Make this Moong Sprouts And Spinach Baked Khaman Dhokla. It is a nutritious and protein-rich variation of the traditional Gujarati snack.
This delicious dhokla, made with a fermented batter, includes protein, fibre, and vitamins. Baking it in the oven instead of steaming makes it a healthier and low-fat option. It's a guilt-free snack for kids and adults. Read on for a step-wise recipe for oven-baked sprouts and spinach-baked dhokla.
Other healthy snacks you can indulge in are Moong Daal, Urid Daal Paddu, and Freshly Baked Methi Crackers. If you are looking for baked items, then here are some mouth-watering recipes.
Contents
- A little about Dhokla and our love for it
- Why MSK Baked Khaman recipe
- How to make Protein-rich Baked Khaman Dhokla
- For Your Questions
- To serve with Baked Khaman Dhokla
- Recipe card
- Pin for later
A little about Dhokla and our love for it
Dhokla and Khaman are flavourful Gujarati snacks and breakfast items.
For us in Goa, khaman is dhokla! So only recently have I discovered the difference between khaman and dhokla. I use the terms loosely and so I asked Vaishali and she explained the difference.
Let us first see the difference.
- Khaman is made with split chickpea flour but a dhokla uses rice and chana dal batter.
- Khaman is lighter and fluffy since we use baking soda or fruit salt.
- I will like to add Khaman can be made instantly while for Dhokla you need to ferment the batter.
My family loves steamed khaman dhokla so naturally I make it often. If my family was not enough now the maids request me to keep some for them every time I make it.
I have made regular khaman, corn dhokla, Steamed Moong Dal Dhokla, Steamed Sooji na Dhokla, Safed Dhokla, Edada.
What is my schedule for making Khaman? Once in 15 days, I make butter from cream. The residue buttermilk gets converted to khaman, rava idlis, majjige dosa.
However, this steamed savoury cake which is soft, spongy, fluffy and easy to make gets more love.
This baked dhokla is because one of my readers asked me if my steamed sprouts dhokla can be baked. That set me off on a mission of baking khaman dhokla.
When I set about baking this batch I also wanted to try with regular Khaman batter. Then break in the new waffle mould I just brought.
Needless to say, we are pleased with the results. I need to fire the oven and in 60 minutes my bake is ready and all my batter goes in one lot.
Now had it not been for my partner in Mayuri in Shhhhh Cooking Secretly Challenge this post would not have seen the light of the day.
This month in the Challenge we are doing, "Cook what you like" and as I was discussing with Mayuri I mentioned this Khaman Dhokla I need to bake.
Like any normal Foodie, she was interested and immediately gave me Besan or Chickpea flour and buttermilk as my secret ingredients. With my secret ingredients to her being rosemary and cheese, she made this yummy Potato Bread.
Why MSK Baked Khaman recipe
Make this Baked Khaman Dhokla recipe as it is
- Easy to make
- Versatile
- Natural and Healthy
- Vegan
- Low-fat option
- Protein-rich
- Fermented
- Guilt-free Snack
How to make Protein-rich Baked Khaman Dhokla
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Chickpea flour
- Semolina
- Yogurt
- Water
- Moong sprouts
- Spinach
- Ginger
- Garlic cloves
- Green chillies
- Salt
- Sugar
- Turmeric
- Fruit salt
- Oil
- Mustard
- Asafoetida
- Sesame seeds
- Coriander leaves
Method:
In a deep bowl add the yogurt and water. Mix well till there are no lumps.
Next, add the semolina and chickpea flour.
Mix well till you get a smooth batter. Cover and set aside for 5-6 hours so that the batter ferments. Mine stayed overnight.
Preheat the oven to 180C. Grease the mould I used a 6-inch square pan.
In the morning in a mixer grinder add the moong sprouts and blanched spinach leaves. Add the garlic cloves, cut the ginger fine or add ginger paste, chopped chillies and grind well.
If the mixer cannot manage it add a or two spoons of the khaman batter to make a smooth paste.
Transfer the ground mixture to the khaman batter. Add the salt, sugar (avoid if using sugar syrup), turmeric and 1 tablespoon oil. Mix well.
Check the seasoning and adjust.
Add the fruit salt and mix well. The batter will rise and become frothy. Do not over mix as the khaman will become hard and dense.
How to Cooking:
Add the batter to the greased mould and bake at 180C for 25-30 minutes or till the skewer inserted come out clean. If it comes out clean it's done, if the comes with wet batter bake it for a few more minutes.
You will have to adjust the baking time depending on your oven and baking dish. If the top gets done faster then place a foil over the dhokla. This is called tenting and is done when baking cakes or bread.
Cool the dhokla for 10 minutes in the mould then remove it. Let it cool on the wire rack.
Cut the dhokla into pieces and keep them back in the mould and add cooled sugar syrup if you are planning to use it.
Substitutes:
- You can of course avoid the sprout and spinach to make plain khaman dhokla.
- In place of sprouts and spinach use corn, and mixed veggies like carrots, peas and beetroot.
- How about replacing chickpea flour with semolina or rava? I have not tried with rice flour but that seems like an option too.
- Instead of baking the Khaman dhokla try steaming or microwaving it.
Variations:
- Now, in the past, I have made the same dhokla but steamed it.
- You can microwave a khaman too. But now I prefer baking since it is a healthier option that happens to be low-fat.
- Plus, I am not worried about overcooking the batter. Also, my entire batter goes in the oven where as while steaming I need to use multiple dishes.
- The only negative I see in baked dhokla is it is dry. The steamed ones are soft, spongy and fluffy.
Equipment:
You will need
- Bowls
- Whisk
- Spatula
- Mixer/grinder
- Oven
- Mould
- Brush to grease the mould
- Wire rack
- Tempering pan
How to serve:
- Let's make a tempering, heat oil in a pan. If using green chillies fry them first.
- Add mustard seeds and let them splutter. Switch off the flame and add the asafoetida and sesame seeds. Pour the tempering over the dhokla pieces.
Your other options can be:
- Serve garnished with coriander leaves and freshly grated coconut.
- This Khaman is flavourful and soft. However, for added flavour serve with tamarind chutney or dates chutney with tea or coffee.
- These slices are now perfect for the kids' school snack boxes. I advise cutting shapes like a flower, heart, or waffle with a cookie cutter for a child.
- For a part how about serving the dhokla cut in smaller pieces and like these idli bites serve them with jal jeera? Perfect for summer!
- Once I had crumbled the khaman and added it to stir-fried onions, corn and peas and sent it as a stir-fry in the kid's tiffin. It came back clean and with huge appreciation. Apparently, all her friends wanted some and she had doled out a miserly spoonful.
How to store:
- Store the Khaman Dhokla in the refrigerator in an air-tight container.
- Over a period the Khaman tends to get dry so I will finish it up in 2-3 days max. On the third day in my place, I will have to convert it into a stir-fry.
- Never tried freezing it but cool and slice the khaman. Place in an air-tight container or freezer bag for say a month. Thaw them in the refrigerator for 12 hours before reheating.
For Your Questions
Protips:
- Use good quality besan or gram flour.
- The leavening agent like baking powder, soda or fruit salt needs to be added just before you pop it in the oven.
- Mix the leavening agent till it is well distributed in the batter. Take care however not to overmix.
- I prefer to use fruit salt over baking powder or soda. As excess soda or baking powder makes the khaman bitter. There are times when I have had reddish patches on the khaman these are not appetizing.
- Grease the mould well and let the Khaman Dhokla cool before unmoulding it.
- If have not time to ferment the batter you can make an instant khaman.
- Mix the chickpeas flour and semolina in water. Add 1-½ tablespoons juice or ⅓ to ½ teaspoon citric acid crystals for a fluffy batter.
Frequently Asked Questions:
-
What is Khaman Dhokla?
Khaman Dhokla, a breakfast and snack item is traditionally from Gujarat. This snack is made in India from fermented chickpea flour (besan) batter. A crowd favourite this soft and fluffy cake is tangy and slightly sweet. It is also traditionally steamed.
-
How is Khaman Dhokla different from other types of dhokla?
Khaman is made with split chickpea flour and is lighter and fluffy as fruit salts are used in making Khaman. This also means you can make Khaman as an instant snack. A dhokla uses rice and chana dal batter that you need to ferment.
-
How is Khaman Dhokla traditionally made?
The traditional method of making Khaman Dhokla is steaming. You use a fermented batter chickpea or gram flour, yogurt. Before steaming we add spices and herbs. Finally, you add a tempering of mustard seeds, sesame seeds and green chillies.
-
Is there a quick version of Khaman Dhokla?
Yes, there are instant versions of Khaman Dhokla that need no fermentation. Add 1-½ tablespoons juice or ⅓ to ½ teaspoon citric acid crystals for a fluffy batter.
-
How do I serve Khaman Dhokla?
Green chutney and tamarind chutney taste best with Khaman. Then it is served with tempering coriander and grated fresh coconut.
-
Is Khaman Dhokla gluten-free?
Yes, Khaman Dhokla uses besan or chickpea flour which is gluten-free. Avoid the use of semolina in the batter and asafoetida in the tempering.
-
Can I store Khaman Dhokla?
You can store Khaman Dhokla in the refrigerator for 2-3 days. Use an airtight container to store and reheat it before serving.
-
Can Khaman Dhokla be frozen?
You can freeze the cool and sliced Khaman Dhokla. Store in an airtight container or freezer bag. Store the frozen Khaman for 1 month. Thaw them out in the refrigerator before reheating them.
-
How do I reheat Khaman Dhokla?
I love to steam my Khaman Dhokla to reheat it 5-8 minutes in the steamer is enough. You can also microwave for 30 seconds or the minimum on your microwave reheat option.
To serve with Baked Khaman Dhokla
Recipe card
Baked Khaman Dhokla Recipe
Equipment
- 1 Bowls
- 1 whisk
- 1 Spatula
- 1 Mixer/Grinder
- 1 Oven
- 1 Baking mould
- 1 Silicone Brush for brushing
- 1 Wire rack
- 1 Tempering Pan
Ingredients
To Soak:
- 1 cup besan or chickpea flour
- 2 tablespoon semolina
- ½ cup yogurt
- ½ cup water
To Grind:
- ½ cup moong sprouts
- ¼ cup palak or spinach, blanched
- ½ teaspoon ginger paste
- 8-10 cloves garlic
- 1 green chillies
Other Ingredients Needed:
- salt to taste
- ¼ teaspoon turmeric
- ½ teaspoon fruit salt
- 1 tablespoon oil + 1 tbsp, to grease
- 2-3 tablespoon sugar syrup
For the Tempering:
- 3 tablespoon oil
- 2 green chillies
- ½ teaspoon mustard
- ¼ asafoetida
- 1 tablespoon sesame seeds
Instructions
To Soak:
- In a big bowl add the curds and water. Whisk and make a smooth paste. This is your buttermilk.
- Add the semolina and the chickpea flour to the make smooth batter.
- Set the batter aside to ferment and rise and let it stand for at least 4-5 hours.
To Bake the Khaman Dhokla:
- Preheat the oven to 180C. Grease the mould I used a 6-inch square pan.
- In a mixer grinder add the blanched spinach, bean sprouts, garlic, chilli pieces, ginger paste and grind all the ingredients.
- If the mixer cannot manage it add a spoon or 2 of the khaman batter to make a smooth paste.
- Add the ground paste to the batter, turmeric, salt and 1 tablespoon oil.Mix well to make a batter. Check the seasoning and adjust.
- Add fruit salt to the batter and mix well. The batter rise and become frothy.
- Pour the batter into the greased mould. Place in the oven and bake at 180 C .You need to bake for 60 minute or until a skewer inserted comes out clean.
- Get the baked khaman dhokla let it cool the dhokla for 10 minutes in the mould then remove it. Let it cool on the wire rack.
- Cut the dhokla into pieces and transfer them back in the mould and add cooled sugar syrup.
Make a tempering:
- Heat oil in the a pan fry the green chillies carefully. They will pop and splutter.Transfer to a plate.
- Splutter the mustard seeds , switch off the flame add the asafortida and sesame seeds.
- Pour over the cut Khaman dhokla pieces.
Video
Notes
MSK pro-tips to make Khaman Dhokla:
- Use good quality gram flour or chickpea flour in India it is called besan.
- The leavening agent like baking powder, soda or fruit salt needs to be added just before baking. Mix well however not to overmix.
- I prefer to use fruit salt over baking powder or soda.
- Excess soda or baking powder makes the khaman bitter at times it leaves reddish patches on the khaman these are not appetizing.
- Grease the mould well and let the Khaman Dhokla cool before unmoulding it and cutting it.
- If have not time to ferment the batter you can make an instant khaman. Add 1-½ tablespoons juice or ⅓ to ½ teaspoon citric acid crystals for a fluffy batter.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Summary:
To make the best Moong Sprouts and spinach baked khaman dhokla relax. it is just a savoury cake you will be making.
Use the best possible ingredients and keep an eye on the baking Khaman. Mix the fruit salt well, the rise of the batter will depend on it. If using baking powder or soda use fresh powder.
You can vary the veggies or leave them out totally. I will encourage you to use the sugar syrup it definitely gives you a soft khaman dhokla.
Serve your khaman with sauce, tamarind chutney or dates chutney. A tea or coffee on the side during the monsoon or winter. Now in the height of summer, I will prefer mattha or futi kadhi. Makes a wonderful teatime snack, or side dish.
Make the Khaman and let me know what changes you made. How you served it? I will love to hear from you.
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Mayuri Patel says
A healthy and unusual recipe. Traditionally the Gujarati menu does not have baked dhokla but times have changed and new recipes emerge. Very similar to handvo recipe. Am going to give this recipe a try.
ArchanaPotdar says
Yes, Mayuri I was thinking of handvo when I was making this recipe.Do try.
Kalyani says
You got me at Spinach dhokla and "baked".. the baked dhokla AND the waffles here with the batter are catching my eye and would definitely make my little one happy too 🙂
ArchanaPotdar says
😀 Thanks.
Seema Sriram says
I went a bit bserk recently nad have bought a humoungous box of spinach. This recipe not only helps me to use it no one will complain about spinach moong breakfast as it is one of the best khaman!!
ArchanaPotdar says
😀 I know the relief when no one complains. Glad it helps you.
Priya Iyer says
Love these healthy baked dhokla! Especially love that you have used sprouted moong here, which improves the nutrition quotient. I'm always on the lookout for new types of dhokla, and this one sounds right up my alley.
ArchanaPotdar says
Thanks, Priya.
Rafeeda - The Big Sweet Tooth says
The baked khaman dokla looks really fluffy and soft... Yum!
ArchanaPotdar says
Thanks.
Radha says
It is a great idea to bake it. A twist to the traditional steamed version. I am bookmarking to try it soon.
ArchanaPotdar says
Thank you.
Vasusvegkitchen says
Dhokla looks very tempting di, loved the way you used sprouts and spinach to make this dhokla healthy. Bookmarking to try this recipe for my family, who always want new recipe😊
ArchanaPotdar says
😀 Thanks, Aruna. Enjoy the Khaman.
Preethicuisine says
Baked Khaman dhokla with sprouts is loaded with flavors . I liked the idea of adding sprouts. Bookmarking this to try it soon. I will definitely enjoy this with fried chillies.
ArchanaPotdar says
😀 yes fried chillies does taste yum with Khaman.
Priya Vj says
This baked khaman is a jabardast twist to the traditional steamed khaman . Love the idea of shaping them as waffles ..... too good an innovation
ArchanaPotdar says
Thank you, Priya.
Sujata Roy says
Dhokla is one of my favorite breakfast dish. Usually made steamed dhokla. Baked khaman dhokla sounds great Archana. Looks superbly delicious. I will try it sometime.
ArchanaPotdar says
Thanks, Sujata.
Sasmita Sahoo says
Baked Khaman Dhokla, WAO !!!
Bean Sprouts and Spinach are such healthy choices to use in making dhokla here
ArchanaPotdar says
Thanks, Sasmita.
Renu says
Oh wow a baked version of dhokla, that is good, when you have a big batch to make as in steamer we are confined to limited quantity.
ArchanaPotdar says
True a big batch and I will prefer baking my dhokla.
Neha (My Culinary Expressions) says
All along, I too thought dhokla and khaman are same. Now being into blogging for quite some time, their differences are very apparent. Kudos for trying out a baked version of khaman dhokla. Adding sprouts surely is a good idea; makes the khaman dhokla more nutrient dense. But what if I left them whole in the batter. Will try it out.
ArchanaPotdar says
Thanks, Neha glad I am not the only one confusing dhokla and khaman. As for adding whole sprouts you can try if your family does not mind. I will have 120 different questions so I preffered to grind them up.
Seema says
OMG Archana, you made my life so much more easier. I love this version and will keep making this baked dokhla everytime. Thankyou.
ArchanaPotdar says
You are welcome, Seema. Even I am loving baking dhoklas these days.
RAJ PATEL says
10.15.24
THE PICTURE S SUCK. EVEN LOOKING CLOSELY FINAL PRODUCT DOES NOT
LOOK APPETISING. WHEN YOU LOOK FINAL PRODUCT IT SHOULD FEEL LIKE
YOU WANT IT,
VERY GOOD DETAILS AND EFFORT.
ArchanaPotdar says
Thanks to your shouting I have now replace the image.I am glad you liked the Khaman.