Ah, no no, it’s not just about eno or fermentation, the soul is different! Khaman is softer, made from chana dal, with that hint of sweet-sour tempering. Dhokla, from rice and urad, is spongy and tangy from a proper overnight ferment. Me, I see it in customers’ eyes—the ones from the village always ask for the dhokla first, saying it tastes like home, while the office crowd grabs the quicker khaman.
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