A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!

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A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
by [Archana Potdar] · This post may contain affiliate links · Leave a Comment
This delicious dhokla includes protein, fibre, and vitamins in a fermented batter. Baking it in the oven instead of steaming makes it a healthier and low-fat option. A guilt-free snack for kids and adults. Read on for a step-wise recipe on how to make this oven-baked sprouts and spinach-baked dhokla.
The other healthy snacks you can indulge in are Moong Dal,Urid Dal Paddu, Freshly Baked Methi Crackers. If you are looking for baked items then you here are some mouth watering bakes.
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.
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.
Make this Baked Khaman Dhokla recipe as it is
These are the ingredients you will need. For quantities please check the recipe card.
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.
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.
You will need
Your other options can be:
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.
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.
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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