Khaman is a food common in the Gujarat state of India made from chickpea flour mostly served with fried chillies sprinkled with salt and green chutney… Khaman is Although a Gujarati snack, it has become increasingly popular all across India & abroad ..
These dhoklas are so soft and spongy and this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this khaman dhokla ..
Special Equipment required
Pressure cooker , Steamer along with steaming pan / plate ..
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
2 tsp sugar
2 tsp ginger-green chilli paste
1 tsp lemon juice OR Citric Acid
Salt to taste
2 tsp fruit salt
3 tsp oil
1 cup water for the batter ( more or less to make thick , smooth and flowing batter )
1 tsp lemon/ lime juice
2 tsb sugar
2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tbsp chopped green chillies
6 to 8 curry leaves (kadi patta)
1/2 cup water
2 Tbs Fresh Coriander leaves for garnishing
2 TbsFreshly scrapped coconut for garnishing ( optional)
Grease a big enough pan to steam khaman with 1tsp oil .
Fill the steamer with water and keep it to boil while we prepare Khaman dhokla batter .
1.Combine besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with ¾ cup of water in a mixing bowl and mix well to get a thick and smooth batter.
2.Just before steaming, add the fruit salt and stir briskly and quickly. the fruit salt should be mixed evenly with the batter. or else you get uneven texture in the Khaman .
3.The batter would froth and become bubbly, so you have to be quick.
4.Pour the mixture immediately to a greased pan and spread evenly by rotating the pan clockwise.
5.Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
6.Heat the oil in a small non-stick pan and add the mustard seeds.
7.When the seeds crackle, add the sesame seeds, green chillies, and curry leaves and sauté on a medium flame for 30 seconds.
8.Remove from the flame, add 1/4 cup of water and mix well. Be careful while adding water as the tempering will sizzles.
9.Add 2 tsp sugar. stir and allow the tempering mixture to come to a boil.
10.Pour the tempering over the prepared Khamaan Dhokla and spread it evenly.
11.Garnish with chopped coriander and grated coconut.
12.Cut into pieces and serve immediately …