Recipe: Appetizing Gujarati Khaman

Gujarati Khaman. In the morning, grind dal with yogurt and water. Add to the ground dal, fresh shredded green pepper/ ginger, sugar and salt to taste. GUJARATI KHAMAN DHOKLA- STEAMED CHICKPEA FLOUR CAKES TEMPERED WITH CHILIES & SPICES.

The khaman or khaman dhokla or the dhokla is our all time favorite. Minimal prep time and efforts combined with the simplest of ingredients is the formula for some super spongy and. A savory, sweet, tangy and mildly spiced steamed cake is all you need to start a beautiful day. You can cook Gujarati Khaman using 20 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Gujarati Khaman

1. Prepare of For batter.
2. You need 1 cup of chickpea flour.
3. Prepare 130 ml (1/2 cup) of + 2 tbsp) water (approx).
4. Prepare 1/2 tsp of citric acid.
5. Prepare 1/2 tsp of salt.
6. You need 1 1/2 tsp of sugar (as per taste).
7. You need 1/2 tsp of baking soda.
8. It's of For tempering.
9. It's 1 tbsp of oil.
10. It's 1/2 tsp of mustard seeds.
11. Prepare 1 tsp of sesame seeds.
12. You need 1 stick of curry leaves.
13. It's Pinch of hing (asafoetida).
14. Prepare 1/8 tsp of salt.
15. Prepare 1 1/2 tsp of sugar.
16. You need 2 of green chillies (cut in vertical slits).
17. It's 1/2 cup of + 1 tbsp water.
18. You need of For garnishing.
19. It's of Shredded dry coconut (optional).
20. You need of Coriander.

Khaman recipe - This is the popular Gujarati delicacy made from gram flour. Since this is quick method, we will be using eno fruit salt. The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour.

Gujarati Khaman step by step

1. For preparing batter, Take salt, citric acid and sugar in a small bowl and mix properly with half of the water..
2. Take the chickpea flour in a big bowl. Make a batter with a liquid prepared in a step 1. Whisk it with egg beater or your hand, such that no lumps remain in the batter. Add remaining plain water as per the need and make a smooth batter..
3. Keep a big patila(big flat pot) on the stove. Put a ring cutter in it. Add water till half of the ring cutter dips in water..
4. Tie a lid with a cotton cloth, so the steam formed does not fall back on Khaman. Cover the tapelu with a lid..
5. Grease a thaali(flat plate) with a few drops of oil..
6. When water starts boiling, place thaali(flat plate) on the ring cutter..
7. Add baking soda in the batter prepared in step 2 and whisk in one direction. Batter will rise immediately and it will become fluffy and colour will change to slight whitish yellow..
8. Pour the batter in the thaali. Cover the tapelu with a lid and keep it on fast flame for 10 minutes. Keep some heavy thing on the lid, such that the steam doesn't come out. Meanwhile prepare the tempering..
9. Take an oil in a work(kadai). Add Mustard seeds. When they start to splutter, add sesame seeds and then add curry leaves. After that Add half slit chillies, then hing. Thereafter immediately add water..
10. Add sugar and pinch of salt. Once water starts boiling, take it off the gas..
11. When 10 minutes are over, take khaman off the stove and remove thaali immediately from the tapelu.Cut them into square or diamond pieces..
12. Pour the tempering mixture prepared in step 10 evenly with a spoon on Khaman..
13. Garnish with shredded coconut and coriander..

Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. I remember snacking on Gujarati Khaman Dhokla with chai very fondly. Eating it at street stalls or at home in India with lashings of sweet tangy coriander chutney and a touch of tamarind chutney. This spongy savoury cake has just the perfect flavours drizzled with a tempering oil of gorgeous spices giving it that added moistness. Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India.