Thursday, January 7, 2010

Softening Khaman or Dhokla

GK: What is the difference between Khaman and Dhokla?? ...
Khaman is made from besan or chana daal whereas Dhokla is made from a mixture of rice and urad or moong or any non-chana daal.

Thanks to Madhu ben I tried to make Khaman at home - from the ready to cook Khaman pack ;-). Since the recipe for ready-to-cook khaman is written on the pack itself - I won't bore you with that..

This quick post is about a tip for the tadka..

Once Khaman/Dhokla is ready, make tadka with oil, mustard seeds, curry leaves, green chili and white sesame seeds. Once the tadka starts to splutter add about a cup of water in the tadka and let the water heat a little bit with the tadka.. now add a spoonful sugar in this mixture and stir well.

Pour this mixture over the khaman!

Adding water to the tadka is a real nice way to get a soft, moist texture and a slightly sweet taste.


  1. Thanks for sharing this great tip Anuja. You made me hungry :). I will try it out soon.

  2. What a coincidence Anuja, I recently made Khaman and used this same trick and I must say the outcome is simply divine. Instead of adding sugar I added gud (Jaggery)for a 100% gujju taste. I read this trick on the pack of the instant khaman mix I got :)

  3. Awesome...One of my gujarati aunty uses sweet buttermilk instead of gives that "khatta-meetha" taste! - Priya