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

Method:

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 

Tempering:

• 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!