Gujarati Khaman Dhokla with Steamed Chickpea Flour and Mustard Seeds
Light, fluffy steamed chickpea flour cakes tempered with mustard seeds and green chilies, ideal for a savory snack or breakfast. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs chickpea flour (besan), semolina (rava), room temperature yogurt 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)
- 2 tbsp semolina (rava)
- 3/4 cup, room temperature yogurt
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 sliced green chili
- 8 leaves curry leaves
- as needed water for steaming
- 2 tbsp chopped fresh coriander leaves
Instructions
- Step 1: In a mixing bowl, combine 1 cup chickpea flour, 2 tbsp semolina, 3/4 cup room temperature yogurt, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Whisk until smooth and let rest for 15 minutes.
- Step 2: Just before steaming, stir in 1/2 tsp baking soda and 1 tbsp lemon juice. Mix gently to aerate the batter.
- Step 3: Grease a 7-inch round steaming tray with 1 tbsp vegetable oil. Pour the batter evenly into the tray.
- Step 4: Heat water in a steamer or large pot to a rolling boil. Place the tray inside and steam covered for 15-18 minutes until a toothpick inserted comes out clean.
- Step 5: Meanwhile, heat 1 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they pop. Add 1 sliced green chili and 8 curry leaves, sautéing for 30 seconds until fragrant.
- Step 6: Once the dhokla is done, remove from steamer and pour the tempering evenly over the top. Garnish with 2 tbsp chopped fresh coriander leaves and cut into squares to serve warm with green chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gujarati Khaman Dhokla with Steamed Chickpea Flour and Mustard Seeds take to make?
Total time is about 45 minutes (25 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 Khaman Dhokla with Steamed Chickpea Flour and 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 Khaman Dhokla with Steamed Chickpea Flour and 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 Khaman Dhokla with Steamed Chickpea Flour and 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.
Is Gujarati Khaman Dhokla with Steamed Chickpea Flour and Mustard Seeds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic Gujarati taste! The mustard seeds in the batter gave that signature tang, and the dhokla stayed moist for days. My grandmother would approve.
- ★★★★★
Loved it! Made it for my kids' lunchboxes and they devoured it. The chickpea flour steaming method really makes it fluffy and flavorful.
- ★★★★★
This khaman dhokla was a hit at my family dinner! The mustard seeds gave such a lovely aroma, and the steamed chickpea flour texture was perfect—so soft and light.
