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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.
Prepare the Khaman Batter
Steam the 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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 521.73 calories per serving with 13.95g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch.
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Prepare Soaking Syrup and Crumble Khaman
Temper and Assemble
Garnish and Serve
Add 1 tsp of finely chopped garlic to the tempering along with the green chilies for a pungent, garlicky twist.
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.
Garnish with 2-3 tablespoons of freshly grated coconut along with the sev and pomegranate for added texture and a subtle sweetness.
Add a tablespoon of chopped cashews or peanuts to the tempering for an extra crunch.
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.
Besan is high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
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.
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.
Amiri Khaman is a relatively healthy snack compared to deep-fried alternatives. The base is made from besan (gram flour), which is rich in protein and fiber. However, it contains sugar and is garnished with sev, so it should be consumed in moderation, especially for those watching their sugar and calorie intake.
To make it gluten-free, simply omit the 2 tablespoons of rava (semolina) from the batter. The texture will be slightly different but still delicious. Ensure your asafoetida (hing) is also certified gluten-free, as some brands contain wheat flour.
A dense khaman is usually caused by two things: either the Eno fruit salt was old and inactive, or the batter was overmixed after adding the Eno. Mix gently and quickly just until the batter is frothy, then steam immediately.
You can store the Amiri Khaman in an airtight container in the refrigerator for up to 2 days. However, it's best enjoyed fresh. Add the sev garnish only before serving to prevent it from becoming soggy.
Absolutely! This recipe is a fantastic way to use up leftover or day-old khaman dhokla. Simply crumble the dhokla and proceed from the tempering step (Step 4).
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