Gujarati Farsan Khaman Dhokla with Mustard Seeds

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Soft, fluffy steamed chickpea cakes seasoned with a mustard seed tempering and garnished with fresh coriander and coconut. This Indian-inspired vegetarian recipe, 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.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup plain yogurt
• 1/2 cup water
• 1 tbsp ginger-green chili paste
• 2 tbsp lemon juice
• 1 tsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1/4 tsp asafoetida (hing)
• 1, sliced green chili
• 2 tbsp, chopped fresh coriander leaves
• 2 tbsp grated fresh coconut

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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.