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If you’ve grown up eating Gujarati snacks, you know dhokla is a staple. It’s light, steamed, and served with chutney. But not all dhoklas are the same. Some are white and made from rice and urad dal. Others are bright yellow and made with gram flour. Though they may look similar in shape and texture, they come from different traditions within Gujarati cooking. A lot of people tend to get confused between the two variants, and understandably so, since they both have similar profiles but with some key differences. Understanding the difference helps you appreciate the food better and maybe even make it at home with more confidence. Here are the key differences in preparation, fermentation process, taste and texture to help you navigate the recipes better.
What Is White Dhokla?
White dhokla is also called idra or khatta dhokla. It is made from a fermented batter of rice and urad dal. The process is similar to how you make idli or dosa batter. It is soaked, ground, and then left to ferment overnight. Once fermented, the batter is poured into a greased tray and steamed till soft and fluffy.
This kind of dhokla is usually white or off-white in colour. It has a mild, tangy taste. The sourness comes from the fermentation, and sometimes a little curd is added to increase the flavour.
White dhokla is often served plain or with a simple green chutney. Some people also temper it with mustard seeds, sesame, and curry leaves, but many prefer it plain.
What Is Yellow Dhokla (Khaman)?
Yellow dhokla is commonly referred to as khaman. It is made with besan, or gram flour. It does not use rice or urad dal. Instead of natural fermentation, an instant leavening agent like Eno, fruit salt, or baking soda is added. This gives it an airy texture.
The colour is a rich yellow, thanks to the besan. A pinch of turmeric is also added. It has a mild, sweet taste along with tang, since lemon juice and sugar are added to the batter. Once steamed, it is cut into squares and usually tempered with mustard seeds, curry leaves, green chillies, and sesame seeds. Some versions also pour sweet water over the dhokla after steaming to keep it moist.
The Meaning Of Khaman
The word khaman comes from the word kham, which in Gujarati refers to something spongy or soft. Khaman was originally a dish from the Surat and Saurashtra regions. It started off as a snack made during teatime or festivals.
Many people confuse yellow dhokla with the general word “dhokla”. But in homes and local shops, there is a clear difference. Khaman is instant and yellow. Dhokla (the white kind) is fermented and usually made in advance. Both are steamed and soft, but their base and tastes are not the same.
Fermentation: Key Difference Between The Two
Fermentation plays a big role in white dhokla. The batter is left overnight or for 8–10 hours. This helps the rice and urad dal break down. It also brings a mild, tangy flavour. The texture becomes soft because of natural fermentation.
In yellow dhokla or khaman, fermentation is not used. Instead, baking soda or Eno gives it the rise. The effect is quicker. You mix the ingredients, steam it, and it’s ready in less than 30 minutes.
Because white dhokla is fermented, it is considered easier to digest by many. It also keeps better if stored. Khaman is more moist and must be eaten fresh.
Taste And Texture Comparison
White dhokla has a slightly sour taste. It is more neutral in flavour and lighter. It works well with spicy chutneys and can even be eaten as a light meal. It is not sweet at all. The texture is soft but not as spongy as khaman.
Khaman, on the other hand, has a mix of sweet, sour, and spicy. It is fluffier and more airy. Some people enjoy its sweet aftertaste. The sweetness comes from sugar water poured after cooking or added directly to the batter.
In short, white dhokla is for those who like simple, fermented flavours. Khaman is for those who enjoy a sweeter, spongier snack.
White Dhokla Recipe Ideas
There are many ways to enjoy white dhokla at home. You can add finely chopped green chillies and ginger to the batter. This brings a soft heat and flavour. Some also use ajwain or crushed pepper in the batter. These spices add a gentle punch without overpowering the sour taste.
You can steam the batter in small steel bowls or idli plates. This makes round, mini dhoklas. These are great for lunchboxes or snacks. After steaming, you can add a light tadka on top. Use mustard seeds, sesame, curry leaves, and a few green chillies in oil. Pour this over the dhokla before serving.
If you want to serve it with chutney, green chutney made from coriander and mint works well. Coconut chutney also pairs nicely. Some people eat it plain with just a little oil and salt on top.
Khaman Recipe Ideas
Khaman is more playful in taste. You can make it with lemon juice and sugar in the batter. Add a pinch of turmeric for colour. Just before steaming, mix in fruit salt or soda. This will make the batter light and foamy, and steam it right away.
After steaming, you can pour a sweet water mix on top. Make this using water, sugar, lemon juice, and a pinch of salt. Let the khaman soak it; this keeps it moist and soft.
For topping, prepare a simple tadka. Use mustard seeds, green chillies, curry leaves, and sesame seeds. Fry them lightly in oil. Pour over the khaman once it cools slightly. Add chopped fresh coriander and some grated coconut on top. These toppings bring colour and freshness.
