khaman

Khaman is a standard breakfast dish of Gujarati cuisine of India. It can be eaten as a snack too. The dish is often mistaken for  Dhokla, a similar snack food. Dhokla is made with rice and gram flour/besan, khaman is made from gram flour/besan only. Dhokla are harder and darker in colour while Khaman are softer and light yellow in color. The dish is also called as Nylon Khaman, Nylon meaning soft. 

The recipe of the Khaman dish here is an instant version compared to the traditional classic recipe. The authentic way to prepare Khaman is by soaking black gram or channa in water for couple of hours and then grinded to a paste. This mixture is again fermented for some hours and then steamed, and seasoned with mustard seeds and other ingredients.

Ingredients:

For the Batter:

1. Gram flour (Besan) - 1 cup

2. Semolina (Sooji/Rava) - 2 tbsp.

3. Sugar - 2 tbsp.

4. Ginger paste - 1 tsp.

5. Green chilly paste - 1 tsp.

6. Oil - 2 tbsp.

7. Lemon - 1 no.

8. Eno (fruit salt) - 5 gram (1 and half tsp.) a small sachet

9. Turmeric powder - 1 pinch

6. Salt to taste

For Seasoning:

1. Oil - 2 tbsp.

2. Mustard seeds - 1 tbsp.

3. Green Chillies - 3 nos.

4. Curry leaves - 1 to 2 tbsp.

5. Asafoetida - a pinch

For Garnishing:

1. Coriander leaves - handful

2. Grated coconut - 2 tbsp.

3. Thin sugar solution - 3 to 4 tbsp. (water and sugar mixed)

 Cooking Method:

1. Mix the besan along with sooji/semolina, salt, sugar, turmeric powder and add water to it slowly little by little and make a smooth paste without any lumps. The batter should be pouring consistency.

2. Now switch on the steamer in the meanwhile. Now to the batter add lemon juice, oil, ginger and chilly paste and mix thoroughly. 

3. Finally add Eno fruit salt and give it a mix. Grease the container with oil, which goes inside the steamer and pour the batter in it and steam it for around 25 minutes. Now you can insert tooth pick and check out that it comes clean.

4. Keep on the chilling rack and cut into desired shape.

5. For tampering, heat oil in the pan, add mustard seeds, asafoetida, curry leaves and green chilies and pour it on the steamed khaman.

6. Arrange the Khaman in a plate, while serving and garnish with coriander leaves and grated coconut.

7. Pour the sugar solution on it and the khaman will absorb the solution because of its softness and spongy like texture.

8. The soft, spongy texture khaman, is ready to relish with dip of your choice like tomato sauce, mint chutney or coriander chutney. It actually is so soft that it melts in the mouth.

Note: 

1. The sugar solution can be added in the tray before taking to the serving plate, but i would suggest add it later as it is so soft. After adding the sugar solution, because of its softness, you might not be able to hold it and serve.

2. The sugar solution is purely optional. You can relish it without that too with mint or coriander chutney.