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Sunday, March 28, 2010

~ BESAN FLOUR KHAMAN RECIPE ~



Edible diamonds, soft, steaming, fluffy Khaman pieces garnished with mustard seeds (rai), cilantro, green chilli pieces, fresh shredded coconut (optional) ... one of the most popular Gujarati snack recipes that's as simple to cook as it is to relish ...

RECIPE MAKES TWO 9" PLATES (SERVES 2-3)

INGREDIENTS TO SOAK 250 grams besan flour, 1 cup yogurt (dahi), 2 cups water, a pinch of Baking soda

If you want to make Khaman the next morning, you have to soak besan flour the previous afternoon .. that is at least 16 hours in advance to ensure good fermentation & soft Khaman.

So the previous afternoon soak the following ingredients in a container that has a lid

250 grams Besan flour (about 3.5 cups loosely packed)

1 cup Yogurt (dahi)

Mix the above with a big spoon & blend the yogurt as much as you can in the besan flour.

Then add 2 cups water (1/2 cup at a time to prevent lumps) + a pinch of Baking Soda, mix well again such that there are no lumps left in the batter.

You can either blend this batter with a hand blender or a valoni (the hand churner) to ensure that the besan flour is very well soaked in the water & yogurt mixture with no lumps at all.

Close the lid & let it ferment undisturbed for at least 12-16 hours.

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INGREDIENTS TO GREASE A PLATE 2 teaspoons oil + a pinch of Baking soda

INGREDIENTS TO MIX IN THE BESAN FLOUR BATTER 1/3 cup oil, 3 teaspoons salt (to taste), 1 tablespoon green chilli paste, 1 sachet Eno (regular or lime = 1/2 tablespoon Eno if you are using it out of a bottle) - Divide the eno in two parts of 1 teaspoon each

INGREDIENTS FOR HOT OIL SEASONING (VAGHAAR) 8 teaspoons mustard seeds (rai), pinch of asafetida (hing), 1/2 cup green chilli bite size pieces, 1/2 cup fresh cut cilantro (dhania), 1/2 cup fresh shredded coconut (optional - if you have it readily available)

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Next morning, the besan flour batter should have fermented. You will see a dome mound shape & lot of air bubbles on it, this is a good fermented batter that would make soft Khaman.

Now fill water in a steamer basket with 1/3rd capacity. Heat it on medium flame.

Take the steaming plate in which batter is going to be poured, add 2 teaspoons oil + a pinch of Baking soda - blend the soda in the oil & grease the entire plate very well, also the side edges.

Keep this prepared plate aside.

In the batter, add 1/3 cup oil, 3 teaspoons salt (to taste), 1 tablespoon green chilli paste

With a big spoon blend all these ingredients very well in the batter stirring vigorously for at least a minute.

Divide this batter in 2 parts by splitting them in 2 bowls.

In 1 bowl, add 1/2 sachet Eno = 1 teaspoon eno (regular or lime or 1/4 tablespoon if you are using it out of a bottle) Mix thoroughly well with a spoon till all the air bubbles are incorporated in the batter stirring vigorously for at least a minute.

When Eno mixes with fermented batter, there is a chemical reaction, lot of air bubbles are generated which make Khaman super soft, light and fluffy.

Once Eno blends very well with the besan flour, pour this batter in the greased plate. (The batter should fill about 1/2 to 3/4th level as it rises after steaming, so dont overfill)

Place it in the steamer basket. Close the steamer basket lid, on medium flame, steam for 20 minutes.

After 20 minutes, open the lid, insert a knife, it should come out clean.

Remove the plate from the basket, let it cool at room temperature for 15 minutes.

The other half batter is another bowl, repeat the same process as you did for the first plate & steam this too (Also add half the Eno sachet to this one too or 1/4 tablespoon if you are using out of the bottle)

Once both the plates cool down, cut the Khaman in pieces - diamond or square.

Heat 4 tablespoons oil for vaghaar, once oil is hot, add 8 teaspoons mustard seeds (rai), once they crackle add a pinch of asafoetida (hing), 1/2 cup water, switch off the gas, add all the green chilli pieces to the hot oil or you can spread the green chilli pieces on the plate.

Immediately take a spoon & start pouring the hot oil spoon by spoon on top of the Khaman plates. Ensure that you pour evenly such that hot oil seasoning is good enough for both the plates.

With the oily spoon, just spread all the mustard seeds, oil & green chilli pieces evenly on the plate.

Garnish with fresh cut cilantro & 1/2 cup fresh shredded coconut (if you have it readily available)

Insert a thin edged spatula at one edge & start removing the pieces while eating.

Serve cooled to room temperature with any chutney of your choice.

Leftover khaman can be stored in the fridge for 1-2 days.

Prepare & enjoy !!!

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