A delightful Gujarati snack made from crumbled, spiced khaman dhokla. It's a perfect mix of sweet, savory, and tangy flavors, garnished with crunchy sev and juicy pomegranate seeds.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
522cal
14gprotein
61gcarbs
27gfat
Ingredients
2 cup Besan (Also known as gram flour)
2 tbsp Rava (Fine semolina, for texture)
1 tbsp Ginger-Green Chili Paste (Adjust to your spice preference)
1 tsp Citric Acid (Also known as 'nimbu na phool')
4 tbsp Sugar (To be used at different stages)
0.5 tsp Turmeric Powder (For color)
1 tsp Salt (Adjust to taste)
5 tbsp Sunflower Oil (Or any neutral vegetable oil)
1.5 tsp Eno Fruit Salt (Essential for fluffiness, do not substitute with baking soda alone)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 tbsp Sesame Seeds (White sesame seeds)
2 pcs Green Chilies (Slit lengthwise)
1 tbsp Lemon Juice (Freshly squeezed)
1 cup Nylon Sev (Fine gram flour vermicelli for garnish)
0.5 cup Pomegranate Arils (For garnish)
4 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Khaman Batter
In a large mixing bowl, whisk together besan and rava to ensure there are no lumps.
Add ginger-green chili paste, citric acid, 2 tbsp of sugar, turmeric powder, salt, and 2 tbsp of oil.
Gradually pour in 1 cup of water while whisking continuously to form a smooth, lump-free batter of pouring consistency.
Cover the bowl and let the batter rest for 15-20 minutes. This allows the rava to soak and the flavors to meld.
2
Steam the Khaman
While the batter rests, prepare your steamer. Add water to the steamer pot and bring it to a rolling boil. Grease a 7 or 8-inch round tin or thali with a little oil.
Once the batter has rested, add the Eno fruit salt. Gently but quickly, mix in one direction for about 30 seconds until the batter becomes light, frothy, and doubles in volume. Do not overmix.
Immediately pour the aerated batter into the greased tin, filling it up to 3/4 of its height.
Place the tin in the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes.
To check for doneness, insert a toothpick or knife into the center; it should come out clean. If not, steam for another 3-5 minutes.
Once cooked, remove the tin from the steamer and allow the khaman to cool down completely at room temperature, for at least 30 minutes.
3
Prepare Soaking Syrup and Crumble Khaman
In a small bowl, combine 1/2 cup of warm water, the remaining 2 tbsp of sugar, and 1 tbsp of lemon juice. Stir well until the sugar is completely dissolved. Set this syrup aside.
Once the khaman has cooled completely, gently crumble it with your hands or a fork into a coarse, uneven texture. Avoid making it too fine or pasty.
4
Temper and Assemble
Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Once the oil is hot, add the mustard seeds and let them crackle. This should take about 30 seconds.
Add the asafoetida, slit green chilies, and sesame seeds. Sauté for another 30 seconds until the sesame seeds turn light golden and fragrant.
Carefully add the crumbled khaman to the pan. Toss gently to coat the crumbles with the tempering spices.
Drizzle the prepared sugar-lemon syrup evenly over the khaman. Mix gently and cook for 1-2 minutes, allowing the khaman to absorb the liquid completely. The mixture should be moist but not wet.
Turn off the heat.
5
Garnish and Serve
Transfer the prepared Amiri Khaman to a serving bowl or platter.
Just before serving, garnish generously with nylon sev, fresh pomegranate arils, and finely chopped coriander leaves.
Serve immediately at room temperature for the best texture and flavor.
