ઇન્સ્ટન્ટ ફરસાણ: ટમટમ ખમણ | Gujarati Tam Tam Khaman Recipe | Perfectly Khaman Dhokla Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious and gluten-free.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with a similar texture.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor without the cost.

Take 200 grams of gram flour in a mixing bowl.

Make a paste of 1 green chili and 1 inch piece of ginger.

Add 1/2 teaspoon salt to the paste and mix.

Add 2 pinches of asafoetida and 2 pinches of turmeric powder to the mixture.

Add 1 cup of sour yogurt and mix everything well.

Add water gradually, about 1 cup, to make a batter with normal consistency.

Let the batter rest for 10 minutes.

In a steamer, add water and place a stand inside, ensuring it is 3/4 submerged.

Add a slice of lemon to prevent water stains in the batter.

Grease the steaming tray with less than 1/2 teaspoon of oil.

Check the batter consistency; it should be medium, not too thick or too thin.

Add 1 teaspoon of Eno to the batter when the steamer water is hot.

Mix the batter after adding Eno and pour it into the greased tray without tapping it.

Place the tray in the steamer and steam for 15 minutes without opening the lid.

After 15-17 minutes, check the Khaman; it should have risen and look fluffy.

Let the Khaman cool completely before cutting to avoid breaking.

In a non-stick pan, add 3 tablespoons of oil and keep the flame low.

Add 2 pinches of asafoetida and 2 pinches of turmeric powder to the oil.

Add 1/4 teaspoon of garam masala and 1/2 teaspoon of chaat masala.

Add 1.5 tablespoons of Kashmiri red chili powder; adjust spice level as needed.

Add 1 tablespoon of water to the tempering to prevent burning.

Add the Khaman to the pan and coat it well with the tempering.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens