Khamni is an excellent breakfast recipe for all. It is made out of split chickpeas / chana dal. This legume can easily be called a super food as it is high on fibre, zinc, folate, protein and many important minerals. It is low on glycemic index which makes it ideal for diabetics and it is also gluten-free !! Need any more reasons to try this recipe ?!!
It is native to western state of India, Gujarat. Usually made by crushing leftover khaman dhokla(steamed chickpeas dumplings) which is how the dish gets its name ‘ Khamni’. I have illustrated how to make khaman dhoklas as well.
If you wish to eat only ” “Khaman” then skip step 5 onward and just add the tempering on Step 4.
2 Cups Split Chick Pea
2 Tbsp Minced Garlic
2 Tbsp Green chilli & Ginger Paste
1 Tsp Turmeric Powder / Haldi
2 Tsp Sugar
1 Tsp Oil
Salt to taste
Eno Fruit Salt / Baking soda
1 Tsp Mustard Seeds
1 Tsp White Sesame Seeds
1/2 Tsp Asafoetida
Fresh Chopped Coriander
Few pomegranate Seeds
1. Soak channa dal / split chick pea for 6 hours and then wash and drain the dal.
2. Grind the soaked legume into a coarse thick paste. Take care of not adding lot of water while grinding. Add salt, sugar, turmeric and chilli ginger paste and give it a good stir until the mixture becomes light and fluffy. Keep it aside while we prep the steamer.
3. Heat water in your steamer. Grease the deep plates with oil for making khaman dhoklas. Pour the mix into the plate and place it inside the steamer, cover the steamer with a lid and leave it for cooking. It should take about 10 to 12 minutes for khaman to cook. Khaman Dhoklas are done when a knife inserted in the centre of the dish comes out clean and then batter looks steamed and fluffy to touch. The colour would also change to a much denser shade.
4. Let the khaman cool a little and then cut it into squares or diagonals , we will crumble the khaman as is so it really does not matter which shape you pick. But if you wish to eat it just as a khaman , then prepare the temper and pour it on the khaman dhokla plate and you have yourself Khaman.
5. Crumble the khaman using your hands and not a processor. We don’t want a dough. We are looking for a crumble texture. Heat a pan with some oil for tempering. Add all the ingredients listed under Tempering one by one and add the crumbled khaman. Give it a light handed good stir. Garnish with fresh chopped coriander, coconut, pomegranate seeds and nylon sev. Serve Hot.
Bon Appetite !!