December 21, 2015

Khaman - Steamed Savoury Gram Flour Cakes

Khaman - Not to be confused with Dhokla is a popular Gujarati snack. It is now well known all over India & is a hot selling street food. It is very healthy since it is steamed & it makes for a great party starter & a good snack box option for kids.

I remember my childhood days in Bombay when almost every store & even our school canteen sold tiny packets of Khaman with a good dose of mint chutney & we kids would occasionally eat this when we didn't bring our lunch boxes or we had to stay at school for extra hours

DSC_1860

I also make a similar Dhokla out of Fine Semolina. You can Check out the recipe here


You Will Need:
  • 1 1/2 cups Gram Flour/Besan
  • 1 tbsp Fine Semolina - optional
  • 1/2 cup Curds (Not very Sour)
  • 1/2 cup water
  • A big pinch of turmeric
  • 1 tsp Ginger Green chilli paste
  • 1/2 tsp Sugar
  • Salt as per taste
  • 1 sachet Eno (Fruit Salt)

To Temper:
  • 1 tsp mustard seeds
  • A bit of chopped coriander
  • 2 tbsp fresh grated coconut
  • 1 tsp cooking oil
  • 1/4 cup water
  • juice of 1 lime
  • 1/2 tsp sugar

How To:

In a Bowl Add 1/2 cup water & Sugar & whisk well. Add the Gram Flour  slowly & whisk so that no lumps are formed. Add Semolina, salt, sugar, Ginger-green chilli paste & Turmeric & give it a good mix.

Meanwhile, Grease a square/round dish with some cooking oil. Add water to the steamer. Just before pouring the batter into the dish, Add the Eno sachet & give it a quick mix. Immediately pour the batter into the dish & steam for 12-15 minutes. Insert a tooth pick in the centre to check if its cooked. If the tooth pick comes out clean, it means that it is completely cooked. Else steam for a few more minutes

Turn off the heat & allow it to cool a little. Meanwhile, heat some cooking oil, splutter mustard seeds. Add this to 1/4 a cup of water along with sugar & lime juice.

Once the Dhokla is slightly cool, Invert it onto a serving dish & even sprinkle the water + oil mixture. Let it soak for a while. Garnish with grated coconut & coriander.

Cut into squares & serve with Mint Chutney

NOTE:

Adding Fine Semolina is optional but I feel it gives the Khaman a nice airy texture

No comments: