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Khaman Recipe – Superior Delicacies

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Spongy and fluffy, Khaman is a scrumptious Gujarati snack constituted of gram flour. Garnished with a scrumptious tadka of mustard seeds, curry leaves, and inexperienced chillies, it’s a good snack for any time of the day.

Khaman

Khaman is a well-liked and scrumptious snack from Gujarat in India. It’s constituted of besan flour and has a spongy and fluffy texture. Khaman is an ideal snack for any day and might be loved with sizzling tea or espresso.

To make Khaman, besan flour is combined with spices and steamed till it turns into spongy and fluffy. It’s then garnished with a tadka (tempering) of mustard seeds, curry leaves, and inexperienced chillies, including flavour to the dish.

Khaman just isn’t solely scrumptious but in addition wholesome as it’s constituted of gram flour, a very good protein and fibre supply. It’s also gluten-free, making it an ideal snack for individuals with gluten intolerance.

Khaman

 

Khaman

Khaman Recipe

Spongy and fluffy, Khaman is a scrumptious Gujarati snack constituted of gram flour. Garnished with a scrumptious tadka of mustard seeds, curry leaves, and inexperienced chillies, it’s a good snack for any time of the day.

Prep Time15 minutes

Cook dinner Time15 minutes

Whole Time30 minutes

Course: Appetizer, Snack

Delicacies: Gujarati, Indian

Components for Khaman

  • 150 g Besan Flour
  • 1/2 cup Plain Yogurt whisked
  • 2 Small Inexperienced Chillies floor to a paste
  • 1/2 tsp Ginger Paste
  • 1 tsp Powdered Sugar
  • a pinch Turmeric Powder
  • as per style Salt
  • 2 tsp Lemon Juice
  • 1/2 tsp Baking Soda
  • 1/2 tbsp Oil

For tempering:

  • 1 tsp Oil
  • 4 Inexperienced Chillies
  • 1 to 2 tsp Mustard Seeds
  • few Curry Leaves
  • 3 to 4 tbsp Water

For garnish:

  • massive handful Coriander Leaves finely chopped
  • 2 tbsp Coconut grated

Methods to make Khaman

  • Mix the primary seven elements to make a clean batter.

  • Grease a baking dish and maintain apart.

  • Combine the baking soda, oil and lemon juice.

  • Add to the batter and blend.

  • Pour the batter into the greased pan and steam cook dinner for 10 minutes.

  • Take away and funky.

  • Then reduce into squares or cubes.

  • Warmth oil for tempering and fry the tempering elements.

  • Pour over the dhokla items.

  • Garnish with coriander leaves and coconut.

  • Serve.

 

 

 

 

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