Name: Instant Methi-Spinach Khaman recipe by Rupal Patel at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup shredded Spinach; 1/2 cup chopped Methi (Fenugreek leaves); 1 1/2 cup Besan (Chickpea flour); 1/2 cup water; 2 tbsp Sugar; 2 tbsp Ginger-Green chilli paste; 2tbls fruit salt (Eno); Salt to taste; For Tadka:; 2 tbsp Oil; A pinch of asafoetida; 2 tbsp chopped Green chilies; For Garnishing:; 2 tbsp chopped Cilantro; 1/2 cup grated Coconut

ABOUT Instant Methi-Spinach Khaman RECIPE

I'll share other variations of khaman and dhokla as well in the coming days. As a Gujarati, I get very disappointed when i see, hear or read of other sources that say, 'Khaman-Dhokla' recipes or whatever. Actually Khaman is made from besan and Dhokla is made from rice and dal, they are two different things! Never mind, as far as people enjoy the taste of them, let them call it whatever they want!

Ingredients Serving: 4

1 cup shredded Spinach
1/2 cup chopped Methi (Fenugreek leaves)
1 1/2 cup Besan (Chickpea flour)
1/2 cup water
2 tbsp Sugar
2 tbsp Ginger-Green chilli paste
2tbls fruit salt (Eno)
Salt to taste
For Tadka:
2 tbsp Oil
A pinch of asafoetida
2 tbsp chopped Green chilies
For Garnishing:
2 tbsp chopped Cilantro
1/2 cup grated Coconut

Instructions

Add spinach, methi, ginger-chilli paste and water in a blender cup. 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. Then add some more water if need be to make the Khaman batter. Mix it well. Pour the Khaman batter into the dish mould, till its half full.
Put the dish mould into the steamer, cover the lid of the steamer and steam for 15 minutes. Remove the mold dishes from the steamer after 15 mins and allow it to cool down for about 10 mins.
Cut the Khaman into square shapes. Take the tempering pan, heat oil in it and add the mustard seeds, chopped green chilies and a pinch of asafoetida. Once they splutter pour this tempering over the Khaman.
Garnish it with chopped cilantro (dhania) and grated coconut.
Serve it with any green chutney.

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