Dhokla- A steamed and spongy lentil cake from the state of Gujarat
Their are so many things for which Gujarat is popular for and their snacks are one among the list .Gujarati snacks are very delicious and most of the time are made with gram flour/besan. Among the long list of their snacks/farsans – dhokla tops the list as khaman dhokla is the favourite of almost every one .
What a lot of people don’t know is that Dhokla and khaman are two different types of snacks. Dhoklas are made with rice and lentil batter, whereas khaman are made with gram flour/besan or chana daal batter. Chana daal dhokla is also named as vatidaal na khaman. Besan khaman/ Nylon khaman is an instant recipe while for making chana daal dhokla you need preparation. Both khaman taste quite different as in besan khaman you need to add sugar and lemon water to make it moist else it feels very dry while eating, but vati daal nu khman or chana daal ka dhokla is not as dry as besan khaman. Personally I prefer chana daal khaman. But both taste delicious if made perfectly.
Apart from the traditional recipes of making khaman dhokla or Surti khaman there are so many innovative versions of making dhoklas now. I often make Sooji dhokla which is my daughters’ favourite snack. There is also a dhokla with a slight Bhatia community touch –Khatta dhokla and also a masala stuffed vegetable dhokla –Stuffed dhokla .The delicious and little spicy Sandwich dhokla is also very popular now in which a layer of green chutney is spread in the middle and I often make it as every one loves it at my home.
Making khaman and dhokla is quite easy if either it is fermented well or you have added the right amount of fruit salt in it to rise well. If you add less fruit salt or soda then it will not turn soft and spongy and if added more then it will also affect the taste and some times even the appearance of the dhokla.But after few trial and errors you will master the trick.