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.

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. Solutions: Mix baking soda with water before adding it into the batter.

To make the dhokla spongy, add in fruit salt, eno or baking soda this helps in adding a fluffy texture.

The key to dhokla is Eno, an Indian antacid, which also happens to be a raising agent. It can easily be found online or at an Indian grocery store. Without it, the cake may not rise as high, but you can make do by substituting baking soda and citric acid for it.

Consuming dhokla more than three times per week may cause bloating, constipation, and symptoms resembling those of irritable bowel syndrome. Instead of using rice flour in dhokla, those with diabetes should use besan or dal dhokla, which are healthier options.

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.

Turmeric is a natural indicator that turns red in alkaline medium. Baking soda is alkaline in nature, and will turn the turmeric paste red.

Water content in the dhoklas is due to the presence of sugar syrup and lemon juice. After seasoning mustard seeds,sesame seeds,slit green chillies and curry leaves heat is turned off. Sugar and lemon juice is mixed with water and added over the seasoning.

The lactic acid bacteria (LAB) are responsible for the development of the characteristic dhokla flavour, while the yeasts produce folic acid, raise the batter volume and give sponginess to the product (Ray et al. 2016). The fermented batter is poured into a steamer and steamed until soft to obtain a spongy cake.

Buttermilk contains the Lactobacillus bacteria which bring about the fermentation of gram flour necessary for the preparation of dough for dhokla. The bacteria acts on sugar content and leads to the production of alcohol and carbon dioxide. Was this answer helpful?

What is dhokla called in English? ›

The Hindi word “Dhokla” in English is a food, visually similar to cake and compositionally similar to Khaman, made from a batter of gram floor (from chickpeas), cooked by steaming and typically eaten in India. A portion or serving this food.

It is traditionally steamed, but can also be prepared in a microwave, oven or pressure cooker. There are several varieties of Gujarati Dhokla, and Khaman Dhokla is one of them. In contrast, the other Dhokla varieties are white and are prepared using rice flour mixed with chickpea flour.

This instant dhokla recipe without Eno makes soft and spongy khaman dhokla. An excellent tea time snack, besan or gram flour is the star ingredient here along with baking soda (raising agent in place of Eno). It comes together quickly and easily and tastes great with green chutney.

Serving: Allow the Khaman Dhokla to cool for a few more minutes before slicing it into squares or diamond shapes. Serve the Khaman Dhokla with green chutney or tamarind chutney for a delightful snack or appetizer.

(c) For curdling milk, an acidic medium is required. When small quantity of baking soda is added, the medium becomes slightly basic. All the acids present are neutralised with baking soda. Baking soda reacts with acids to produce carbon dioxide gas.

Khaman is often referred to as just “dhokla” in a few places, however the traditional dhokla is made very differently. Dhokla is made by a fermented rice and lentil batter (like idli). Khaman on the other hand is made with besan and uses leavening agents to make it fluffy and spongy.

Khaman dhokla is manufactured from besan fermentation and contains beneficial bacteria for your intestines. Foods that have been fermented are also easier to digest. Unlike other fried snacks, dhokla is steamed. It's ideal for individuals on a weight-loss programme.

Dhoklas, or khatta (khaa- ta) dhoklas are what Gujaratis call dhoklas, are white in colour. Yes you read that right. The yellow ones are 'khaman' and have gramflour in them.