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Time of India
3 days ago
- General
- Time of India
Khaman vs Dhokla: What sets these Gujarati favourites apart?
If you've ever walked into a Gujarati house or stood staring into a sweet shop glass counter, you've 100% seen dhokla or khaman sitting there, all yellow and fluffy like they own the place. People eat them all the time — with chai, during festivals, when relatives randomly show up, or just because they're bored and want to eat something. They look kind of the same, but nope, they're not twins. They taste different, they're made different, and honestly, both come with their own little personality. So no need to overthink — let's just see what makes each one different and why it's totally fine to love both. What is dhokla? Dhokla is this soft, squishy, yellow-ish snack that kind of looks like a sponge but doesn't taste weird — it's actually pretty great. It's made from rice and urad dal that's been sitting around fermenting (on purpose), and then it gets steamed until it turns all fluffy and bouncy. There's a tiny bit of sourness from the fermentation, but it's nice. It doesn't feel heavy in your stomach, but somehow still fills you up. People usually throw some mustard seeds, chopped coriander, and grated coconut on top — just to make it taste better and give it a bit of crunch. And because it's fermented, it has those good tummy bacteria that help you digest stuff properly. Also, it's steamed, not fried, so there's hardly any oil. You can eat it in the middle of the day, before chai, after chai, or whenever you just want to snack without feeling like you messed up your life. What about khaman? Khaman is made with chickpea flour, which is just besan — the regular yellow stuff you find in every kitchen. It's also steamed like dhokla, but it looks more yellow-y and feels extra soft and kind of falls apart when you bite it. It's a little sweet too, which tastes amazing. The reason it's all puffy and bouncy is because people chuck in some baking soda or Eno, and boom — it rises fast. No long fermenting drama. Just mix the thing, steam it, and eat. Khaman usually gets a louder tempering — like, mustard seeds popping everywhere, green chillies doing their thing, and curry leaves in hot oil. It gives the whole thing a nice spicy kick. Also, khaman tastes even better when you dunk it in green chutney or that sweet tamarind one. Everyone loves it. Since it's made with chickpea flour, it's got a good amount of plant protein and fibre, which basically means it keeps you full and doesn't crash your energy. Also, no gluten in there, so people who avoid wheat can eat it without stressing. Key differences to remember Both come from Gujarat and kind of use similar stuff, but they're totally different when you actually eat them. Dhokla has this light sour taste and feels a bit grainy because it's made with rice and dal. Khaman is sweeter, way fluffier, and kind of breaks apart when you touch it. Dhokla gets its tangy vibe from fermentation — you gotta wait for it. Khaman, on the other hand, just puffs up quickly with baking soda or Eno. No waiting, just steam and go. If you ever get confused at a stall or restaurant, here's the cheat code: khaman is bright yellow, super soft, and a little sweet. Dhokla is paler, a bit tangy, and feels more sponge-like when you bite into it. Why you should love both Both khaman and dhokla are proof that Gujarati food knows what it's doing. They're light, not oily, full of flavour, and you can eat them pretty much whenever — breakfast, with chai, random hunger moments, you name it. And it's not just about taste. They're actually healthy too. You get some protein, fibre, and in dhokla's case, beneficial gut-friendly bacteria that support digestion. They're easy on the tummy and give you enough to get through the day — whether you're running around or just lying on the sofa doing nothing. So next time you want something tasty and light, try both! Whether you prefer the tangy, probiotic dhokla or the soft, protein-packed khaman, you're in for a tasty treat that's truly Gujarati. And honestly, you can't go wrong with either!
Time of India
7 days ago
- General
- Time of India
Khaman vs. Dhokla: What is the difference between popular ‘Gujarati' snacks
Khaman and Dhokla are two popular Gujarati snacks that many people often confuse. Although both are steamed, savory cakes enjoyed throughout India, they differ in ingredients, texture, taste, and preparation. Khaman is made from gram flour and has a soft, fluffy texture with a slightly sweet and tangy flavor. Dhokla, on the other hand, is made from fermented rice and chickpea batter, offering a denser, spongier texture with a mild tanginess. Both snacks are nutritious, low in fat, and perfect for breakfast or teatime. Knowing these differences helps you enjoy each snack for its unique qualities. Popular Gujarati delicacies: Dhokla and Khaman Dhokla is made from a fermented batter of rice and split chickpeas (chana dal or urad dal), giving it a mildly tangy flavor and a denser yet spongy texture. The fermentation process can take several hours or overnight, which also adds beneficial probiotics to the dish, making it good for gut health. The color of dhokla is usually pale white or light yellow depending on the recipe. In contrast, khaman is made primarily from gram flour (besan) without rice, and it uses instant leavening agents like baking soda or Eno fruit salt to create a light, airy, and fluffy texture. Khaman is bright yellow in color, thanks to turmeric, and has a slightly sweet and tangy taste. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 3BHK Transformation Possible for ₹4.5 Lakh? HomeLane Get Quote Undo Key differences between Khaman and Dhokla While both khaman and dhokla are delicious Gujarati staples, there are some key differences between the two: Texture: Khaman is typically soft and fluffy, while dhokla is denser and more filling-like. Flavour: Khaman has a delicate flavor that is often enhanced by spices and herbs, while dhokla has a slightly different flavor profile that can vary depending on the ingredients used. Ingredients: While both dishes are made from fermented gram flour, dhokla often includes additional ingredients like vegetables, lentils, and spices. Preparation: Khaman is usually steamed and served hot, while dhokla can be steamed or cooked in a variety of ways. Nutritional benefits of Khaman and Dhokla Nutritionally, both are low in fat, rich in protein, and high in fiber. Dhokla's fermentation adds extra health benefits by improving digestion and nutrient absorption. Common garnishes and serving suggestions Both snacks are typically garnished with a tempering of mustard seeds, curry leaves, sesame seeds, green chilies, and asafoetida, adding aroma and flavor. They are often served with green chutney, tamarind chutney, or curd. Which should you choose: Khaman or Dhokla? When choosing between the two, opt for dhokla if you prefer a subtle fermented flavour and don't mind the longer preparation time. Choose khaman if you want a quick, fluffy snack with a vibrant colour and a slightly sweeter taste. Both snacks are gluten-free, easy to digest, and perfect for a light meal or snack. Also read | Why chia seeds are the top food to lower high cholesterol, according to dieticians
NDTV
12-07-2025
- Entertainment
- NDTV
Japanese Ambassador Tries Delicious Gujarati Food, Reveals His Favourite Dish
Gujarati cuisine is among the most loved regional cuisines in India, known for its vibrant flavours, variety and comforting dishes. From traditional thalis to iconic snacks, the state's culinary offerings are as diverse as they are delicious. With a perfect balance of spice and sweetness, the food often appeals to a wide range of tastes. And now, it seems to have a new fan. During his recent visit to Gujarat, Japan's Ambassador to India and Bhutan, Keiichi Ono, shared photos of himself enjoying authentic Gujarati dishes on X (formerly Twitter), and it certainly made our mouths water. The first photo shows him sharing panki with another person. For the uninitiated, panki is a traditional Gujarati dish made with a seasoned rice flour batter, steamed between banana leaves. The next image features a plate filled with mouth-watering Gujarati dishes such as dhokla, dahi puri, patra and handvo. In the following photo, we see beautifully plated khandvi - but interestingly, there's also sushi on the plate. The last photo captures him taking a bite of the khandvi with chopsticks. Sharing the post, he wrote, "Gujarat has so many saras (wonderful) local delicacies, including Khandvi, Dhokla, Patra, Dahi Puri and Handvo...! My favourite is Panki, what about you?" Take a look: Gujarat has so many saras✨ local delicacies, including Khandvi, Dhokla, Patra, Dahi Puri and Handvo…! My favourite is Panki, what about you? — ONO Keiichi, Ambassador of Japan (@JapanAmbIndia) July 12, 2025 The internet was quick to react to Ono's post, with many users leaving enthusiastic comments. People were impressed by his eagerness to try Gujarati dishes, and some even suggested places where he could enjoy the best of these delicacies. One person wrote, "Mr Ambassador is having a great time. I am happy to see him relishing Indian delicacies." Another commented, "I'm so happy to see you enjoying Gujarati cuisine. Hope you inspire more Japanese people to visit Gujarat and try vegetarian delicacies." Mr Ambassador 🇯🇵 is having a great time 😀. I am happy to see him relishing indian delicacies. — ClassicMonk (@aaravj2406) July 12, 2025 I am so happy to see you enjoying Gujarati cuisines. Hope you inspire more Japanese people to visit Gujarat and try vegetarian delicacies. — CA Parag Tanna (@tannaparag) July 12, 2025 "Swati Snacks is a great place for Gujarati snacks," someone suggested. "The Japanese are such brilliant people," read a fourth comment. A fifth user wrote, "Every time I see your post, it makes me realise how much you embrace the culture of my country. Total credit goes to the vibrant cultural discipline and punctuality that your country has given you." Swati snacks is a great place for gujarati snacks. — Neuromancer (@Ashesh1792) July 12, 2025 The Japanese are such brilliant people 🫶🏻 — Kavish Krishnakumar (@phenom_XT) July 12, 2025 Everytime i see your post ., it make me realise that how much you embrace different culture of my country and total credit goes to much more vibrant cultural disciplined and punctuality that your country has given you . — M S Gill (@MANPREE48026734) July 12, 2025 "Just seeing the photos makes my mouth water. I hope you're enjoying the hospitality of Gujaratis," added a sixth user. A seventh person wrote, "Khandvi with chopsticks - adorable." Just seeing the photos makes my mouth water 😋 I hope you are enjoying the hospitality of Gujarati's — JIX5A (@JIX5A) July 12, 2025 Khandvi with chopstick :) adorable ! — 🔴#IndiaFirst 🇮🇳 (@savitha_rao) July 12, 2025 So, are you also craving Gujarati dishes like Ambassador Keiichi Ono now?
