About Khaman dhokla
Khaman Dhokla is mostly seen as a breakfast or snack recipe. It is a Gujarati dish made from gram flour (besan) or semolina (sooji). Khaman has a slightly tangy and sweet taste. It can be served with green chutney, tamarind chutney, or tea.
Nowadays, due to limited time, most people prefer to make and eat instant Khaman. However, traditionally, Khaman was made by fermenting a mixture of rice and different types of lentils along with other ingredients. Once the fermentation process was complete, it was prepared and served.
Its taste is absolutely delightful. To make instant Khaman, a fine variety of gram flour (besan) is chosen. Ingredients like salt, ginger-garlic paste, asafoetida (hing), oil, etc., are mixed, and finally, Eno is added before steaming it. A water-based tempering is poured on top to make it ready. The method of preparing Khaman in an instant way is simple and easy. However, for traditionally made Khaman, you need to have some patience and wait for the fermentation process.
Apart from Khaman Dhokla, Gujarati cuisine also includes dishes like Dhebra, Gujarati Kadhi, Handvo, Methi Muthia, Undhiyu, Basundi, Khakhra, and Fafda.
Whether it’s the instant method or the traditional one, Khaman Dhokla doesn’t require too many ingredients. The only difference is that the fermentation process is skipped for instant Khaman, whereas traditional Khaman is prepared through fermentation. In common language, Khaman Dhokla is simply called Khaman. The texture of Khaman is just like a cake. Instant Khaman Dhokla is also known as Besan Dhokla or Yellow Dhokla due to its yellow color.
I like Khaman made using both methods, whether it’s the instant version made with gram flour or the fermented one. To make Khaman soft and fluffy, three main leavening ingredients are primarily used: Eno, baking soda, and citric acid. Among these, Eno is the leavening ingredient that works best to provide the perfect softness to Khaman. However, there are a few things to keep in mind when adding Eno to the batter.
This ensures that the Khaman turns out perfectly soft and fluffy. For instance, after adding Eno to the batter, it should not be stirred excessively. Instead, gently mix it and immediately pour the batter into a greased plate, then place it on the stove to cook. Some people use turmeric to give Khaman its yellow color. However, if baking soda and turmeric are used together, the Khaman will take on a pinkish hue.
If you are using Eno to make Khaman, always check its expiry date before use. Expired Eno won’t be able to provide the desired softness to the batter, and your time and effort in making the Khaman might go to waste.
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Subtitle
About Khaman dhokla
Ingredients
How to make khaman dhokla
Tips and FAQ
Ingredients
Rice – 1/2 cup
Urad dal – 1/2 cup
moong dal (washed) – 1/2 cup
Sour curd – 1 1/2 cups
Green chilies – 2 (finely chopped)
Ginger – 1/4 teaspoon (finely chopped)
Baking soda – 1/2 teaspoon
Oil – 1 tablespoon
Salt – to taste
Red chili powder
Grated coconut
Fresh coriander leaves – for garnishing
Mustard seeds – 1/2 teaspoon
Asafoetida (hing) – 1/8 teaspoon
Curry leaves
How to make khaman dhokla
First, wash the rice, moong dal, and urad dal thoroughly with clean water. Drain the water and let them dry on a cloth for 5-6 hours. Once the dal is completely dry, grind it in a mixer to a texture similar to semolina (sooji). Add curd to this mixture and mix it well. Cover the mixture and let it ferment in a warm place for 7-8 hours.
After 7-8 hours, the batter will be fermented. Now, take a bowl and add refined oil to it. Mix baking soda into the oil thoroughly. Add this mixture to the Khaman batter along with finely chopped ginger, green chilies, and salt. Mix everything well.
Next, take a plate and grease it properly with oil. Transfer the Khaman batter to the greased plate. In a large vessel, pour some water and place a small bowl filled with water inside it. Place the plate with the Khaman batter on top of the bowl. Turn on the gas flame and let it cook on high heat for 10-15 minutes.
Remove the lid and check the Khaman by inserting a knife. If the knife comes out clean, it means the Khaman is cooked. If the knife doesn’t come out clean, cover it again and let it cook for a few more minutes.
Once the Khaman is ready, turn off the gas flame and take out the plate. Sprinkle red chili powder, grated coconut, and chopped fresh coriander over the Khaman. Cut it into pieces using a knife.
For Tempering
Take a pan and add oil to it. Once the oil is hot, add mustard seeds and let them crackle. Then, add asafoetida (hing) and curry leaves. The tempering is ready. Turn off the gas flame and evenly pour the tempering over the Khaman.
Serve the sliced Khaman pieces on a plate. Enjoy it with green chutney or sauce.
Tips
To make Khaman in larger quantities, you can increase or decrease the given ingredients as needed.
FAQ
Is fermented food not good for health?
Not at all, fermented food is quite beneficial for the stomach. It provides several essential nutrients, and it can also help in relieving common issues like constipation, which has become a widespread problem today.
Can food be prepared through fermentation during the winter season?
Yes, absolutely. In cold weather, cover the batter with a cloth on all sides. Then, place it in a warm location to allow the fermentation process to occur. However, fermentation may take longer in winter.
How can you tell if the food has fermented properly?
If you’re making Dhokla for the first time through fermentation, after some time, the batter will become light and fluffy. When you stir it with a spoon, you will notice small holes at the bottom, indicating that the batter has fermented and is ready for making Dhokla.
What is khaman?
Khaman is a popular Gujarati dish made from gram flour (besan). It is a light and delicious snack that is prepared by steaming.
How to make khaman?
To make Khaman, a batter is prepared by mixing gram flour (besan) with turmeric, lemon juice, green chili, and ginger paste. This mixture is then steamed. After steaming, a tempering of mustard seeds, curry leaves, and green chilies is added on top, and it is garnished with fresh coriander and grated coconut. It is typically served with green chutney or sweet chutney.
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