Khaman

Khaman

Khaman with mustard seeds, green chillies and coriander leaves on top. Served with green and red chutney
Type	Snack
Place of origin	India
Region or state	Gujarat
Main ingredients	Gram flour, chana dal
Variations	Locho
Food energy (per serving)	170 kcal
Other information	Handvo
Media: Khaman

Khaman Dokala is a savoury snack from India that found fame in Gujarat. Khaman Dokala is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.

Khaman Dokala before being cut into pieces.

Ingredients:

For the Batter:

• 1 cup chickpea flour (besan)

• 1 tablespoon semolina (rava/sooji) – optional for texture

• 1 tablespoon lemon juice

• 1 teaspoon ginger-green chili paste

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon salt (or to taste)

• 1 tablespoon sugar

• 3/4 cup water (adjust as needed for consistency)

• 1 teaspoon Eno fruit salt (or baking soda)

For Tempering:

• 1 tablespoon oil

• 1 teaspoon mustard seeds

• 1 teaspoon sesame seeds (optional)

• 2 green chilies, slit

• 10-12 curry leaves

• 1 tablespoon sugar dissolved in 1/4 cup water

• A pinch of asafoetida (hing)

For Garnishing:

• Freshly grated coconut

• Chopped coriander leaves

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine chickpea flour, semolina, lemon juice, ginger-green chili paste, turmeric powder, salt, and sugar.
   • Gradually add water and whisk until you have a smooth, lump-free batter. The consistency should be similar to that of pancake batter—not too thick or too thin.
   • Just before steaming, add Eno fruit salt or baking soda to the batter. Mix well. The batter will become frothy and light.
2. Steam the Dhokla:
   • Grease a steaming tray or a flat-bottomed dish with oil.
   • Pour the batter into the greased dish and spread it evenly.
   • Heat water in a steamer and place the dish inside. Cover and steam for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Once steamed, remove the tray and let the Dhokla cool slightly.
3. Prepare the Tempering:
   • In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter.
   • Add sesame seeds, green chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
   • Add the sugar-water mixture to the tempering and bring it to a quick boil, then turn off the heat.
4. Assemble:
   • Pour the tempering evenly over the steamed Dhokla, ensuring it soaks into the Dhokla for added flavor.
   • Let the Dhokla rest for a few minutes before cutting it into squares or diamonds.
5. Garnish and Serve:
   • Garnish with freshly grated coconut and chopped coriander leaves.
   • Serve warm or at room temperature with green chutney or tamarind chutney

Tips for Making Perfect Khaman Dhokla:

1. Use Fresh Ingredients: Always use fresh chickpea flour (besan) and Eno fruit salt (or baking soda). Stale or old ingredients can affect the texture and rise of the Dhokla, making it dense instead of fluffy.
2. Consistency of the Batter: The batter should be smooth and of medium consistency, similar to pancake batter. If the batter is too thick, the Dhokla will be dense; if too thin, it may not set properly during steaming.
3. Adding Eno or Baking Soda: Add Eno fruit salt or baking soda just before steaming and mix gently but thoroughly. The batter should become light and frothy, indicating that the leavening agent is working properly.
4. Steaming Time and Temperature: Make sure your steamer is preheated before placing the batter in it. Steam on medium heat; too high a temperature can cause the Dhokla to rise too quickly and collapse. Steam for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Avoid Over-mixing: Once you add Eno or baking soda, mix the batter gently. Over-mixing can cause the air bubbles to escape, resulting in a flat Dhokla.
6. Tempering Tips: Pour the tempering evenly over the Dhokla while it is still warm to help it absorb the flavors better. The sugar-water mixture in the tempering adds moisture and a hint of sweetness, enhancing the overall taste.
7. Cutting the Dhokla: Let the Dhokla cool slightly before cutting into pieces. This prevents it from crumbling and helps maintain clean edges.
8. Garnishing: Garnish with fresh coconut and coriander leaves for added flavor and a traditional touch. You can also sprinkle a bit of chaat masala for extra zing.
9. Variations: Experiment by adding finely chopped vegetables like carrots or peas to the batter for a more nutritious version. You can also try topping the Dhokla with sev or grated cheese for a twist.
10. Serving: Serve Khaman Dhokla with green chutney, tamarind chutney, or even a sweet and tangy yogurt dip for a delightful combination of flavors.
11. See more Gujarati recipe Dal Pakwan

See also

• Dhokla
• Gelebi
• Missal Pav
• Konkani people
• Gujarati people
• Aagri people
• Indian Cuisine