Khaman has long since ceased to be the Gujarati ‘only’ snack of preference. It has traversed boundaries to become a global favorite.
Often Khaman gets confused with its white colored brethren – the irreplaceable Dhokla. White dhokla is white colored, flat and made of rice. Khaman is yellow and made from Besan (chana dal flour). Needless to say both are irreplaceable in Gujarati cuisine.
Though there exist many varieties of Khaman – Classic, Nylon, Tiranga, Jain and what not, we present here the Classic Khaman.
Prep time : Approximate 10 min
Cooking time : 20 minutes
Ingredients (to serve 2 adults):
- 1 Cup (approx. 200gm) Besan
- 1 tablespoon Semolina (Rava)
- Juice of 1 lemon
- 1 ½ pinch of cooking soda
- 1 tea spoon Eno fruit salt
- 5-6 green chillies
- 1 ½ teaspoon mustard seeds
- 1 tablespoon Sugar
- 1 pinch Asafetida (hing)
- 1 pinch tumeric
- 3 tablespoon cooking oil
- 1 cup of water
- Handful of Coriander
- Salt to taste
Ok, it doesn’t get simpler than this provided you keep your measurements correct and one eye on the clock.
- Sieve the besan using a fine siever so that no lumps form in the batter later on.
- To this add the semolina, salt, asafetida, turmeric, cooking soda, and water.
Chatore Tip: Water measure should be equal to the volume of the besan cup.
3. Mix the batter well, and in one direction only. Whip for about 4 to 5 minutes and set aside for 10 minutes.
4. Prepare your steamer, so that by the time you are ready with you batter, it is filled with steam.
5. Take a 7-8 inch steel plate, slightly deeper than regular thalis. To this add 1 tbsp oil, lemon juice and eno.
6. The eno will immediately begin to effervesce and now you should smear this across the thali. And in one direction only.
7. Add the batter we made in step 3 and put it to the greased plate we prepared in steps 4 and 5.
8. Place this thali in the steamer, which by now should be full of steam, so be CAREFUL!
9. Time this for 7- 8 minutes, after which we need to make a quick check on the Khaman. More than 7-8 minutes, and the khaman may deflate.
10. While the Khaman is getting done, let us make the tempering ready.
11. Take about half a cup of water, add sugar and squeeze half a lime into it. Mix well. Keep aside. Wait, wait, you’ll know soon enough why you need this.
12. Take the remaining oil, heat it well. Just don’t burn it.
13. Once it is sufficiently hot, toss in the mustard seeds, long sliced green chillies, and toss in the lime mix from step 11. This is your tempering.
14. Quick check on the Khaman.
Chatore Tip – Use a toothpick to see if your khaman is ready or not. Just pick the batter with the toothpick – if the toothpick comes clean, your khaman is all set! Congratulations!
15. Once the khaman is done, allow it to cool for about 7-8 minutes, so that when you take it out, it doesn’t crumble. Once sufficiently cool, cut it into squares.
16. Add the tempering from step 13 to this. Let the Khaman drink this tempering.
17. Garnish with coriander and serve with ANY Chutney you want.
Enjoy Khaman with tea, coffee, or any other drink you fancy, any time of the day!