Tam Tam Khaman Dhokla Recipe

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Tam Tam Khaman Dhokla Recipe - 1
Tam Tam Khaman is spicy, tangy & soft khaman dhokla. It is famous at Das Khaman House at Ahmedabad & with this recipe you can make the same at your home. They are very delicious & spicy. Khaman are tempered with spices to give it a distinct flavour. You will surely need some cooler drink with this khaman, so be prepared! 

Click the PLAY BUTTON below to view the video recipe of Tam Tam Khaman:

INGREDIENTS:

For Khaman Dhokla:

1 Cup Chana Dal/Bengal Gram Whole
1/3 Cup Curd (Preferably Sour Curd)
2 Tbsp Oil + Oil for greasing plate
1 Tbsp Green Chillies & Ginger Paste
1 Tsp Eno Fruit Salt (Non Flavoured)
1 or 2 pinch Turmeric Powder
1/4 to 1/3 Cup Water (if required for grinding)
Salt to taste

For tempering:

¼ cup oil
1 tbsp red chilli powder
1 tbsp freshly cut coriander leaves
1 tsp mustard seeds
¼ tsp asafoetida
¼ tsp garam masala
Freshly grated coconut/desiccated coconut for garnish

SERVES: Makes 575g (approx) Tam Tam Khaman
PREPARATION TIME: 10 min
SOAKING TIME: 7 h
FERMENTATION TIME: 9 h
COOKING TIME: 30 min
RESTING TIME: 20 min
TOTAL TIME: 17 h
* 1 CUP = 237 ML

METHOD:

For Khaman Dhokla:

  1. Wash & soak 1 Cup Chana Dal in water for 6-7 hours.
  2. Drain water from the Dal and grind the soaked Chana Dal and ⅓ Cup Curd with the help of ⅓ Cup water (if required) to a coarse consistency paste.
  3. Transfer the coarsely grinded mixture to a bowl and add pinch turmeric and mix well. Cover with a lid & allow it to ferment for 8-9 hours or overnight.
  4. Once fermented, add water (as required to bring it to thick flowing consistency), Salt to taste, 2 Tbsp Oil, 1-2 pinch Turmeric, 1 Tbsp  Green Chillies & Ginger paste & mix well.
  5. Add 1 Tsp Eno Fruit Salt to the batter, pour 1 tsp water over it to activate the soda. Mix well in same direction until smooth and fluffy.
  6. Pour the batter in greased plate & tap the plate to spread the batter evenly.
  7. Place the plate in a steamer & steam it for 20-25 minutes on medium-high flame.
  8. After 20 minutes, check with the help of a knife if it is cooked properly. The knife will come clean if its cooked otherwise give it a few more minutes.
  9. Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.

For tempering:

  1. Take ¼ cup oil in a pan.
  2. Add 1 tsp mustard seeds & allow it to crackle. 
  3. Add ¼ tsp asafoetida, ¼ tsp garam masala, 1 tbsp red chilli powder & switch off flame.
  4. Mix well & add khaman pieces. 
  5. Switch on flame on low & mix well.
  6. Cook for 2-3 min & switch off flame.
  7. Add 1 tbsp freshly cut coriander leaves & mix.
  8. Tam tam khaman is ready to serve! Garnish with freshly grated coconut/desiccated coconut!

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