>> Sunday, January 9, 2011
When it comes to Gujrati cuisines, Khaman / Dhokla is the shehanshah.. Khaman is a nutritious snack and there is a sweet shop name "Jalaram" near our home that used to sell dhoklas in small boxes along with tamarind and green chutney.
Everyone in my family are fan of Jalaram's spongy khamans and the authentic taste that made this sweet shop famous for Khamans.. During my childhood days I loved their tangy taste and with the passage of time when I started indentifying the tastes, I realised the secret of those tangy flavor is few drops of lemon juice in sugar solution... Believe me guys! it gives a new flavor to traditional Khamans and you will definitely love them..
During my visit to India, just after diwali, we had a small family get-together and Khaman was in the menu decided for the party. I suggested Mom to add the same tangy flavor that Jalarams used to add in their Khamans and Mom was excited with this idea.. And then what? we were ready-set-go.............!
So here is the recipe and I hope you'll like it...
Gram flour / Chick-Pea Flour / Besan - 1 cup
Yogurt - 2 tbsp
Water - 1/2 cup
Baking Soda - 1 tsp
Pinch of Eno
Salt, as per taste
Oil - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprig
Green Chillies - 4, finely chopped
Grated Coconut - 1 tbsp
Cilantro - 1 tbsp, chopped
Lemon juice - 1 tbsp
Sugar - 1 tbsp
water - 3 tbsp
Take besan in a large bowl, add salt. Mix well to remove all the lumps. Add yogurt and water to it. Mix gently and cover the bowl with plastic wrap. Keep it aside for 30 mins.
Meanwhile boil some water in pressure cooker and place a stand in it. This is for the pan to rest inside cooker while steaming.
Add soda and eno to the batter. You may find tiny bubbles on top of the batter. Pour the batter onto a
greased aluminium pan half-filled and place it inside the cooker over the stand. Cover the lid without whistle. Simmer it for 5-7 mins.
Make sure, you do not wait after adding eno.
Remove the lid and insert a toothpick into the khaman and if it comes out clean, the Khaman are ready.
Let it cool for another 5 mins.
By that time, heat oil in a deep pan, add mustard seeds and curry leaves. When mustard seeds splutter, add green chillies, coconut and cilantro. Saute it for some time.
Pour it over Khaman. Now cut the khamans in squares.
Also, in a small bowl, mix sugar, lemon juice and water. Stir well until the sugar dissolves completely. Pour it over the khamans. Do not completely soak the khamans in sugar solution. We are adding this just for a tangy flavor.
Serve with tamarind and green chutney.
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