Khaman

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

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 Recipe

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 for Khaman

  • 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

How to make Khaman

  • 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.

 

 

 

 

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

32 comments

Rajathraj November 21, 2015 - 10:37 am

Nice Recipe…

Rajath

Reply
unnati November 14, 2015 - 5:02 pm

nice recipe.

Reply
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.

Reply
kusum July 26, 2013 - 9:46 am

Nice and light dish.

Reply
kusum July 26, 2013 - 9:46 am

Nice and light dish.

Reply
saritha April 16, 2013 - 9:12 am

Easy to prepare & Good to eat.

Reply
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.

Reply
Anupam August 4, 2011 - 2:08 am

i like it will try at home

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samarjit bongshi August 2, 2011 - 11:35 pm

its nice.

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vijaya December 14, 2010 - 4:45 am

gt to kno hw to make dhokla

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

dhoklas turned out nice

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jyoti November 16, 2010 - 11:58 pm

nicely guide me for making reciepe

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Prathibha October 19, 2010 - 6:02 am

Very nice receipe

Reply
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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sakshi July 23, 2010 - 4:09 am

awesome its easy ands hands on

Reply
Shweta June 26, 2010 - 12:09 am

Nice & seem to be easy

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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

Reply
sharmistha March 6, 2010 - 10:33 am

was looking 4 this…..thanks

Reply
suman February 21, 2010 - 8:11 pm

this is good

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icy January 23, 2010 - 3:05 am

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

Reply
Keerthana November 10, 2009 - 6:33 am

great tx

Reply
Keerthana November 10, 2009 - 6:31 am

great

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Nilopher October 16, 2009 - 6:38 am

thanks 4 the recepi i was looking 4 it

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SHETTYASHOK October 14, 2009 - 1:20 am

very good liked it

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pavan August 29, 2009 - 4:53 am

rice dhokala

Reply
pavan August 29, 2009 - 4:53 am

rice dhokala

Reply
Bhuvan August 4, 2009 - 8:28 am

Really gud

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swathi May 29, 2009 - 6:05 am

nice recipe i enjoyed alot thanx

Reply
amrita May 24, 2009 - 1:31 pm

gud 1……

Reply
amrita May 24, 2009 - 1:27 pm

vry good recipe

Reply
radha April 23, 2009 - 7:00 am

nice recipe

Reply
Sapna March 19, 2009 - 6:17 am

Nice recipe I was looking for it.
Thanks

Reply

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