Khaman

Name: Khaman
Cuisine: Indian
Ingredients: 1 cup Gram Flour(besan/chickpea flour); to taste Salt; 11/2 tsp lemon juice; 1 tsp eno; 1 tsp fruit salt; 1 tsp crushed green chilli; 3/4 cup water; 1/4 cup curd; 1 tsp oil(for greasing); 2 tbsp oil; 10-15 curry leaves; 1/2 tsp mustard seeds; 1 tbsp sugar; 4 green chillies(slit lengthwise n cut into 2); 1/3 cup water; Pinch hing; 2 tbsp chopped coriander

Sonalkar's Kitchen @Sonalkar_9096

It Is Soft Porous Mildly Sweet And a Great Snack.Try This Very Famous Gujarati Dish.#week3of5 #nonjunkstarter

Sonalkar's Kitchen @Sonalkar_9096

It Is Soft Porous Mildly Sweet And a Great Snack.Try This Very Famous Gujarati Dish.#week3of5 #nonjunkstarter

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Ingredients

For Batter
1 cupGram Flour(besan/chickpea flour)
to tasteSalt
11/2 tsp lemon juice
1 tspeno
1 tspfruit salt
1 tspcrushed green chilli
3/4 cupwater
1/4 cupcurd
1 tspoil(for greasing)
For tempting
2 tbspoil
10-15curry leaves
1/2 tspmustard seeds
1 tbspsugar
4green chillies(slit lengthwise n cut into 2)
1/3 cupwater
Pinchhing
2 tbspchopped coriander

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Steps

1

Take all ingredients to prepare batter. Pour 2 to 3 cups water in steamer at bottom and heat it on medium flame make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it.Grease 2 small plates or thalis with oil(4-5 inch diameter).
2

Take gram flour+ lemon juice+green chilli+ curd+3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
3

Then pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
4

Place plates in steamer and steam for 10-12 minutes over medium flame.After 10 to12 minutes insert a knife or toothpick into dhokla and check if it comes out clean. If it does then it is ready otherwise cook 2 to3 minutes more.Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
5

Heat 2 tablespoons oil in a small pan. Add mustard seeds and asafoetida. When seeds begin to crackle add curry leaves and green chillies saute them for few seconds.
6

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready now pour it over khaman.pour gently and very well on all areas so each dhokla is coated well with tempering.add chopped coriander leaves.
7

Serve with green chutney.