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Khaman
Khaman is a food common in the Gujarat state of India made from freshly ground chickpea meal or chickpea flour gram flour. Generally eaten as a snack, it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney. In some shops it is also served traditionally in a large green leaf. Sometimes it is also garnished with scraped coconut. Khaman, often part of the Gujarati Thali (traditional dish containing various components of a full meal) is very similar to dhokla, in which the batter is made with a mixture of rice and lentil flour, resulting in a distinct texture and taste. Nonetheless, Khaman, Khaman-Dhokla and Dhokla are often used interchangeably and are synonymous with a steamed snack made with a batter composed of lentil flour or a mixture of lentil and rice flours. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizable Gujarati community.
==Preparation==
The batter is prepared from chana dal (split desi chickpeas). These are roughly ground and mixed into gram flour which is then soaked overnight. The flour should be smooth to touch. The batter is then boiled for 20 - 25 minutes, and turmeric is added for color and taste. Four- five table spoons of besan is added. Salt, chopped ginger, chillies and baking soda are also added. At the time of preparation of the batter, sugar can also be added if one needs sweet Khaman. Roughly crushed pepper may be added.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Khaman」の詳細全文を読む
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