Khaman Dhokla (Steamed Chickpea Flour Cake)

Made with protein-rich chickpea flour and steamed with minimal oil, this Indian Khaman Dhokla offers a light, fluffy, and nutritious alternative.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups (200 g) chickpea flour (besan) · 774 kcal in the whole recipe
• 1 cup water
• 2 tbsp fresh lemon juice · 7 kcal in the whole recipe
• 1 tbsp finely grated fresh ginger · 5 kcal in the whole recipe
• 1 green chili pepper, finely chopped · 3 kcal in the whole recipe
• 1 tsp baking powder · 3 kcal in the whole recipe
• 1 tbsp canola oil · 117 kcal in the whole recipe
• 1 tsp sugar · 19 kcal in the whole recipe
• 2 tbsp chopped fresh cilantro · 2 kcal in the whole recipe
• 1/2 tsp mustard seeds, 1/4 tsp turmeric, curry leaves, and salt to taste

Method

1. Whisk chickpea flour, water, lemon juice, grated ginger, chopped green chili pepper, sugar, turmeric, and salt in a bowl until smooth, then let rest for 10 minutes.

   

2. Stir in the baking powder gently to make the batter light and airy, then immediately transfer into a greased steaming pan.

   

3. Steam over medium-high heat for 15 to 20 minutes until a toothpick inserted into the center comes out clean.

   

4. Heat canola oil in a small skillet, crackle the mustard seeds and curry leaves, pour over the warm steamed cake, sprinkle with cilantro, and cut into 4 equal portions.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.