Savory Chickpea Flour Snack Cakes (Khaman Dhokla)
A quick and flavorful Indian snack made from chickpea flour, steamed or baked until fluffy, then topped with a spiced tempering and fresh cilantro.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings4
This vegan and gluten-free recipe for Khaman Dhokla transforms simple chickpea flour into light, savory cakes. Perfect as a breakfast, snack, or side dish, they are traditionally steamed but can also be baked. The tempering of mustard seeds, curry leaves, and chili adds an aromatic finish that makes every bite irresistible.
Serve with cilantro chutney or simply as a side like cornbread. The batter comes together in minutes, and the cooking process is straightforward, resulting in a delightful treat that stores well in the fridge.
Ingredients
Servings
For the tempering
For garnish
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. In a large bowl, whisk together the chickpea flour, salt, baking soda, baking powder, and turmeric.
- Add the ginger paste, chili paste, yogurt, and lemon juice. Mix well, then add water a few tablespoons at a time to form a thick batter similar to muffin batter (if using besan, you may need less water; if using store-bought yogurt, you might need a bit more). Grease a stoneware cake pan or bread pan, and sprinkle the bottom with sesame seeds or shredded coconut if desired.
- Pour the batter into the pan. Use a greased spatula or greased hand to press the batter evenly. Lightly cover the pan with foil and prick 1–2 small holes in the center of the foil.
- Bake for 15 to 17 minutes, until the center is set. Remove from the oven and let it rest for 5 minutes before removing the foil. Invert onto a serving plate and cut into squares or slices.
- To make the tempering: In a small skillet, heat the oil over medium heat. Add the mustard seeds and let them sizzle for a few seconds until they pop.
- Add the asafetida, chopped green chili, and curry leaves. Cook for 2–3 minutes until the chili turns golden brown.
- Stir in the sugar, lemon juice, coconut flakes, and water. Cook for about 3 minutes until the water is hot. Drizzle this tempering over the dhoklas. Garnish with cilantro leaves and lemon juice. Store leftovers in an airtight container in the fridge for up to 3 days. Refresh by microwaving briefly or serving at room temperature; sprinkle with hot water to moisten if needed.
- Serve with cilantro chutney or as a side dish like cornbread. You can also fold the tempering into the batter before baking to serve as a side.
💡 Tips
- For a traditional steamed version, pour the batter into a steel steamer pan and steam for 12–15 minutes instead of baking.
- If using the microwave, pour batter into a microwave-safe bowl, lightly cover, and microwave for 2 minutes; check and add 30-second increments until done.
- Do not skip the resting time after baking; it helps the texture set properly.
Inspired by a recipe from Vegan Richa