoons water
For the tempering
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 3 curry leaves
  • ⅛ teaspoon asafoetida
  • 1 medium green chilli cut in half
  • 1 tablespoon fresh coriander/cilantro chopped

Instructions

    Cup of Yum
  1. To make the dhokla
  2. Prepare the steamer by bringing the water to a boil.
  3. Meanwhile, sift the chickpea flour into a heat resistant bowl*.
  4. Add the semolina, salt, sugar, 1 teaspoon lemon juice, 1 cup water, green chilli, ginger and mix till it becomes a smooth batter (add a little more water if required). 
  5. When the water is boiling in the steamer, add the baking soda and lemon juice to the mixture.
  6. Mix and immediately pour into a greased 8-inch pan. Place the dish in the steamer immediately. Cover and steam for 15 minutes. 
  7. 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.
  8. Remove from the steamer, pour the 3 tablespoons water over the dhokla and set aside to prepare the tempering.
To make the tempering
  1. 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.
  2. Pour and spread over the dhokla. Garnish with chopped coriander.
  3. Cut the dhokla into squares and serve warm with a coriander chutney.

Notes

  • *Use a heat resistant bowl that fits in the steamer.
  • To make it gluten free, leave out the semolina.
  • When preparing the mixture, the amount of water required depends of the quality of your chickpea flour, so add enough to make a smooth batter.
  • Important: The water should have started boiling in the steamer when adding the baking soda and lemon juice  to the batter, as the mixture must to be cooked straight away.
  • The mixture will rise during steaming so do not fill the dish/pan to the rim.
  • Slice into squares and keep in a sealed container in a cool place or in the fridge.
  • If they become a little dry, sprinkle a tiny bit of water over the top then cover and place in the microwave for around 15 seconds.

Nutrition Information

Calories 157kcal (8%) Carbohydrates 21g (7%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 597mg (25%) Potassium 284mg (8%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 51IU (1%) Vitamin C 14mg (16%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 157

% Daily Value*

Calories 157kcal 8%
Carbohydrates 21g 7%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 597mg 25%
Potassium 284mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 51IU 1%
Vitamin C 14mg 16%
Calcium 23mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.