The original khaman dhokla is made up of besan or other non-vegan ingredients. But, don’t worry; we are presenting you a recipe for gluten-free khaman dhokla. A lovely snack from Gujarat with a twist of vegan tadka. It is a warm, soft, and spongy snack with a savoury flavour of chickpea flour. It is tempered with the spice of curry leaves, sesame seeds, and asafoetida. This version of dhokla is delicious and slightly more convenient.


  • 150 gm Chickpea flour 
  • 2 tbsp semolina/ almond flour 
  • 1 tbsp sugar 
  • Salt, per taste 
  • ½ tsp turmeric 
  • 1 tbsp ginger- garlic paste 
  • 2 tbsp lemon juice 
  • 1 tsp non-flavored fruit salt (ENO)
  • 1 tsp baking soda/ powder (optional)
  • 3 tbsp olive oil/canola oil 
  • Water 

For Tempering:

  • 5 tbsp olive/ canola oil 
  • 1 tbsp mustard seeds
  • 1 tsp sesame seeds
  • Pinch asafoetida 
  • 2-3 green chilies (slit cut in half)
  • 5-6 curry leaves 
  • ½ tsp sugar 

How To Make Vegan Dhokla?

  1. Sift the chickpea and semolina into a bowl, and this process will prevent lumps in the batter. Add sugar and give a dry mix to it. 
  2. Add water, bit by bit at a time. Mix gently to avoid lumps.
  3. Now add salt, turmeric, ginger-garlic paste, baking soda/ powder (if you’re using), and olive oil. 
  4. Mix all the ingredients and combine well. Convert in a thick, smooth batter. 
  5. Meanwhile, preheat the steamer by adding a pinch of salt, 1 tsp oil, and water. 
  6. Now coming back to the dhokla process, mix the batter ingredients in a circular direction. By doing this process, dhokla will become fluffy and moist. 
  7. Mix some ENO powder with lemon juice in a separate bowl and pour this into the dhokla batter. 
  8. Gently mix in the batter and circulate in a circular (clockwise) direction. 
  9. Now grease the mould with some oil. And pour the batter into it. 
  10. Transfer this to a steaming streamer. Cook on low heat and check by inserting a toothpick or knife. If it comes out clean, the dhokla is ready; if not, cook this for another 5-7 minutes. 
  11. Demold the dhokla by reversing it onto a plate. Cut it into small bite-size pieces. 
  12. Now prepare the tempering, take a small pan, heat some oil, add the mustard seeds, green chilies, curry leaves, and then sesame seeds, sugar, and lastly, asafoetida. Little splutter it. 
  13. Pour this tempering with the help of a spoon over the dhokla pieces. 

Your chickpea dhokla is ready to be served with green mint or imli chutney.