Khaman - a Gujrati delight

Khaman is a very popular delicacy from Gujarat. Like the many other snacks that "Gujjus" (Gujaratis generally refered to as) are popular for, Khaman is such another one.

Khaman is always confused with Dhokla. I have to pen down the difference for you guys and for myself :)

What is the difference major between Khaman and Dhokla?

• Khaman majorly comprises of chickpeas flour whereas Dhokla comprises of rice grain.

P.S. Do correct me if I am wrong :)

I remember eating the authentic khaman, at a friends place, when we where at Raipur, M.P. (Now the capital of Chhattisgarh - North India). Time flies so fast. I was a little kid then. Recently, I tasted one from one of my Gujju friend here. And it was awesome. I did not wait for a second thought and jumped to make it the following day.

Thanks to my dear "A", he is always supportive about trying new stuff and happily eating them :) He loved it. And I did too :) Wont ask for more!

Ingredients

• Besan / Chickpea flour - 1 C
• Rava/Sooji - 1 T
• Water - 1 C
• Eno Fruit salt - 1 t
• Lime juice - 1 T
• Oil - 1 T
• Ginger - green chilli paste - 1 T
• Salt - to taste
• Sugar - 2 T
• Baking soda (or soda-bicarb) - 2 T

For garnishing

• Oil - 2 t
• Mustard seeds - 2 t
• Asofetida/hing - a pinch
• Green chillies, chopped - 2
• Coriander, chopped - 2 T

Method

• In a bowl, add all the ingredients excluding the baking soda and fruit salt.
• Add 3/4th C of water into this bowl and mix well to get a dosa-like batter.
• Add litte more water to get the batter consistency but make sure not to use more than a cup.
• I used two vessels - A large vessel big enough to hold a smaller vessel (hope I have'nt confused you guys! :) )
• Grease the smaller vessel (flat bottomed stainless steel vessel) with oil.
• Make sure that the smaller vessel fits into the bigger one.
• Pour water upto 2 inch in the bigger vessel and allow it to boil without the lid.
• When you see water boiling, immediately add baking soda and the fruit salt to the prepared batter and mix very well (it will become frothy)
• Pour this batter into the greased vessel.
• Make sure to leave enough space (in the vessel -height) for the khaman to rise.
• Place the smaller vessel into the bigger one and close the lid.
• Allow it to steam for 10 mins.
• After that, open the lid and insert a toothpic into the center of the khaman and check if it comes out clean.
• Allow khaman to cool.
• Once cool, move it into a plate and cut into square shaped pieces.
• Garnish with the ingredients listed above.
• Fluffy khaman is ready to be served with Cilantro chutney :)

Points to Note

• You can do this process using a pressure cooker too. The only differnce is that you have to keep the smaller vessel into the cooker and close with the lid (without keeping the whistle). Rest is the same.
• Always make sure to add the baking soda and fruit salt right before steaming and not earlier. This will help you to make soft and fluffy khaman.
• You can also make khaman in a microwave. Only thing is that the microwave khaman should be eaten as soon as it is made else it will become hard. The process is very simple. You simply have to add all ingredients and microwave for 5 mins.

Sending this to Priya & Aipi's Bookmarked Recipes - Every Tuesday (Volume 53) . You know them, of course :)

And also to Srav's Culinary Concepts event "CC-Appetizes"