Steamed Khaman Dhokla Indian Savory Cake Recipe

Super soft and spongy and with the perfect mix of sweet, salty, spicy, and tangy flavors, this Khaman dhokla recipe is worth a try when you're craving a quick snack to dig into in the evening. 

An Instant Pot, a stovetop, or a microwave, your ingredients, and 20 minutes are all you need to replicate this recipe in your kitchen. 

But before you go ahead and give it a try, here's a quick rundown of everything you need to know about it. 

Jump to:

• What is a Dhokla?
• Ingredients to Make the Dhoklas
• Kitchen Tools Needed
• Step by Step Khaman Dhokla Recipe
• Can I Make Dhokla In My Instant Pot?
• Can I Make the Dhokla in Microwave?
• Tips for Making Khaman Dhokla
• How Do I Store the Leftovers?
• Serving Ideas & Suggestions
• Sweet and Savory Khaman Dhokla Indian Cake Recipe

What is a Dhokla?

Dhokla is nothing but a soft and fluffy savory cake that is served during breakfast or as a snack. Also known as khaman dhokla, its roots trace back to the state of Gujarat in India, but today, it is popular everywhere in the country. 

What's best about this snack is the fact that it needs just a few ingredients, and it is super healthy too- since it is steamed. Plus, you can whip it up pretty quickly too. 

Ingredients to Make the Dhoklas

With a list of ingredients this simple, you just don't want to miss out on trying this recipe. 

For the Dhoklas

• Gram flour (chickpea flour)
• Salt
• Sugar
• Lemon juice
• Curd (plain yogurt)
• Ginger paste
• Green chili paste
• Turmeric powder
• Baking powder
• Vegetable oil
• Water

For tempering

• Vegetable oil
• Mustard seeds
• Curry leaves
• Asafoetida
• Lemon juice
• Water
• Salt
• Sugar
• Coriander leaves

Kitchen Tools Needed

• Mixing bowl
• Measuring cups and spoons
• 8" square baking dish
• Stockpot
• Steamer basket or trivet
• Medium skillet
• Wooden spoon

Step by Step Khaman Dhokla Recipe

In a large bowl, whisk together the flour, salt, and sugar.

Add the lemon juice, curd, and water, then whisk until combined. It should be a thin batter, but not liquid.

Add the baking powder, ginger paste, chili paste, and vegetable oil. Whisk again to combine, then set aside to rest for at least 15 minutes, up to 30 minutes.

Spray an 8" square baking dish with non-stick spray.

Pour the dhokla batter into the prepared pan.

Fill a large stockpot with water and bring it to a rolling boil. Sit a steaming basket or trivet over the water so that is hovering over the boiling water, then place the prepared pan of dhokla onto the basket or trivet. Cover and steam for 15 to 20 minutes, until they have puffed up and firm to the touch.

In a medium skillet, heat the oil over medium heat. Add the mustard seeds, curry leaves, and asafoetida and cook for 2 minutes, stirring until fragrant.

Add the green chiles, and saute for 2 minutes.

Next, add the lemon juice, salt, sugar, and water then stir to combine. Continue cooking for 1 minute.

Add the chopped coriander leaves and mix well then remove from the heat.

Cut the dhokla into squares and place it on a plate.

Top with a spoon of the tempering oil.

May serve with additional fried green chili and chutney if desired.

Can I Make Dhokla In My Instant Pot?

To make the dhokla in your Instant Pot or electric pressure cooker, follow the steps below.

Prepare the batter as directed above.

Spray an egg mold with non-stick spray, then pour the batter into the cups.

Add 1 cup water to the Instant Pot liner, then place your trivet in the bottom. Sit the egg mold onto the trivet.

Set the lid to seal then cook for 10 minutes on high pressure. Once the cooking time is complete, do a quick release of the remaining pressure.

Follow the remaining steps for making the tempering oil on the stovetop before serving.

Can I Make the Dhokla in Microwave?

Yes, you definitely can! Using a silicone muffin mold or microwave-safe cake pan.

Pour the batter into the microwave-safe mold or pan and cook on the highest setting for 8 minutes, then check for doneness. If needed, continue cooking for 1 to 2 additional minutes.

Follow the remaining steps for making the tempering oil on the stovetop before serving.

Tips for Making Khaman Dhokla

If you're making the dhoklas for the first time, make sure you keep these little tips and tricks in mind to nail the recipe. 

• The key to getting the dhoklas to have the perfect soft and spongy texture is to get the batter right. The batter should not be too thick or too runny- just smooth and thick enough to coat the back of a spoon. 
• If you ended up adding too much water, mix in a couple of tablespoons of the gram flour. Keep adding till you get the texture right. 
• To improve the texture of your dhoklas, you can also mix in a bit of semolina. Make sure you adjust the other ingredients accordingly too. 
• Always whisk the batter in one direction- preferably clockwise to ensure that you have a smooth and consistent batter without any lumps. 
• To get even more fluffy dhoklas, swap the lemon juice in the recipe for some citric acid (approximately ¼ teaspoon for every 1 tablespoon of lemon juice). Add it right before you pour out the mixture into the baking pan to get the best results. Adding too much of the leavening agent will cause the batter to turn bitter. 
• Avoid overmixing the batter- regardless of whether you're making it with lemon juice or a leavening agent. Just whisk until the batter turns smooth. Also, don't let the batter rest outside for too long. Once it is done, pour it into the pan and steam immediately. 

How Do I Store the Leftovers?

Got some leftovers that you want to store for later? Or maybe you're planning to make this in a big batch to have later. Whatever it is, make sure you transfer the dhoklas without the tempering into an airtight container and then refrigerate them. 

Then, when you want to serve them, steam them for a few minutes or reheat them in a microwave with a cup of water on the side. This makes them nice and spongy again. Then, all you need to do is pour the tempering over it and serve! 

Serving Ideas & Suggestions

Done and dusted? Here are a few ideas to serve the dhoklas the right way! 

• The dhoklas taste incredible when paired with a basic green chutney on the side. If you're not too fond of spicy foods, you can skip this, and add in a bit more sugar while preparing your tempering mix. 
• Serving the khaman dhokla as is? Top it with some chopped coriander and grated coconut before you do to add a nice touch of freshness and lend a bit of texture to the dish. 
• Top the dhoklas with some toasted white sesame seeds to give it a crunch factor and take its taste to the next level. 
• If you're planning to try this dhokla recipe for some guests coming over, don't forget to team it up with some other Indian snacks like papdi chaat or aloo tikki chaat. 
• And of course, you can never go wrong when you pair it with a nice cooling drink of mango lassi.