Tuesday, December 29, 2015

Instant Spinach-Methi Khaman

             Welcoming '2016' with healthy and authentic breakfast recipe with some 2016's twist.!! There are many many varieties of Khaman, like Vateli dal na Khaman, Instant Khaman, Masala Khaman and so many more. The ultimate Gujarati snack or breakfast. Today's recipe is about Instant Spinach-Methi Khaman.
               I'll share other variations of khaman and dhokla as well in coming up days.  As being Gujarati, I get very disappointed when i see or hear or read other people or any other source that says, 'Khaman-Dhokla' recipes or whatever:) Actually Khaman(made from besan) and Dhokla(made from rice&dal) are two different things. But never mind, as far as people enjoy the taste of them, let them call whatever they wants to:-))

               Today in our #foodiemonday #bloghop, we are going to share #regionalbreakfast recipes. I'm from Gujarat and I am representing Gujarati's the most favorite recipe, Khaman- A nutritious and irresistible Gujarati snack. Once a Gujarati staple, steamed and low cal dhokla are universally popular these days!! They make a particularly wholesome and light breakfast. And I added Spinach-Methi to add color and make them more nourishing.

Ingredients:
1 cup shredded Spinach
1/2 cup chopped Methi(Fenugreek leaves)
1 1/2 cup Besan(Chickpea flour)
1/2 cup water
2 tbls Sugar
2 tbls Ginger-Green chilli paste
2 tbls Fruit salt(Eno)
Salt to taste
For Tadka(Tempering);
2 tbls Oil
1 tsp Mustard seeds(Rai)
Pinch of Asafetida
2 tbls chopped Green chilies
For Garnishing;
2 tbls chopped Cilantro
1/2 cup grated Coconut
Method:
* Add spinach, methi, ginger-chilli paste and water in a blender cup. And Blend well till becomes a smooth paste.
* Pour this paste in a big mixing bowl.
* Add besan, sugar and salt in it and mix again.
* Add some more water if need to be make Khaman batter.
* Mix well.
* Pour the Khaman  batter into the dish mould, till half full.
* Put the dish mould into the steamer, cover the lid of steamer and steam for 15 minutes.
* Remove the mold dishes from the steamer after 15 min. and allow it to cool down for about 10 min.
* Cut Khaman into square shapes.
* Take tempering pan, heat oil in it. and add mustard seeds,chopped green chilies and pinch of asafetida.
* Once they splutter pour the tempering over the Khaman.
* Garnish with chopped cilantro(dhana) and grated coconut.
* Serve with any green chutney.

Note: If you want to use ready made Khaman Mix(Gits) then just add shredded Spinach and chopped Methi and Ginger-Green Chili paste in that ready made flour. It will taste great too.