How to Make Khaman
By: Naiya Sheth
Published: Sunday, June 19, 2011 - 9:20pm

Ingredients




1 cup chana dal
1/2 tea +½ spoon- citric acid
1 tea spoon- crushed ginger
2 tea spoon- chopped green chilly
3/4 tea spoon- cooking soda
1/2 +1 table spoon – oil
1 tea spoon- mustard seeds
1 tea spoon – sesame seeds
1/2 tea spoon – asfoetida
10 curry leaves
5 long cut green chilies
For garnishing:
Chopped coriander leaves
Grated fresh coconut
For chutney:
1/2 cup Crushed khaman –
1/4 cup Coriander –
4 Green chilly –
1 Sugar – tea spoon

Preparation

1 First of all, soak chana dal – gram dal for 5 -6 hours. After soaking, crush it and then add ½ tea spoon of citric acid to it. Mix well and keep a side for 5 hours again. 2 After that, add salt, green chilly, ginger, citric acid and cooking soda to it. Mix properly. 3 Pour the mixture in a greased plate and steam for 15 – 20 minutes. 4 Let it cool at room temperature. When cool cut it. 5 In another pan heat oil and add mustard seeds,, when it crackles remove from flame and add green chilies, curry leaves and asfoetida. Add ¼ cup water and spread over Khaman. Garnish with coriander leaves and coconut. 6 Serve hot Khaman dhokla with chutney. 7 For making chutney crush all, the material avoiding crushed khaman. While chutney is ready, mix it with crushed khaman and serve with Khamn.

About


Khaman is traditional and easy gujarati break fast. It is a non fried recipe, good for diet conscious people. This recipe can be served as side dish in lunch or dinner.