Instant Khaman nutritious, healthy and Vegan too…
This recipe of instant khaman is very old, I remember, I learned to make them in 7 or 8 grade summer vacation from my elder sister. I used to enjoy making them and just needed a reason — like if some guests are there at home or If mom is busy in other work or mom busy in market etc 😉. And you know I was very happy when they used to praise me. I even taught my 2-3 neighbour aunties my way of making instant spongy khaman 😁. So believe me this is really time tested recipe…..
Is Khaman and Dhokla Same?
Many people wrongly refer khaman dhokla as one word. But both are different snack dishes with difference both in ingredients, texture and sponginess. In giving tadka also it differs —- Khaman feels like dry when eating so to avoid this Khaman tadka has water and sugar in it.
Dhokla is made from a fermented batter of rice and split chickpeas and is pale yellow or white in color. Speaking of the texture, Dhokla is a little harder than khaman and is garnished with a tempering (tadka) of mustard seeds,curry leaves, coriander leaves and split green chillies in oil. Khaman is made up of fresh chana flour/ chickpea flour as its main ingredient. And its texture is more soft and spongy. A final touch a tadka using curry leaves, mustard seeds, hing(asafoetida), green chillies, sugar and mainly water is added to give more flavours.
The similarity in both dishes lies only in steaming. It can be steamed in a cooker, steamer or even microwave.
Why it’s important to sift flour and it’s ratio to water?
It is very important to remember the ratio of chickpea flour and water in this recipe. Batter consistency is important for good results. I have found one cup of flour needs exactly one cup of water to form the perfect consistency of the batter.
- It should be same cup — 1 cup chickpea flour : 1 cup water
Another important thing is to sift the flour. It does two important factors that we generally don’t realize.
- It helps to get rid of lumps and impurities.
- Sifting the flour helps to incorporate air in it, which in turn results in soft & spongy cake–Khaman.😊
Recipe for Instant Khaman with eno:
Do check Tips in end…
- 1 cup chickpea flour/ besan
- 1 cup water
- 1.5 tsp semolina/ barik rava/ sooji
- 1/2 tsp citric acid crystals (nimbu ke phool)
- 1 tsp eno ( plain fruit salt) + 1 tsp water
- 1 tsp salt
- 3 tsp sugar
- 1 tsp ginger paste
- 1 tsp green chilli finely chopped
- 1/4 tsp turmeric powder
- 1 tsp oil
For Tempering :
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp sesame seeds
- 3-4 slit green chillies
- 1 tsp sugar
- 2 tbsp water
- 1 tbsp chopped coriander/cilantro leaves
- pinch of asafoetida ( optional, If making for gluten free then avoid using it)
- coriander/cilantro chopped leaves
- coconut grated
- Coriander dip/chutney
- nylon sev(optional)
- First prepare the steamer — you can take any thing like heavy bottom pan/ pressure cooker.
- Fill water below or up to the height of stand or rack, generally it’s up to 1 -2 cm depending upon height of rack/stand. Close the lid and heat on low flame.
- Second thing is to grease the pan with oil on all sides and on base.
- We will start with sifting the flour that is one cup of chickpea flour/ besan.
- Add semolina/ rava and salt to it.
- Incorporate water and slowly mix to form a lump free smooth batter.
- Now it’s time to add spices and flavour.
- Add chopped green chilies, ginger paste, turmeric powder and sugar into the batter and mix in one direction.
- Now add citric acid crystals (nimbu ke phool), oil and mix in one direction.
- Mix nicely the batter for 2-3 minutes till sugar and citric crystals dissolves nicely. Mixing is important till here.
- Add Eno/ fruit salt and 1 tsp water to activate it. Stir evenly and quickly.
- The batter will become forth and bubbly, Don’t over mix here, just see fruit salt is mixed evenly in the batter.
- You will observe your batter has raised very well.
- You have to be quick here, Don’t let batter sit for more time after adding Eno.
- Pour it in greased pan/tin.
- Place the pan in steamer, where water is already hot and boiling. Close the lid nicely. If using lid of pressure cooker, remove the whistle before placing the lid.
- Steam for 10 minutes on medium flame or till knife comes out clean in center. Don’t open lid till 10 minutes. Check after 10 -12 minutes.
- Prepare tempering or tadka as it is called, while it is steaming.
- Heat oil on medium flame, Add mustard seeds, when they start to splutter. Bring flame to low add slit green chilies. Caution : Slit into half in center of green chilies before adding into hot oil, otherwise they will pop up on your face or anywhere else.
- Add chopped cilantro leaves, I have added sesame seeds, you can add curry leaves also.
- Add 1 tsp sugar and water and bring it to boil till sugar dissolves in water.
- It must be steamed nicely. Open the lid, when it is hot pour tempering on top. This will help it to absorb all flavors and water in Khaman.
- Let it cool down before you make pieces.
- Garnish it with grated coconut and cilantro.
- Once it is cooled for 10 – 15 minutes, loosen the sides with help of knife and make pieces of your choice.
- Serve hot with cilantro chutney and top it up with nylon sev ( optional).
- Start with a fresh batch of eno. The open pack may result in flat khamans.
- A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding eno.
- After adding Eno, don’t let the batter sit for a long while. Steam it right away.
- You can substitute eno with baking soda, same quantity.
- Add little turmeric powder as both baking soda and eno reacts with it leaving behind red spots on khaman.