Savory Vegan Chickpea flour Snack Cakes – Khaman Dhokla Recipe. Steamed or baked savory cakes w/ tempered Indian spices & cilantro chutney. Gluten-free Soy-free Active time: 25 mins Bake time: 15 minutes. 8 inch or smaller cake pan or 9 by 5 bread pan. Use stoneware or glass pan for best results. If using regular non stick bakeware, place the pan on baking sheet so the bottom of the dhokla doesn’t dry out or harden.
Khaman dhokla is a quick snack made with chickpea flour. It is spiced with the simple tempering/tadka of mustard seeds, chili, and curry leaves. It can be served warm or cold.
Dhokla (snack cakes) can be made with other bean or grain flours as well or can be made with a batter of soaked lentils and beans. Dhokla is usually steamed, as a steamer is much more common in an Indian household than an oven. Steaming is also energy efficient. Only one pot of the size needed to boil and steam.
Steaming plates and steamers are not as common in the US. So I started baking the dhoklas to see how they work out. This recipe can be baked, steamed or microwaved. To bake, use stoneware or glass pan so the bottoms of the snack cakes dont burn, and always cover the snack cake during and after baking so they don’t dry out. This is an updated version of the recipe posted some years back. See the older post for steaming step pictures. The traditional dhokla that you get in restaurants is steamed. Steaming keeps it more moist than baking, so if you are looking for the authentic texture and moistness, steam it.
Dhokla comes out best with vegan yogurt(home made vegan yogurt recipe in my cookbook). You can also use thick full fat coconut milk.
Serve with a cilantro mint or cilantro coconut chutney. Or serve as a side bread like cornbread. Mix the tempering into the batter before baking to use as a side.
More Savory breakfasts/snacks from the blog.
Chickpea Zucchini Carrot Fritters.
Sweet Potato Shakshuka
Tofu “egg” salad sandwich
Stuffed Spinach flatbread.- Parathas
Chickpea flour Snack Cakes - Khaman Dhokla Recipe
Ingredients
For the Dhokla:
- 2 cups (240 g) chickpea flour garbanzo bean flour or besan (gram flour)
- 1 tsp salt
- 3/4 tsp (0.75 tsp) baking soda
- 3/4 tsp (0.75 tsp) baking powder
- 1/2 tsp (0.5 tsp) turmeric
- 1/2 inch (0.5 inch) of ginger crushed or blended to a paste crushed well in a mortar pestle
- 1/2 (0.5 ) green chili crushed or blended to a paste
- 1/2 cup (122.5 ml) non dairy yogurt plain unsweetened
- 1 tsp lemon juice
- 1/2 cup (125 ml) water
- oil for greasing
- 1 Tbsp sesame seeds or shredded coconut optional
For the tempering:
- 1 tsp (125 ml) organic canola or safflower oil
- 1 tsp mustard seeds
- a generous pinch of asafetida hing
- 1 to 2 green chili finely chopped
- 6 curry leaves chopped optional
- 1 tsp sugar
- 1 tsp lemon juice
- 1 Tbsp coconut flakes fresh or dry
- ½ cup (125 ml) water
- cilantro and lemon juice for garnish
Instructions
Make the Dhokla:
- Preheat the oven to 425 degrees F / 220ºc. In a large bowl, add chickpeas flour, salt, baking soda, baking powder and turmeric. Whisk well.
- Add the ginger paste, chili paste, yogurt, lemon juice and mix. Add water a few Tablespoons at a time to make a thick muffin type batter. (If using besan, you will need less water. If using store bought yogurt, you might need a bit more water). Grease a stoneware cake pan or bread pan. sprinkle the bottom with sesame seeds or coconut shreds.
- Pour the batter into the pan, Using a greased spatula or greased hand, press or shape the batter into the pan if needed. Cover the pan with foil lightly. Prick 1-2 small holes in the center of the foil.
- Bake for 15 to 17 minutes. Peak to check if the center is set. Remove from the oven and let sit for 5 minutes before removing foil. Invert onto a serving dish and slice/cube.
Make the tempering:
- In a small skillet, add oil and heat at medium. When the oil is hot, add the mustard seeds and let them sizzle or sputter for a few seconds.
- Add the asafetida, chili and curry leaves. Cook for 2 to 3 minutes or until most of the chili is golden brown.
- Add the sugar, lemon juice, coconut flakes and the water. Mix and cook for 3 minutes or until the water is hot. Drizzle this over the dhoklas. Garnish with cilantro leaves and lemon juice. Store in an airtight container for up to 3 days in the refrigerator. To refresh, microwave to warm up or serve at room temperature. Sprinkle hot water to moisten before serving.
- Serve with cilantro Chutney or serve as a side like cornbread. Add the tempering into the batter before baking to serve as a side.
Steam instead of bake at step 4:
- Use a steel steamer pan or bread pan. Place in the steamer and steam for 12 to 15 minutes. I use a pressure cooker to steam. The traditional dhokla that you get in restaurants is steamed.
Microwave instead of bake at step 4:
- Pour batter in a microwave safe bowl. Lightly cover and microwave for 2 minutes. check is done in the center. Microwave for 30 seconds to 1 minute longer as needed.
Notes
Tips: if the batter is too thin for any reason, add a Tbsp of rice flour or semolina to thicken. Besan might make thinner batter, so add more besan or rice flour.
To sub non dairy yogurt, use full fat coconut milk or thick cashew milk. Use a bit less than 1/2 cup if using milk and bake longer (5 to 10 minutes). Nutritional values based on one serving
Nutrition
Samantha @ The Planted Vegan says
September 15, 2015 at 7:56 amYum! What an awesome looking recipe, the combination of flavors looks delicious!
Sue says
September 16, 2015 at 10:26 amNever mind! I’m going to use the coconut milk option instead. Perfect!!
Sue says
September 16, 2015 at 10:23 amOh yum! I LOVE Dhokla. I hope I can find a decent yogurt. I’ve had not luck in that department as of yet!
Ranjana says
September 16, 2015 at 8:13 pmThanks for a great recipe Richa. I tried it today but my dhokla did not bake in 15 mins and I had to leave in oven for another 10. Even after that it was ‘raw’ so I had to microwave for 2 minutes after which it was hard of course (but still tasty!). I used cashew milk instead of yogurt as per your notes. How can I get this to be soft. BTW I baked this in a stone bakeware (casserole)
Richa says
September 16, 2015 at 8:22 pmWith the milk, you might need to bake longer (sorry, updated the instructions). it also depends on the oven and pan height. What size pan did you use? Depending on the milk, use less milk to make a thick batter. The results come out best with yogurt as non dairy milk consistencies vary so much. hope you try it again! do get some non dairy yogurt for a really fluffy and soft result.
Monika says
September 17, 2015 at 3:16 amWhat size pan i use ??
Richa says
September 17, 2015 at 3:29 am8 inch cake pan or 9 by 5 inch loaf pan
Lata Duseja says
August 29, 2016 at 9:45 pmRecipe was great. I added onion and chopped cabbage too. It turn out really great. Before adding cabbage onion to batter I did cook for two minutes on stove with ginger and green chili .
Thank you, Richa
Kapila @ Coahuila Garden says
September 18, 2015 at 12:22 pmRicha, Thank you so much for sharing this classic and making it vegan, the way it should be 🙂 Really excited about trying this recipe out! Blessings to you and yours.
Randy says
September 19, 2015 at 5:39 pmIs the difference between besan and chickpea flour that besan is made from chana dal while chickpea flour is made from whole chickpeas, making chickpea flour slightly more nutritious? At least in terms of fiber? Also, as I was shopping for besan at my favorite local Indian grocery store, I came across “dhokla flour”, a combination of rice flour and besan. Do you recommend it?
BTW, I bought your cookbook and have really loved perusing it, but I still haven’t cooked anything from it because I have such a tall stack of recipes from your website that I’m really excited to try!
Randy says
September 19, 2015 at 5:51 pmIs the difference between besan and chickpea flour that besan is ground from chana dal and chickpea flour from whole chickpeas so that chickpea flour is a little more nutritious than besan? At least with regard to fiber? As I was searching for besan at my favorite Indian grocery store, I came across “dhokla flour”, combination of rice flour and besan. Do you recommend it?
BTW, I bought your cookbook and have loved perusing it but I have yet to cook anything from it because I have such a tall stack of recipes from your website that I’m really excited to try! Thanks so much for sharing!
Richa says
September 19, 2015 at 9:21 pmRandy, Chana Dal is split brown chickpeas that are also dehusked. I dont know the difference fiber wise between white and brown chickpeas. Both work fine in most recipes. besan is generally ground finer and makes a thinner batter. You can use dhokla flour as well.
Thanks for getting my cookbook!
Jinnie Joy says
November 27, 2015 at 12:49 amHey, it’s a great yummy bread! I used a cashew cream instead of the yoghurt (1/2 cup cashews + 1/2 cup water, into the blender along with the knob of ginger to save you some work, blend until all smooth). Turned out brilliant, lovely texture and taste, thank you! ^^
Oh, and you can add 1 t soda and skip the baking powder. Healthier 😉
Richa says
November 27, 2015 at 10:37 amGreat! so glad it turned out amazing.
Sara says
February 9, 2016 at 7:23 amOh man! I absolutely LOVE your website. I’m a long time reader and this is my first post. I have a favorite Indian restaurant near me that serves a variety of goodies that I can’t even name. This was one of those things that I took a chance on one day and tried, and I could not believe how delicious it was. I am so beyond happy right now that you posted this recipe. I cannot wait to make these at home. Thank you so much.
Richa says
February 9, 2016 at 11:03 amI love these snack cakes too. Simple and delicious!
Soumya says
February 10, 2016 at 9:16 pmHi, could you please explain the difference between chickpea flour and gram flour.
Richa says
February 10, 2016 at 9:25 pmChickpea flour and Besan (Gram flour) – Chickpea flour in the US is generally ground white chickpeas, while Besan is ground brown chickpeas (Kala chana). Besan is also ground finer than chickpea flour. Because of these differences, chickpea flour generally makes a thicker batter and needs more water to achieve the similar consistency as besan batter if the recipe was written with besan. The reverse applies to recipes written with chickpea flour. In general both can be used interchangeably in recipes unless stated. For example I prefer to use chickpea flour for fritters(pakora) if I am baking them, as the chickpea flour batter retains its shape during baking while besan batter will make flatter fritters.
Maree says
March 17, 2016 at 3:24 pmOoh’ Mi’ … this looks sooooooo yummy !
One of my most favorite snacks…
I can’t wait to make it !!!
Thank U 4 Sharing this wonderful healthy recipe !!!
Silvina Arya says
September 8, 2016 at 10:39 pmI made it with full fat coconut milk and I used besan, baked with aluminium foil for about 20 minutes but the result not was good. Not fluffy 🙁
Richa says
September 9, 2016 at 3:48 pmI am not sure what happened. Did it get fluffy on the edges? Maybe bake a little longer. Ovens differ in temperatures, so it might need another 10 mins baking time or something else.
Anomar says
October 17, 2016 at 4:38 pmI have a pressure cooker. What are the instructions for steaming it in the pressure cooker?
Johnny says
June 9, 2017 at 11:48 pmHi Richa, thanks a lot for all the techniques and recipes, you absolutely upgrade our kitchen.
Do you have a recipe for rava Dhokla – made from whole semolina – sweet cake ( for kids), that can be made with idli cooker?
thanks again
Johnny
Richa says
June 12, 2017 at 6:19 pmThanks! I dont have one for the rava dhokla yet. I have the regular dhokla on the blog that uses chickpea flour(this one). you can make that in an idli cooker too. Steam for the time given for steaming. I have a rava idli recipe in my first book as well as split pea and rice cakes (handvo) which can also be made in an idli cooker.
Rupini says
November 27, 2017 at 4:40 amI wonder if idli batter can be similarly baked as a cake since i do not have a steamer…
Richa says
November 27, 2017 at 10:28 amyes you can bake it. Use a stoneware or glass container so that the container doesnt heat up too much and brown the edges. Cover and bake for steaming action. Depending on the size of the container the time will vary. Check after 12 or so minutes from the center of the container.
Aparna Datt says
June 26, 2018 at 8:45 pmRicha can you please tweek this recipe for me by skipping dahi altogether .
Mala says
March 10, 2019 at 10:44 amHi Richa,
Mine came out very dense. I added double the amount of water to the recipe. 2 cups besan and 1/2 cup water seemed too little. But I think I needed to add even more. Will try again another time.
Richa says
March 10, 2019 at 11:03 amdid you use yogurt ? Besan usually doesnt need much water for a thick batter. Maybe the baking soda or powder was old?
Nick says
November 15, 2019 at 10:12 amI have a pressure cooker and a steel steamer pan. Do I use the lid to the steamer pan? Or the foil?
I can steam it for 15min, but how long to Pressure cook it? Thanks!!
Richa says
November 15, 2019 at 10:35 amuse the lid. this recipe is just steamed, no pressure cooking involved. so boil the water and place the pan in the cooker and close the cooker. Depending onthe pressure cooker, you might have to move the knob to venting or remove the knob so that the pressure does not build. then count down to 15 mins
Jen says
January 11, 2020 at 7:49 pmHi, why does my dhokla not get cooked in the centre in the microwave. I have cooked it fir 4 mins longer than your orescribed time and still no luck. Thanks
Richa says
January 11, 2020 at 8:03 pmhow deep is your pan? maybe you need to cook it in 2 batches in a shallower smaller dish
Shilpa says
March 19, 2020 at 3:27 pmMine didn’t come good, it was roasted on the bottom because of the high temperature, and not cooked in middle. Maybe if temperature was low it might have worked.
Richa says
March 19, 2020 at 3:38 pmDid you bake or steam? It may be that the baking soda or powder were old and some of the rising did not happen. Or maybe there was too much liquid and the flour could not absorb enough , which would make for a center that doesnt cook through.
Rita says
July 8, 2020 at 10:38 pmGreat recipe, v easy to follow. I used a lot more yoghurt, 500ml, because I had some to use up and I added peas, sweet corn and cauliflower leaves to the batter to increase the nutritional content and make it more of a single meal. Used an oiled metal cake tin On which I scattered pumpkin seeds as my son is allergic to sesame. Benefit of metal tin is that the Dhokla gets a golden crust plus the tin is easier to clean than stoneware which I’ve used in the past. Added cumin to the tempering and omitted the coconut. Served with coriander chutney. Was delicious.
Vegan Richa Support says
July 8, 2020 at 10:48 pmwow!! Thank you for the tips & the amazing rating Rita =)
Devyani Parmar says
October 5, 2020 at 1:57 pmHello,
Asafetida contains gluten.
Sha says
January 30, 2021 at 7:13 amDelicious!!
Vegan Richa Support says
February 1, 2021 at 2:30 pmthanks for popping in ♡