Khaman Recipe: Let’s See the Sweet Face and Salty Taste


Khaman Recipe embarks on an adventure towards the vibrant state of Gujarat. Where the air is filled with the aroma of spices and delicious food. Our path and our destination is a heart-warming Gujarati delicious dish recipe by husband recipe. Which has won the hearts of food lovers even beyond the borders of the state. Let’s have a look at our husband’s recipe. And let’s see what is the secret behind this pleasure.

The Use of Khaman Recipe in Breakfast

This is a popular and traditional breakfast recipe made from fermented gram flour, also known as gram flour. India emanates exclusively from Gujarati mines. This method is a combination of sweet and sour taste. It is usually eaten for breakfast. And there is nothing wrong with serving someone else for breakfast.

Khaman Recipe is a combination of the Dhokla Recipe

Khaman recipe also known as dhokla recipe. It is in the form of a steamed cake made from gram flour. It is mixed with spices. This soft, fluffy delight isn’t just a snack. It promotes the culture of flavors and the passion for sharing joy through food.

The Important thing in this Khaman Recipe is Dal

Dhokla means Khaman Recipe this traditional recipe is made by grinding soaked gram dal into flour. Which is then boiled overnight. The boiling step can take quite a bit of our time. It doesn’t require much planning. Rather, the only thing you have to think about is to boil it beforehand when you want to make this recipe. Many quick versions can be obtained by artificially fermenting to reduce this. This recipe uses Eno Fruit Salt. Which helps it grow and get a uniform texture.

Khaman Recipe Ingredients

First of all, we will take two cups of gram flour ie gram flour.

Followed by a cup of curd.

A teaspoon of ginger green chili paste.

A tablespoon of lemon juice.

Salt to taste.

1 teaspoon turmeric powder.

One teaspoon of baking soda.

Two tablespoons of oil.

One teaspoon of mustard seeds.

A teaspoon of cumin.

Two or three green chilies are finely chopped.

A pinch of hang.

And finally, sprinkle fresh coriander over it.

How to make Khaman Recipe

1: In a mixing bowl, mix the flour, curd, ginger, green chili paste, lemon juice, salt, turmeric powder and baking soda well.

2: Mix well to make a smooth batter. Make sure there is nothing left unmixed. Keep it aside for 15 to 20 minutes so that it mixes well on its own.

3: Grease the steamed dish and add the batter.

4: Steam the dough for 15 to 20 minutes. You can use up steamer or idli maker for this.

5: Heat oil in a small pan and add mustard seeds cumin seeds chopped green chillies and a pinch of asafoetida.

6: When the seeds crackle and the chilies turn light golden, add this tempering to the boiled khaman. Add curry leaves and fresh coriander over it.

A small important thing to keep in mind regarding the Khaman recipe.

A pinch of citric acid or pineapple salt can be added to the batter along with baking soda to speed up the recipe. Spices can be adjusted by varying the amount of ginger green chili paste. Serve the Khaman Recipe to your loved ones with mint chutney or tamarind chutney for a delicious taste. Doing so will make your recipe even more delicious.

Khaman Recipe


Another recipe Khaman recipe of today has been prepared. The unique thing about our recipe was that it looked like a sweet. But there is nothing like that, the test is completely salty and spicy. Try it yourself and see if you feel the same way I did. A plateful of Khamman is ready to tantalize your taste buds. This Gujarati specialty is not just a dish. Rather, it is a testament to Gujarat’s cultural heritage.

Where every piece of tradition tells stories of warmth and love of good food. Somewhere there, this recipe of our Khaman recipe must also be mentioned. Try making it at home and if any queries. So you can mail to my website Famous Indian Food or WhatsApp me. I will try to answer. Because your complete recipe process is my responsibility. Make this magic of flavors at home, feed your loved ones, and be happy forever.

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