Best Khaman Dhokla Mix Brands in India – Mishry

This snack is sweet and savory, and when prepared correctly, spongy like a dream. These yellow cubes of flavor are typically tempered with a blend of black mustard seeds and some curry leaves. 

Premixes, as we know, bring a whole lot of convenience. Collecting several different ingredients, measuring them, and the following steps are eliminated. All you need to do is add a few ingredients from your pantry and the batter is good to go! 

And in our quest to find the best khaman dhokla instant mix, we ordered five brands of the same. Our Top Pick was Gits for the drool-worthy flavor and soft, light texture. We Also Recommend MTR Khaman Dhokla Mix.

What made Gits surpass its contenders? Read on.

Here’s a quick look at the contenders and the rating awarded to them. 

To find the best khaman dhokla mix, we set the following parameters. We were looking for a premix that yields market-style/ farsaan shop style Khaman Dhokla in terms of flavors and texture. The convenience of preparation was also a key parameter. 

1. Taste 

Since Khaman Dhokla is a Gujarati snack, we were looking for flavors of this state that are typically characterized by a delectable blend of sweet and savory flavors. 

A favorable balance between these profiles and whether or not the flour had been well-roasted, these were the sub-parameters. We also checked how well is the dhokla seasoned. 

2. Texture

Khaman dhokla has a soft, spongy, juicy bite. Typically, it is light and airy. The softness/moistness in the bite is lent by the sugar syrup that is drizzled after it is cooked. 

In addition to these, we also checked which of these ‘homemade’ dhoklas spring back when pressed gently. Dense, dry bites were a big no-no.

3. Other Parameters

How easily and accurately have the instructions been explained, overall convenience (from batter to blocks), the value for money, packaging, and shelf life were the non-tasting parameters we set for our best khaman dhokla mix review. 

Khaman dhokla is typically prepared using besan or chickpea flour. Dhokla can be prepared with semolina, oats, rice batter, maida, or a combination of them. Khaman has a softer, spongier texture as compared to dhokla. 

Khaman gets its name from the softness. 

• To keep the review process and result as standardized as possible, we used the same cookware, our Solimo Steamer.
• As for converting the premix to a batter, we followed individual instructions as mentioned on each pack. This was because the ingredient composition varies for each brand. 
• The tempering was the same for all brands – oil, mustard seeds and curry leaves.
• The sugar syrup recipe varied from brand to brand.
• We did not add any spices to the batter.
• Neither did we use coriander or coconut as a garnishing. 

Our detailed experience from preparing the batter to serving the dhoklas is explained in the following section. 

Our Experience

 The top layer that was developed was very clean, just like ready-to-eat Khaman. Just like the texture, the taste impressed us too! There was a beautiful balance between sugar and salt. Moreover, the besan did not have a raw flavor. 

We tasted it warm and after a few hours. The texture hadn’t changed, it was light and airy and had a very soft bite. Just like was during the batter stage, the prepared Khaman was also smooth, plain, and free of lumps. Moreover, it was very aesthetic to look at too.

Product Details

Gits Khaman Dhokla mix was packed in a blue and white carton. ‘Ready in three steps, in 20 minutes, and devoid of added preservatives, artificial flavors, and colors’ are mentioned on the pack. 

The instructions, ingredients, and other details were at the back. 

A 180-gram pack is priced at Rs 70/- with a 12-month shelf life. The main ingredients of this mix are besan (chickpea flour 68%), sugar powder, semolina, salt, citric acid (INS 330), sodium bicarbonate (INS 500 (II)), asafoetida, turmeric, and sodium acetate (INS 262 acidity regulator). One pack makes eight.

Instructions

• Following these instructions, we added 3 tablespoons of oil and 230 ml of water to the dry mix. The wet and dry ingredients came together seamlessly. The resultant batter was smooth and free of lumps. We also noticed how it rose almost instantly. 
• We greased the tray with some oil, poured the batter, and let it steam for 15 minutes, as instructed. 
• We then drizzled the sugar syrup and the tempering we prepared. 

Our Experience 

As for taste, this was tested in two stages, with and without sugar syrup + tempering. Without the additions, this tasted slightly sweeter with a rounded level of salt.

However, adding the syrup and tempering enhanced not just the taste, but also the texture. The dhoklas turned moist and tasted even better! Just like our Top Pick, there was no raw flour taste here.

Product Details

This dhokla mix is offered in a non-resealable pouch. There’s an eye-catching graphic on the pack and the ingredient list and instructions are printed on the back. 

Precise measurements had been provided that were fairly easy to follow, thumbs up. A 160-gram pack is priced at Rs 65/- and holds four serves. It has a shelf life of 12 months.

The main ingredients are Bengal gram flour (64%), semolina, sugar, acidity regulator, citric acid (INS 330), salt, raising agent- sodium bicarbonate (INS 500 (II), turmeric, asafoetida, rice flour, anticaking agent silica (INS 551).

Instructions

We prepared the batter following the steps and we had a light and airy, a super fluffy batter. 

Once it was cooked, the yellow hue didn’t look synthetic or unnatural. It was quite appealing. It had a marvelous texture too. We could see proper air pockets (check images) and when pressed lightly, the dhokla sprung back. 

Our Experience 

Of all the contenders, this was the tallest in terms of how much it had risen. As for the moisture, it wasn’t too dry or too wet, just right. That said, this was slightly crumbly and did not have the smoothest bite. 

As for taste, the sugar-salt proportions were proper. There was no raw/undercooked/unroasted flavor of Bengal gram flour. 

This was kept out for almost three hours post the first taste test. When tasted later, it had dried up a bit, but not to the point that it was inedible. 

Product Features

A 200-gram pack is priced at Rs 55/- It has a 12-month shelf life. The main ingredients are Bengal gram flour (70%), sugar, acidity regulator (citric acid), iodized salt, raising agent (sodium bicarbonate), turmeric, and asafoetida. 

This had a carton packing.

Instructions

Like other contenders, the cooking process was easy to understand and follow. We were required to add oil (4 tablespoons) and water (200 ml) to the entire contents of the carton (200 grams). This process of turning the powder into a batter was quite effortless, there weren’t any lumps formed. However, the batter was quite thick but we did NOT make adjustments to produce a fair review. The plates were greased, the batter was poured, and let steam for 15-20 minutes. 

PS- this time may vary based on the size of the utensil, power of flame, etc. We performed the toothpick test and this was done in under 20 minutes. 

Our Experience

Considering that this had no syrup, the texture was fairly decent. Of course, the dhokla did feel drier but not to the point that it was inedible. However, texture-wise, we’d recommend consuming this warm because as it cools down, it would become even drier. 

Another observation, there were a few sunken edges but at no point did the dhoklas feel raw or overcooked. 

In terms of taste, the sweetness was well-rounded and the salt levels were proportionate too. Taste-wise, it felt that the flour had been roasted well. 

Product Features

A 180-gram pack is priced at Rs 50/- and has a shelf life of 12 months. This makes 18-20 dhoklas. The main ingredients are chickpea flour (62%), sugar, refined wheat flour (maida), edible common salt, raising agent (INS 500 (II)), acidity regulator (INS 269, INS 330), turmeric powder, and asafoetida. 

With attractive graphics, this Khaman Dhokla mix is offered in a non-resealable pouch. This is ideal for 9-10 serves. 

Instructions

The batter-making and cooking processes were similar to the above contenders. As for tempering, we made one using oil, mustard seeds, and some curry leaves. 

This was very convenient, be it preparing the batter or cooking. 

PS- Haldiram’s is the only brand where the recipe does not ask to add sugar syrup. 

Our Experience

Taste-wise, this was quite all right. The salt and sugar were in sync and it was well-seasoned too. 

The only reason Tops did not score a better rating was because of its texture. This was significantly drier than the other brands we tried. It was not dense, it felt light and airy, just too dry. Moreover, the recipe calls for a higher-than-average quantity of water for the sugar syrup which we advice against. 

Product Features

A 180-gram carton is priced at Rs 70/- and has a shelf life of 12 months. The ingredients are Bengal gram flour, sugar powder, maida, semolina, iodized salt, raising agent (INS 500 (II)), acidity regulator (INS 330), turmeric powder, and asafoetida. 

Instructions

The entire contents of the carton (180 grams) were mixed with 60 ml of refined oil and 180 ml of water to make a batter. The batter was smooth and free of lumps but it did not rise/ fluff up as much as the other contenders. 

The steaming process was identical to the ones we followed above. This was well-cooked within the given time frame.

Why did we choose Gits as our Top Pick? Why do we Also Recommend MTR Khaman Dhokla Mix?

Our Top Pick, without a doubt, has to be Gits. Though it took three more minutes to be cooked perfectly (as compared to the contenders), it was worth the wait. We Also Recommend MTR for the delectable texture and flavor. 

Here are some interesting FAQs on khaman dhokla instant mix.

Freshly prepared warm dhoklas + chutney = heaven.

After testing five brands, we found Gits and MTR to be better than the other three for their taste, texture, and overall convenience. 

Chai, chutney or something else – what do you pair Khaman dhokla with?