Steamed Khaman Dhokla with Mustard Seed Tempering

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Soft and fluffy fermented chickpea cakes steamed to perfection, topped with a tangy mustard seed and green chili tempering. This indian-inspired vegetarian (gluten free) ready in about 30 minutes pairs gram flour (besan), water, 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 rice, quinoa, or a quick salad. 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 gram flour (besan)
• 3/4 cup water
• 1/4 cup yogurt
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1, finely chopped green chili
• 2 tbsp, chopped fresh coriander leaves
• as needed water (for steaming)

Instructions

1. Step 1: In a mixing bowl, combine 1 cup gram flour, 3/4 cup water, 1/4 cup yogurt, 2 tbsp lemon juice, 1 tbsp sugar, and 3/4 tsp salt. Whisk together until smooth without lumps.
2. Step 2: Just before steaming, gently fold in 1/2 tsp baking soda to the batter and mix lightly; it will foam slightly indicating aeration.
3. Step 3: Pour the batter into a greased 8-inch round steaming pan. Set up a steamer with boiling water and steam the batter for 15-18 minutes over medium heat until a toothpick inserted comes out clean.
4. Step 4: While steaming, heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds; sauté until the mustard seeds start popping.
5. Step 5: Add 1 finely chopped green chili and sauté for 30 seconds until fragrant. Remove from heat and stir in 2 tbsp chopped fresh coriander leaves.
6. Step 6: Once the dhokla is done, remove from the steamer and let cool slightly. Cut into squares and drizzle the tempering over the top before serving warm.