Spongy Khaman
Popular Gujarati Household Recipe of Spongy Khaman... using BESAN.
🧺 Ingredients
- Besan1 Cup
- 1 TBSPN Semolina
- 2 TBSPN Curd
- Water235 ml
- 1 1/2 tspn Citric Acid (limbu na ful)
- 1 tspn + 2 tspn Sugar
- 2 TBSPN + 1TBSPN Oil
- pinch Hing
- 1 tspn Turmeric Powder
- To Taste Salt
- 1 1/2 Tspn Baking Soda
- 1 Tspn Mustard Seeds
- Green Chillies (Splited)3 Nos.
- To Garnish Coriander Leaves (Finely Chopped)
- To Serve with Green Chutney
- To Serve with Garlic Chutney
👨🍳 Method — step by step
In a mixing bowl, take gram flour (Besan), add semolina. Mix it well.
Add hing, turmeric powder, sugar (1 tspn), salt and citric acid and mix it well.
In another mixing bowl, take water; add oil (2 TBSPN) and beat it well.
Add curd to it and again beat it till smooth.
Add the dry flour mixture to this curd mixture. Beat it gently with beater to make sure no lumps are there.
( Fluffiness of the KHAMAN depends the the process of beating it). Beat gently and evenly to remove all the tiny air bubbles and prepare a smooth pouring better (it should be like dosa batter in consistency).
Greece the steamer plate with oil.
At this stage, add baking soda to the batter and mix it properly.
Pour the batter in steamer plate and tap it gently.
Steam it for 10 - 15 minutes on Medium flame with the closed lid.
Open the lid, check for the KHAMAN if it's cooked properly by pricking by tooth pic or knife. It should come out clear.
Fluffy Khaman is ready to be tempered.
In a tempering pan, heat oil.
Add mustered seeds and let them crackle.
Add pinch of hing, splited green chillies and simmer it for a while.
Add 1 cup of water to it.
Add Sugar and let it boil for 2 -4 minutes.
Cut the Khaman in square (rhombus) shape in a plate.
Add this tempering water on the khaman evenly.
Garnish it with chopped coriander leaves.
Serve it hot with green / garlic chutnies (or with any chutney of your choice)>
Enjoy !!!