Besan ka khaman, also known as dhokla, is a popular Indian snack made from chickpea flour (besan). Here’s a simple recipe to make it:
Ingredients:
– 1 cup chickpea flour (besan)
– 1/2 cup yogurt
– 1/2 teaspoon turmeric powder
– 1 teaspoon ginger paste
– 1 green chili, finely chopped (optional)
– 1 tablespoon lemon juice
– 1 teaspoon sugar
– Salt to taste
– 1 teaspoon fruit salt (eno)
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– A few curry leaves
– 2 green chilies, slit lengthwise
– 2 tablespoons chopped coriander leaves
– Grated coconut for garnish (optional)
For the Tempering:
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 2-3 green chilies, slit lengthwise
– A pinch of asafoetida (hing)
Instructions:
1. In a mixing bowl, combine chickpea flour, yogurt, turmeric powder, ginger paste, chopped green chili (if using), lemon juice, sugar, and salt. Mix well to form a smooth batter. Add a little water if needed to adjust the consistency. The batter should be thick yet pourable.
2. Grease a shallow dish or thali with oil. Alternatively, you can use a greased dhokla plate.
3. Now, add fruit salt (eno) to the batter and mix quickly. The batter will become frothy.
4. Immediately pour the batter into the greased dish or dhokla plate.
5. Steam the batter for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Make sure not to overcook, as it can make the khaman dry.
6. Once done, remove the khaman from the steamer and allow it to cool slightly.
7. In the meantime, prepare the tempering. Heat oil in a small pan. Add mustard seeds and let them crackle. Then add slit green chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
8. Pour the tempering evenly over the steamed khaman.
9. Garnish with chopped coriander leaves and grated coconut if desired.
10. Cut the khaman into squares or diamonds and serve warm with green chutney or tamarind chutney.
Enjoy your homemade besan ka khaman!
Garima Rastogi