This instant khaman dhokla is a spongy savory cake made of besan (gram/split chickpea flour) and moistened with a tempering of mustard seeds, curry leaves, green chilis, and a mix of sugar and water. It’s a popular snack in Gujarat and I love enjoying it as a protein-rich and fiber-rich breakfast!
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When I first started posting food on the internet, I saw a lot of oatmeal and smoothies involved. Like so many that you start wondering how many photos of oatmeal can the internet really handle. (A lot, apparently.) And I love a good smoothie but in my experience, fixating on a few popular breakfast staples limited my ability to try other options, including those from my own culture, which is a shame because Indian cuisine has some incredible plant-based breakfasts!
Gujarat’s khaman dhokla is a savory spongy gram flour or chickpea flour cake with a tempering of mustard seeds, curry leaves, and green chilis and it’s one of those situations where we love the word moist. Not only is khaman dhokla a protein-rich and fiber-rich option that you can make ahead of time and just grab in the morning, it also comes with fun sweet and savory flavors!
What is khaman dhokla?
I actually grew up calling this dhokla, but recently learned that there is an important distinction to make. Dhokla is usually made with a fermented batter of rice and chickpeas, whereas khaman is an instant version made with besan (gram flour or chickpea flour). You can read more about the differences here. This khaman comes together with just 15 minutes of effort. It’s perfect for breakfast or a snack!
How to make khaman dhokla
Mix the batter
You’ll need besan (gram flour), but chickpea flour should also work. Sift this through a strainer or mesh sifter to remove the clumps and ensure your batter is as smooth as possible! Then mix in semolina, turmeric, salt, ginger, oil, water, and lemon juice. Right before steaming, mix in eno fruit salt. You could also use baking soda, but using eno is definitely the preferred route.
Steam!
There are a lot of ways to make khaman. I went with a cake pan sitting in a steamer basket, but I’ve seen recipes for Instant Pot, oven, and more. For this recipe, you can pour the batter into a 6-inch cake pan or any heat-safe container of a similar size. Then place in a steamer basket that is sitting in a pot with a few inches of simmering water.
Simmer for 20 minutes or until a toothpick comes out clean. The timing will depend on your steaming situation and how much heat you apply! It may take anywhere from 15-30 minutes. The key to good khaman, as with most kitchen endeavors (with the exception of the tadka), is patience.
Make the tempering
There are also lots of variations of this tempering. Some versions may skip the water and sugar entirely, but for this recipe, the water is key for making the khaman moist!
Start with some mustard seeds in oil. Then add white sesame seeds (totally optional), green chilis, and curry leaves. There will be some chaotic sputtering action and you will have to stand there, fearless. Then finish with salt, water, and sugar. The savory-sweet interaction is quite pleasant.
To finish off, let the khaman cool, slice it into pieces, and pour the tempering over it. Additional optional garnishes include cilantro and grated coconut. Optional pairings include chutney and masala chai. Have a good morning!
Khaman Dhokla
Ingredients
- 1 cup besan (gram flour) sub chickpea flour
- 2 tbsp semolina (sooji)
- ¼ tsp turmeric
- ½ tsp salt
- 1 inch ginger, grated
- ½ tbsp neutral oil
- ¾ cup water
- 1 tbsp lemon juice plus more to taste
- 1½ tsp eno fruit salt sub ¾ tsp baking soda
tempering
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- ½ tsp white sesame seeds (optional)
- 4 green thai chilis, chopped into small circles or slit in half
- 10-12 curry leaves
- ½ tsp salt
- ½ cup water
- 1 tbsp sugar plus more to taste
Instructions
- In a mixing bowl, sift in the besan to minimize the clumps. Add semolina, turmeric, salt, ginger, and oil. Add water, a little bit at a time, and stir until you have a smooth batter. Stir in lemon juice.
- Grease a 6-inch cake pan or something of a similar size. Bring a few inches of water in a pot to boil and place a steamer basket in the pot.
- Just before placing the cake pan in the steamer basket, mix eno fruit salt (or baking soda) into the dhokla batter. Pour the batter into the cake pan and immediately place in the steamer basket. Cover and steam on medium-low heat for about 20 minutes, but it may take longer.
- After 20 minutes, place a toothpick in the dhokla to test whether it comes out clean. If it doesn’t, then continue to steam for another 5-10 minutes and check again.
- When the khaman is cooling off, prepare the tempering.
- To a small saucepan on medium heat, add oil. When the oil is hot, add mustard seeds. Let them sizzle for 30 seconds and add sesame seeds. After another 30 seconds, add green chilis and curry leaves. Reduce heat if it sputters too much. When the green chilis and curry leaves have taken on a darker color, add a pinch of salt, water, and sugar. Stir until the sugar is well dissolved.
- Cut the dhokla into pieces and place them in a shallow bowl. Pour the tempering evenly so all the pieces are moist. Let it cool off. Garnish with cilantro and shredded coconut. Serve with chutney and dare I say…masala chai? Good morning.
For more protein-rich Indian breakfasts, try out…
I think refrigerating for 5 days is fine and while I’ve never tried freezing, the internet says you can freeze for up to 3 months!
Hello! Is this fridge or freezer friendly, and if so, how long does it last? Thanks!