Tuesday, October 14, 2014

Khaman & Sev Khamani

Isn't it amazing to have two food from one item :) Easy to make, and yummy to eat !!! What else do we need? Happiees Endings !!!!!!!

So let's look at the Ingredients of Yummiest Spongy Khaman:

For Fermentation (Do it overnight)

  • 2 cups - Besan/Bengal Gram Flour
  • 1 1/2 cup - Buttermilk 
Khaman Batter
  • 1 chopped green chilli 
  • Salt - according to taste 
  • 2 tbsp - Sugar 
  • 1-2 tsp - Turmeric Powder
  • 2 tbsp - Eno(Fruit Salt) or Baking soda 
Khaman Tempering
  • 2 tbsp - Oil 
  • 2-3 strands - Curry leaves 
  • Pinch of Hing 
  • 2-3 tbsp - Sugar 
  • 2 tsp - Mustard seeds
  • 2 tsp - sesame seeds
  • 2 tbsp - water 
For Garnish:
  • Coriander leaves 
  • Grated/shredded coconut

  1. Mix Besan and Buttermilk well with no lumps. Ferment it overnight. Keep it in the oven (Don't switch it on)
  2. Next day - add turmeric powder, chillies, salt and sugar into it. Give it a mix. 
  3. On another side - heat the water in the steam cooker. 
  4. Grease the plate, add the fruit salt and give it gentle mix. Pour the batter into the greased plate full. This measurement will make usually one big plate of the size shown. 
  5. On high gas, keep it for around 12 -15 minutes. 

  1. Wow! I was so surprised to see this. Let it cool down and then cut into pieces. 
  2. If you want to eat Khaman, then heat oil. 
  3. Add rest of the ingredients for tempering and garnish it with coriander leaves and shredded coconut. 
Mine was little different and I proceed further to make KHAMANIS i.e. SEV Khamanis. Usually, doing it direct into Pan requires lot of oil but crumbling the Khaman is healthy and just bit of oil :)
Delicious bhi aur Healthy Bhi :) :)

Ingredients Required:

  • 15-20  pieces - Khaman 
  • 2 tbsp - oil 
  • 2 tsp - Mustard Seeds 
  • 2-3 strands - Curry leaves 
  • 1 chopped long green chillies 
  • 2 tbsp - Ginger paste 
  • Pinch of hing 
  • 2 tbsp - Sugar 
  • Few drops of Lime juice 
To Garnish:
  • Pomegranate 
  • Thin or Jhini sev 
  • Shredded coconut 
  • Coriander leaves 
Picture says it all to make the delicious Khamanis. 
Share your feedback with me :) Till then Happy Cooking! 

1 comment:

  1. Hi Jain, the khaman looks delicious! Thanks for the recipe. I'm planning to make this for the first time...just needed to know how do you shred the khaman? I dont think its 'grated', or is it?
    Is there anything called 'khamnri' thats just a mini version of khaman, is rounded before cutting and isn't so caky? I dont know if it actually exists that way or was it just made that way by my relative. I absolute LOVED and cant seem to get the recipe anywhere :/ please share the recipe if you know :) Thanks a bunch