As a part of my latest Instagram blog post under cooking section, I wrote about Khaman. A fluffy savory cake which for some reasons unknown to me, is famous as Dhokla if you go out of Gujarat. I have lived a few years with non- gujaratis and was annoyed when they called this famous gujarati snack as Dhokla. So, when I decided to write the first cooking blog post on @_minded.mindlessness_, I knew Khaman had to be the first!
2 reasons; first, I want my Non-Gujju friends to know that this is not Dhokla. I mean maybe, it is a kind of dhokla but it’s just 1 type, named as Khaman. There are various other types of dhoklas that I know of. second would be, because It is Gujarat’s pride. I like to believe it’s a perfect match for a Guajarati’s love for a hint of sweetness in their food.
Khaman is a savory cake, which can be served with chutneys or fried green chilies. It is Super fluffy, a little sweet and is generally eaten with spicy accompaniments!
We Gujju’s can eat it anytime, be it in morning as a breakfast, as a tea time snack or with a full thali like I did today. Agree?!
I think the first time I tried to make khaman when I was in my last year of college. It hadn’t come out that nice but I anyway don’t like Khaman so I wasn’t very disappointed. However, everyone in my family loves it so I tried again and voilà! Now that I think about it, it is probably the easiest Gujarati dish to make. Yesterday, I made a full Gujarati thali and as a part of farsan(salty dish) I made Khaman because it’s the quickest!
There are 2 ways to make Khaman, the soaking, grinding and fermenting way and the quick and easy way. Since I had promised that I will be sharing simple recipes on my Instagram, I chose the quick and easy way. It takes less than 30 mins and is healthy in comparison to the junk we people eat regularly. Here’s a simple recipe most of you know about and if not, should try and flaunt!
- Fort Batter: 3/4 cup water, 1 cup Gram Flour, 1 TBSP Semolina, 1TBSP Lemon juice, 1 packet of ENO, 1 TSP Crushed Chilli and Ginger, Salt to taste, 1 TSP Sugar, 1 TSP Oil, pinch of hing, ½ TSP turmeric powder
- For Tempering: 1 TBSP Oil, 5-10 Curry leaves, 1 TSP Mustard and sesame seeds, 2 long green chilies slit in halves, ½ cup Water + 1 TSP Sugar, ½ TBSP freshly grated coconut(optional), 1 TBSP Coriander leaves chopped
- In a large bowl mix, Gram flour, semolina, ginger chili paste, turmeric, salt, sugar, hing, lemon juice and oil.
- Prepare smooth batter by adding water to the mixture, whisk it all well; there should be no lumps. Remember to whisk in 1 direction while whisking.
- Keep the batter aside for 10 mins.
- Meanwhile, grease 5-6 inch plate or cake tin like me with oil and prepare a water steamer, pre-heat it at least 3-4 mins in advance.
- Now add ENO in the batter and give it a quick mix; do not over mix. Immediately transfer batter into your greased utensil.
- Steam Khaman for 18-20 mins on medium to high flame. Check with knife or toothpick if its cooked properly.
- Let khaman cool down,before cutting into pieces.
- Prepare oil for tempering in a pan, add curry leaves, Mustard seeds, sesame seeds, and green chilies. Sauté till the curry leaves turn crisp.
- Now add sugar water into the pan and bring it to boil.
- Pour the hot tempering on Khaman pieces and keep it aside; let khaman absorb the tempering for 3-5 mins.
- Now, Garnish Khaman with coriander leaves and grated coconut and serve it with chutney of your choice.