10/09/2026
๐๐๐๐ต๐ฒ๐ป๐๐ถ๐ฐ ๐ฉ๐ฎ๐๐ถ ๐๐ฎ๐ฎ๐น ๐ฆ๐๐ฟ๐๐ถ ๐๐ต๐ฎ๐บ๐ฎ๐ป ๐ผ๐ฟ ๐๐ต๐ผ๐ธ๐น๐ฎ (๐ก๐ผ ๐๐ฑ๐ฑ๐ฒ๐ฑ ๐ฆ๐๐ด๐ฎ๐ฟ) , ๐ก๐ฎ๐๐๐ฟ๐ฎ๐น๐น๐ ๐๐๐จ๐ง๐๐ก ๐๐ฅ๐๐
Soft, spongy, and deliciously tangy! Made the traditional way by soaking chana dal, grinding it, and letting the batter ferment naturally overnightโcompletely free of added sugar. Here is how you can make this wholesome Gujarati snack at home:
For the Batter:
โข 1 cup Chana Dal (Bengal gram)
โข 2 tbsp Sour Curd / Yogurt
โข 1 tsp Green Chili & Ginger paste
โข 1/4 tsp Turmeric powder
โข A pinch of Asafoetida (Hing)
โข Salt to taste
โข 1/2 tsp Baking Soda (don't use ENO fruit salt)
โข Water as needed
For the Tempering (Tadka):
โข 1.5 tbsp Oil
โข 1 tsp Mustard seeds
โข 2 Green chilies, slit lengthwise
โข 1/4 cup Water
โข Fresh coriander leaves
:
โข Soak: Wash the chana dal thoroughly and soak it in water for 4 to 5 hours.
โข Grind & Ferment: Drain the water and grind the dal with 2 tbsp sour yogurt ( don't use Greek yogurt) into a smooth, slightly coarse batter (add a few spoonfuls of water if needed). ๐Most important tips: add 1tbsp of besan (chickpea flour). Cover and let it ferment overnight in a warm place. Never add salt here.
โข Prepare the Batter: The next morning, add green chili-ginger paste, turmeric, hing, and salt to the naturally fermented batter. Mix well.
โข Steam: Heat water in a steamer. Grease a baking tin or thali. Just before pouring the batter into the tin, add baking soda and mix gently in one direction until fluffy. Pour immediately into the greased tray and steam on high heat for 15- 18 minutes.
โข Temper: Heat oil in a small pan. Add mustard seeds, green chilies. Once they crackle, pour 1/4 cup water into the pan and let it come to a gentle boil. (Be careful while adding water in hot oil)
โข Serve: Cut the steamed khaman into squares and pour the hot tempering water evenly over them. Garnish with chopped fresh coriander.
Guilt-free, gut-friendly, and packed with plant protein!
What is your favorite way to enjoy khamanโwith green chutney or tea?
Important: if you don't want dairy products you can add a pinch of citric acid (limbu na phool).
