Khaman vs Dhokla: What Is the Difference and Which Should You Make?

Khaman vs dhokla is one of the most common Gujarati food questions, because the two steamed snacks look alike and are often sold under each other's names. They are not the same thing. The difference lies in the batter, the way it rises, and the final texture and taste. Here is how to tell them apart and when to make each one.

Khaman: instant, besan-based, soft and spongy

Khaman is made from besan (chickpea flour). The batter is mixed with water, a little sugar, salt, ginger-green chilli paste, lemon juice or citric acid and oil, and it is lifted at the last moment with baking soda or fruit salt. It goes straight into the steamer, so there is no fermentation at all. The result is a bright yellow, soft, moist and slightly sweet-tangy sponge, then tempered with mustard seeds, curry leaves, green chilli, a little sugar and water, and topped with coriander and sometimes grated coconut and sev.

The ultra-soft version is known as nylon khaman, named for its airy, almost translucent texture. You can see the full method in our nylon khaman recipe. It depends on sifting the besan, whisking the batter well, and keeping the steaming time short.

Dhokla: fermented, tangier and denser

What many Gujaratis call khatta dhokla is made from a fermented batter. Rice and split chickpeas (chana dal) are soaked and ground, usually in a ratio of about two or three parts rice to one part dal, then left to ferment for around 8 to 12 hours. Curd or sour buttermilk is often added. Just before steaming, ginger-chilli paste, salt and a little Eno or baking soda go in. The cake is paler, a little denser, more porous in a pleasing way, and noticeably sour, a bit like idli.

A quick comparison

• Main flour: khaman uses besan, dhokla uses rice and chana dal.
• Fermentation: khaman has none, dhokla ferments overnight.
• Colour: khaman is bright yellow, dhokla is cream to pale yellow.
• Texture: khaman is soft and spongy, dhokla is a little firmer and sturdier.
• Taste: khaman is mildly sweet and lemony, dhokla is more sour.
• Time: khaman can be on the plate in about 30 minutes, dhokla needs planning the day before.

Naming differs across regions and shops, and many menus label besan khaman as dhokla simply because that is the word outsiders recognise. If a recipe calls for besan and no fermentation, you are looking at khaman, whatever the board says.

Which one should you make, and when

• Unexpected guests, evening chai or a quick tiffin: make khaman. It needs no planning.
• A weekend breakfast or a festive spread when you can plan ahead: make khatta dhokla.
• A snack to carry on a trip: khaman holds up well if you keep the tempering water separate and add it just before serving.
• Cold weather: fermentation is slow, so khaman is the safer choice.

Tips to keep either one soft

1. Sift the besan or grind the dhokla batter smoothly. Lumps cause dense patches.
2. Add the leavening agent last, mix gently in one direction, and steam immediately because the gas begins to escape right away.
3. Keep the steamer water at a rolling boil before the plate goes in, and do not open the lid for the first 10 minutes.
4. Check with a toothpick. It should come out clean after roughly 12 to 15 minutes.
5. Cool slightly before cutting, and pour the sugar-water tempering evenly over the pieces so they soak without turning soggy.

Both belong to the larger world of Gujarati snacks that include khandvi, muthia and patra. Khaman, khandvi and patra are on the menu of our Gujarati farsan class, and muthia is part of the wider Gujarati cooking class.

Learn Gujarati snacks in Nadiad

If you want to see exactly how the batter should look before it goes into the steamer, join a hands-on session. Take a look at the Gujarati farsan class in Nadiad at Purna's Kitchen, where steamed and fried farsan are cooked and tasted together.