Khaman Dhokla Recipe – Steamed Gram Flour Cake - BeExtraVegant (2024)

FAQs

Why is my khaman dhokla not spongy? ›

Why is my dhokla not spongy? Here are some of the reasons for dhokla not being spongy – batter is not of the right consistency, keeping the batter for long time without steaming after adding eno or interrupting the steaming process midway. Why is my dhokla bitter? Too much of leavening agent can make the dhokla bitter.

Khaman and dhokla are both Gujarati dishes made from chickpeas. However, there are some critical differences between the two. Khaman is a soft, fluffy cake, while dhokla is like spongy steamed bread. Khaman is typically served with chutney or green chili pepper, while dhokla can be eaten plain or with a pickle.

Dhokla is quite nutritious and offers a mixture of carbohydrates, magnesium, calcium, potassium, and phosphorus. Being steamed and not fried, dhokla is very nutritious, beneficial for gut health, easily digestible, and increases energy levels.

Adding too much or too less water can ruin your batter and hamper the texture of the dhokla, making it hard and stiff. Always add a little water whisk and then repeat. Do not make the batter too watery.

“The fermented nature of the food may release lactic acid upon digestion which may result in gastrointestinal side effects. If taken in moderation dhokla is rich in protein and since it is steam and (not oil) fried, it may add nutritive value.

When this baking powder is added with water, then sodium hydrogencarbonate ( N a H C O 3 ) reacts with tartaric acid to evolve carbon dioxide gas. This C O 2 gas causes the cake to rise and become soft and spongy.

Noun. khaman (uncountable) (India) An Indian food, visually similar to cake and compositionally similar to dhokla, made from a batter of gram flour (from chickpeas), cooked by steaming.

(i.e for 1 tsp eno = 1/2 tsp baking soda + 1/2 tsp citric acid). Some people even suggest using just baking soda (for 1 tsp eno = 3/4 tsp upto 1 tsp baking soda) instead of using it along with citric acid.

Gram flour, chana dal.

While it is a healthy snack, overconsumption can lead to weight gain and digestive issues due to its high carbohydrate content. To avoid adverse effects, consuming 1-3 small pieces of dhokla is recommended.

Can I eat dhokla every day? ›

Basically, the market-bought dhokla has the potential to increase your daily calorie-intake and may lead to weight gain in the long run. So store-bought dhokla is good for weight loss may be a myth but dhokla benefits us. The dhokla recipe is made using a fermented batter of rice and split chickpeas.

The fermentation process of dhokla yields probiotics, which support the immune system and gut health. Dhokla is a better snack option because it is steamed rather than fried, which lowers the intake of bad fats. People with sensitive stomachs might enjoy dhokla because of its light and fluffy texture.

Why does my dhokla have red spots? Cause: Dhokla has turmeric which turns red when it interacts with a solution that is basic in PH. If the dhokla has red spots, it indicates that there are pockets of baking soda in the batter that weren't mixed together properly.

Why did my dhokla turn orange or red? Turmeric powder reacts with baking soda or eno to give orange or red colored spots or patches in khaman dhokla. This makes your khaman turn orange or red. This can be avoided by adding less turmeric powder to the batter.

- Add in curry leaves, coriander leaves and green chillies and saute for a min. - Add in the dhokla chunks, sugar, salt if needed and mix it well. And you are ready to serve. This was done to make the dhoklas little moist.

Water content helps the seasoned ingredients to adhere to the dhoklas. Water penetrates through the pores and softens the dhokla. Sugar and lemon juice gives a sweet and tangy flavour to the dish.

While the traditional one is made with rice and chickpea flour, the latter is made with just chickpea or besan flour. In addition, the traditional dhokla batter is prepared overnight and fermented, whereas nylon dhokla does not require any fermentation. Moreover, the colors of both these 2 are different.

The sponginess and light texture in the instant khaman dhokla recipe comes from reaction of eno with lemon juice or citric acid releasing carbon dioxide. This reaction creates a fizzy bubbly mixture that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed.

A: Overeating dhokla can hinder weight loss as it can increase overall calorie intake. While dhokla is a healthy food option for weight loss, consume it as part of a healthy and balanced diet and in moderation to maintain a calorie deficit.