Khaman

Name: Khaman
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups For the batter besan/gram flour; 1/2 teaspoon turmeric powder; 2 pinch hing/asafoetida; 1 tablespoon ginger-green chilli paste; 1 teaspoon lemon juice; 1 teaspoon salt or to taste; 1 cup water or as required; 1 teaspoon fruit salt/eno or; 3/4th teaspoon baking soda; For tempering; 1 tablespoon oil; 1 teaspoon mustard seeds; 1 teaspoon sugar; 1 teaspoon lemon juice; 1/2 cup water; 1 sprig curry leaves; 1 teaspoon white sesame seeds; 2 green chillies slit; 1 tablespoon chopped coriander leaves for the garnish; 1 tablespoon freshly grated coconut (optional)

Sanchita Mittal @sm_thechef

Delhi

#YIFR
Khaman is a spongy and delicious vegetarian specialty of Gujarat.
It is very quick and easy to make and tastes good at room temperature, but you can also serve them hot with green chutney and tea for a classic and complete comfort food on a monsoon evening.
It is made with a fermented gram flour batter being steamed and thereafter tempered with mustard seeds, curry leaves and asafoetida.
It can be eaten as a side dish, or as a delectable snack.

Sanchita Mittal @sm_thechef

Saved

Ingredients

20 minutes

4 servings

2 cupsFor the batter besan/gram flour
1/2 teaspoonturmeric powder
2 pinchhing/asafoetida
1 tablespoonginger-green chilli paste
1 teaspoonlemon juice
1 teaspoonsalt or to taste
1 cupwater or as required
1 teaspoonfruit salt/eno or
3/4th teaspoon baking soda
For tempering
1 tablespoonoil
1 teaspoonmustard seeds
1 teaspoonsugar
1 teaspoonlemon juice
1/2 cupwater
1 sprigcurry leaves
1 teaspoonwhite sesame seeds
2green chillies slit
1 tablespoonchopped coriander leaves for the garnish
1 tablespoonfreshly grated coconut (optional)

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Steps

20 minutes

1

Grease a big bowl with oil and keep aside.
2

Boil 1 glass of water in a steamer
3

Now mix well all the ingredients except the fruit salt in a big mixing bowl, to form an even lump free batter.
4

Add the fruit salt and 2 teaspoons of water and gently mix it in the batter.
The batter will rise quickly.
5

Add the batter immediately to the greased bowl
6

Now keep the bowl inside the steamer with boiling water.
7

Cover with a lid and allow it to steam for 10-12 minutes till the khaman is done.
8

Check with a pointed knife in the centre, if it comes out clean, then it's done.
9

Remove the khaman from the pan carefully once cooled.
10

For the tempering:
Heat oil, add mustard seeds then add the rest of the ingredients for tempering to hot oil, except water.
11

Sauté for half a minute on low flame, add the water and immediately pour it over the steamed and cooled khaman.
12

Cut the khaman into desired shape, Garnish with coriander leaves and enjoy with green chutney.
13

The addition of white sesame seeds gives the khaman a new flavour