Khaman

32 comments
Published under: Dhokla
Spongy and fluffy, Khaman is a delicious Gujarati snack made from gram flour. Garnished with a delicious tadka of mustard seeds, curry leaves, and green chillies, it is a perfect snack for any time of the day.

Khaman is a popular and delicious snack from Gujarat in India. It is made from besan flour and has a spongy and fluffy texture. Khaman is a perfect snack for any day and can be enjoyed with hot tea or coffee.

To make Khaman, besan flour is mixed with spices and steamed until it becomes spongy and fluffy. It is then garnished with a tadka (tempering) of mustard seeds, curry leaves, and green chillies, adding flavour to the dish.

Khaman is not only delicious but also healthy as it is made from gram flour, a good protein and fibre source. It is also gluten-free, making it a perfect snack for people with gluten intolerance.

Khaman

 

Khaman
5 from 2 votes

Khaman

Spongy and fluffy, Khaman is a delicious Gujarati snack made from gram flour. Garnished with a delicious tadka of mustard seeds, curry leaves, and green chillies, it is a perfect snack for any time of the day.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Gujarati, Indian

Ingredients

  • 150 g Besan Flour
  • 1/2 cup Plain Yogurt whisked
  • 2 Small Green Chillies ground to a paste
  • 1/2 tsp Ginger Paste
  • 1 tsp Powdered Sugar
  • a pinch Turmeric Powder
  • as per taste Salt
  • 2 tsp Lemon Juice
  • 1/2 tsp Baking Soda
  • 1/2 tbsp Oil

For tempering:

  • 1 tsp Oil
  • 4 Green Chillies
  • 1 to 2 tsp Mustard Seeds
  • few Curry Leaves
  • 3 to 4 tbsp Water

For garnish:

  • large handful Coriander Leaves finely chopped
  • 2 tbsp Coconut grated

Instructions

  • Combine the first seven ingredients to make a smooth batter.
  • Grease a baking dish and keep aside.
  • Mix the baking soda, oil and lemon juice.
  • Add to the batter and mix.
  • Pour the batter into the greased pan and steam cook for 10 minutes.
  • Remove and cool.
  • Then cut into squares or cubes.
  • Heat oil for tempering and fry the tempering ingredients.
  • Pour over the dhokla pieces.
  • Garnish with coriander leaves and coconut.
  • Serve.

 

 

 

 

32 comments

Avatar of Rajathraj
Rajathraj November 21, 2015 - 10:37 am

Nice Recipe…

Rajath

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Avatar of unnati
unnati November 14, 2015 - 5:02 pm

nice recipe.

Reply
Avatar of Ethan Rodirguez
Ethan Rodirguez January 7, 2014 - 12:20 pm

Thank you very much for sharing such a nice recipe. Dhokla is one of the famous South Indian cooking food recipe. I prepared it yesterday night at home myself for my family and they liked it.

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Avatar of kusum
kusum July 26, 2013 - 9:46 am

Nice and light dish.

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Avatar of kusum
kusum July 26, 2013 - 9:46 am

Nice and light dish.

Reply
Avatar of saritha
saritha April 16, 2013 - 9:12 am

Easy to prepare & Good to eat.

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Avatar of Gopaldas shenoy
Gopaldas shenoy February 4, 2012 - 9:10 am

We tried,instant dhokla recipe,found to be very helpful.our suggestion is to use one lemonper cup and 2 spoons of sugar is both dissolved and given a tadka and this water is poured on the top of ready spongy dhokla.

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Avatar of Anupam
Anupam August 4, 2011 - 2:08 am

i like it will try at home

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Avatar of samarjit bongshi
samarjit bongshi August 2, 2011 - 11:35 pm

its nice.

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Avatar of vijaya
vijaya December 14, 2010 - 4:45 am

gt to kno hw to make dhokla

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Avatar of n. nainwal
n. nainwal December 9, 2010 - 10:58 pm

dhoklas turned out nice

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Avatar of jyoti
jyoti November 16, 2010 - 11:58 pm

nicely guide me for making reciepe

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Avatar of Prathibha
Prathibha October 19, 2010 - 6:02 am

Very nice receipe

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Avatar of Dee
Dee September 27, 2010 - 12:23 pm

not tried this yet, but towards the end u state “L cup water”? can you explain this part please do I just pour water over the dhokla when its done and if so how much?

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Avatar of sakshi
sakshi July 23, 2010 - 4:09 am

awesome its easy ands hands on

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Avatar of Shweta
Shweta June 26, 2010 - 12:09 am

Nice & seem to be easy

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Avatar of shashi sharma
shashi sharma April 10, 2010 - 8:38 pm

Without fermenting for 4-5 hours,it won’t rise.
Batter must be kept for 4-5 hrs than put in greased tray for micro or oven

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Avatar of sharmistha
sharmistha March 6, 2010 - 10:33 am

was looking 4 this…..thanks

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Avatar of suman
suman February 21, 2010 - 8:11 pm

this is good

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Avatar of icy
icy January 23, 2010 - 3:05 am

nice recipe…it was very interesting..i was lookin for this!
thanks!

Reply
Avatar of Keerthana
Keerthana November 10, 2009 - 6:33 am

great tx

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Avatar of Keerthana
Keerthana November 10, 2009 - 6:31 am

great

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Avatar of Nilopher
Nilopher October 16, 2009 - 6:38 am

thanks 4 the recepi i was looking 4 it

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Avatar of SHETTYASHOK
SHETTYASHOK October 14, 2009 - 1:20 am

very good liked it

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Avatar of pavan
pavan August 29, 2009 - 4:53 am

rice dhokala

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Avatar of pavan
pavan August 29, 2009 - 4:53 am

rice dhokala

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Avatar of Bhuvan
Bhuvan August 4, 2009 - 8:28 am

Really gud

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Avatar of swathi
swathi May 29, 2009 - 6:05 am

nice recipe i enjoyed alot thanx

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Avatar of amrita
amrita May 24, 2009 - 1:31 pm

gud 1……

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Avatar of amrita
amrita May 24, 2009 - 1:27 pm

vry good recipe

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Avatar of radha
radha April 23, 2009 - 7:00 am

nice recipe

Reply
Avatar of Sapna
Sapna March 19, 2009 - 6:17 am

Nice recipe I was looking for it.
Thanks

Reply

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