Khaman and dhokla aren't just about eno versus fermentation—for me, it's about the texture. Khaman, made from chana dal, is denser and more substantial, while dhokla feels lighter, almost spongy. I learned this when my first batch of khaman turned out like a heavy cake because I soaked the dal too long. My Ma, on the phone from Guwahati, just laughed and said, "Beta, you are making a rock, not a khaman.
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