Introduction:
Khaman, also known as Khaman Dhokla, is a popular Gujarati snack that is loved for its light and fluffy texture, combined with a tangy and savory flavor. This steamed delicacy is made from gram flour (besan) and seasoned with a blend of aromatic spices. In this blog post, we'll guide you through a simple and easy-to-understand recipe for making delicious khaman at home, allowing you to savor this mouthwatering treat anytime you desire.
Ingredients:
For the batter:
2 cups gram flour (besan)
1 cup yogurt (curd)
1 teaspoon ginger paste
1 teaspoon green chili paste
1 teaspoon lemon juice
1/2 teaspoon turmeric powder
1/2 teaspoon baking soda
Salt to taste
For the tempering:
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1 teaspoon curry leaves
2 green chilies, slit
A pinch of asafoetida (hing)
1/4 cup water
2 tablespoons chopped coriander leaves (for garnish)
Step 1: Prepare the batter
In a large mixing bowl, combine gram flour, yogurt, ginger paste, green chili paste, lemon juice, turmeric powder, baking soda, and salt. Mix well to form a smooth batter. The batter should have a thick pouring consistency. Add water gradually if needed.
Step 2: Steam the khaman
Grease a shallow, heatproof dish or thali with oil. Pour the batter into the greased dish, ensuring it spreads evenly. Place the dish in a steamer or a large pot with a steaming rack. Cover with a lid and steam the batter on medium heat for approximately 15-20 minutes, or until a toothpick inserted into the khaman comes out clean.
Step 3: Prepare the tempering
While the khaman is steaming, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, green chilies, and asafoetida. Sauté for a minute, then add water to the pan. Bring it to a gentle boil and remove from heat.
Step 4: Season the khaman
Once the khaman is cooked, remove it from the steamer and let it cool for a few minutes. Using a knife, cut it into square or diamond-shaped pieces. Pour the prepared tempering mixture evenly over the khaman, allowing it to seep into the cuts. Let the khaman soak in the tempering for about 10 minutes, allowing the flavors to infuse.
Step 5: Garnish and serve
Garnish the khaman with chopped coriander leaves for added freshness and aroma. Serve it as a snack or as part of a Gujarati meal. Khaman can be enjoyed on its own or with green chutney, tamarind chutney, or yogurt for dipping.
Conclusion:
Now that you have this easy-to-understand recipe, you can confidently make khaman at home and relish its light, fluffy texture and tangy flavors. Whether you're serving it as a snack for guests or enjoying it as a quick bite, this Gujarati delight will surely win hearts. So, gather the ingredients, follow the steps, and indulge in the deliciousness of homemade khaman. Get ready to savor the flavors of Gujarat in your own kitchen!
