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Breakfast, Indian, Recipes, Snacks n Sides, Vegan  /  April 21, 2023

Khaman Dhokla

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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This instant khaman dhokla is a spongy savory cake made of besan and flavored with mustard seeds, curry leaves, and green chilis.

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!

This instant khaman dhokla is a spongy savory cake made of besan and flavored with mustard seeds, curry leaves, and green chilis.

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

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- and fiber-rich breakfast with chutney!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 4

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.
Keyword healthy breakfast, Indian breakfasts, plant-based protein

For more protein-rich Indian breakfasts, try out…

Beetroot Cheela

Masala Tofu Toast

Tags

  • breakfast
  • Indian breakfast
  • indian food

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Aloo Paratha
Tofu Bhurji

2 comments

  • Anisha Chandra
    June 6, 2023

    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!

  • SAA
    May 30, 2023

    Hello! Is this fridge or freezer friendly, and if so, how long does it last? Thanks!

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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