Gujarati cuisine is well known for its variety of light and flavourful snacks, and dhokla is one of the most beloved dishes across all Indians. Whether it's served as a breakfast item, a teatime snack, or even as part of a festive spread, dhokla holds a special place in every foodie’s heart. Two popular versions of this dish are khaman dhokla and khatta dhokla, each with its distinct flavour profile and texture. Thanks to Haldiram’s Instant Mixes, making both types of dhokla has never been easier.
In this article, we will explore the key differences between khaman dhokla and khatta dhokla, and provide you with simple recipes for preparing them using Haldiram’s Khaman Dhokla Instant Mix and Haldiram’s Khatta Dhokla Instant Mix. Let’s dive into what makes each type of dhokla unique and how you can enjoy them at home.
Khaman Dhokla: The Soft and Spongy Delight
Khaman dhokla is a soft, fluffy, and slightly sweet dhokla made primarily from gram flour (besan). It is one of the most popular snacks in Gujarat and is loved for its vibrant yellow colour and spongy texture. The addition of sugar and lemon juice gives khaman dhokla a mildly sweet and tangy flavour, making it irresistible when paired with green chutney or tamarind chutney.
Key Characteristics of Khaman Dhokla:
- Texture: Soft and spongy, thanks to the aeration from baking soda or Eno.
- Flavour: Mildly sweet and tangy, with a subtle hint of spice from green chillies.
- Colour: Bright yellow due to the use of gram flour.
- Serving Suggestions: Garnished with mustard seeds, green chillies, and coriander leaves, and often served with green chutney.
Buy Haldiram's Khaman Dhokla
How to Make Khaman Dhokla Using Haldiram’s Instant Mix:
Ingredients:
- 1 packet of Haldiram’s Khaman Dhokla Instant Mix
- Water (as per packet instructions)
- Oil for greasing
- 1 tablespoon of oil for tempering
- 1 teaspoon of mustard seeds
- 2 green chillies (slit)
- Fresh coriander leaves for garnish
Instructions:
- Prepare the Batter: Empty the contents of Haldiram’s Khaman Dhokla Instant Mix into a mixing bowl. Add water as per the packet instructions and whisk until you have a smooth, lump-free batter.
- Steam the Dhokla: Grease a dhokla tray with oil. Pour the batter into the tray and steam it in a steamer or pressure cooker (without the whistle) for 15-20 minutes, or until a toothpick inserted comes out clean.
- Prepare the Tempering: Heat oil in a small pan and add mustard seeds. Once they crackle, add the slit green chillies and stir for a few seconds.
- Garnish and Serve: Pour the tempering over the steamed dhokla. Garnish with fresh coriander leaves and serve with chutney of your choice.
Khatta Dhokla: The Tangy Traditional Treat
Unlike the sweeter khaman dhokla, khatta dhokla has a distinct tangy flavour, as the batter is traditionally made from fermented rice and urad dal. This version of dhokla is white in colour and has a slightly dense texture compared to khaman. It is particularly popular in Gujarati households as a breakfast dish or light snack and is usually served with a simple tempering of mustard seeds and green chillies.
Key Characteristics of Khatta Dhokla:
- Texture: Slightly dense yet soft, with a grainier consistency due to the use of rice.
- Flavour: Sour or tangy due to the fermented batter, with a savoury aftertaste.
- Colour: Off-white, as it is made from rice and lentils
- Serving Suggestions: Served with a tempering of mustard seeds, green chillies, and sesame seeds, and paired with coconut chutney.
How to Make Khatta Dhokla Using Haldiram’s Instant Mix:
Ingredients:
- 1 packet of Haldiram’s Khatta Dhokla Instant Mix
- Water (as per packet instructions)
- Oil for greasing
- 1 tablespoon of oil for tempering
- 1 teaspoon of mustard seeds
- 1 teaspoon of sesame seeds
- 2 green chillies (slit)
- Fresh coconut or coriander chutney for serving
Khaman Dhokla vs Khatta Dhokla: What’s the Difference?
While both khaman and khatta dhokla are beloved Gujarati snacks, they differ in a few key ways:
- Ingredients: Khaman is made from gram flour (besan), while khatta dhokla uses fermented rice and urad dal.
- Texture: Khaman dhokla is spongier and softer, whereas khatta dhokla has a denser, grainier texture.
- Flavour: Khaman dhokla is mildly sweet and tangy, while khatta dhokla has a more pronounced sourness due to fermentation.
- Colour: Khaman dhokla is yellow, while khatta dhokla is off-white.
- Occasions: Khaman dhokla is often seen as a party snack or served during special occasions, whereas khatta dhokla is more common as a breakfast or casual snack.
Conclusion
Whether you prefer the soft and spongy texture of khaman dhokla or the tangy, traditional flavour of khatta dhokla, Haldiram’s Instant Mixes make it easy to enjoy both varieties at home. With minimal preparation time and consistently great results, you can bring the authentic taste of Gujarat to your table. So, the next time you’re craving some delicious dhokla, grab a packet of Haldiram’s Khaman Dhokla or Khatta Dhokla Instant Mix and enjoy a perfect snack that’s ready in minutes!