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Khaman Dhokla
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Sweet and Savory Khaman Dhokla Indian Cake Recipe

Dhokla is a dish belonging to the Gujarati cuisine. In layman’sterms, it is a fluffy and spongy savoury cake made from gram flour.Traditionally, there are two very similar dishes that come from Gujarat. One is called Khaman and the other Dhokla. Khaman is the onethat is usually prepared from gram flour whereas, Dhokla is preparedfrom fermented rice and lentil batter. But nowadays, these tworecipes have been combined to form the modern Dhokla which isprepared from gram flour.
Thebest part about this dish is the ease of preparation and cooking. Thebatter is steamed and then tempered with a specially prepared saucethat goes as topping. Serve it with a delicious fried chili and youare good to go!
Course Breakfast, Dessert, Snack
Cuisine Indian
Keyword Dhokla, Cake
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 Serves
Calories 284kcal

Equipment

  • Mixing bowls
  • Stockpot
  • Steamer basket
  • Skillet
  • Wooden spoon

Ingredients

For the Dhoklas

  • 2 cup Gram flour chickpea flour
  • ½ tsp Salt
  • 1 tsp Sugar
  • 1 tsp Lemon juice
  • cup Curd plain yogurt
  • 2 tsp Ginger paste
  • 2 tsp Green chili paste
  • ½ tsp Turmeric powder
  • A pinch Baking powder
  • 1 tsp vegetable oil
  • Water for steaming

For Tempering

  • 1 tsp Vegetable oil
  • 1 tsp Mustard seeds
  • 10 pcs Curry leaves
  • A pinch Asafoetida
  • 1 tsp Lemon juice
  • ½ cup Water
  • ½ tsp Salt
  • 1 tsp Sugar
  • 1 tsp Coriander leaves chopped

Instructions

Stovetop Method

  • 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.

Instant Pot Method

  • Prepare the batter as directed above following steps 1 to 3.
  • 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 steps 7 to 11 above for making the tempering oil on the stovetop before serving.

Microwave Method

  • Prepare the batter as directed above followign steps 1 to 3.
  • 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 steps 7 to 11 above for making the tempering oil on the stovetop before serving.

Notes

Can be served as breakfast, snack, or a dessert.

Nutrition

Calories: 284kcal | Carbohydrates: 38g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 623mg | Potassium: 523mg | Fiber: 7g | Sugar: 9g | Vitamin A: 216IU | Vitamin C: 101mg | Calcium: 78mg | Iron: 3mg