Since I finally decided to make all ''Steamed'' dishes this week, how could I not start with Khaman! One of the easiest, quickest and definitely TASTEIST Indian snacks ever.
Being a Maharashtrian, all these years I have always thought that khaman and dhokla are the same thing, but no, they definitely are not! I have been corrected by very reliable sources (my mum in law!)
Khaman is a similar gram flour-based food that is never confused with dhokla. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas ONLY. It is generally lighter in colour and softer than dhokla. To make dhokla, small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous.
When I was a kid, it was a ritual to bring one of the most delicious khaman / dhokla from a Rajasthani Mithai Shop close to our house. That schedule has stuck with me every since, and we religiously have this for breakfast every weekend even now!
A delicious dish, and makes a perfect and a quick snack.
A must try!
I have mentioned both recipes, for steamed and micro waved. And the tadka for both is right at the bottom of the page.
Happy cooking!
Being a Maharashtrian, all these years I have always thought that khaman and dhokla are the same thing, but no, they definitely are not! I have been corrected by very reliable sources (my mum in law!)
Khaman is a similar gram flour-based food that is never confused with dhokla. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas ONLY. It is generally lighter in colour and softer than dhokla. To make dhokla, small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous.
When I was a kid, it was a ritual to bring one of the most delicious khaman / dhokla from a Rajasthani Mithai Shop close to our house. That schedule has stuck with me every since, and we religiously have this for breakfast every weekend even now!
A delicious dish, and makes a perfect and a quick snack.
A must try!
I have mentioned both recipes, for steamed and micro waved. And the tadka for both is right at the bottom of the page.
Happy cooking!
KHAMAN - Steamed
PREP TIME TOTAL TIME SERVINGS | 10 - 15 minutes 30 - 60 minutes 2 - 3 portions |
INGREDIENTS Besan / Gram Flour Curd Oil Salt Ginger - Green Chilli Paste Turmeric Powder Hing Sugar Eno / Baking Powder Lemon Water Chaans / Buttermilk Salt Sugar | QUANTITY 100 gms 50 gms 2 tbsp to taste 1 tsp 1/2 tsp 1/4 tsp 2 tbsp 3/4th tbsp, non - flavoured 1 medium 1/4th cup 1 cup, very light buttermilk pinch 2 tbsp |
RECIPE
Sieve the besan / gram flour so no lumps are left in it, and it can be easily blended.
Keep all the other required ingredients ready ; 3/4th spoon eno, hing, turmeric powder, green chilli - ginger paste, sugar, lemon, curd, oil, light buttermilk.
Sieve the besan / gram flour so no lumps are left in it, and it can be easily blended.
Keep all the other required ingredients ready ; 3/4th spoon eno, hing, turmeric powder, green chilli - ginger paste, sugar, lemon, curd, oil, light buttermilk.
Use a big bowl and a whisker as it would be easy to blend all the ingredients.
Add curd, oil, turmeric powder, hing, ginger-green chilli paste and sugar to the bowl.
Add curd, oil, turmeric powder, hing, ginger-green chilli paste and sugar to the bowl.
Add 1/4th cup water to the curd and whisk well to make sure its properly blended. Add salt and whisk again.
Add 1 - 2 tbsp of the sieved besan to the blended curd and whisk well to make a smooth paste. Add the rest of the curd gradually, until all the besan is added. Whisk it well to form a smooth thick paste. The batter should be of dosa batter consistency. Allow it to sit for 30 minutes to 1 hour.
Keep the steamer ready and grease the steaming plate with some oil.
Once the batter has allow to rest for 30 minutes to 1 hour, stir it again to mix well. Add 3/4th spoon of eno to it. Squeeze the juice of one full lemon ON the eno. It will start bubbling. Do not allow it to rest for too long.
Once the batter has allow to rest for 30 minutes to 1 hour, stir it again to mix well. Add 3/4th spoon of eno to it. Squeeze the juice of one full lemon ON the eno. It will start bubbling. Do not allow it to rest for too long.
With a spatula, mix the batter well, to ensure that the eno is well spread. Once you start mixing it, the batter would become thicker.
Pour it on the greased steaming plate and make sure it is well distributed. Steam for 10 minutes. Open the steamer and touch the khaman, If the batter sticks to your hand then it needs to be steamed for a longer time, but if your finger comes out clean, then it's cooked.
Once the khaman is done, allow the steam to settle and it to cool for a bit, then cut into cubes and remove from the plate.
Pour the light buttermilk on it and allow it to soak for at least 15 - 20 minutes.
Once the khaman is done, allow the steam to settle and it to cool for a bit, then cut into cubes and remove from the plate.
Pour the light buttermilk on it and allow it to soak for at least 15 - 20 minutes.
KHAMAN - Microwaved
PREP TIME TOTAL TIME SERVINGS | 10 - 15 minutes 30 - 60 minutes 2 - 3 portions |
INGREDIENTS Besan / Gram Flour Semolina Ginger - Green Chilli Paste Lemon Sugar Turmeric Powder Eno / Baking Powder Water Salt Chaans / Buttermilk Salt Sugar | QUANTITY 100 gms 1 tbsp, fine 1 tsp 1, medium 2 tbsp 1/2 tsp 3/4th tsp, non - flavoured 1/2 cup to taste 1 cup, very light buttermilk pinch 2 tbsp |
RECIPE
Make sure all the ingredients are ready, so the khaman can be put together quicky.
Sieved Gram Flour / Besan, light / diluted buttermilk with salt and sugar, Hing, turmeric powder, Green chilli - ginger paste, sugar, lemon, semolina, eno and water.
Make sure all the ingredients are ready, so the khaman can be put together quicky.
Sieved Gram Flour / Besan, light / diluted buttermilk with salt and sugar, Hing, turmeric powder, Green chilli - ginger paste, sugar, lemon, semolina, eno and water.
Use a large bowl and a whisk as it would be easier to blend all the ingredients.
Pour half a cup of water in the bowl, add turmeric powder, hing, ginger- green chilli paste and sugar to it. Whisk well to blend all the ingredients.
Then add the semolina.
Pour half a cup of water in the bowl, add turmeric powder, hing, ginger- green chilli paste and sugar to it. Whisk well to blend all the ingredients.
Then add the semolina.
Add 2 - 3 tbsp of the sieved besan to the bowl and blend, Once this is mixed well, then add the remaining besan and whisk well to form a thick paste. Add salt to the mixture and blend well again.
The batter should be of a dosa batter consistency.
The batter should be of a dosa batter consistency.
Then add the eno to the batter and squeeze a whole lemon's juice ON the eno. It will start bubbling immediately. Without waiting, mix the batter well, making sure that the eno is well spread in the batter. As soon as you start mixing the batter, it will become much thicker.
Pour the mixed batter into a micro-wave proof bowl / container.
Cover it and cook it in the microwave on high for 2 - 3 minutes.
Allow it to cool and the steam to settle and then remove from the mould.
Cover it and cook it in the microwave on high for 2 - 3 minutes.
Allow it to cool and the steam to settle and then remove from the mould.
Once it is removed from the mould, cut it in whatever shapes you would want to, discs or cubes.
Then pour the prepared buttermilk on it, making sure it gets well soaked.
Flip them and pour the buttermilk again on the other side too. Allow them to sit for atleast 15 - 20 minutes before serving.
Flip them and pour the buttermilk again on the other side too. Allow them to sit for atleast 15 - 20 minutes before serving.
TADKA for the Khaman, cooked in both ways;
Steamed and Microwaved.
PREP TIME TOTAL TIME SERVINGS | 1 - 2 minutes 5 minutes enough for 4 portions of Khaman |
INGREDIENTS Oil Jeera Mustard Seeds Sesame Seeeds Hing Curry leaves Coriander Leaves Sugar | QUANTITY 4 tbsp 1.5 tsp 1.5 tsp 1.5 tsp 1/2 tsp 15 - 20 leaves (optional) 1/4 cup 1 tbsp |
RECIPE
Heat oil in a small kadai. Add the cumin seeds and mustard seeds and allow them to splutter.
Then add the sesame seeds and allow them to become light brown.
Heat oil in a small kadai. Add the cumin seeds and mustard seeds and allow them to splutter.
Then add the sesame seeds and allow them to become light brown.
Then add the curry leaves and allow them to cook for 10 - 20 seconds.
Then add hing and coriander leaves. Allow the coriander leaves to cook for 30 seconds or so, on a low flame.
Then add hing and coriander leaves. Allow the coriander leaves to cook for 30 seconds or so, on a low flame.
Switch off the gas and add the sugar to it, stir well and por the tadka over the khaman just before serving.
Tadka is a must to enhance any dish's taste, especially when hot tadka is poured over the food just before serving.
MY NOTES
If you are planning to cook the dhokla in the microwave, make sure you cover it while cooking, or else it will become very dry and crumbly.