By Akshara
July 20 2025
Everyone calls them by the same name, but khaman and dhokla are two different things if you look closely, especially in how they’re made and how they taste.
Khaman is usually made from besan or soaked chana dal, while dhokla is made using a fermented batter of rice and urad dal.
Dhokla takes more time; it needs soaking, grinding, and fermenting overnight. That’s what gives it its slight tanginess.
Khaman skips all that; it’s often made instantly with fruit salt or soda, which makes it puff up soft and spongy.
The colour is another giveaway. Khaman is bright yellow thanks to the besan, while dhokla is paler and a little firmer.
Dhokla usually doesn’t have sugar in it, but khaman often has a sweet-and-sour tempering poured on top after steaming.
Khaman is usually served with green chutney and sometimes sweet chutney too, while dhokla is often eaten plain or with just green chutney.