I have stayed in Gujarat for a long period of my life and there is a saying ,”When in Gujarat, eat what Gujjus eat!”Well… I made it up! But truly gujarati cuisine is so tempting that you just can’t ignore it. Khaman holds a special place in hearts of gujarati people and it is made often & with different techniques & variations. Today, I am sharing Khaman Recipe which is made from Chana Dal/Bengal Gram Whole which is packed with proteins! With just little tips & tricks it is easy to make soft & fluffy Khaman…Yummm!!
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You will need:
1 Cup Chana Dal/Bengal Gram Whole
3 Tbsp Curd (Preferably Sour Curd)
1/4 Tsp Turmeric Powder
2 Tbsp Oil + for greasing plate
1 Tbsp Green Chillies & Ginger Paste
2 Tsp Eno Fruit Salt (Non Flavoured)
Water as needed to grind the paste
Salt to taste
For tempering:
3 Tbsp Oil
1 Tsp Mustard Seeds/Rai
2 Green Chillies Slit in half
1/2 Tsp Sesame Seeds/Til/Taal
Chopped Coriander Leaves for garnish
Serving: Makes about 2 plates of Khaman
Steps to Make Chana Dal Khaman:
- Wash & soak Chana Dal in water for 6-7 hours.
- In a mixer, grind the soaked Chana Dal, Curd & Turmeric Powder with the help of water (if needed) to a coarse consistency paste.
- Transfer the coarsely grated Chana Dal mixture into a bowl, cover with a lid & allow it to ferment for 8 hours or overnight.
- Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well.
- Divide the batter in two portions & add Eno Fruit Salt to the batter which you will steam first, pour a little water over it to activate the soda. Mix well.
- Pour the batter in greased plate & spread it evenly.
- Place the plate in a steamer & cook it for 20 minutes on high flame.
- After 20 minutes, check with the help of a knife if it is cooked properly. The knife will come clean if its cooked otherwise give it a few more minutes.
- Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.
- For tempering, heat oil in a small pan.
- Add Mustard Seeds, allow it to crackle. Then add, slit Green Chillies & Sesame Seeds. Turn off the gas.
- Spread the tempering evenly over the Khaman. Garnish with some Coriander Leaves.
- Its ready to serve.
Important Pointers:
- For soft & fluffy Khaman, add Eno fruit salt just before you put it in steamer. If you will let it sit for long, the Khaman will turn out hard.
- Burner flame should always high when you are steaming, it is possible Khaman will become hard if you switch the flame in between to low or medium.
- For the batter, make sure the dal is grinded coarsely. You wont get nice grainy Khaman if you grind it to a fine paste.
If you want to see how I made this Chana Dal Khaman, then head over to video recipe by clicking this link:
https://www.youtube.com/v/8Y29rjMsurk?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata
Click “Print” or “PDF” button below to save this recipe!