Khaman Dhokla Recipe

Khaman Dhokla is a special dish from India, especially loved in the state of Gujarat. It’s not just tasty but also a part of their culture and traditions.

Tasty and Traditional

People adore Khaman Dhokla for its fluffy texture and unique sweet and tangy taste. Families have been making it for a long time, passing down recipes from one generation to the next.

Where It Came From

Khaman Dhokla’s story began in Gujarat, but it’s traveled across India, changing a bit in different places but always keeping its delicious essence.

What is Dhokla?

Dhokla is a soft and spongy savory snack that comes from India. It’s usually made from fermented batter made with rice or chickpea flour. This batter is steamed to make a light and fluffy cake-like dish. Dhokla has a slightly tangy and sometimes mildly sweet taste. It’s often seasoned with mustard seeds, curry leaves, and sometimes served with chutneys like mint or tamarind. Overall, it is a popular and delicious snack that is enjoyed across the country for its unique texture and taste.

Difference between dhokla and khaman dhokla

Dhokla and Khaman are both popular Gujarati snacks that are made from chickpea flour, yogurt, and semolina. However, there are some differences between them in terms of ingredients, texture, color, and serving. Here are some of the main differences:

• Dhokla is made from a batter of rice and split chickpeas, while Khaman is made from a batter of chickpea flour only.
• Dhokla is white in color, while Khaman is yellow in color.
• Dhokla is steamed and cut into small pieces, while Khaman is baked or fried and served in slices.
• Dhokla can be eaten plain or with chutney or pickle, while Khaman is usually served with chutney or green chili pepper.
• Both snacks are delicious and nutritious, and can be enjoyed as breakfast or tea-time snacks. Moreover, they are simple to prepare at home using basic ingredients.

Which one is healthier, Dhokla or Khaman?

As for which one is healthier, it depends on your personal preference and dietary needs. Both snacks have their own benefits and drawbacks. Here are some of the pros and cons of each snack:

Dhokla:

Pros:

• It is high in protein, which helps in building muscle mass and repairing tissues.
• It is low in calories, which helps in weight loss4.
• It contains probiotics, which help in improving digestion and immunity.

Cons:

• It may contain added sugar or salt, which can increase the risk of diabetes or hypertension.
• It may cause gas or bloating due to the fermentation process.
• It may not be suitable for people who have gluten intolerance or celiac disease due to the use of rice flour.

Khaman:

Pros:

• It is also high in protein, which helps in building muscle mass and repairing tissues.
• It contains magnesium, which helps in maintaining vascular health and regulating blood pressure.
• It contains fiber, which helps in preventing constipation and lowering cholesterol levels.

Cons:

• It may contain oil or ghee during baking or frying, which can increase the fat content and calories.
• It may contain spices like red chili powder or turmeric powder, which can cause irritation or inflammation for some people.

It may not be suitable for people who have kidney problems due to the use of urad dal flour.
So, both dhokla and khaman have their own advantages and disadvantages. The best way to enjoy them is to eat them in moderation and balance them with other healthy foods. You can also try different varieties of dhokla or khaman to suit your taste buds. For example, you can try nylon khaman for a softer texture, amiri khaman for a tea-time snack with garlic pomegranate sev topping , masala khaman for a spicy fried version , vati dal khaman for a traditional lentil-based snack , etc.

Ingredients of khaman dhokla :

1. Gram Flour (Besan): 2 cups
   • Main base ingredient, provides the primary texture and flavor.
2. Semolina (Sooji/Rava): 1/2 cup
   • Adds texture and helps in the fermentation process.
3. Yogurt (Dahi): 1 cup
   • Aids in fermentation and adds a slight tangy flavor.
4. Water: 1 cup
   • For batter consistency; adjust as needed for desired thickness.
5. Turmeric Powder: 1/2 teaspoon
   • Adds a hint of color and mild flavor.
6. Green Chili Paste: 1-2 teaspoons (adjust to taste)
   • Provides heat and flavor; can be adjusted based on spice preference.
7. Ginger Paste: 1 teaspoon
   • Adds a fresh and slightly spicy taste.
8. Sugar: 1 tablespoon
   • Balances flavors and aids in fermentation.
9. Lemon Juice: 1 tablespoon
   • Adds a tangy taste and helps in fermentation.
10. Eno Fruit Salt: 1 teaspoon
    • Essential for the fluffiness and lightness of Dhokla.
11. Salt: As per taste
12. Oil: 2 tablespoons
    • For greasing the pan and tempering.
13. Mustard Seeds: 1 teaspoon
    • For tempering; adds a burst of flavor.
14. Curry Leaves: A few leaves
    • Enhances the tempering with an aromatic touch.
15. Asafoetida (Hing): 1/4 teaspoon
    • Adds a distinct flavor to the tempering.
16. Fresh Coriander Leaves: For garnish (optional)
    • Adds freshness and color to the final dish.

These ingredients come together to create the iconic taste, texture, and aroma of Khaman Dhokla. Adjustments can be made to suit personal preferences regarding spice levels or additional garnishes.

How to make

Prepare Batter:

a. In a mixing bowl, combine gram flour, Sooji (optional), yogurt, turmeric powder, ginger-green chili paste, lemon juice, and salt.
b. Gradually add water to form a smooth batter with a pouring consistency. Ensure no lumps remain.

Prep Steaming Container:

a. Grease a plate or a shallow pan that fits inside a steamer or a large pot.
b. Pour the batter into the greased plate, filling it up to about 3/4th of the height. To level out the batter, lightly tap.

Steam the Dhokla:

a. Heat water in a steamer or a large pot.
b. Place the plate with the batter into the steamer, cover it with a lid, and steam on medium heat for 15-20 minutes or until a toothpick inserted in the center comes out clean.
c. Once done, turn off the heat and let it cool for a few minutes.

Tempering:

a. Heat oil in a small pan; add mustard seeds and let them crackle.
b. Add curry leaves and slit red chilies. Quickly sauté until aromatic, a few seconds.
c. Pour this tempering evenly over the steamed dhokla.

Cutting and Serving:

a. Allow the dhokla to cool down for a bit.
b. Cut the dhokla into desired shapes (usually squares or diamonds) using a knife.
c. Garnish with chopped coriander leaves and grated coconut if desired.

Serve:

a. Serve the Khaman Dhokla warm or at room temperature with green chutney, tamarind chutney, or a side of tea.

Khaman dhokla In microwave

1. Prepare Batter:
   • In a mixing bowl, combine gram flour, semolina, yogurt, water, turmeric powder, green chili paste, ginger paste, sugar, lemon juice, and salt.
   • Mix well until you get a smooth batter without any lumps. Let it rest for 10-15 minutes.
2. Prepare Microwave-safe Dish:
   • Grease a microwave-safe dish with a little oil to prevent sticking.
3. Add Eno Fruit Salt:
   • Just before pouring the batter into the dish, add Eno fruit salt to the batter and gently mix. The batter will become frothy.
4. Pour Batter into Dish:
   • Pour the batter immediately into the greased dish. Tap the dish gently to spread the batter evenly.
5. Microwave Cooking:
   • Place the dish in the microwave and cook on high power for 3-4 minutes. Check for doneness by inserting a toothpick or knife into the center; it should come out clean.
   • If needed, microwave for an additional minute or until the Dhokla is cooked through.
6. Prepare Tempering:
   • In a small microwave-safe bowl, heat oil for about 30 seconds.
   • Add mustard seeds and microwave for another 30 seconds until they splutter.
   • Add curry leaves and asafoetida to the hot oil and microwave for another 10-15 seconds.
7. Tempering the Dhokla:
   • Once the Dhokla is cooked, take it out of the microwave and let it cool for a few minutes.
   • Cut the Dhokla into desired shapes and pour the prepared tempering over the top, ensuring it covers the Dhokla evenly.
8. Garnish and Serve:
   • Garnish with fresh coriander leaves if desired.
   • Serve Khaman Dhokla warm with green chutney or tamarind chutney.

Tips:

• Ensure the batter is smooth without any lumps for a soft texture.
• Use fresh eno or fruit salt for better results.
• Adjust spice levels according to your preference by adding or reducing green chilies.
• Allow the dhokla to cool slightly before cutting to avoid crumbling.
• Experiment with garnishes like sev, grated carrots, or pomegranate seeds for added flavor and texture.

Following these steps should result in delicious and fluffy Khaman Dhokla ready to be enjoyed as a delightful snack or meal!