Essential Gujarati Snacking
The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Gujarati snacks also include Khandvi (rolled yoghurt batter), Handvo (baked lentil and vegetable cake), and Patra (tightly-rolled colocasia leaves layered with sweet and sour tamarind batter). There’s Khichi, Panki and a veritable cornucopia of Bhajiya to explore. One thing many of these dishes have in common is a heavy reliance on besan, or chickpea flour. It’s a wonder ingredient that adds earthy flavour, crispy texture and essential binding. Indeed, besan is an essential ingredient in Indian snack making.
Types of Dhokla
Dhokla made from a number of different flours; Khaman is as thick as a bath sponge, while another Rava (semolina) preparation is thin and the texture of set polenta. Having said this, some dhokla are made with soaked and ground whole lentils, before being fermented overnight, others are instantly “fermented” with citric acid, baking soda or fruit salts (commonly marketed as Eno). You’ll find a jar of Eno in most Indian kitchens for this very purpose!
How to make Khaman (Instant Chickpea Flour Dhokla)
When making Khaman batter, it is essential to entire process encourages aeration. A long whipping time builds structure and proteins whilst it incorporates air into the mixture. Finally, the batter is beaten vigorously with the catalyst (baking soda) which reacts with the citric acid to produce a bubbly, lava-like reaction. Steam the batter and these bubbles create a light and spongy cake. The Khaman is ready to be doused in the spiced tempering, or tadka. The final dish is mouth watering! One piece is never enough. Khaman embodies everything Gujaratis love about snacks. It’s spicy, sweet and sour. In Gujarati this is referred to as being “khattu, mitthu”.
Ingredients you need for making Khaman (Instant Chickpea Flour Dhokla)
Chickpea flour (besan)SemolinaTurmericGreen chilliesGingerFresh corianderCitric acidBaking soda (bicarbonate of soda)WaterSaltSugarAny flavourless oil (such as sunflower, vegetable or rapeseed)Mustard seedsCurry leavesAsafoetidaSesame seedsFresh or desiccated coconutLemon juice
Enjoy this Khaman with your favourite chutney. I love them with coriander chutney but Gujarati Lasan ni Chutney mixed with a little oil is also delicious.
Pin it for later!
If you like Khaman, you’ll love this Gujarati Khandvi
Love Sanjana Share this recipe
