Gujarati Farsan Khaman Dhokla with Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, fluffy steamed chickpea cakes seasoned with a mustard seed tempering and garnished with fresh coriander and coconut. This indian-inspired vegetarian ready in about 35 minutes pairs chickpea flour (besan), plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup chickpea flour, 1/2 cup plain yogurt, 1/2 cup water, 1 tbsp ginger-green chili paste, 2 tbsp lemon juice, 1 tsp sugar, and 1 tsp salt until smooth and lump-free. Let batter rest for 10 minutes.
  2. Step 2: Just before steaming, gently fold in 1 tsp baking soda into the batter to aerate it.
  3. Step 3: Grease a 7-inch round steaming pan with 1 tbsp oil. Pour the batter evenly into the pan.
  4. Step 4: Place the pan in a steamer or large pot with a rack and steam over boiling water for 15-18 minutes until a toothpick inserted in the center comes out clean.
  5. Step 5: While dhokla steams, heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait for them to pop, then add 1 tsp sesame seeds, 1/4 tsp asafoetida, and 1 sliced green chili. Sauté for 1 minute until fragrant.
  6. Step 6: Once dhokla is done, remove from steamer and pour the tempering evenly over the top.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and 2 tbsp grated fresh coconut. Cut into squares and serve warm with green chutney.

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Frequently asked questions

How long does Gujarati Farsan Khaman Dhokla with Mustard Seeds take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gujarati Farsan Khaman Dhokla with Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour (besan) from drying out.

Can I substitute ingredients in Gujarati Farsan Khaman Dhokla with Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gujarati Farsan Khaman Dhokla with Mustard Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gujarati Farsan Khaman Dhokla with Mustard Seeds?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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