Khaman is a dish made with bengal gram or gram flour. It helps one feel full for extended periods, reducing appetite and helping one eat fewer calories overall. It is healthier than other snacks as it is low in calories and fat, high in protein and fibre, and nutrient-dense.
Ingredients
Khaman Batter
- 1cupBesan( chickpeas flour )
- 1tspTurmeric powder
- pinchof asafoetida
- Salt to taste
- 1tbspginger green chilli paste
- 1tbsplemon juice
- 1/2cupwater
- 1packet eno
- pinchof red chilli powder
- 1tspcooking oil for greasing container
Khaman Tempering
- 1tbsppeanut oil
- 1tspMustard seeds
- pinchof asafoetida
- 2green chillies
- Few curry leaves
- 2cupWater
- Salt to taste
- 3tbspSugar
- 1/2lemon
Garnishing
- Few coriander leaves
- Roasted sesame seeds ( optional)
- Freshly grated coconut ( optional )
How to make Quick Khaman Dhokla π
How to make Perfect Khaman Batter
Take a big bowl , add chickpeas flour ( besan), turmeric powder, pinch of asafoetida, salt to taste, green chilli ginger paste & lemon juice. ( All measurements are available in the ingredients section )
Meanwhile heat idli maker pot /any steamer as available. Now, To this mixture add 1/2 cup water and mix till it turns out lump free.
Once the steamer is well heated , Grease the container with cooking oil in which khaman is going to get steamed to avoid sticking at the sides and bottom.
Add eno or baking soda to the batter , mix few seconds and immediately pour in the container. Sprinkle some red chilli powder. And tap to even the batter poured on container .
Steam khaman for 15 min. Till khaman is getting steamed , let's temper a tadka.
For tadka , in a wok or pan , add oil , mustard seeds, green chillies, pinch of asafoetida , few curry leaves. Toss well for few seconds.
Add water, sugar and salt to taste. Give it a nice boil.
After 15 min , check on the khaman with a knife, if it comes out clean that means it's done. You can remove from the steamer and allow it to rest for few minutes .
After 5 min , cut from the sides, remove in another plate and then cut into squares (size as per your choice)
Pour the sweet tempering over the khaman and serve hot with green chutney.
Delicious Khaman is ready !!!
Tips & Tricks
Steamer should be well heated with adequate water in it before steaming khaman.
Once you add eno or baking soda, see to it that you quickly transfer it to the plate and then to steamer for better results otherwise khaman won't rise well.
Allow steamed khaman to rest for few minutes then cut and add tempering to avoid sticking on knife.
Properly sieve besan to avoid lumps while making batter.
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and... Read More