Khaman dhokla prepared in an idli maker is idli dhokla. Khaman is basically a steamed snack from the Gujarati cuisine, prepared using gram flour. It has a soft and spongy texture and a combination of different flavors. It is slightly sweet, little tangy, somewhat hot. Idli dhokla is another way of making khaman. However, it is more convenient and presentable. Further idli dhokla can be taken to another level by adding yogurt and chutney to make khaman chaat etc. Anyways, khaman dhokla, so prepared is great for kitty parties, kids tiffin, etc.
Whenever I write about any dhokla, I get confused, as to what I am writing about is a dhokla or khaman? Let’s try to find out the difference between khaman and dhokla.
Dhokla: Dhokla is prepared using the fermented batter of rice and chana dal. It is pale in color. It is slightly harder or less spongy than the khaman.
Khaman: Khaman is prepared fresh batter of gram flour or chana dal. It is bright and gorgeous yellow in color. It is soft and very spongy (if made correctly).
There are a number of variations of both, khaman as well as dhokla.
Well, talking about idli dhokla. This is what this recipe is called. However, technically speaking it should be Idli Khaman. Anyways, what’s in the name? Let’s check out its ingredients:
Gram Flour: Regular besan has been used. Little semolina is added to give more texture to the dish.
Flavors: Ginger paste, chili paste, lemon juice, salt, and sugar add a lot of elements to khaman dhokla.
Tempering: Oil, mustard seeds, asafetida and green chilies go in for the tempering. Very important water is added to the tempering. It makes the khaman moist and should not be skipped.
Serve it with the chutney of your choice.
1.This recipe makes 12-14 idlis.
2.Place a large sieve on a mixing bowl. Add 1.5 cups gram flour (besan) and 2 tbsp semolina (sooji). Sieve it.
3.Add lukewarm water gradually. Make a smooth batter. It calls for more than 1 cup and less than 1.5 cups of lukewarm water.
5.Next add in 2 tbsp of powdered sugar and juice of 1 lemon.
6.Let the batter rest for 15-20 minutes. Meanwhile grease the idli mould and pour in water in the idli maker and let it come to boil.
7.After the batter has rested, add 1 tsp oil and salt to taste and ¼ tsp turmeric powder. I forgot to add the turmeric powder, therefore added later.
8.Further add 1 tsp each ginger paste and green chili paste.
9.Next goes in 1 tsp of fruit salt (eno) and 1 tsp of water. Whisk it well in one direction for 30 seconds. The batter should double in size and should be absolutely spongy.
10.Fill in the idli moulds.
11.Steam for 7-9 minutes or till done.
12.De-mould once it cools down slightly.
13.Prepare the tempering, for that heat 2 tsp of oil. Add a pinch of asafetida (heeng) and 1 tsp mustard seeds (raie). Once the mustard seeds crackle, add a handful of curry leaves and 2 green chilies. Also add in ¾ cup of water.
14.Add juice of 1 lemon.
15.Next goes in 1 tbsp of powdered sugar.
17.Pour over the idli khaman.
18.Ready to serve. Bon appétit!
19.Or pack it for kids tiffin.
PREP TIME 10 minutes + 15 minutes rest time
COOK TIME 10 minutes
TOTAL TIME 20 minutes + 15 minutes passive time
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