Olives & Basil

KHAMAN

Tangy, Spicy, Sweet, Sour, :))) All this and lots more is Gujarati food.

Straight out of the refrigerator, whenever........

KHAMAN (also known as dhokla in many other regions)

In Gujarat we get to eat this at every food joint, road side vendors.

This snack, soft, smooth, a mushy, tangy and sweet could b relished anytime of the day:)

My dad's friends wife had taught me this:)

Pretty simple to make ...too

A sure try!!

1 cup - Besan (gram flour)

1tsp Citric Acid Crystals, (or lemon juice about 1.5 tsp)

Pinch - Soda Bicarb

2tsp Sugar

1tsp salt

1 cup Water (u could also use buttermilk (chaas))

For the tadka:

oil

1tsp mustard seeds (rai)

Oil

chopped lenghtwise g.chillies.

1.5 cup buttermilk(chaas)

Handful coriander

pinch of salt

pinch of sugar.

coconut is optional.

First keep the water to boil in the steamer, and put the greased tin (a thick width e.g cake tin or a dibba is better to use to give it space to rise) and put the tin in the steamer to heat it little .

Mix the besan, water,oil, salt, sugar, citric crystals or lemon juice really well until no lumps remain. Now add the soda bicarb, mix lightly,and and set aside for 10 minutes.

Then pour the mix in the tin, and cover the lid of the steamer with a cloth or dupatta so as the steam droplets do not fall in the mix,

Steam for about 20 min. (try not opening the lid before to check) Once this is ready, let it cool

Meanwhile make the tadka.

Heat oil in a pan, add mustard seeds, after crakckle add g.chillies and the buttermilk, then add salt, sugar and corriander.

Make slits in the Khaman, and pour the tadka... Give it some time to absorb the Tadka which will make it soft and mushy:))

Enjoy