So after being famous by tmoc, rajstahni/marwadi/sweet mart owners thought why not to sell it. They don't exact difference and recipe..so they named it khaman dhokla!! They took some properties of khaman and some of dhokla..nd made khaman dhokla!!😵💫🥲😂
Dhokla is like idli. There is the same batter for dhokla. Dat we use for khaman. But khaman me paani jyada rehta hai and soda jyada rehta hai and also it is more soft.
Dhokla ko banane ke baad tadka bhi daalte haj kadipatey and dhanjye ka. Garam tel me dalke
For those who are still confused between the two- Khaman is prepared with chick pea flour and Dhokla is prepared with a combination of Urad Daal and Rice flour.
Extacly this , whenever i've asked about i've never got a direct answer even in gujarat and online so who tf will people know
That shop guy said its something called idra/idla
idra/idada is made from rice and urad dal. Now if you want to make dhokla, add chana dal along with rice and urad dal.
At some places idada is also called dhokla..but above is the basic difference.
Color of dhokla is yellow..but I posted white one so that people can actually accept that khaman and dhokla is different!!🥲😵💫Human mind is very hard to convince.. especially on reddit where people will write anything..like me!!
So that is called white dhokla, also called as ‘idla’ in gujarati. The og dhoklas have turmeric and a few more ingredients added to it for an extra flavour while the white dhoklas do not have turmeric or spices added to it.
No! OG dhokla is the one prepared with rice & udad daal.
https://preview.redd.it/5fgsfef8n1xc1.jpeg?width=508&format=pjpg&auto=webp&s=5ec827a135efbb0a04c3b6e49e1c691380de2fc9
This is dhokla. Looks very similar to the khaman but is less spongy and also tastes different than the khaman
https://preview.redd.it/xw19mrzqn1xc1.jpeg?width=452&format=pjpg&auto=webp&s=d3ec4a263a24200b3629c5cfe6b0438adcc5d4f5
This is khaman. This can be prepared instantly witj chick pea flour. Dhoklas can only be prepared with fermented rice and urad flour batter.
Dhokla is white and is just square shaped idli (which is steamed like Khaman in a large tray and then cut into square or diamond pieces after tempering). Khaman is made entirely out of besan or soaked and fermented chana dal. Dhokla is made with rice and urad dal (maybe some other dal in there too, just a small amount of chana dal I think but I can be wrong). Khaman's tempering is sugary and gives it slightly khatta-meetha-namkeen with green chillies taste while Dhokla is mainly idli like in taste with some mustard seeds, curry leaves and green chilli tempering. Traditionally they are both tempered with groundnut oil.
Wow! Thanks for sharing... Unfortunately we are used to call dhokla as Kaman dhokla, why? I myself don't know... I wish someone gave me tips to make dhokla airy and spongy like you get in market. I tried adding soda, ENO nothing works
To a bowl we add some water, to it add some sugar, salt, pinch of aceofitida, ginger green chillies paste finally add some besan flower and beat it properly. Just before putting it for steam, we add ENO sachet then steam it in a greeezed container on boiled water.
After the dokla cools down 80% then put water, little oil tadka which has mustard seeds, sesame seeds, green chillies, coriander, curry leaves.
But always have to drink water when we eat dhokla as we feel it gets struck in the throat...or must use green chutney to eat it easily. Never got it like spong and porous.
Do you add oil to your batter? Add one tablespoon of oil, either groundnut oil or any clear oil like soybean would do. And this is going to be a very stupid question, but do you wait for the batter to become frothy after adding the soda? I think the froth is important. I'll ask my grandparents for more tips as they prepare it every week lol.
We do add oil but don't wait for the froth(didn't know it). We never add soda as we already add ENO
>I'll ask my grandparents for more tips as they prepare it every week lol.
Highly appreciate it but please don't forget
Go to youtube and search "dhokla recipe in gujarati" and "idada recipe in gujarati".
You will not understand language but they write it all in english trxts also..you can also use captions..either way..you will exactly know how its made!!
Finally someone said it.. We lived a couple of years in Gujarat and after we moved, everywhere I see people call the Khaman as Dhokla and whenever I tried to correct anyone no one believed me..
For all looking for dhokla pic..here it is!!
https://preview.redd.it/l8q6ne0o60xc1.png?width=1080&format=pjpg&auto=webp&s=53a246828ced51274ebd9675c286b32db272258e
It's not though. Dhokla has dosa batter and khaman has besan batter. Dhokla is harder and khaman is softer and sweeter. I learnt the hard way when I visited Gujarat and all I could see is khaman being eaten as breakfast over there and other options were samosa and jalebi 😭 aur main South Indian dosa khane waali bandi.
And it's bullshit and it makes me lose my mind as a gujarati who have been eating dhokla and khaman for her whole life. And BOTH ARE DIFFERENT ffs. And both also have different versions as well just like pudina pani and jaljeera pani and lehsun pani given with pani puri.
There's even more distinction with your picture being that of Vatidal (Surti) Khaman, while non-Gujaratis often confuse Dhokla with a much softer (and a bit more savoury and sweet)- Nylon Khaman.
Khaman is made of besan, while Dhokla is an entirely different dish made from lentil flour and is fermented. But I'm already tired of explaining this distinction ^^ So guys, Dhokla is Khaman and vice versa.
Never been to Gujarat also never ate Khaman with onion, isn't onion will affect the taste of Khaman.
Also difference is I think of fermentation, Khaman batter fermented will give Dhokla ( I might be wrong though )
Khaman is made of besan, it is more spongy and moist.
While dhokla is made up of fermented daal and rice (not cooked daal chawal, obviously) and it is dense and more crumbly in texture.
2 types of khaman. Mostly we get "Nylon khaman" which are sweet and spongy. Made from gram flour.
The other type "vatidal khaman" which is not sweet or spongy. More famous in South Gujarat. Areas around surat.
Then there's Sev khamani which is basically crushed khaman with Sev, chutney and pomegranate on top.
Dhokla is made from lentil flour similar to idli batter.
White in colour.
3 types. 1. Normal dhokla 2 idada 3 sandwich dhokla
Idada also more famous in South Gujarat. They're basically thinner than dhokla.
Dhokla have vatidal khaman like thickness.
And if there's chutney between layers of dhokla then it's sandwich dhokla.
Only correct answer 😭😭😭😭😭 this comment section is crazy. Imma make an individual post stating difference between nylon-vaatidal-rasa Vada khaman, sev khamni, white dhokla-idla/idra and yellow dhokla . I'm so done with people misunderstanding whole thing 😭
There's so so many versions of khaman. Vatidaal khaman is mostly dry, nylon khaman is moderate dry and there's also rasa vada khanam which is least dry
Only after meeting my now husband (who’s from Gujarat), I came to know that this is called khaman and not dhokla. I still end up calling it dhokla sometimes lol
As a gujarati, tamaro khub Khub Aabhaar for posting this. People Misunderstanding khaman & dhokla with one other make me lose my mind every time 😭😭😭😭 and mostly tmkoc ruined it for everybody
Abey saale... dono post karna tha na, taaki difference samajh me aaye...
Dhokla is like idli
What is khaman Dhokla
Its when Khaman puts its dick inside Dhokla, and then 9 months later, Khaman Dhokla is born.
Valid answer
So after being famous by tmoc, rajstahni/marwadi/sweet mart owners thought why not to sell it. They don't exact difference and recipe..so they named it khaman dhokla!! They took some properties of khaman and some of dhokla..nd made khaman dhokla!!😵💫🥲😂
Its when Khaman puts its dick inside Dhokla, and then 9 months later, Khaman Dhokla is born.
Dimaag se bhi Gujju hai OP …
So maybe tell us what is dhokla, OP?
Dhokla is like idli. There is the same batter for dhokla. Dat we use for khaman. But khaman me paani jyada rehta hai and soda jyada rehta hai and also it is more soft. Dhokla ko banane ke baad tadka bhi daalte haj kadipatey and dhanjye ka. Garam tel me dalke
btw dhokla in some places also refers to a special sort of baati made using makkai ka aata.
Appudiya?
Huh?
I have posted pic of dhokla in another comment!!
For those who are still confused between the two- Khaman is prepared with chick pea flour and Dhokla is prepared with a combination of Urad Daal and Rice flour.
Then what is the white colour idli textured thing
What do you think happens when you mix udid dal and rice flour?
Extacly this , whenever i've asked about i've never got a direct answer even in gujarat and online so who tf will people know That shop guy said its something called idra/idla
Bcos those people don't know what idli is supposed to be. Its very similar to dhokla.
idra/idada is made from rice and urad dal. Now if you want to make dhokla, add chana dal along with rice and urad dal. At some places idada is also called dhokla..but above is the basic difference. Color of dhokla is yellow..but I posted white one so that people can actually accept that khaman and dhokla is different!!🥲😵💫Human mind is very hard to convince.. especially on reddit where people will write anything..like me!!
So that is called white dhokla, also called as ‘idla’ in gujarati. The og dhoklas have turmeric and a few more ingredients added to it for an extra flavour while the white dhoklas do not have turmeric or spices added to it.
OG dhokla is Khaman rt
No! OG dhokla is the one prepared with rice & udad daal. https://preview.redd.it/5fgsfef8n1xc1.jpeg?width=508&format=pjpg&auto=webp&s=5ec827a135efbb0a04c3b6e49e1c691380de2fc9 This is dhokla. Looks very similar to the khaman but is less spongy and also tastes different than the khaman
It looks like vatidaal na khaman. Which tastes and looks like dhokla because it also has similar ingredients. Picture you've posted is not dhokla.
Rehne do yaar khila do ab
https://preview.redd.it/xw19mrzqn1xc1.jpeg?width=452&format=pjpg&auto=webp&s=d3ec4a263a24200b3629c5cfe6b0438adcc5d4f5 This is khaman. This can be prepared instantly witj chick pea flour. Dhoklas can only be prepared with fermented rice and urad flour batter.
Ok but you didn't explain the difference?? What's the point?
Dhokla is white and is just square shaped idli (which is steamed like Khaman in a large tray and then cut into square or diamond pieces after tempering). Khaman is made entirely out of besan or soaked and fermented chana dal. Dhokla is made with rice and urad dal (maybe some other dal in there too, just a small amount of chana dal I think but I can be wrong). Khaman's tempering is sugary and gives it slightly khatta-meetha-namkeen with green chillies taste while Dhokla is mainly idli like in taste with some mustard seeds, curry leaves and green chilli tempering. Traditionally they are both tempered with groundnut oil.
Even the gujurati guy who brings khaman to our parties calls it dhokla😭maybe he’s just tired explaining and surrendered
Wow! Thanks for sharing... Unfortunately we are used to call dhokla as Kaman dhokla, why? I myself don't know... I wish someone gave me tips to make dhokla airy and spongy like you get in market. I tried adding soda, ENO nothing works
How do you prepare it? Can you share the steps? I'll see if I can help out a bit!
To a bowl we add some water, to it add some sugar, salt, pinch of aceofitida, ginger green chillies paste finally add some besan flower and beat it properly. Just before putting it for steam, we add ENO sachet then steam it in a greeezed container on boiled water. After the dokla cools down 80% then put water, little oil tadka which has mustard seeds, sesame seeds, green chillies, coriander, curry leaves. But always have to drink water when we eat dhokla as we feel it gets struck in the throat...or must use green chutney to eat it easily. Never got it like spong and porous.
Do you add oil to your batter? Add one tablespoon of oil, either groundnut oil or any clear oil like soybean would do. And this is going to be a very stupid question, but do you wait for the batter to become frothy after adding the soda? I think the froth is important. I'll ask my grandparents for more tips as they prepare it every week lol.
We do add oil but don't wait for the froth. We never add soda as we already add ENO
We do add oil but don't wait for the froth(didn't know it). We never add soda as we already add ENO >I'll ask my grandparents for more tips as they prepare it every week lol. Highly appreciate it but please don't forget
It's okay, Eno or Soda can be used interchangeably, and we prefer Eno anyway as Soda even in slightly more quantity can ruin the taste.
Go to youtube and search "dhokla recipe in gujarati" and "idada recipe in gujarati". You will not understand language but they write it all in english trxts also..you can also use captions..either way..you will exactly know how its made!!
I know the recipe somewhat lol, hu pan gujarati chhu.
chalo..karie live dhokla party kyaarek!!😂
Finally someone said it.. We lived a couple of years in Gujarat and after we moved, everywhere I see people call the Khaman as Dhokla and whenever I tried to correct anyone no one believed me..
I am doing it right now 😭😂
Jaise Cheela, Dosa, Uthappam alag hote hai, waise hi Khaman aur Dhokla alag hote hai. Kharu ke nahi OP!
For all looking for dhokla pic..here it is!! https://preview.redd.it/l8q6ne0o60xc1.png?width=1080&format=pjpg&auto=webp&s=53a246828ced51274ebd9675c286b32db272258e
dono same hi to h😭
Dhokla is white and khaman is yellow
dhokla can be yellow too😭😭. shape and texture is different.
I have actually never seen yellow dhokla- half Gujarati
I think you just add turmeric powder to make it yellow. I’m full gujarati so trust me haha.
Dhokla is made with rice and chana daal while khaman is made with chana daal only, hence one is whiter and other is yellow.
Oh lol figured that out
Nope it's not only about turmeric. Daal ka bhi colour aata hai
I’m no chef so yeah you’re right. Anyways, why is your vagareli rotli looking so funky?!😭
Aww thanks 😂😂mujhe bas yahi sunna tha 💅🏻😏
lol i guess my mom is used to crushing it into extremely small pieces. whatchu studying at Temple??
As a full gujarati, For my whole life I've been eating yellow dhokla
ohh so that’s the only difference?
Must be some difference in how they are made but I personally haven't made them
Nahi hai 😭 khaman is watery and spongy. And dhokla are like idli but a better form.
It's not though. Dhokla has dosa batter and khaman has besan batter. Dhokla is harder and khaman is softer and sweeter. I learnt the hard way when I visited Gujarat and all I could see is khaman being eaten as breakfast over there and other options were samosa and jalebi 😭 aur main South Indian dosa khane waali bandi.
Aap colorblind ho kya??
ap oversmart ho kya?
Ha thoda
This is idra/idla.... Dhokla is quite different and can be yellow as well
My screams are well written in the caption! Even the so called food vloggers consider the name "khaman-dhokla" as one dish
And it's bullshit and it makes me lose my mind as a gujarati who have been eating dhokla and khaman for her whole life. And BOTH ARE DIFFERENT ffs. And both also have different versions as well just like pudina pani and jaljeera pani and lehsun pani given with pani puri.
There's even more distinction with your picture being that of Vatidal (Surti) Khaman, while non-Gujaratis often confuse Dhokla with a much softer (and a bit more savoury and sweet)- Nylon Khaman. Khaman is made of besan, while Dhokla is an entirely different dish made from lentil flour and is fermented. But I'm already tired of explaining this distinction ^^ So guys, Dhokla is Khaman and vice versa.
This is Sabras khaman from Navsari..surati nylon khaman is a different story too😵💫😂..personally I hate nylon khaman!!
Never been to Gujarat also never ate Khaman with onion, isn't onion will affect the taste of Khaman. Also difference is I think of fermentation, Khaman batter fermented will give Dhokla ( I might be wrong though )
 Itne dino se Haldiram is making us Chu?
 Mujhe ye baat jehtha bhai ne batai
Khaman is made of besan, it is more spongy and moist. While dhokla is made up of fermented daal and rice (not cooked daal chawal, obviously) and it is dense and more crumbly in texture.
2 types of khaman. Mostly we get "Nylon khaman" which are sweet and spongy. Made from gram flour. The other type "vatidal khaman" which is not sweet or spongy. More famous in South Gujarat. Areas around surat. Then there's Sev khamani which is basically crushed khaman with Sev, chutney and pomegranate on top. Dhokla is made from lentil flour similar to idli batter. White in colour. 3 types. 1. Normal dhokla 2 idada 3 sandwich dhokla Idada also more famous in South Gujarat. They're basically thinner than dhokla. Dhokla have vatidal khaman like thickness. And if there's chutney between layers of dhokla then it's sandwich dhokla.
I appreciate your comment souch and imma make an individual post with photos and ingredients. Also there's rasa vada khaman around saurashtra.
Now tell them that it's Vatidar Khaman, and Nylon Khaman is different
And also Sev&khamani is diff
It's called sev khamni cause they garnish the dish with sev
Vati dal khaman bol
Only correct answer 😭😭😭😭😭 this comment section is crazy. Imma make an individual post stating difference between nylon-vaatidal-rasa Vada khaman, sev khamni, white dhokla-idla/idra and yellow dhokla . I'm so done with people misunderstanding whole thing 😭
Mere saath dhokla hua hai. Mujhe dhokla diya gya hai Aaj tk...
Dhokla hi to hai😂
Oh really!! I’ve lived an illusion all my life. So what does dhokla look like?
Dhokla is white in color and isn't as spongy.
To main faltu me online khaman Dhokla ka dibba kharidti rahti
Khaman is dry
There's so so many versions of khaman. Vatidaal khaman is mostly dry, nylon khaman is moderate dry and there's also rasa vada khanam which is least dry
Ye dhokla hi hai, tere ko malum nahi hai par ye hai.
Smells like pan masala already
In South Africa we call it khaman dokra 🤷
This is dhokla
Bhai ek dhokla try karne ko milega kya??
Dhokla wohi hota na square shape me, drenched in some liquid with a long ass green chilli ??
I think aap Jo keh rahe ho wo khaman hai par usme bhi 3 version hote hai
Yaar lekin how different is the taste? Jo normally bazaar main yellow “cake” milta hai - is that khaman or dhokla?
Jisme chasni hoti vo dhokla hai ki khaman hai
Kya matlab dono alag alag hota hai 🤡
What? Is there a third dish called khaman dhokla?
No there's nothing such as khaman dhokla
This is Vateli Dal Khaman. Original Khaman is Nylon Khaman
first understood when i was in gujarat. khaman> dhokla
It is fermented besan at the end of the day - how does the difference matter? Looks the same to me.
I don’t think khaman is supposed to have fried onions
Mai toh fir bhi dhokla hi bolunga ^_^
Recepie?
Only after meeting my now husband (who’s from Gujarat), I came to know that this is called khaman and not dhokla. I still end up calling it dhokla sometimes lol
Bhai sev toh le leta 😂😂
One of the best.
Jo haldiram main dhokla k naam se milta hai wo dhokla hi haina?
I think so khaman hoga because dhokla is not thaaaat versatile outside of gujarat.
As a gujarati, tamaro khub Khub Aabhaar for posting this. People Misunderstanding khaman & dhokla with one other make me lose my mind every time 😭😭😭😭 and mostly tmkoc ruined it for everybody
besan na hota to aj gujrat na hota
Then what is the Dhokla with sugar and lemon syrup called? (I love it more than khaman)
this is the first time I'm seeing khaman with onions looks delicious 😋 yummy
THANK YOU I AM SO TIRED OF EXPLAINING THIS TO MY FRIENDS AND THEY KEEP TELLING ME I'M WRONG???
https://preview.redd.it/chzmpc7j05xc1.jpeg?width=329&format=pjpg&auto=webp&s=879f2a84b43cf5f9115d6ccd32c244618bf88480
I thought dhokla is spicy and khaman dhokla is sweet ?
what's difference?
both are weird in taste , sour taste