Dhokla and khaman are both beloved steamed savory cakes from the Indian state of Gujarat, but they are not the same dish. Dhokla is typically made from a fermented batter of rice and split chickpeas (chana dal), giving it a firmer, slightly grainy texture and a mild tang. Khaman, on the other hand, is made primarily from gram flour (besan) and is softer, spongier, and often more yellow in color. This guide breaks down the differences, provides a foolproof recipe for each, and answers common questions so you can make either at home with confidence.
Ingredients
For Dhokla (fermented rice-lentil)
- 1 cup (200 g) short-grain rice (idli rice or sona masuri)
- 1/2 cup (100 g) split chickpeas (chana dal)
- 1/2 cup (120 ml) water (for soaking, plus more for grinding)
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) turmeric powder (optional)
- 1/2 tsp (2 g) fruit salt (Eno) or 1/4 tsp baking soda + 1 tsp lemon juice
- 1 tbsp (15 ml) oil for greasing
For Khaman (besan-based)
- 1 cup (120 g) gram flour (besan)
- 1/2 cup (120 ml) water (plus more if needed)
- 1/4 tsp (1 g) turmeric powder
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt
- 1/2 tsp (2 g) fruit salt (Eno) or 1/4 tsp baking soda + 1 tsp lemon juice
- 1 tbsp (15 ml) oil for greasing + 1 tsp for batter
For tempering (both)
- 1 tbsp (15 ml) oil
- 1 tsp (5 g) mustard seeds
- 1-2 green chilies, slit
- 8-10 curry leaves
- 1/4 cup (60 ml) water
- 1 tsp (5 g) sugar (optional)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 1/2 cup (40 g) freshly grated coconut (optional)
Instructions
For Dhokla
- Rinse the rice and chana dal together in a large bowl. Soak in 2 cups (480 ml) water for at least 3 hours, or up to 6 hours.
- Drain the soaked grains. Add them to a blender with 1/2 cup (120 ml) fresh water. Grind to a smooth, slightly grainy paste (like a thick pancake batter). Add more water a tablespoon at a time if needed, but keep it thick.
- Transfer the batter to a large bowl. Stir in salt and turmeric. Cover and let ferment in a warm place (about 80°F/27°C) for 8-12 hours, until the batter has bubbles and smells slightly tangy. (If your kitchen is cool, it may take longer; see Tips.)
- When ready to steam, prepare your steamer: place a trivet or rack in a large pot with 1 inch (2.5 cm) of water. Bring to a gentle boil.
- Grease a 9-inch (23 cm) round cake pan or a steamer plate with oil.
- In a small bowl, mix the fruit salt (or baking soda + lemon juice) with 1 tbsp water. Fold this into the fermented batter gently. Pour the batter into the prepared pan.
- Place the pan in the steamer, cover, and steam on medium heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
- While the dhokla steams, prepare the tempering: heat oil in a small pan over medium heat. Add mustard seeds; when they splutter, add green chilies and curry leaves. Sauté for 30 seconds, then add 1/4 cup water and sugar (if using). Bring to a simmer and turn off heat.
- Pour the tempering over the warm dhokla. Let it soak in for 5 minutes. Then cut into squares and garnish with cilantro and coconut (if using).
For Khaman
- In a large bowl, whisk together gram flour, turmeric, sugar, salt, and 1/2 cup (120 ml) water until smooth. The batter should be like a thick crepe batter. Let it rest for 10 minutes.
- Meanwhile, set up your steamer as above (step 4 of dhokla).
- Grease a 9-inch (23 cm) round cake pan or steamer plate with oil.
- Add the fruit salt (or baking soda + lemon juice) to the batter with 1 tsp oil. Stir gently—the batter will froth. Pour immediately into the greased pan.
- Steam on medium heat for 15-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes.
- Make the tempering as in dhokla step 8.
- Pour the tempering over the warm khaman. Let it absorb for 5 minutes, then cut and garnish with cilantro and coconut.
Tips
- Fermentation: If your kitchen is cool, place the dhokla batter in a turned-off oven with the light on, or in a warm spot. The batter should double in volume and smell slightly sour. If it doesn’t ferment fully, your dhokla will be dense—add a pinch of sugar to help the yeast/bacteria along.
- Fruit salt vs. baking soda: Fruit salt (Eno) is the traditional leavener and gives the most reliable lift. If using baking soda + lemon juice, mix them fresh and add immediately. Both work, but fruit salt yields a softer crumb.
- Steaming: Do not open the steamer lid during cooking—the steam will escape and the cake may collapse. Also, ensure the water is at a gentle boil, not a rolling boil, to avoid splashing.
- Substitutions: For dhokla, you can use 1 cup (200 g) idli rice instead of short-grain rice. For khaman, if you don’t have gram flour, you can use 1 cup (120 g) chickpea flour (same thing) but avoid substituting all-purpose flour—it won’t give the same texture.
Serving Suggestions
Serve dhokla or khaman warm or at room temperature as a snack or breakfast. They pair beautifully with green chutney (coriander-mint) and sweet tamarind chutney. For a heartier meal, serve with a side of yogurt and a cup of masala chai. In Gujarat, they are often enjoyed with a drizzle of lemon juice and a sprinkle of sev (crunchy chickpea noodles) on top.
Variations
- Rava dhokla: Replace rice and dal with 1 cup (170 g) semolina (rava) and skip fermentation—soak rava in buttermilk for 30 minutes, then steam.
- Veggie khaman: Fold in 1/2 cup (50 g) finely grated carrots or spinach puree into the khaman batter before steaming.
- Spicy dhokla: Add 1-2 finely chopped green chilies and 1/2 tsp grated ginger to the dhokla batter before fermenting.
- Khaman with peanuts: Sprinkle roasted peanuts over the tempered khaman for extra crunch.
Storage and Reheating
Both dhokla and khaman keep well in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5-7 minutes until warm and soft, or microwave on a microwave-safe plate covered with a damp paper towel for 30-45 seconds. Avoid reheating in a dry oven, as they will dry out. They can also be frozen for up to 1 month; thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
Can I make dhokla without fermenting? Yes, you can use fruit salt or baking soda as a quick leavener, but the texture will be less airy and the flavor less tangy. For a quick version, use the khaman recipe—it’s designed to work without fermentation.
Why is my khaman dense and sticky? This usually happens if the batter is too thin or you over-mixed after adding the leavener. The batter should be thick but pourable. Also, ensure you steam on medium heat, not high, to allow even rising.
Can I use all-purpose flour instead of gram flour for khaman? Not recommended. Gram flour provides the characteristic nutty flavor and spongy texture. All-purpose flour will yield a denser, cake-like result that is not authentic.
How do I know when the dhokla is done? Insert a toothpick or a knife into the center; it should come out clean, with no wet batter sticking. The top should feel springy to the touch.
Can I make these in a pressure cooker? Yes, if you have a pressure cooker without the weight (or with the whistle removed), you can use it as a steamer. Place the pan on a trivet, cover, and steam on medium heat for 15-20 minutes. Do not pressure-cook; just use the steam.
What is the difference between dhokla and khaman in terms of taste? Dhokla has a slight tang from fermentation and a firmer, grainier texture. Khaman is softer, more spongy, and tastes more of chickpeas, with a sweeter profile. Both are tempered with mustard seeds and curry leaves, but khaman often has a more pronounced yellow color.
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