Here is the Khaman Dhokla, a savory, sweet, and spiced creation. Gluten-free eaters will rejoice this delightful light and fluffy cake because it's a power-packed comfort food without any gluten. Khaman or Khaman Dhokla, is an easier version of the traditional Dhokla, which is made of soaked fermented split gram lentils or channa dal. In this instance, garbanzo bean flour or besan is whisked into yogurt and then leavened. The rising agent is fruit salts aka eno, that reacts with the lime in the batter to produce a bubbling effect to create the soft spongy texture.

Khaman Dhokla: Indian Steamed Chickpea Flour Cake [Vegan, Gluten-Free]

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For the batter:

  • 1 cup of garbanzo bean flour (besan)
  • 1 cup of non-dairy yogurt
  • 3/4 teaspoon turmeric
  • 1/2 cup of water
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 inch piece ginger
  • 2 green chilies
  • 1 teaspoon sugar
  • 1 lime
  • 11/2 teaspoons Eno fruit salt or 1/2 Alka seltzer tablet

For the tempering:

  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • 10 curry leaves
  • 4 dried red chilies
  • 1/2 teaspoon asafetida
  • 1 teaspoon sugar
  • 1 lime
  • 4 tablespoons water
  • 1/2 teaspoon salt
  • Sesame seeds to garnish
  • 1 tablespoon chopped cilantro


  1. Place the garbanzo bean flour in a mixing bowl and whisk to remove any lumps and add in the yogurt and the turmeric and beat well. Stir in the water and the oil and salt and mix until smooth.
  2. Place the ginger, green chilies, sugar in a mixer and cut the lime and squeeze in the lime juice and blend until the mixture is a smooth paste. Stir this into the garbanzo bean flour mixture and let it rest for 15 minutes.
  3. While this is resting, grease a 9-inch round cake pan. Heat water in a large wok until the water begins to simmer. Invert a trivet onto the simmering water.
  4. Stir in the eno into the batter, it should start bubbling immediately. Quickly pour the mixture onto the cake pan and place over the trivet in the simmering pan. Cover the wok and let the mixture steam for about 35-40 minutes on medium-low heat. The cake should be fairly firm and a knife inserted in the center should come out clean when done.
  5. Turn off the heat and let the cake rest for 15 minutes, invert the cake onto a plate.
  6. Heat the oil for the tempering, working quickly add in the mustard seeds and wait until they crackle, add in the curry leaves, dried red chilies, asafetida and the sugar and turn off the heat. Cut the lime and squeeze in the juice and add in the water and turn on the heat and bring to a simmer. Turn off the heat and pour this mixture over the dhokla and let it rest until the liquid is absorbed.
  7. Sprinkle with the sesame seeds and cilantro. Cut into squares and serve.

Nutritional Information

Total Calories: 1050 | Total Carbs: 89 g | Total Fat: 68 g | Total Protein: 31 g | Total Sodium: 2199 g | Total Sugar: 30 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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