What exactly is khaman dhokla? Well, a dhokla is an Indian steamed bread made from a fermented batter. Like a dosa, it can be made from all sorts of different grains: rice, semolina, lentils, and chickpeas.
I have made dhokla with soaked lentils and rice, which are then ground up (like a dosa or idli). This recipe is much simpler. It uses chickpea flour and rice flour, so it avoids the grinding required with other dhokla recipes.
If you don’t have a steamer here is a simple alternative. I’ve used it for everything from a steamed British pudding to fermented khaman dhokla.
- Pour batter into a greased 6-inch cake pan or a greased pudding bowl that is small enough to nest inside a large pot.
- Put 2-inches of water into the bottom of the pot.
- Place a glass jar on the bottom of the pot that is tall enough to sit just above the water level. A small jam jar works well.
- Place your pudding bowl on top of the jar.
- Steam with the pot lid on, occasionally checking the water levels. To keep the water from dripping off the top of the pot onto the pudding, either cover the pudding with tinfoil or wrap the pot lid in a tea towel.
Khaman dhokla is an Indian steamed bread made from a fermented batter. It is traditionally eaten for breakfast or snack but is also nice as an appetizer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 6-8 1x
- Category: Side Dish
- Method: Steamed
- Cuisine: Indian
- Diet: Gluten Free
- 3/4 cup chickpea flour
- 1/4 cup rice flour
- 1/2 cup yogurt
- 1/4 cup filtered water (chlorine-free)
- 1/2 tsp ground cumin
- 1/4 tsp turmeric powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp oil
- 1 Tbsp oil
- 1 Tbsp shredded coconut
- 2 tsp sesame seeds
- 1 tsp mustard seeds
- 1 diced chili and 5 curry leaves (optional)
- 2 Tbsp cilantro
- Mix the chickpea flour, rice flour, yogurt, and water in a glass container and allow to ferment at room temperature for 8-12 hours.
- When you are ready to make the dhokla, mix in the spices, baking soda, and oil.
- Pour the batter into a 6-inch cake pan, cover with tinfoil, and steam for 15-25 min (until a knife comes out clean). See the section above for an easy homemade steamer.
- Heat the oil and fry the spices and coconut until they are fragrant and just starting to brown.
- Pour the toasted spices over the freshly steamed dhokla. Top with cilantro and serve warm.
- Though yogurt is traditional in this recipe, feel free to substitute it with milk kefir or buttermilk.
- Instead of chickpea flour, you could use just rice flour, lentil flour, garfava flour, etc. Though changing the flour would officially change the type of dhokla, it doesn’t really affect the recipe.
Keywords: vegetarian, egg-free, sugar free, bread, cake, savoury, chickpea, rice, lentil, breakfast, dinner