Khaman
From sufia 14 years agoIngredients
- Besan (chickpea flour) 1 cup shopping list
- Rava (Sooji) 1 1/2 tbsp shopping list
- citric acid crystals 1/2 tsp shopping list
- ginger, chilli paste 1 tbsp shopping list
- salt 1 tsp shopping list
- sugar 2 1/2 tsp shopping list
- baking soda 1 1/4 tsp shopping list
- For the garnish shopping list
- oil 1 1/2 tbsp shopping list
- mustard seeds (rai) 2 tsp shopping list
- hing(asatofoieda) a pinch shopping list
- Green chillies 2-3 nos shopping list
- coriander leaves (cilantro) 2-3 tbsp shopping list
- Grated coconut (optional) 2 tsp shopping list
- Seasme seeds (til) (optional) 1 tsp shopping list
- water 1 cup shopping list
How to make it
- Mix all the ingredients except the baking soda. Add about 3/4 cup of water. I usually grind about a tsp of ginger and 1 chilli in 3/4 cup of water since I never buy ginger-chilli paste. The batter should be about the consistancy of dosa batter. Add little more water if required. There are two ways of preparing the khaman, steaming or microwaving. Microwaving is easier but khaman tends to become too dry and rubbery if you keep it out long (2-3 hrs). I would recommend microwaving only if you want to eat it up as soon as you prepare it.
- Steaming: Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up. Once the water boils, add the baking soda to the batter and whip it up. It should froth up. Pour it into the prepared vessel to half the height (about 3/4 inch). Remember, the batter is going to rise up further and it needs some space. If you think the amount of batter is too much for your vessel’s capacity, just do it in batches and make sure you add the baking soda just before steaming each batch. Place it into the cooker at an elevated level making sure no water gets into it from the sides. Close the cooker and let it steam for about 10 minutes. Do not put the weight on the cooker. (This is done just like idlis).
- Microwaving: Use a plastic/glass container that has a flat bottom and apply oil it. Add the baking soda to the batter and half-fill the container. Microwave for 4 minutes.
- After steaming/microwaving, do the needle test and make sure it comes out clean. Let the khaman cool down and then transfer it to a plate and cut it into large squares. The original recipe by tarla dalal called for 1 1/2 tsp of eno fruit salt instead of salt and soda. Again, if you use eno, add it right before steaming or microwaving.If you have microwaved it, sprinkle some water on the khaman. For the garnish, heat up some oil and add mustard seeds. After they splutter, add hing and chillies and then pour it over the prepared khaman. Decorate with cilantro, coconut and til and you are done.
People Who Like This Dish 4
- val_mcginty North Sydney, Canada
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