This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

Srivalli Jetti says
Looks so beautiful Arch..I love these breads..
Priya Srinivasan says
Wow arch looks pretty! Love the shape of the rolls! I love Hokkaido rolls, so soft and fluffy
Priya Suresh says
Wow, those hedgehogs looks damn cute, simply love hokkaido milk bread.
Piyali Mutha says
Very interesting and informative read. Thank you for introducing me to Tangzhong. I fell in love instantly with the hedgehog rolls.
Nandita Gupta says
I love Tangzhong technique to make bread. Love the shapes and pics!
Jagruti says
Simply gorgeous looking bread..homemade is the best!
Sushma says
Looks so beautiful
Mayuri Patel says
Cute little hedgehogs. I love using the tangzhong technique to make soft breads and rolls.
Jayashree says
Lovely bread.. fresh baked one.
Pavani says
I LOVE tangzhong starter. It gives the best taste and texture to the breads. You are tempting me to make some Hokkaido bread soon 🙂
Sapana says
I am yet to try Tangzhong method, sounds perfect for soft and delicious bread recipes.
Seema Sriram says
I loved these from the bakery in the freezing cold winters of Japan. The were so melt in the mouth pillowy soft. I am so glad to see the recipe for these.
ArchanaPotdar says
😀 Thanks.
Veena Krishnakumar says
Cute looking hedgehogs:). I love this method too, gives a very soft bread. Looks very nice arch!!
Ruchi says
Loved the recipe. Bookmarked. Will surely try soon and send you feedback. Superb share
Mayuri Patel says
So many different variations from one dough. Love how soft and fluffy the bread turns out using the tangzhong method and also the addition of milk powder makes a whole lot of difference. Tempted to bake ladi pav using your method.
ArchanaPotdar says
Try, try. 😀
kalyani says
Arch - those cute little breads are tempting me to dust off my oven and roll up my sleeves to re-start baking again.. perfectly made..
ArchanaPotdar says
Go ahead and make.
Renu says
Never made a bread using Tangzhong method but heard a lot of it. The bread looks really soft and I love the braided bread. Would try your method sometime
ArchanaPotdar says
Do try Renu. You will love it.
Jayashree T.Rao says
Hokkaido, milk bread looks soft and delicious. I am yet to try these breads at home, must do them soon.
ArchanaPotdar says
😀
Preethicuisine says
Hokkaido Milk Bread with Tangzhong Looks so pillowy and soft. I have always been tempted to bake this bread but never did. You have explained it so well. I am sure to bake it soon. Baking with egg scares me .Thanks for the lovely recipe Archana.
ArchanaPotdar says
Preethi, you can leave out the egg if you are not comfortable. There are times when I d not add eggs.
Super duper kitchen says
To make bread using tangzong method is in my to do list for a long time. It looks pillow soft and I love braiding the bread.
ArchanaPotdar says
😀 thanks, dear.
FoodTrails says
I love baking breads at home but somehow this is always a pending recipe for me.. Looking and reading your post makes me feel that I should make it asap.. looks so soft pillowy .
ArchanaPotdar says
Do make Swati. You will love it.