Khaman

Name: Khaman
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl Besan / Gram flour; 2 tbsp oil; 2 tbsp sugar; As per taste Salt; as required Coriander leaves; 4 Green Chillies; 2 teaspoons Mustard seed / Rai; 1 lemon; 1 pkt Eno; 2 tbsp turmeric powder; 1 glass Water

Padmini Venkatesan @15Padmini

#boxweek6 #mysteryboxchallenge #Khaman
The Khaman Dhokla
Is an all-time favorite Gujarati food it has an exquisite texture and appetizing flavour.
Basically, something you can have any time you are hungry!

Padmini Venkatesan @15Padmini

Saved

Ingredients

30 minutes

4 servings

1 bowlBesan / Gram flour
2 tbspoil
2 tbspsugar
As per tasteSalt
as required Coriander leaves
4Green Chillies
2 teaspoonsMustard seed / Rai
1lemon
1 pkt Eno
2 tbspturmeric powder
1 glassWater

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Steps

30 minutes

1

Making Khaman Batter
In mixing bowl take 1 cup besan add salt as per taste,2 tbsp sugar, 2 tbsp turmeric powder.
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Mix all the things properly
4

Now add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required.
Stir to a smooth thick batter without any lumps.
5

Add 1 packet Eno
Stir the eno with the batter briskly and quickly.
6

Grease a steamer pan with 2 to 3 teaspoons oil.
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Now pour the batter into a grease pan
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STEAMING
Place the pan in an Idli cooker. The water should already be boiling or hot when you place the pan with the khaman batter.
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Steam for 20 to 25 minutes in an idli cooker.
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To check the doneness, insert a clean knife. It should come out clean if the khaman is done. If the knife has the batter on it, then you need to steam for another minute or so.
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Let the khaman become warm or cool completely. Place a plate or tray on top of the pan.
Then quickly invert the pan.⁷
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If greased well, the khaman will easily slide out onto the plate.
13

Use a sharp knife to slice the khaman into squares and set aside until ready to temper.
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PREPARING TEMPERING
Tempering is essential to infuse the khaman with flavor and add moisture to the gram flour sponge. To make the temper, first heat 2 tablespoons of oil in a small pan on the stove.
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Add 2 teaspoon mustard seeds,4 green chilies, and salt as per taste.
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Now add 1 glass of water 2 tablespoon of sugar
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Allow it to boil and switch off the flame and squeeze one lemon in Tempering water.
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Pour this tempering mixture evenly on the khaman dhokla so that it seeps through the sliced edges.
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Garnish with 2 to 3 tablespoons of chopped coriander leaves
20

Serve the khaman dhokla,
You can also refrigerate them, and then serve chilled khaman.