Khaman

Dassana Amit identifies Khaman as a mildly sweet, savory Gujarati gram-flour cake, often called Khaman Dhokla. Her instant preparation leavens the batter just before steaming, distinct from the fermented rice-and-lentil Dhokla she describes.

Fine gram flour is mixed with selected semolina, sugar, an own ginger–green-chili paste, turmeric, asafoetida, lemon, salt, peanut oil and water. Plain Eno is mixed through briskly before the batter goes into a greased pan.

This selection uses a standard steaming pan with water beneath the batter pan. The cooked cake becomes warm or cool before being released, inverted and sliced into squares.

A separate peanut-oil tempering contains mustard, selected cumin and green chili, curry leaves and white sesame. Water and sugar are added, then the mixture is poured over the same sliced cake.

Coriander leaves and selected fresh coconut finish the Khaman. The author describes a soft, spongy texture and offers warm or room-temperature eating; this selection keeps the snack plain rather than combining the various chutney and tea options.