Khaman is a common popular snack in Gujarat made from soaked and freshly ground channa dal or channa flour. It can be eaten as a main course, as a side dish or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.
Dhokla is made with rice and chickpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla. To make dhokla, a small proportion of baking soda is added while to make khaman more baking soda is added to make it more fluffy, spongy and porous.
It gets it traditional yellow colour due to the addition of tumeric in the batter and is then steamed for it to cook. The final touch to the soft and fluffy khaman is added with a garnishing of sesame seeds, mustard seeds, coriander leaves and even curry leaves. It is usually accompanied with a coriander and mint chutney and tamarind chutney.
Check out this incredibly easy to make recipe!
foodology 