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Khaman, also known as dhokla, is a popular vegetarian snack from the Indian state of Gujarat. It is made from fermented batter and is known for its fluffy and spongy texture. In this article, we will provide step-by-step instructions on how to make khaman at home.
Khaman dhokla is a popular vegetarian snack from the state of Gujarat in western India. It is made from a batter of chickpea flour (besan), yogurt, and spices that is steamed until it becomes fluffy and spongy. Khaman dhokla is typically served with a sweet and sour chutney made from tamarind and jaggery, and garnished with fresh coriander leaves and grated coconut.
Khaman dhokla is a healthy and nutritious snack that is low in calories and high in protein. Chickpea flour, the main ingredient in khaman dhokla, is a good source of dietary fiber, iron, and other essential nutrients. The fermentation process used in making khaman dhokla also increases its nutritional value by improving the bioavailability of nutrients in the batter.
Khaman dhokla can be enjoyed as a snack or as a part of a meal. It is often served as an appetizer at social gatherings and is also a popular breakfast item in Gujarat. The dish is easy to make and requires minimal cooking skills, making it a favorite among home cooks.
Ingredients khaman dhokla:
- 1 cup besan (gram flour)
- 1/2 cup semolina (rava)
- 1/4 cup yogurt (dahi)
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1 tsp lemon juice
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tsp fruit salt (eno)
- 1/2 cup water
- 1 tbsp oil
- For tempering:
- 2 tbsp oil
- 1 tsp mustard seeds (rai)
- 1 tsp sesame seeds (til)
- 1-2 green chilies (slit)
- a few curry leaves
- 1/4 cup water
- 1 tbsp sugar
- 1 tbsp lemon juice
Make khaman dhokla in 6 easy steps.
Step 1: Prepare the Batter
In a mixing bowl, add besan, semolina, yogurt, ginger paste, green chili paste, sugar, lemon juice, turmeric powder, salt, and oil. Mix well. Add water gradually to form a smooth and thick batter. Make sure there are no lumps in the batter. Cover the bowl and keep it aside for 20-30 minutes.
Step 2: Prepare the Steamer
Fill a steamer with water and place it on high heat. Let the water come to a boil.
Step 3: Add Fruit Salt
Add fruit salt (eno) to the batter and mix well. You will notice the batter becoming frothy and light.
Step 4: Steam the Batter
Grease a thali or a shallow pan with oil. Pour the batter into it and place it inside the steamer. Cover the steamer with a lid and steam for 15-20 minutes or until the khaman is cooked. To check if the khaman is cooked, insert a toothpick in the center of the khaman. If it comes out clean, the khaman is cooked.
Step 5: Prepare the Tempering
While the khaman is cooking, prepare the tempering. Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds, green chilies, and curry leaves. Saute for a few seconds. Add water, sugar, and lemon juice. Mix well and let it come to a boil.
Step 6: Serve
Once the khaman is cooked, remove it from the steamer and let it cool for a few minutes. Cut the khaman into small squares or diamond shapes. Pour the prepared tempering over the khaman. Garnish with chopped coriander leaves and grated coconut. Serve hot with green chutney or sweet tamarind chutney.
Tips of making khaman dhokla:
- Make sure the batter is thick and smooth.
- Adding fruit salt is essential as it helps in making the khaman spongy.
- The steamer should be preheated before placing the khaman inside.
- Do not overcook the khaman as it may become dry.
- The tempering should be added when the khaman is still warm.
- You can adjust the amount of green chili paste and sugar as per your preference.
Conclusion:
Khaman is a popular Gujarati snack that can be easily made at home with the help of a few ingredients. Follow these simple steps and enjoy the fluffy and spon.
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