Khaman - 1 (Dhokla)

1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
1/2 tsp turmeric powder
salt to taste

For Seasoning
1/2 cup coconut grated
1/4 cup coriander chopped
1/2 tsp mustard seeds
1 tbsp oil.

Method

Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger. Mix well with palm till smooth.

Place the pressure cooker on gas with 1 litre water and stand.

Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar solution and colour to better. Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close cooker.

Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in a small pan. Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and coriander. Transfer to serving dish. Serve hot or cold with green chutney.

Serves: 4
Making times: 30 minutes
Shelf life: 2 days (refrigerated).

Khaman - 2 (Dhokla)

Ingredients

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk

2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste

Method

1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
3. This flour should be like very fine soji in texture. Store in airtight container and use as required.
4. Will keep good upto 2 months.
5. To make khaman, take 1 cup flour in a bowl.
6. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
7. Dissolve sodabicarb in the oil. Add to batter.
8. Mix all ingredients except red chilli powder and coriander.
9. Pour immediately in a 6" diam. greased plate.
10. Steam over water either in a cooker or steamer.
11. Pierce knife, and check, should come out clean if done.
12. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
13. Cut into squares or diamonds and serve hot with coconut chutney.

Making time:15 minutes(excluding flour grinding and fermenting time)
Makes: 12-14 pieces

Khaman - 3 (Amiri Khaman)

Ingredients:
For Khaman:
1 cup channa (bengal gram) dal washed & soaked for 4-5 hours
salt to taste

For topping:
1/4 cup tamarind chutney (refer chutneys)
2 tbsp. green chutney (refer chutneys)
1 cup fine bland sev
2 onions chopped finely
2 tbsp. coriander leaves finely chopped
1 tsp. crushed cumin seeds
salt to taste

Method:
For Khaman:

1. Grind soaked dal in mixie till fine.
2. Keep batter fairly thick.
3. Add salt, mix well, pour into a pressurecooker container.
4. Cover with lid, pressure cook for 2 whistles.
5. Cool. Grate with a grater (use bigger holed blade).
6. The result should be like bread crumbs.

To serve:

• Spread some khaman crumbs in serving plate.
• Sprinkle some of both chutneys.
• Sprinkle salt, cumin, follow with sev, onions and coriander.
• Serve immediately.

Making time:
For khaman-30 minutes(excluding soaking time)
For rest: 20 minutes

Makes: 5 servings
Shelflife: 3 days refrigerated in airtight container. (Store without toppings)