Gujarati Khaman

Name: Gujarati Khaman
Yield: 25-30 pieces
Cuisine: Indian
Ingredients: 1 cup chickpea flour; 130 ml (1/2 cup) + 2 tbsp) water (approx); 1/2 tsp citric acid; 1/2 tsp salt; 1 1/2 tsp sugar (as per taste); 1/2 tsp baking soda; 1 tbsp oil; 1/2 tsp mustard seeds; 1 tsp sesame seeds; 1 stick curry leaves; Pinch hing (asafoetida); 1/8 tsp salt; 1 1/2 tsp sugar; 2 green chillies (cut in vertical slits); 1/2 cup + 1 tbsp water; Shredded dry coconut (optional); Coriander

Kinnari Kotak @cook_21118759

Gandhinagar, Gujarat

#ldcravings1

Kinnari Kotak @cook_21118759

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Ingredients

25-30 pieces

For batter
1 cupchickpea flour
130 ml (1/2 cup)+ 2 tbsp) water (approx)
1/2 tspcitric acid
1/2 tspsalt
1 1/2 tspsugar (as per taste)
1/2 tspbaking soda
For tempering
1 tbspoil
1/2 tspmustard seeds
1 tspsesame seeds
1 stickcurry leaves
Pinchhing (asafoetida)
1/8 tspsalt
1 1/2 tspsugar
2green chillies (cut in vertical slits)
1/2 cup+ 1 tbsp water
For garnishing
Shredded dry coconut (optional)
Coriander

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Steps

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.