Exploring the Differences Between Khaman and Dhokla: A Guide to Gujarati Snacks

India is known for its rich and diverse culinary culture, and the state of Gujarat is no exception. Among the many delightful snacks from Gujarat, two popular favorites stand out: Khaman and Dhokla. Both are made from fermented chickpea flour, but they have some key differences in taste, texture, and preparation. In this guide, we will explore these differences and provide you with the recipes to enjoy these delicious Gujarati snacks at home.

The Textures and Appearances of Khaman and Dhokla

Khaman (above left) and Dhokla (above right) are both beloved by food enthusiasts in Gujarat, each offering a unique experience on your taste buds.

Khaman is typically softer and has a finer, more cake-like texture. This snack is usually bright yellow due to the addition of turmeric, giving it a vibrant and inviting appearance. The Dhokla, on the other hand, is slightly firmer and has a more spongy texture, available in either white or yellow depending on the addition of turmeric.

Preparation Methods: Softer Khaman vs Spongy Dhokla

The preparation methods of Khaman and Dhokla also highlight their differences:

Khaman

The batter for Khaman is made by mixing chickpea flour (besan) with water, turmeric, and sometimes a little sugar. It is then left to ferment for a short time before being steamed to perfection. Khaman is known for its tangy and slightly sweet flavor, attributed to the fermented batter. It is typically served warm, garnished with mustard seeds, green chilies, and fresh coriander.

Dhokla

Dhokla requires a batter that may include a combination of chickpea flour and rice flour. This mixture may also be fermented for a longer period to achieve a more pronounced tanginess. The batter can also incorporate yogurt for added flavor, making the Dhokla slightly tangier than Khaman. Likewise, Dhokla is served warm, garnished similarly to Khaman, but often cut into diamond shapes for a more visually appealing presentation.

Recipes: Creating Khaman and Dhokla at Home

Let's explore the recipes for both Khaman and Dhokla, allowing you to recreate these delicious snacks right in your kitchen.

Khaman Recipe

Ingredients:

1 cup chickpea flour (besan) 1/4 cup semolina (sooji) 1/4 cup yogurt (curd) 1/2 teaspoon ginger paste 1/2 teaspoon green chili paste 1 teaspoon lemon juice 1/2 teaspoon turmeric powder 1 teaspoon sugar Salt to taste 1 teaspoon fruit salt (ENo) 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon sesame seeds A pinch of asafoetida (hing) fresh coriander leaves for garnishing

Instructions:

In a mixing bowl, combine the chickpea flour, semolina, yogurt, ginger paste, green chili paste, lemon juice, turmeric powder, sugar, and salt. Mix well. Gradually add water and whisk the batter until it is smooth and without lumps. The consistency should be thick yet pourable. Allow the batter to rest for about 15-20 minutes. Heat water in a steamer or a large pot. Grease a round or square baking dish with oil. Just before steaming, add fruit salt (ENo) to the batter and mix well. The batter will become frothy. Pour the batter into the greased dish and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the dish from the steamer and let it cool slightly. Cut the steamed khaman into square or diamond-shaped pieces. In a small pan, heat oil and add mustard seeds. Once they crackle, add sesame seeds and asafoetida. Sauté for a few seconds. Pour the tempering over the steamed khaman pieces and garnish with fresh coriander leaves. Serve hot with green chutney or tamarind chutney.

Dhokla Recipe

Ingredients:

1 cup chickpea flour (besan) 1/2 cup fermented rice batter (optional, adds sourness) 1 tablespoon semolina (sooji) 1 tablespoon yogurt (curd) 1/2 teaspoon ginger paste 1/2 teaspoon green chili paste 1 teaspoon lemon juice 1/2 teaspoon turmeric powder 1 teaspoon sugar Salt to taste 1 teaspoon fruit salt (ENo) 2 tablespoons oil 1 teaspoon mustard seeds A pinch of asafoetida (hing) 5-6 curry leaves fresh coriander leaves for garnishing

Instructions:

In a mixing bowl, combine the chickpea flour, fermented rice batter (if using), semolina, yogurt, ginger paste, green chili paste, lemon juice, turmeric powder, sugar, and salt. Mix well. Gradually add water and whisk the batter until it is smooth and without lumps. The consistency should be thick yet pourable. Allow the batter to rest for about 15-20 minutes. Heat water in a steamer or a large pot. Grease a round or square baking dish with oil. Just before steaming, add fruit salt (ENo) to the batter and mix well. The batter will become frothy. Pour the batter into the greased dish and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the dish from the steamer and let it cool slightly. Cut the steamed dhokla into square or diamond-shaped pieces. In a small pan, heat oil and add mustard seeds. Once they crackle, add asafoetida and curry leaves. Sauté for a few seconds. Pour the tempering over the steamed dhokla pieces and garnish with fresh coriander leaves. Serve dhokla warm with green chutney or tamarind chutney.

Enjoy these delicious Gujarati snacks, and savor the unique tastes and textures of Khaman and Dhokla!