Here I am going to talk about Khaman, which is a very popular steamed delicacy from Gujarat (In India there is a state called Gujarat and people from that state are called Gujarati).
Khaman can be served as a breakfast, snack or as a side dish, but mostly people like to eat with Chai and Green chutney. Khaman can be called Khaman Dhokla too, but it is not a Dhokla.
A Khaman is made out of Besan, which has many health benefits plus it is packed with all vitamins and nutrients.
Here is why we should include Besan in our regular diets:
Besan is chana dal flour. Chana Dal is known as split Bengal Gram. Chana dal (chickpeas or split bengal gram) is one of staple foods in Indian cuisine.
Besan has more protein than wheat flour. Besan is a good source of minerals, like phosphorus and magnesium. Excellent source of vegetarian protein, which makes it a good choice for people who try to avoid animal products, since it is plant based protein. It is also Gluten free.
Side note: Besan can be a home remedy for acne and pimples.
It is used in watery paste (besan and milk) to give a light massage on the body and face for skin treatment.
Chana Daal and Besan both are affordable and they make an excellent meat alternative in vegetarian and vegan meals.
Traditional Khaman made out of soaking Chanan Daal for 8 hours and make batter out of it, but Here is foolproof and very quick recipe for steamed savory cake (Khaman). I have been making Khaman for years.
Here is recipe forInstant Khaman as it comes out in few minutes.
Total time: 30min
Prep time: 10min
Cook time: 20min
Ingredients:
Besan : 1-½ cup
Water: 9oz
Sugar: 7 Tsp
Citric acid: 1tsp
Baking soda :¾ tsp
Oil : 3tsp
Salt : ½tsp
For Tempering:
Oil : 2Tsp
Mustard seeds: 1-½ tsp
Cumin seeds: 1tsp
Sesame seed: 1tsp
Cayenne pepper: 2-3 (optional)
Curry leaves: 4-5 ( optional)
Cilantro: 2 Tsp
In one large bowl add water, salt, sugar, oil and let the sugar and salt get dissolved. May take about 3-5 min.
You can whisk in between so the sugar will dissolve faster.
Now add besan into the water mix. And mix everything together - make like cake batter.
Grease one Thali about 8-9 each and put it in side.
One 10-12 each skillet pan- add 2 cup of water for steaming.
When water starts steaming, add baking soda into your besan mix.
Batter will now start rising.
Add your batter into thali and put thali into pan with trivet support.
Close the lid and let it steam for 10min in high heat.
Perfectly steamed Khaman will be ready for Tempering.
Now for Tempering get small pan and add 3 tsp oil.
Heat oil, add mustard-seeds, cumin seeds, sesame-seeds, cayenne pepper, curry leaves.
Turn off the stove, and add this oil on top of your khaman.
Cut khaman in small pieces and garnish with chopped cilantro and enjoy.
Serve with chai and Green chutney.
*A thali is an indian utensil. It's like a dinner plate You can find in indian stores or online.
You can use an instapot for the steaming process, Divide your batter in two instapot containers. Put it on top of each other with a stand.
You can also use Idli stand.
Add baking soda into batter when you are ready to steam.
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