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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 chickpea flour, garbanzo bean flour or besan (gram flour)
- 1 tsp salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp turmeric
- 1/2 inch of ginger crushed or blended to a paste, crushed well in a mortar pestle
- 1/2 green chili, crushed or blended to a paste
- 1/2 cup non dairy yogurt, plain unsweetened
- 1 tsp lemon juice
- 1/2 cup water
- oil for greasing
- 1 Tbsp sesame seeds or shredded coconut, optional
For the tempering:
- 1 tsp 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. I am a bit confused. It says 2 cups flour but 240g in brackets. 240g is about 1 cup and not 2 cups?
Measuring volume with flour can be a bit tricky, and 240 g can fluctuate between 1.5 to 2 cups. I recommend weighing the flour for the most accurate measurment.
Hi , can I use eno salt instead of baking soda ?
Yes
Delicious!!
thanks for popping in ♡
Hello,
Asafetida contains gluten.
Great 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.
wow!! Thank you for the tips & the amazing rating Rita =)
Mine 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.
Did 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.
Hi, 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
how deep is your pan? maybe you need to cook it in 2 batches in a shallower smaller dish
I 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!!
use 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