Khaman is a food, common in the Gujarat state of India, made from soaked and freshly ground channa dal or channa flour (Besan). It is soft and fluffy in appearance and so mouth watering to look at. It has combination of slightly sweet, tangy and spicy taste and flavors. The snack can be baked in a cooker, steamer or even a microwave. A final touch, a tadka, using curry leaves, hing (asafoetida) and chillies is added.
Nylon Khaman is a type of khaman which gets its name from its softness.
| 1 ½ cups Asopalav Besan (bengal gram flour) | |
| 1 ½ tbsp Semolina (rava) | |
| 4 tsp Sugar | |
| 1 tspGinger-green chilli paste | |
| 1 tspl Lemon juice | |
| 1 tsp Fruit salt temper | |
| 3 tsp Oil | |
| 1 tsp Mustard seeds ( rai / sarson) | |
| 1 tsp Sesame seeds (til) | |
| 1 tsp Chopped green chillies | |
| A pinch of asafoetida (hing) | |
| 2 to 3 Curry leaves (kadi patta) | |
| Salt to taste | |
| 2 tbsp Finely chopped coriander (dhania) for garnishing |
Take a deep bowl and put the Asopalav besan (flour), semolina, sugar, ginger-green chilli paste, lemon juice, salt into it. Add ¾ cup of water and mix well to achieve a thick and smooth batter.
Just before steaming you can add the fruit salt and mix it lightly.
Pour the mixture onto a large thali or plate with about 7” diameter (greased slightly) by rotating the thali as you pour the batter. put in a steamer and steam for 10 to 12 minutes, maybe slightly more till the khaman are cooked. Once done keep aside.
Now heat oil in a small non-stick pan.
Add the mustard seeds. when they start crackling add the sesame seeds, green chillies, hing (aesofoetida), curry leaves. Saute the mix n a low to medium flame for about 30 seconds.
Remove the pan add ¼ cup water to it, mix nicely.
This tempering is then to be poured evenly over the prepared dhoklas on the plate.
After a few minutes this can be cut into small even cubes and garnished with coriander just before serving.
