Khaman: Listen, if you’ve ever had proper Gujarati khaman at a wedding or from a decent farsan shop in Ahmedabad/Surat and then tried making it at home only to end up with something that looks like yellow rubber… yeah, been there. Multiple times. I finally cracked it after probably 15 attempts (and a lot of “why is this so dense?!” cursing). This is the version I make now whenever friends come over or just when I need something to go with evening cha. It’s the instant besan one – the bright, spongy “nylon khaman” that most people actually mean when they say “dhokla” outside Gujarat.
Quick reality check before we start cooking: Khaman ≠ Dhokla (not exactly).
- Khaman (especially the popular instant kind) = 100% besan, super bright yellow, crumbles softly, sweet-tangy bomb.
- Traditional Dhokla = fermented rice + dal batter, paler, more bread-like chew.
Most “dhokla” you see in restaurants or packets is actually khaman. So relax, we’re doing khaman today.
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Stuff you’ll need (serves 4 normal people or 2 very hungry Bengalis)
- 1 full cup besan (about 120–130 g, sieve it or regret later)
- 1–2 tbsp fine sooji (optional but it helps with the nice bite)
- 1 tsp each: ginger paste + green chilli paste (I just grate them together)
- ¼ tsp haldi
- 1½–2 tsp sugar (we like it sweetish)
- 1 tsp salt (taste the batter!)
- 1 tbsp oil (mix in batter)
- Roughly ¾ cup water (add slowly, room temp)
- 1 full tsp Eno fruit salt (plain one only – lemon flavour ruins it)
- 1–1½ tbsp lemon juice or tiny pinch citric acid (for tang + extra puff)
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Tadka – don’t skip this part
- 2½–3 tbsp oil
- 1 heaped tsp rai
- 10–12 curry patta
- 2 green chillies slit lengthwise
- Pinch hing
- 2 tsp sugar
- ⅓–½ cup water
- Handful chopped dhania + fresh nariyal (grated)
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How I actually make it (no BS steps)
- Sieve besan straight into a deep bowl. Throw in sooji, haldi, salt, sugar, ginger-chilli paste, and that 1 tbsp oil. Mix dry first so everything spreads evenly.
- Start adding water little by little while whisking like your life depends on it. Goal = smooth, flowing batter (thicker than dosa, thinner than cake). If it has small lumps, keep going – they disappear. Let it chill for 8–10 mins.
- Meanwhile, grease a thali/plate generously with oil. Get your steamer or big kadhai with water boiling on medium flame. Lid on, steam ready.
- Final moment of truth: Squeeze in the lemon juice, sprinkle Eno all over the top, and whisk furiously for 45–60 seconds. Batter should turn pale and frothy – almost double in volume with visible bubbles. If it doesn’t bubble like crazy, your Eno is dead. Throw and start over.
- Immediately pour into the greased thali (half full max – it rises!). Tap gently to level, then straight into the steamer. Medium flame, 15–18 mins. No opening the lid every 2 mins or it collapses. Toothpick test at 15 mins.
- Cool it 5 mins, loosen sides with knife, flip onto plate. Cut squares/diamonds while warm.
- Tadka time: Heat oil, pop rai, add curry leaves + chillies + hing (don’t burn!). Pour in water + sugar, let it bubble 1 min so sugar melts and soaks in. Pour slowly over the pieces – hear that sizzle? That’s the money sound. Finish with dhania and nariyal.
Eat hot. Like right now. With green chutney if you have it, or just steal pieces straight from the plate.
Credit by: AI Generated Image
Read More Recipes: Dhokla – My Version That Actually Works Every Time
Real-talk tips from my disasters
- Old Eno = flat disaster. Buy small sachets fresh.
- Too much water = wet sad sponge. Too little = hard brick.
- High flame = crusty top, gooey bottom. Medium only.
- If using baking soda instead (emergency), mix ½ tsp soda + 1 tsp lemon juice together and add last – less reliable than Eno but works.
- Extra spongy hack: Some add ¼ tsp citric acid to the batter too. I do sometimes.
- Leftovers? Microwave 10 seconds with a damp paper towel on top – softens again like magic.
I swear by this now. Last time I made it, my Gujarati friend from college said “ye toh perfect hai yaar” and that’s the highest praise possible.
Have you made khaman before? What went wrong last time? Or is there a twist you add (like more sugar or garlic in tadka)? Tell me – I’m always tweaking.
