Difference between Khaman and Dhokla :
Many people do not know the difference between Khaman and Dhokla.Dhokla batter is made from a mixture of rice and lentils, whereas Khaman is made from a batter of gram flour. Khaman is soft, spongy and has a melt in the mouth texture. Traditional Dhokla recipe is a lengthy process. Khaman is called Nylon Khaman due to its soft texture.Main Ingredients for Instant Khaman Dhokla:
- Besan / Gram Flour:Use best quality gram flour or besan for good Khaman Dhokla. It is Gluten free flour.
- Semolina:Add Semolina / Rava to the dish to make the dish rich in phosphorous and magnesium to give a nice texture.
- Eno(Fruit Salt):Eno helps the batter the rise resulting in a fluffly texture. Helps to relieve indigestion.
- Items for Tempering :I have used jeera, mustard , sesame seeds, asafoetida and slit green chillies.
- Fresh grated Coconut: Garnish with freshly grated coconut before serving.
- Green chilli & Ginger paste: Adds some spice kick and taste to the dhokla.
- Coriander & Curry Leaves: Used for Garnish and tempering.
Recipe for Instant Khaman Dhokla:
- Author: Preethi Prasad
- Prep Time : 10 Mins
- Cook Time : 15 Mins
- Total Time : 25 mins
- Course : Snack
- Cuisine : Indian
Equipment Used:
- Bowl
- Spatula
- Hand Whisker
- Steamer / Pressure cooker
Ingredients for Instant Khaman Dhokla:
For Batter:
- 1 Cup Besan / Gram Flour
- 1/4 Tsp Turmeric
- 1.5 Tbsp Rava
- 3 Tsp Sugar
- 1 Tsp Lemon Juice
- 1 Tsp Green chilli and Ginger Paste
- 2 Tsp Eno (Fruit Salt)
- Salt to Taste
- 2 Tbsp Oil Plus extra for greasing
For Tempering:
- 1/4 Tsp Cumin Seeds / Jeera
- 1/2 Tsp White Sesame seeda / Til
- 1 Tbsp Oil
- 1/2 Tsp Mustard seeds
- 3 Green Chillies Slit or chopped
- 7 Curry Leaves
- Generous Pinch of Asafoetida
- 1/2 Tsp Sugar
For Garnish:
- 1/4 Cup Freshly Grated Coconut
- 1 Tbsp Finely Chopped Fresh Coriander / Dhania
Method:
- In a bowl sieve the dry ingredients of the batter except Eno fruit salt for a lighter texture. Combine all the sieved ingredients well.
- Now add green chilli ginger paste ,oil and water to make a thick batter and not runny.
- Using a hand whisker ,whisk the batter for about 2 mins to get a light and fluffy texture.
- Boil the water in a steamer and grease the dhokla plate and place it in the steamer.
- Now add the eno fruit salt to the batter,pour 2 tsp of water on it and whisk it briskly untill you get a foamy batter.
- Now pour this mixture on to the greased plate , cover it and steam it for about 15 mins or until the toothpick comes out clean.
- Once done remove from the steamer and allow it to cool for about 10 minutes.
- Heat a small pan with oil. Add jeera,mustard. Once it splutters add sesame seeds, green chillies and asafoetida. saute for few seconds and turn off the heat.
- To this Tempering add sugar and 2 tbsp water and pour the mixture over the steamed Khaman Dhokla.
- Garnish with freshly grated coconut and chopped coriander .
- Serve Instant Khaman Dhokla and Enjoy………………………
Notes:
- Always remember to sieve the dry ingredients for the batter to get a light and fluffy texture.
- If you don’t have a steamer you can make it in a pressure cooker without the weight.
- Cut the Khaman dhokla once it is completely cooled.
- If you are using Baking soda instead of Eno do not add lemon juice
- You can use a cake tin to steam the dhokla.
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The dokhla is so fluffy and airy. I have never been able to get this rise. So following your recipe from now on.
I love the explanation of the difference in khaman and dhokla. I am always confused. But the khaman you have made is simply delicious and I will make it today.
Texture of khaman looks so spongy and soft. It’s a very good breakfast as well as snack option.
Oh My ! Love dhokla of any kind. This khaman dhokla is perfectly made Preethi.
My all time favourite snack, I can have it every day. Khaman looks so soft and inviting. Next time try half besan and half semolina. The texture comes out really good. Leave the batter for 15 -20 mins before steaming.
Preethi, I have grown up with these Khaman in Ahmedabad, and hence it is a very special dish for me. Love how yours has turned out so soft and spongy. I bet it must have tasted super flavourful!
I can have it anytime. Khaman dhokla looks so perfectly fluffy spungy and soft. I am sure it taste absolutely mouthwatering. I will try it sometime for sure.
Khaman is part and parcel of my life. Dhoklas and khaman have been my fav since childhood having grown up in gujju area . The khaman looks so airy …
Khaman looks so soft and spongy texture. Always look for some instant and quick breakfast recipes. Bookmarking to try it out soon.
Instant Khaman Dhokla looks so soft and has a spongy texture.
Such an instant and quick breakfast recipe for a busy morning time.