Khamdi, also known as Khaman or Khaman Dhokla, is a savory and fluffy snack from the Indian subcontinent, specifically from the state of Gujarat. It’s a popular choice for breakfast or as a snack, known for its light texture and tangy flavor, often served with chutneys or sauces.
Preparation Time: 24 hours (including soaking and fermentation)
Cooking Time: 15 minutes
Total Time: 24 hours 15 minutes
Recipe Category: Lunch/Snacks
Keywords: Lentil, Beans, Asian, Indian, Weeknight, Stove Top
Ingredients:
- 3 cups channa dal (split chickpeas)
- 1 cup urad dal (black gram dal)
- 1 cup basmati rice
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon baking soda
- 1 tablespoon mustard seeds
- 1 tablespoon garlic paste
- 1-2 tablespoons sugar (adjust to taste)
- 1 cup cilantro, finely chopped
- 1/2 cup grated coconut
Nutritional Information per Serving (approximate):
- Calories: 930.1 kcal
- Fat: 14.6 g
- Saturated Fat: 1.7 g
- Cholesterol: 0 mg
- Sodium: 938.3 mg
- Carbohydrates: 158.2 g
- Fiber: 42.5 g
- Sugar: 19.6 g
- Protein: 45.3 g
Instructions:
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Soaking and Grinding:
- Rinse the channa dal, urad dal, and basmati rice thoroughly under running water.
- Place them in a bowl and add enough water to cover them. Let them soak for 4-5 hours or until they swell and soften.
- Drain the soaked dals and rice, and grind them together in a blender or food processor until you get a smooth batter. Add a little water if needed to achieve a thick, yet pourable consistency.
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Fermentation:
- Transfer the ground batter into a large bowl. Cover it and let it ferment overnight or for at least 8-10 hours in a warm place. Fermentation is crucial as it helps develop the characteristic flavor and texture of Khamdi.
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Preparing the Batter:
- The next morning, the batter should have risen and become slightly fluffy due to fermentation. Whisk it vigorously to incorporate air and make it lighter.
- Add salt, turmeric powder, ginger-chilli paste (if using), and baking soda to the batter. Mix well to combine all the ingredients evenly.
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Steaming:
- Grease a flat thali (or any steaming tray) with oil on both the sides and base.
- Pour a thin, even layer of the batter onto the greased thali. Tap the thali gently to spread the batter evenly.
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Cooking:
- Steam the batter-covered thali in a steamer or large pot with a steaming rack for 5-7 minutes or until a toothpick inserted into the center comes out clean.
- Once cooked, remove the thali from the steamer and let it cool for a few minutes.
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Tempering and Serving:
- In a small pan, heat some oil over medium heat. Add mustard seeds and allow them to crackle.
- Add garlic paste and sauté until fragrant and lightly golden.
- Add the steamed and cooled Khamdi to the pan. Mix gently to coat the Khamdi with the tempering.
- Sprinkle sugar evenly over the Khamdi and mix gently. Adjust sugar to taste.
- Garnish with chopped cilantro, grated coconut, and optionally, sev (thin Indian noodles for crunch).
- Serve Khamdi hot or warm as a delicious snack or light meal, accompanied by mint chutney, tamarind chutney, or simply with a cup of hot tea.
Tips:
- Ensure the batter is well-fermented for a soft and fluffy texture.
- Adjust the amount of sugar according to your preference for sweetness.
- You can add a pinch of citric acid or lemon juice to the batter for a tangier flavor.
- Khamdi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
This Khamdi recipe combines the earthy flavors of lentils and rice with the zing of turmeric and mustard seeds, creating a delightful dish perfect for any time of day. Whether you’re craving a hearty breakfast or a satisfying snack, Khamdi promises to deliver both flavor and comfort in every bite.
