People call it dhokla, some say khaman.
But fact is that both are entirely different items!
Khaman is made from besan or chana dal whereas Dhokla is from mixture of rice and udad dal or moong or any non chana dal.
Khaman is a Gujarathi appetizer.
It tastes yumm with coriander and green chilly chutney or tamarind sweet chutney.
A simple yet another dish which could be served either as breakfast or lunch or even snack !
Come lets learn how to prepare khaman
Ingredients:
1 cup besan
Sugar- 4 tspSalt to taste
Lemon juice-3 tsp
Baking soda-less than 1/2 tsp
Ginger paste
green chilly paste
Semolina or rava- 3-4 tsp
green chillies
water
oil
Mustard seeds
cilantro
Grated coconut- 5-6 tsp(either fresh or dry will do)
Asafoetida (hing) -pinch
Recipe:
Add besan, 3 tsp sugar, salt to taste,ginger paste,green chilly paste,semolina.
Add water and mix well.1 cup besan takes 1 cup water. Mix well.
It should have pour able consistency .
Now add baking soda, lemon juice.Mix well.
Grease the plate in which you are pouring the mixture.(take care that the plate has not more than 6-7 inches diameter or else the khaman will be too flat)
Pour the mixture in a small plate and place it in the pre heated steamer
Let it cook for 7-8 mins
Now for seasoning, in a kadai, heat 3 tsp of oil,when hot add mustard seeds,let it splatter.
Now add chopped green chillies. Add hing
Take pan off the stove.
Now to 1 tablespoon water add 1 tsp sugar and mix well. Add this to the kadai which has the seasoning mixture
Once the khaman is done remove it off the steamer.(to know when the khaman is cooked,insert a knife into the khaman,if u find the knife inserted sticky, let it cook for few more mins(say 3-4 more mins) and if the knife comes out clean, your khaman is completely cooked.
Take the khaman out and cut into pieces now sprinkle the seasoning mixture on the khaman pieces.It gives different glaze to the spongy khaman.
Now add little grated coconut on top of all pieces
Also garnish with cilantro(optional if you don't like)
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
But fact is that both are entirely different items!
Khaman is made from besan or chana dal whereas Dhokla is from mixture of rice and udad dal or moong or any non chana dal.
Khaman is a Gujarathi appetizer.
It tastes yumm with coriander and green chilly chutney or tamarind sweet chutney.
A simple yet another dish which could be served either as breakfast or lunch or even snack !
Come lets learn how to prepare khaman
Ingredients:
1 cup besan
Sugar- 4 tspSalt to taste
Lemon juice-3 tsp
Baking soda-less than 1/2 tsp
Ginger paste
green chilly paste
Semolina or rava- 3-4 tsp
green chillies
water
oil
Mustard seeds
cilantro
Grated coconut- 5-6 tsp(either fresh or dry will do)
Asafoetida (hing) -pinch
Recipe:
Add besan, 3 tsp sugar, salt to taste,ginger paste,green chilly paste,semolina.
Add water and mix well.1 cup besan takes 1 cup water. Mix well.
It should have pour able consistency .
Now add baking soda, lemon juice.Mix well.
Grease the plate in which you are pouring the mixture.(take care that the plate has not more than 6-7 inches diameter or else the khaman will be too flat)
Pour the mixture in a small plate and place it in the pre heated steamer
Let it cook for 7-8 mins
Now for seasoning, in a kadai, heat 3 tsp of oil,when hot add mustard seeds,let it splatter.
Now add chopped green chillies. Add hing
Take pan off the stove.
Now to 1 tablespoon water add 1 tsp sugar and mix well. Add this to the kadai which has the seasoning mixture
Once the khaman is done remove it off the steamer.(to know when the khaman is cooked,insert a knife into the khaman,if u find the knife inserted sticky, let it cook for few more mins(say 3-4 more mins) and if the knife comes out clean, your khaman is completely cooked.
Take the khaman out and cut into pieces now sprinkle the seasoning mixture on the khaman pieces.It gives different glaze to the spongy khaman.
Now add little grated coconut on top of all pieces
Also garnish with cilantro(optional if you don't like)
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