Amiri Khaman
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Khaman Batter
- b.In a large mixing bowl, whisk together besan and rava to ensure there are no lumps.
- c.Add ginger-green chili paste, citric acid, 2 tbsp of sugar, turmeric powder, salt, and 2 tbsp of oil.
- d.Gradually pour in 1 cup of water while whisking continuously to form a smooth, lump-free batter of pouring consistency.
- e.Cover the bowl and let the batter rest for 15-20 minutes. This allows the rava to soak and the flavors to meld.
- 2
Step 2
- a.Steam the Khaman
- b.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.
- c.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.
- d.Immediately pour the aerated batter into the greased tin, filling it up to 3/4 of its height.
- e.Place the tin in the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes.
- f.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.
- g.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
Step 3
- a.Prepare Soaking Syrup and Crumble Khaman
- b.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.
- c.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
Step 4
- a.Temper and Assemble
- b.Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them crackle. This should take about 30 seconds.
- d.Add the asafoetida, slit green chilies, and sesame seeds. Sauté for another 30 seconds until the sesame seeds turn light golden and fragrant.
- e.Carefully add the crumbled khaman to the pan. Toss gently to coat the crumbles with the tempering spices.
- f.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.
- g.Turn off the heat.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the prepared Amiri Khaman to a serving bowl or platter.
- c.Just before serving, garnish generously with nylon sev, fresh pomegranate arils, and finely chopped coriander leaves.
- d.Serve immediately at room temperature for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the khaman is completely cool before crumbling. A warm khaman will become mushy and pasty.
- 2Do not overmix the batter after adding Eno, as it will cause the air bubbles to escape, resulting in a dense khaman.
- 3The sugar-lemon syrup is key to the dish's flavor and moisture. Don't skip it.
- 4Add the sev garnish just before serving to ensure it stays crunchy.
- 5For an authentic touch, you can add a pinch of black salt (kala namak) to the sugar-lemon syrup.
- 6If you don't have Eno, you can use a combination of 1/2 tsp baking soda and 1/4 tsp citric acid, but Eno gives the best results.
Adapt it for your goals.
Garlic Flavor
Add 1 tsp of finely chopped garlic to the tempering along with the green chilies for a pungent, garlicky twist.
Spicier VersionSpicier Version
Increase the amount of ginger-green chili paste in the batter and add a pinch of red chili powder to the tempering for extra heat.
With CoconutWith Coconut
Garnish with 2-3 tablespoons of freshly grated coconut along with the sev and pomegranate for added texture and a subtle sweetness.
With NutsWith Nuts
Add a tablespoon of chopped cashews or peanuts to the tempering for an extra crunch.
Why this is on our healthy list.
Rich in Plant-Based Protein
The primary ingredient, besan (gram flour), is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
Besan is high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Energy
This snack provides a good balance of carbohydrates and protein, offering a sustained release of energy, making it a great option for breakfast or a mid-day snack.
Frequently asked questions
One serving of Amiri Khaman (approximately 1 cup or 245g) contains around 350-400 calories. The final count depends on the amount of oil, sugar, and sev used.