Dhokla vs. Khaman — What's the Difference?

Dhokla is a traditional Gujarati snack that's made from a fermented batter of rice and split chickpeas, leading to a mildly sour taste and a spongy texture. It's often served as a breakfast item or snack, accompanied by chutneys. Whereas Khaman, specifically known as Khaman Dhokla, is prepared from gram flour (besan) and is characterized by its soft texture, sweet and tangy taste, and a bright yellow color. Unlike Dhokla, Khaman is an instant dish, which does not require fermentation.

Both Dhokla and Khaman are steamed, making them healthy options for those looking for nutritious snacks. Dhokla, due to its fermentation process, might be considered more beneficial for gut health, while Khaman, being made from besan, is rich in protein and fiber but lacks the added benefits of fermentation.

In terms of seasoning and garnish, Dhokla is generally kept simple, often just seasoned with mustard seeds and green chilies. On the other hand, Khaman is usually more elaborately garnished with fresh coriander, grated coconut, and sometimes pomegranate seeds, adding to its appeal and flavor.

The preparation time for Dhokla and Khaman also differs significantly. Dhokla requires a longer preparation time due to the need for fermentation, which can take several hours or overnight. Khaman, however, can be made relatively quickly since it only needs to be allowed to sit for a few minutes before steaming.

Both snacks hold a significant place in Gujarati cuisine but have also gained popularity across India and globally. Dhokla is often perceived as a more traditional and healthy snack, suitable for all palates due to its mild flavors. Khaman, with its bright color and tangy taste, is seen as a more festive and flavorful option, preferred for its immediate preparation and rich taste.