• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Khaman Dhokla – chickpea flour steamed savory snack cakes. glutenfree vegan

    Published: Feb 1, 2012 · Modified: Aug 22, 2018 by Richa 50 Comments

    Jump to Recipe   Print Recipe

    Its not like I am on a gf diet. A lot of indian meals and snacks just happen to be naturally glutenfree, like these khaman Dhokla. If you are on a gf diet, you would love all the meals from south India and most snacks from Northwest states like Gujarat.

    Jump to Recipe


     
    There are different types of Dhoklas, the instant Khaman with chickpea flour like this one, the fermented one made with whole lentils like chana daal(bengal gram), urad daal(black gram and rice, which are soaked, ground and fermented overnight. The one on this post is the instant version.
    Serve these for breakfast or snack.. another nutritious Gameday Snack! You can even make a dhokla sandwich. Put some favorite chutneys and roasted veggies between 2.
    Video for Instant dhokla(non vegan version).- uses Eno fruit salt and citric acid like most dhokla recipes.
     
    Chickpea flour along with some other lentil and bean flours is used to make a variety of Gujarati snacks, baked, fried, fermented, steamed. Fafda, Kachori, Kahndvi, Muthiya, Khakra, Khaman dhokla, Handvo and lots more(you dont need to pronounce these to enjoy them:D). You can find some recipes here and on Sanjeev Kapoor’s site here, mostly vegetarian and but easily veganized.
    More Snack/breakfast options on my Facebook Snack album here.
     
     
    Khaman dhokla slices served on a white plate
    Print Recipe
    5 from 2 votes

    Khaman Dhokla - chickpea flour steamed savory snack cakes

    A traditional Indian savory snack
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Snack
    Cuisine: Indian
    Keyword: Indian snack, savory cake
    Servings: 4 cakes
    Calories: 72kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (30 g) chickpea flour besan
    • 1/3 tsp (0.33 tsp) salt
    • 1/2 teaspoon (0.5 teaspoon) raw sugar ground
    • 1/4 teaspoon (0.25 teaspoon) baking powder scant
    • pinch of asofetida hing
    • generous pinch of turmeric optional, just for a brighter yellow color
    • 1 teaspoon grated ginger or 1/2 tsp paste
    • 1/2 teaspoon (0.5 teaspoon) grated green chili
    • 3 Tablespoons non dairy yogurt I used SoDelicious plain coconut milk yogurt
    • 2 Tablespoons water
    • 1/2 teaspoon (0.5 teaspoon) vinegar
    • a generous pinch of baking soda

    Tempering/Tadka

    • 1 tsp oil
    • 1 tsp mustard seeds
    • 4-5 (4 ) curry leaves
    • pinch of asofetida hing
    • 1 teaspoon lemon juice
    • 2 tablespoons water
    • 1 teaspoon raw sugar
    • 1-2 Tablespoons (1 Tablespoons) finely chopped cilantro
    • 1 Tablespoon shredded coconut optional
    • Sesame seeds optional

    Instructions

    • Whisk all the dry ingredients of the dhokla well.
    • Add in the grated or paste ginger and chili and mix.
    • In another bowl, Whisk the yogurt, water and vinegar to remove lumps and combine well.
    • Add the yogurt mix into the dry ingredients and mix/whisk to form a lump free flowy, not too watery, batter.
    • Add the pinch of baking soda into the dhokla batter when ready to steam, mix well.
    • Immediately pour the batter into the parchment lined baking pan and steam it in any way you find comfortable.
    • Start up the steamer.
    • I usually use my 6 inch round steel pan and steam in a pressure cooker without whistle. But not everyone has a pressure cooker, I used a deep pan(steamer set up) with a well fitting lid, the lid has a hole. I used a non stick 6 by 3 inch baking pan lined with parchment for the dhokla cake.
    • This baking pan can be put in any steamer and steamed for 22-24 minutes.
    • I filled up the deep pan with water that reached to about 2/3 the height of the baking pan.
    • Once the water starts boiling, add the pinch of baking soda into the dhokla batter and mix well.
    • Immediately pour the batter into the parchment lined dhokla pan.
    • Place dhokla pan in boiling water, cover and steam on high flame for 18-20 minutes.
    • Check on the 18 minute mark, a tooth pick from the center should come out almost clean. Cook for another 2-3 minutes and switch off.
    • After a minute, Take the dhokla pan out of the steamer pan and let rest for 5 minutes.
    • Remove parchment from pan and rest for another 5 minutes before peeling off the parchment. You can also use a greased pan, and using a knife loosen the edges.
    • Cut the dhokla into squares or rectangles.

    Tempering:

    • Heat oil in a small pan on medium heat.
    • When hot add the mustard seeds and wait for them to sputter.
    • Add in the asofetida(hing) and curry leaves and reduce heat to low. You can add the chopped cilantro now and cook it for a few seconds, or use it uncooked as garnish.
    • Add half a teaspoon of chopped green chili(optional)
    • In a bowl, mix the lemon juice, water and sugar and add this carefully to the pan.
    • Mix well and turn heat off. Pour this over evenly the cut dhokla.
    • Garnish with coconut, sesame seeds, cilantro. Serve, with sweet tamarind date chutney or green cilantro mint chutney.

    Notes

    I used less garnish for the pictures so that you can see the texture and such of the dhokla. Use as much or as little tadka and garnish as you like. We like a good amount of mustard seeds and cilantro and chili, and not as much coconut. If you use a pressure cooker, it will be ready in 15-16 minutes. If you double the recipe, increase the cooking time by a few minutes. Also use 2 pans if making a bigger batch. Smaller and less deep pans will get cooked faster and evenly.
    Nutritional values based on one cake

    Nutrition

    Nutrition Facts
    Khaman Dhokla - chickpea flour steamed savory snack cakes
    Amount Per Serving
    Calories 72 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 245mg11%
    Potassium 98mg3%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 40IU1%
    Vitamin C 21.9mg27%
    Calcium 38mg4%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
    This dhokla is headed to Slightly Indulgent Tuesdays,Ricki’s wellness weekend, Allergy free Wednesdays

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Quinoa Oat Flat bread Mini Pizza with Spinach hummus, Roasted Beets and Red bell pepper. vegan glutenfree, gumfree
    Stuffed Pretzels filled with sauteed Cremini Mushrooms and green beans. vegan ,glutenfree option »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Zanna

      January 21, 2022 at 8:08 pm

      Is the recipe card correct? I think it should have more than 1/4 cup besan…

      Reply
      • Richa

        January 22, 2022 at 11:00 am

        Yup. It makes a the tiny loaf pan. The 5 inch by 2 inch one. Try my other dhokla recipe that makes a regular cake pan worth veganricha.com/?s=dhokla

        Reply
        • Zanna

          January 26, 2022 at 7:37 am

          5 stars
          okay! I tried making it in the idli pot – I guess I made dhokli hahaha. I loved it, delicious!

          Reply
          • Vegan Richa Support

            January 26, 2022 at 11:19 am

            awesome

            Reply
    2. Anu

      April 05, 2019 at 4:51 am

      Have you tried fermenting the batter overnight ?

      Reply
      • Richa

        April 05, 2019 at 10:06 am

        i havent. the yogurt in the batter might get too tangy. You can ferment it for a few hours and then steam

        Reply
    3. MV

      September 09, 2017 at 12:40 pm

      Hi, I tried this in the Instant Pot using the exact recipe you gave, except I used regular yogurt and not the coconut. 15 minutes in Steam Mode in IP wasn’t enough. Had to steam a little longer. Have you done this in the IP using the same method?

      Thank you.

      Reply
      • Richa

        September 09, 2017 at 2:39 pm

        I havent tried it in IP. In general IP will take a few additional minutes as it is a lower pressure pressure cooker. So add atleast 5 minutes during steaming. Also regular yogurt would be heaver than non dairy which is generally a lighter yogurt so that might add time as well. I havent used dairy yogurt in a while. This recipe is adjusted wih non dairy yogert amounts for the best results which is lighter after testing with different amounts.

        Reply
    4. Andrea

      January 15, 2016 at 5:00 am

      Hello Richa,

      I made this for one of my Vegan friends, however, it retained the strong chickpea smell and taste when it was done. Took about 45mins to steam till done. Not sure where I went wrong. Can you please advise?. The normal dokla’s do not seem to have the typical chickpea smell.

      thanks,
      Andy

      Reply
      • Richa

        January 15, 2016 at 10:02 am

        Hi Andrea, what flour did you use? Besan(gram flour) or chickpea flour? What kind of non dairy yogurt? and did you steam the dhokla? 45 minutes is way too long, which I imagine would dry it out and hence cause the flavor to be stronger.

        There are various kinds of dhokla that are yellow or white or made with all besan/chickpea flour or a mix of flours. The yellow khaman dhokla usually uses besan, and is steamed for just 10 to 15 minutes. It has the flavor profile of besan which gets less strong as it sits soaked in the tempering.

        Reply
    5. Clover Morell

      June 25, 2015 at 6:33 am

      These look delicious! CELIACS BEWARE: Asafoetida (hing) is generally not gluten-free.

      Reply
      • Richa

        June 25, 2015 at 10:17 am

        Asafetida(hing) the spice is gluten-free. the hard crystals are cut/ground with a starch or flour which is generally wheat. So ground asafetida can have gluten. It can also be ground with rice flour. So check the label or get the whole asafetida and get it ground at a spice store with a flour or starch of choice.

        Reply
    6. Jennifer

      April 04, 2013 at 2:59 am

      Is asofetida gluten free? How do you pronounce it?

      Reply
    7. Jennifer

      April 04, 2013 at 2:58 am

      Is asofetida gluten free? How do you pronounce it?

      Reply
      • Richa

        April 04, 2013 at 4:10 am

        Hi Jennifer, Pure asafetida is glutenfree. It is a spice powder. It is also called hing. You can find it in indian stores or on amazon or health stores. Look for pure asafetida. it is usually sold mixed with starches and usually wheat starch. you can also skip it. Its a somewhat garlicky taste, so you can sub it with garlic or onion powder.

        Reply
    8. Slytherin

      June 14, 2012 at 9:23 pm

      Can I use almond or soymilk instead of yogurt?

      Reply
      • Richa

        June 14, 2012 at 9:35 pm

        you can try with thick non dairy milk. Add a few teaspoons more flour so that the batter is not too thin. Let nme know how it turns out!

        Reply
    9. Anonymous

      April 04, 2012 at 6:25 am

      can i just use the steamer on a rice cooker? I’m really confused with the instructions it sounds super complicated

      Reply
      • Richa

        April 04, 2012 at 6:36 am

        Yes, you can. The cooking time might vary slightly. Try steaming for 25 minutes. The cake should feel dry to touch in the middle when done.

        Reply
    10. enlustered

      February 25, 2012 at 2:09 pm

      Can I just bake this in the oven?

      Reply
      • Richa

        February 26, 2012 at 12:28 am

        it will turn out very dry in the oven. The steaming keeps it soft and moist. you can steam it on the stove top in any pan with a lid. I use my regular non stick deep pan and put bread pan in the center and add water till it comes to 2/3 the height of the bread pan.

        Reply
    11. Hannah

      February 07, 2012 at 9:26 am

      This is so fantastic; I’ve never made anything like it!

      Reply
    12. Sunday Morning Banana Pancakes

      February 05, 2012 at 1:50 am

      You had me at roasted veggies and chutney – uttering those two words instantly made me wish I had this right this very moment!

      Reply
    13. Deeps @ Naughty Curry

      February 03, 2012 at 3:13 pm

      looks super spongy! i never made it frm scratch, always used gits.. this recipe looks promising 🙂

      Reply
    14. Cara

      February 03, 2012 at 3:14 am

      You might not be on a gf diet but you surely are becoming a gf expert!

      Reply
    15. Tiffany

      February 02, 2012 at 11:58 pm

      This looks and sounds delicious. I’ve always liked steamed cakes and am developing a fondness for chickpea flour.

      Reply
    16. Caitlin

      February 02, 2012 at 8:41 pm

      it looks so fluffy! yummm..chickpea flour..

      Reply
    17. Julie

      February 02, 2012 at 8:35 pm

      Very delicious n yummy dhokla ..perfect snack!!
      Erivum Puliyum

      Reply
    18. Amber

      February 02, 2012 at 5:36 pm

      Thank you for stopping by and sharing on Allergy Free Wednesdays! Check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

      Best,
      –AFW Hostesses

      Reply
      • Richa

        February 02, 2012 at 6:52 pm

        Thank you Amber! Its my pleasure.. you have a great collection of allergy friendly links!

        Reply
    19. Laura

      February 02, 2012 at 5:28 pm

      My husband and I love Indian food. It is our go to place when we eat-out as almost the entire menu is gluten-free. This recipe looks super tasty. You’ve inspired me to bake with chickpea flour more often!

      Reply
      • Richa

        February 02, 2012 at 6:51 pm

        Thanks Laura.. give it a try.. it works great in savory bakes!

        Reply
    20. Aarthi

      February 02, 2012 at 3:25 pm

      Wow..You have made it perfectly..Totally YUMMY…Love it..Bookmarked..

      Aarthi
      https://www.yummytummyaarthi.com/

      Reply
      • Richa

        February 02, 2012 at 6:50 pm

        Thank you Aarthi

        Reply
    21. Jay

      February 02, 2012 at 12:04 pm

      surely delectable ..looks awesome..
      Tasty Appetite

      Reply
      • Richa

        February 02, 2012 at 6:50 pm

        Thanks Jayanthi

        Reply
    22. dassana | veg recipes of india

      February 02, 2012 at 10:56 am

      what a coincidence…. i just made dhoklas…. waiting for it to cool down…

      great shots. in fact i was thinking of how to present it 🙂

      Reply
      • Richa

        February 02, 2012 at 6:32 pm

        Great minds think alike Dassana!:)

        Reply
    23. easyfoodsmith

      February 02, 2012 at 9:01 am

      Yum! Dhokla is my favourite way to snack healthy. Your dhokla looks purrfect!

      Reply
      • Richa

        February 02, 2012 at 6:32 pm

        thank you!

        Reply
    24. Scissors and Spice

      February 02, 2012 at 4:47 am

      This is my favorite food in the world! I could eat it for every meal!

      Reply
      • Richa

        February 02, 2012 at 6:31 pm

        that will make you a chickpea:)

        Reply
    25. Raji

      February 02, 2012 at 4:42 am

      Dhokla looks extremely soft and superb..vegan version sounds good..I usually make ready made dhokla, never tried from scratch though.

      Reply
      • Richa

        February 02, 2012 at 6:13 pm

        Thanks Raji. Give it a try.. its very simple, you can make it in an idli stand:)

        Reply
    26. Tessa Domestic Diva

      February 02, 2012 at 1:59 am

      This is calling my name!! I’ve never had anything like this, but I adore Indian food. I picked up a few of Madhur Jaffreys books, and learned some tatsy recipes as a start, this will be next!

      Reply
      • Richa

        February 02, 2012 at 2:56 am

        Thank you Tessa. There are a lot of simple as well as long recipe here.. let me know if you need any help!

        Reply
    27. Vicky

      February 02, 2012 at 1:11 am

      This looks lovely! This is what I ate for the first time a couple of weeks ago at the vegetarian Indian restaurant. I wonder if it would work with a nut flour? I might experiment!

      Reply
      • Richa

        February 02, 2012 at 2:55 am

        thanks Vicky.. I havent tried a nut flour.. the other versions usually have semolina or other lentil flours. It might work.. i think coconut or almond flour mixed in with the chickpea flour would work to keep it similar taste wise

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa