Khaman Dhokla
Gujarat's famous steamed savory cake: a light, spongy chickpea-flour sponge drenched in a sweet-tangy tempering of mustard seeds, curry leaves and green chili. Soft as a cloud and naturally gluten-free.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the steamer
Pour about 5cm of water into a large pot or steamer and bring it to a boil. While it heats, grease a 20cm cake tin with oil.
- as needed water, for steaming
- 1 tsp oil, for greasing
✅ Done when: water is boiling rapidly and the tin is lightly greased
Mix the batter
Whisk the chickpea flour, sugar, ginger-chili paste, lemon juice, turmeric and water into a smooth batter the thickness of pancake batter. Let it rest for 10 minutes.
- 150g chickpea flour
- 1 tbsp sugar
- 1 tsp ginger-chili paste
- 1 tbsp lemon juice
- ¼ tsp turmeric
- 180ml water
✅ Done when: batter is smooth with no lumps, like pancake batter
Add the Eno and steam
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Make the topping
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Soak and serve
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Prepare the steamer
Pour about 5cm of water into a large pot or steamer and bring it to a boil. While it heats, grease a 20cm cake tin with oil.
- as needed water, for steaming
- 1 tsp oil, for greasing
✅ Done when: water is boiling rapidly and the tin is lightly greased
Mix the batter
Whisk the chickpea flour, sugar, ginger-chili paste, lemon juice, turmeric and water into a smooth batter the thickness of pancake batter. Let it rest for 10 minutes.
- 150g chickpea flour
- 1 tbsp sugar
- 1 tsp ginger-chili paste
- 1 tbsp lemon juice
- ¼ tsp turmeric
- 180ml water
✅ Done when: batter is smooth with no lumps, like pancake batter
Add the Eno and steam
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Steamed, fermented snacks have a long history in Gujarat — a dish called dukkia is mentioned in a Jain text from the 11th century and is often linked to today's dhokla.
The bright yellow khaman, made from chickpea flour, is now the most famous version and a symbol of Gujarati cooking, which balances sweet, sour and spicy in almost every dish.
⭐ Why It's Famous
Light, steamed rather than fried, and ready in half an hour, dhokla is breakfast, snack and party food all at once.
💡 Fun Fact
Many Gujarati cooks use Eno, a fizzy antacid fruit salt, as their secret leavening — it creates the instant foam that gives dhokla its sponge.
Gujarat, West India
23.02°N, 72.57°E
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