Latest news with #Khaman
Time of India
27-07-2025
- General
- Time of India
Khaman vs Dhokla: What sets these Gujarati favourites apart?
If you've ever walked into a Gujarati house or stood staring into a sweet shop glass counter, you've 100% seen dhokla or khaman sitting there, all yellow and fluffy like they own the place. People eat them all the time — with chai, during festivals, when relatives randomly show up, or just because they're bored and want to eat something. They look kind of the same, but nope, they're not twins. They taste different, they're made different, and honestly, both come with their own little personality. So no need to overthink — let's just see what makes each one different and why it's totally fine to love both. What is dhokla? Dhokla is this soft, squishy, yellow-ish snack that kind of looks like a sponge but doesn't taste weird — it's actually pretty great. It's made from rice and urad dal that's been sitting around fermenting (on purpose), and then it gets steamed until it turns all fluffy and bouncy. There's a tiny bit of sourness from the fermentation, but it's nice. It doesn't feel heavy in your stomach, but somehow still fills you up. People usually throw some mustard seeds, chopped coriander, and grated coconut on top — just to make it taste better and give it a bit of crunch. And because it's fermented, it has those good tummy bacteria that help you digest stuff properly. Also, it's steamed, not fried, so there's hardly any oil. You can eat it in the middle of the day, before chai, after chai, or whenever you just want to snack without feeling like you messed up your life. What about khaman? Khaman is made with chickpea flour, which is just besan — the regular yellow stuff you find in every kitchen. It's also steamed like dhokla, but it looks more yellow-y and feels extra soft and kind of falls apart when you bite it. It's a little sweet too, which tastes amazing. The reason it's all puffy and bouncy is because people chuck in some baking soda or Eno, and boom — it rises fast. No long fermenting drama. Just mix the thing, steam it, and eat. Khaman usually gets a louder tempering — like, mustard seeds popping everywhere, green chillies doing their thing, and curry leaves in hot oil. It gives the whole thing a nice spicy kick. Also, khaman tastes even better when you dunk it in green chutney or that sweet tamarind one. Everyone loves it. Since it's made with chickpea flour, it's got a good amount of plant protein and fibre, which basically means it keeps you full and doesn't crash your energy. Also, no gluten in there, so people who avoid wheat can eat it without stressing. Key differences to remember Both come from Gujarat and kind of use similar stuff, but they're totally different when you actually eat them. Dhokla has this light sour taste and feels a bit grainy because it's made with rice and dal. Khaman is sweeter, way fluffier, and kind of breaks apart when you touch it. Dhokla gets its tangy vibe from fermentation — you gotta wait for it. Khaman, on the other hand, just puffs up quickly with baking soda or Eno. No waiting, just steam and go. If you ever get confused at a stall or restaurant, here's the cheat code: khaman is bright yellow, super soft, and a little sweet. Dhokla is paler, a bit tangy, and feels more sponge-like when you bite into it. Why you should love both Both khaman and dhokla are proof that Gujarati food knows what it's doing. They're light, not oily, full of flavour, and you can eat them pretty much whenever — breakfast, with chai, random hunger moments, you name it. And it's not just about taste. They're actually healthy too. You get some protein, fibre, and in dhokla's case, beneficial gut-friendly bacteria that support digestion. They're easy on the tummy and give you enough to get through the day — whether you're running around or just lying on the sofa doing nothing. So next time you want something tasty and light, try both! Whether you prefer the tangy, probiotic dhokla or the soft, protein-packed khaman, you're in for a tasty treat that's truly Gujarati. And honestly, you can't go wrong with either!
Time of India
23-07-2025
- General
- Time of India
Khaman vs. Dhokla: What is the difference between popular ‘Gujarati' snacks
Khaman and Dhokla are two popular Gujarati snacks that many people often confuse. Although both are steamed, savory cakes enjoyed throughout India, they differ in ingredients, texture, taste, and preparation. Khaman is made from gram flour and has a soft, fluffy texture with a slightly sweet and tangy flavor. Dhokla, on the other hand, is made from fermented rice and chickpea batter, offering a denser, spongier texture with a mild tanginess. Both snacks are nutritious, low in fat, and perfect for breakfast or teatime. Knowing these differences helps you enjoy each snack for its unique qualities. Popular Gujarati delicacies: Dhokla and Khaman Dhokla is made from a fermented batter of rice and split chickpeas (chana dal or urad dal), giving it a mildly tangy flavor and a denser yet spongy texture. The fermentation process can take several hours or overnight, which also adds beneficial probiotics to the dish, making it good for gut health. The color of dhokla is usually pale white or light yellow depending on the recipe. In contrast, khaman is made primarily from gram flour (besan) without rice, and it uses instant leavening agents like baking soda or Eno fruit salt to create a light, airy, and fluffy texture. Khaman is bright yellow in color, thanks to turmeric, and has a slightly sweet and tangy taste. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 3BHK Transformation Possible for ₹4.5 Lakh? HomeLane Get Quote Undo Key differences between Khaman and Dhokla While both khaman and dhokla are delicious Gujarati staples, there are some key differences between the two: Texture: Khaman is typically soft and fluffy, while dhokla is denser and more filling-like. Flavour: Khaman has a delicate flavor that is often enhanced by spices and herbs, while dhokla has a slightly different flavor profile that can vary depending on the ingredients used. Ingredients: While both dishes are made from fermented gram flour, dhokla often includes additional ingredients like vegetables, lentils, and spices. Preparation: Khaman is usually steamed and served hot, while dhokla can be steamed or cooked in a variety of ways. Nutritional benefits of Khaman and Dhokla Nutritionally, both are low in fat, rich in protein, and high in fiber. Dhokla's fermentation adds extra health benefits by improving digestion and nutrient absorption. Common garnishes and serving suggestions Both snacks are typically garnished with a tempering of mustard seeds, curry leaves, sesame seeds, green chilies, and asafoetida, adding aroma and flavor. They are often served with green chutney, tamarind chutney, or curd. Which should you choose: Khaman or Dhokla? When choosing between the two, opt for dhokla if you prefer a subtle fermented flavour and don't mind the longer preparation time. Choose khaman if you want a quick, fluffy snack with a vibrant colour and a slightly sweeter taste. Both snacks are gluten-free, easy to digest, and perfect for a light meal or snack. Also read | Why chia seeds are the top food to lower high cholesterol, according to dieticians
News18
28-04-2025
- Entertainment
- News18
Gujarati Man, Sitting On Airport Floor, Enjoys Snacks; Video Sparks Debate Over ‘Civic Sense'
Last Updated: A video of a Gujarati man at the airport has provoked a discussion on civic duty. A video of a Gujarati man sitting on the floor at an airport and eating Khaman went viral on social media, with many questioning his lack of civic sense. But some also saw it as a touching reminder to be true to one's culture. The man, Hitesh Thakkar, an actor from Gujarat, was seen sitting on the airport floor, holding khaman, a common Gujarati snack, and a newspaper spread out in front of him. Some of his friends accompanied him. As per Thakkar, he and his friends were taking a flight from Surat, Gujarat, to Pattaya, Thailand. They laid a newspaper on the floor to eat the snack after his friends brought Khaman to the airport. 'We don't look at the place when it comes to eating. This is Surat Airport, and my friends got delicious khaman. We are sitting on the floor and eating before boarding our flight to Pattaya, Thailand," Thakkar said in the now-viral video. Watch the clip here: Proud of this Indian uncle who upheld his traditional diet and eating style in the airport gate before boarding flight to proud of your roots 💪 — V (@AgentSaffron) April 26, 2025 Shared on April 27, the video has garnered over 2.8 million views. The Gujarati man was commended for maintaining his 'traditional diet and eating style" in the video, which was posted on X. Not everyone shared that opinion; many referred to it as a civic failure. A user said, 'One of the reasons why we are getting hate internationally." 'Nope, this is not fine in a public place," an individual commented. 'Forget everything else, this is just so unhygienic!" another user stated. An angry user remarked, 'You can eat anything however you want in the comfort of your home but in public, there should be some civic sense." Some individuals related their personal stories, noting how they had also relished handmade foods like bhel as they waited at airports. First Published:
Time of India
28-04-2025
- Entertainment
- Time of India
Actor enjoys Gujarati snacks on airport floor in viral video. Internet cannot decide how to feel
Gujaratis are known for carrying their beloved theplas , dhoklas, and khakhras while travelling across the world, because wherever they go, food must follow. While travelling and snacking mid-journey is one thing, sitting on an airport floor and eating is a whole different story. Recently, a video capturing this very scene of a Gujarati man sitting and eating Khaman on the airport floor went viral, sparking a heated debate online. While some viewers saw it as a heartwarming reminder of staying rooted to one's culture, others criticised it as a lack of civic sense in a public space. So, what exactly happened? #Pahalgam Terrorist Attack India stares at a 'water bomb' threat as it freezes Indus Treaty India readies short, mid & long-term Indus River plans Shehbaz Sharif calls India's stand "worn-out narrative" A viral video of a Gujarati man casually enjoying a meal while sitting on the floor at Surat airport has ignited a debate on social media about civic etiquette. According to the Indian Express, the man has been identified as Gujarati actor Hitesh Thakkar . In the now-viral clip, Thakkar is seen sitting cross-legged on the airport floor, with a newspaper neatly laid out in front of him holding khaman, a beloved Gujarati snack. He was joined by a group of friends, all seated comfortably around him, creating an unusual scene that has divided opinions online. They were all set to fly out to Pattaya, Thailand. The video was shared on X with the caption, 'Proud of this Indian uncle who upheld his traditional diet and eating style in the airport gate before boarding flight to Bangkok . Be proud of your roots.' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Play War Thunder now for free War Thunder Play Now Undo — AgentSaffron (@AgentSaffron) Internet divided The viral video led to a flood of mixed reactions online. Some users shared their own experiences, recalling how they too had enjoyed homemade snacks like bhel while waiting at airports abroad. A section of people defended the act, arguing that it was a matter of pride in Indian traditions and a rejection of the need to conform to Western expectations for acceptance. However, many others criticised the behaviour, calling it inappropriate for a public space like an airport. Several pointed out that while embracing traditional eating habits was commendable, doing so at boarding gates showed a lack of civic sense. Some highlighted that public spaces have rules that everyone must respect, and acting otherwise gives rise to negative perceptions about India's hygiene standards. A few harsh comments also mentioned that such actions contribute to India still being stereotyped as a "third world country," and sarcastically mentioned that eating food with hands off a newspaper on an airport floor was anything but "classy."
