How to Cook Yummy Khaman

Khaman. Khaman is a food from the Gujarat state of India. It is a very popular Gujarati snack in India. Khaman is made from freshly ground channa daal or channa gram flour.

Khaman, also known as khaman dhokla in other Indian states, is a popular delicacy from the Gujarati cuisine. It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (besan), spices, and herbs. Gram flour is ground skinned black chickpeas. You can have Khaman using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients of Khaman

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Bring water to a boil in the steamer. Khaman dhokla is a steamed snack made with gram flour & spices. This detailed post will help you make perfectly soft, fluffy, spongy and delicious khaman dhokla. Khaman is a dish made with bengal gram or gram flour.

Khaman instructions

1. Grease a big bowl with oil and keep aside..
2. Boil 1 glass of water in a steamer.
3. Now mix well all the ingredients except the fruit salt in a big mixing bowl, to form an even lump free batter..
4. Add the fruit salt and 2 teaspoons of water and gently mix it in the batter. The batter will rise quickly..
5. Add the batter immediately to the greased bowl.
6. Now keep the bowl inside the steamer with boiling water..
7. Cover with a lid and allow it to steam for 10-12 minutes till the khaman is done..
8. Check with a pointed knife in the centre, if it comes out clean, then it's done..
9. Remove the khaman from the pan carefully once cooled..
10. For the tempering: Heat oil, add mustard seeds then add the rest of the ingredients for tempering to hot oil, except water..
11. Sauté for half a minute on low flame, add the water and immediately pour it over the steamed and cooled khaman..
12. Cut the khaman into desired shape, Garnish with coriander leaves and enjoy with green chutney..
13. The addition of white sesame seeds gives the khaman a new flavour.

While Dhokla is made using fermented rice and. Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish. Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine.