Khaman Dhokla
Gujarat's famous steamed savory cake: a light, spongy chickpea-flour sponge drenched in a sweet-tangy tempering of mustard seeds, curry leaves and green chili. Soft as a cloud and naturally gluten-free.
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Start your free weekContinue with free accessPrepare the steamer
Bring 5cm of water to a boil in a large pot or steamer and grease a 20cm cake tin.
Mix the batter
Whisk the chickpea flour, sugar, ginger-chili paste, lemon juice, turmeric, 1 tsp salt and the water to a smooth, lump-free batter the thickness of pancake batter. Rest for 10 minutes.
Activate and steam
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Make the tempering
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Soak and serve
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Prepare the steamer
Bring 5cm of water to a boil in a large pot or steamer and grease a 20cm cake tin.
Mix the batter
Whisk the chickpea flour, sugar, ginger-chili paste, lemon juice, turmeric, 1 tsp salt and the water to a smooth, lump-free batter the thickness of pancake batter. Rest for 10 minutes.
Activate and steam
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the tempering
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Steamed, fermented snacks have a long history in Gujarat — a dish called dukkia is mentioned in a Jain text from the 11th century and is often linked to today's dhokla.
The bright yellow khaman, made from chickpea flour, is now the most famous version and a symbol of Gujarati cooking, which balances sweet, sour and spicy in almost every dish.
⭐ Why It's Famous
Light, steamed rather than fried, and ready in half an hour, dhokla is breakfast, snack and party food all at once.
💡 Fun Fact
Many Gujarati cooks use Eno, a fizzy antacid fruit salt, as their secret leavening — it creates the instant foam that gives dhokla its sponge.
Gujarat, West India
23.02°N, 72.57°E
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