Khaman by Sangeeta on Sep 5, 2011
Khaman ,a very light,steamed....savory sponge cake,from the hearts of Gujarat,India.Gujarati"s are true foodie....so many starters n sweets made from chickpea flour is the gift of Gujarat.I love Khaman.....it is different from Dhokla.
- Cook time:
- Prep time:
- Yields: serves 3-4 person
- 1/2 cup chick pea flour
- 1/4 cup oats flour
- 1 tablespoon soy flour
- 1 tablespoon chest nut flour
- 1 tablespoon sama or bhagar flour
- 1 cup water
- 2 tablespoon lemon juice
- 2 tablespoon oil (warm)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 tablespoon green chilli paste / as per taste
- 1 packet Eno fruit salt
- 1 tablespoon sugar
- For Tempering:
- 1 tbsp oil
- 2-3 green chillies- slit vertically
- 100 ml water
- 1 tsp mustard seeds
- 1 tsp lemon juice
- 1 tsp sugar
- For Garnish:
- Fresh coriander leaves (chopped)
In a bowl add all flours and water and prepare a lump free batter.Add salt, turmeric powder to the batter and let it rest, covered, for 20 minutes.
Then add ginger-green chilli paste to the batter. In a small bowl, take lemon juice,warm oil and Eno fruit salt. Pour this over batter and mix.
Pour this batter on a greased plate and in a preheated steamer,steam the khaman for 15-20 minutes or till done.Let it cool down, and then cut it in squares.
For Tempering: In a small pan,heat oil and add mustard seeds and when they pop, add green chillies,water and sugar. Let it come to boil, turn off heat and add lemon juice.
Pour this tempering over khaman and garnish the khaman with chopped coriander leaves.
Serve hot with green coriander chutney.....or as it is:)
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Recipe Reference
i know that it"s very common dish,but i added so many flours to it,turn out nice...so thought to share with all ma foodie friends:)