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.

NARMADHA says
It is interesting to learn different traditions followed by people in different states. Diya looks so divine and it must be tasting so delicious too. We prepare similar thing with raw rice and it is called as maa vilakku(in tamil)
ArchanaPotdar says
Though we live in different places we have a common thread binding us all. Unfortunaletlywe concentrate on differences!
Priya vj says
Very nice to know about the traditions followed in India . I would call this a divine post rather than commenting yummy or delicious. We south Indians also offer lamp made using rice flour for auspicious occasions.
ArchanaPotdar says
Really, Priya? Even Narmadha was telling me about this custom. We are all bound with the same traditional threads.
The Girl Next Door says
Beautiful post! We make something similar in Tamilnadu - a hand-pounded rice flour lamp that is filled with ghee and lit. It's so interesting to note that the same tradition is followed in other parts of India too.
ArchanaPotdar says
😀 Thanks.
Swati says
In North we too light diya made with whole wheat flour but don't add jaggery or steam it.. that's very interesting useful post for the present coming generations about the tradition
and the reason behind it is followed
ArchanaPotdar says
Thanks, Swati.
Sujata Roy says
In India every state has different rituals. Loved readings your post. Its great to know about custom of different states. Edible dia looks fabulous Archana. Excellent share.
ArchanaPotdar says
Thanks, Sujata.
Poonam Bachhav says
Such a divine post di ! We make steamed kankiche dive , lit them and offer to the deity but not on Ashad Amavasya. We make 11 steamed whole wheat diya without jaggery , lit them with ghee and offer it to goodess Gauri during Ganpati festival. After the puja, we dip the diyas in kheer or varan and eat them as prasad.
ArchanaPotdar says
Glad to learn this Poonam. We seem to have similar traditions all around the country.
Renu says
In our tradition too we too make this edible diyas. Have some memories associated with it and your post made me revisit those. Wonderfully made dive..
ArchanaPotdar says
Thanks, Renu.
Mayuri Patel says
I remember my grandmother making diya out of wheat flour for Diwali but I love these edible ones. Every state in India has different traditions. So glad you shared the Ashadha Amavasya tradition with us.
ArchanaPotdar says
Thanks, Mayuri.
Anu Kollon says
Beautiful post Archana. I am sure these make a delicious snack. I never knew they make edible diyas. Such a beautiful way to present a dish.
ArchanaPotdar says
Thanks, Anu it was a pleaseure being paired with you.
Shobha Keshwani says
Interesting information. Nice to know that these diyas are first litand then taken as prashad. We make wheat flour diyas but just with the kneaded dough . but those are immersed in the water after the pooja.
ArchanaPotdar says
😀 Thanks.
Vasusvegkitchen says
Very divine recipe di, nice write up too. We prepare rice flour lamps, in telugu called 'pindi jyoti' for Gowri pooja , Venkateswara swamy pooja etc, di. Good to know about traditions and the way you explained the scientific reason too di.
ArchanaPotdar says
Thanks, Aruna.
Jayashree T.Rao says
Nice information about the traditions that exist. We do not make these diyas, but while doing aarti for gowri we make it with jaggery and desiccated coconut.
ArchanaPotdar says
Thanks, Jayashree this tradition I diid not know.
preethicuisine says
I love these various traditions. These whole wheat jaggery diya looks so divine. Loved the beautiful write up about the traditions.
ArchanaPotdar says
Thanks.
Pavani Gunikuntla says
I remember these my amma is to make these dive for festivals.You nailed the recipe.
ArchanaPotdar says
Thanks.
Mina Joshi says
I loved reading about the traditions behind making these diyas which are used in Pooja but are also edible. Thanks for sharing the recipe and the traditions behind making these. I spent the morning reading about these on Google and really enjoyed learning something new
ArchanaPotdar says
Wow! I love the ways you can spend the morning.
kalyani says
such a beautiful post, Arch. we have similar maa vilakku (but made of rice flour) that is lit during ashaad or ashwayuj months (depending on the tradition) .. so beautifully captured, and as always an interesting post to read and ruminate..
ArchanaPotdar says
😀
Seema Sriram says
I am excited to see such exciting recipes in our cuisine. Look at these, they look like full festtivities on. Loved the information here. I am reminded of maavilakkau that we make for karthigai
ArchanaPotdar says
😀 Thanks, Seema.
Priya Satheesh says
Absolutely loved your post.. looks divine. We also make something similar but using rice flour. This sounds interesting.. will try sometime.
ArchanaPotdar says
Thanks, Priya.
Sharvari says
Yesterday was Deepa Amavasya of 2022. I read your article and followed the recipe....and voila ...before I know it..I had far surpassed my grandmother's as well as my mother's diwe. My mom fell in love with my diwe and polished them off ....the experience was simply divine...all thanks to you . I could make 13 diwe...though admittedly I marginally increased the proportions. All this coming from a person who is notorious for shirking kitchen duties and who has never made a dish in her life. Your instructions were clear and precise right down to the sizzle of the flour hitting the ghee and the divine fragrance it emitted after. Thank you so very much for making my first Deepa Amavasya special and memorable !
ArchanaPotdar says
Aww! So sweet of you! I appreciate your lovely comment.
I am glad you could work with my recipe and more importantly enjoyed it. Thanks a bunch for taking the time to let me know. I hope you like some more of my recipes.