Savory Vegan Chickpea flour Snack Cakes – Khaman Dhokla Recipe. Steamed or baked savory cakes w/ tempered Indian spices & cilantro chutney. Gluten-free Soy-free Active time: 25 mins Bake time: 15 minutes. 8 inch or smaller cake pan or 9 by 5 bread pan. Use stoneware or glass pan for best results. If using regular non stick bakeware, place the pan on baking sheet so the bottom of the dhokla doesn’t dry out or harden.

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Khaman dhokla is a quick snack made with chickpea flour. It is spiced with the simple tempering/tadka of mustard seeds, chili, and curry leaves. It can be served warm or cold.

Dhokla (snack cakes) can be made with other bean or grain flours as well or can be made with a batter of soaked lentils and beans. Dhokla is usually steamed, as a steamer is much more common in an Indian household than an oven. Steaming is also energy efficient. Only one pot of the size needed to boil and steam.

Steaming plates and steamers are not as common in the US. So I started baking the dhoklas to see how they work out. This recipe can be baked, steamed or microwaved. To bake, use stoneware or glass pan so the bottoms of the snack cakes dont burn, and always cover the snack cake during and after baking so they don’t dry out. This is an updated version of the recipe posted some years back. See the older post for steaming step pictures. The traditional dhokla that you get in restaurants is steamed. Steaming keeps it more moist than baking, so if you are looking for the authentic texture and moistness, steam it.

Dhokla comes out best with vegan yogurt(home made vegan yogurt recipe in my cookbook). You can also use thick full fat coconut milk.

Serve with a cilantro mint or cilantro coconut chutney. Or serve as a side bread like cornbread. Mix the tempering into the batter before baking to use as a side.





More Savory breakfasts/snacks from the blog.

Chickpea Zucchini Carrot Fritters.

Sweet Potato Shakshuka

Tofu “egg” salad sandwich

Stuffed Spinach flatbread.- Parathas