Instant Khaman Dhokla (GF Vegan Savory Indian Snack)
Khaman Dhokla is a soft, fluffy, spongy, savory Indian snack commonly served alongside Green (Cilantro-Mint) Chutney and enjoyed with a cup of Chai. It is Gluten-free, Vegan, rich in protein and fiber. The spongy savory cake is made with Besan (gram/split chickpea flour) that is then moistened with a tempering of mustard seeds, curry leaves, green chilies, sesame seeds, sugar and water lending a nice spicy, sweet taste to the Dhokla. These savory spongy Dhoklas make for a good breakfast, tea time snack, school lunch box item and potluck finger food so I hope you give them a try.
10 minutes
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 204 |
| Fat: | 11 g |
| Carbohydrates: | 18 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 1116 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
For the Savory sponge cake
- 1 cup1 cup1 cup Chickpea Flour
- 0.75 cup0.75 cup0.75 cup Water
- 2 tsp2 tsp2 tsp Avocado Oil, or any neutral tasting oil
- 1 whole1 whole1 whole Green Chilies, Minced
- 0.5 tsp0.5 tsp0.5 tsp Ginger Paste
- 2 tsp2 tsp2 tsp Lemon Juice
- 0.25 tsp0.25 tsp0.25 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 tsp1 tsp1 tsp Eno Fruit Salt (Regular), Regular, unflavored
For the Tempering
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or any neutral tasting oil
- 1 tsp1 tsp1 tsp Mustard Seeds
- 1 pinch1 pinch1 pinch Asafoetida Powder
- 1 - 2 sprig1 - 2 sprig1 - 2 sprig Curry Leaves, about 12 leaves
- 3 whole3 whole3 whole Green Chilies, slit lengthwise in 2-3 pieces
- 1 tsp1 tsp1 tsp Sesame Seeds
- 0.25 cup0.25 cup0.25 cup Water
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.25 tsp0.25 tsp0.25 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Dhokla (Savory sponge cake):
- In a bowl, combine all ingredients listed above under the Savory sponge cake section except Eno Fruit Salt to form a batter like consistency.
- Grease a 7” cheesecake pan with oil.
- Add 2 cups of water in the instant pot and place a trivet.
- Now add Eno fruit salt to the batter and mix well. Immediately pour the batter into the greased pan.
- Place the pan on the trivet, close the Instant Pot, set the valve (whistle) on sealing mode and pressure cook for 15 mins.
- Allow pressure to release naturally for 10 mins and then open the valve to release remaining pressure.
- Remove the pan of Dhokla and cut it into diamonds/ squares.
For the Tempering:
- Heat Oil in a small saucepan.
- Add Mustard seeds, a pinch of Asafoetida (hing), Curry leaves, split green chilies and sesame seeds. Sauté for 2-3 mins.
- Add Water, Sugar and Salt. Simmer for 2 mins.
- Pour the tempering over the dhokla and let it absorb for a minute. Garnish dhokla with cilantro and serve with Indian Green (Cilantro-Mint) Chutney. Enjoy!
Notes
Eno Fruit Salt can be found at most Indian stores. Some people substitute 1 tsp Eno fruit salt with 1/2 tsp Baking Soda + 1/2 tsp Citric Acid but I have not tried doing that and so can't speak to whether it will yield the same results. If possible and accessible, I would highly recommend using Eno fruit salt and not other substitutes in this recipe.
Add a Note
My Notes:
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
4 responses to “Instant Khaman Dhokla (GF Vegan Savory Indian Snack)”
Leave a Reply
You must be logged in to post a comment.
as a Guju, i LOOOOOVE khaman dhokla but i’ve never made it myself!! i’m going to have to try this! so pumped for this recipe!
Then I can’t wait to hear your feedback on this… need that Guju validation!
This is beautiful! What is the garnish on top that looks a little bit like capers? Stunning presentation!
Thanks Bill! The garnish is a tempering made with mustard seeds (probably the one that you think looks like capers), sesame seeds, curry leaves, green chilies and cilantro.