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!
Puri, Jeera Rice, Baked Cutlet, Papad, Kachumber, Mango pulp, Bhindi Sabji, Khaman, Kadhi and Raita
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!
- Ingredients:
- 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
- Recipe:
- 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.
Happy Cooking!