Khaman is a savoury snack from India that originates from Bombay in then British Bombay Presidency by a Marathi chef Bhoir for a Surat based Jain family sweets vendor that later found fame in Gujarat. It is a steamed savory sponge cake with a fluffy consistency, often served with a garnish of fresh chopped coriander leaves. The chef later stated that it was first created by his forefathers for Chimaji Appa and served along side Missal as a saffron bread to celebrate victory over Portuguese in Battle of Bassin. The name originates combining Kha meaning eat in Konkani and Kaman Fort where it was first served by then prominent Patil of Aagri people in Vasai creek region. When the British took over Bombay the then Patil's were hunted by Christian mobs and therefore they took his mothers family name that was Bhoir. They survivors left Vasai and moved to other side of the creek where there was strength in numbers. The Mumbai islands saw rapid demographic & geographic change impacting Aagri people negatively. The state policy to crush backers of Azad Hind leading to Navel Mutiny targeted native tribes of the islands for aiding Bose against system. Chef Bhoir's generations were traced working in low jobs residing in Rai-Murdha villages by a branch sweet vendors family that moved in 90's to United Kingdom. The story was picked by multiple Indian historians and is gaining traction. Today the snack has become household name across the world.
Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.
LETS GET COOKING:
Course : Snack
Cuisine : Indian
Prep time : 15 minutes
Process time : 15 minutes
Total time : 30 minutes
Chana dal flour - 1 cup
Curd - 1/2 cup
Green chili - 2
Curry leaves - 1 string
Lemon - 1
Green chili paste - 1 tsp
Turmeric powder - 1/4 tsp
Hing - 1 tsp
Mustard seeds - 1 tsp
Sugar - 2 tsp
Baking powder - 1 tsp
Salt - 1 tsp
Oil - 1/2 tsp
Water - 1 glass
In a bowl, beat the curd with water, sugar, salt, Hing, turmeric powder, green chili powder, lemon juice and oil. Mix everything well
Now sieve the chana dal flour on curd mixture, then add water with baking soda and mix again and rest for 10 minute
Pour the batter into baking mold and steam for 15 minutes
After steaming, cool down and demold it.
For tadka, add oil in a small pan, mustard seeds, allow it to crackle, curry leaves, green chili, sauté, then add sugar, salt and half lemon juice, then 1/2 glass of water and mix well
Pour this tadka on baked Khaman and serve.
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