KHAMAN RECIPE - INSTANT FLUFFY DHOKLA WITH CHICKPEA FLOUR - GUJARATI SPECIALITY - Sanjana.Feasts скачать в хорошем качестве

KHAMAN RECIPE - INSTANT FLUFFY DHOKLA WITH CHICKPEA FLOUR - GUJARATI SPECIALITY - Sanjana.Feasts

Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Dhokla made from a number of different flours; Khaman is as thick as a bath sponge, while another Rava (semolina) preparation is thin and the texture of set polenta. Having said this, some dhokla are made with soaked and ground whole lentils, before being fermented overnight, others are instantly “fermented” with citric acid, baking soda or fruit salts. When making Khaman batter, it is essential to entire process encourages aeration. A long whipping time builds structure and proteins whilst it incorporates air into the mixture. Finally, the batter is beaten vigorously with the catalyst (baking soda) which reacts with the citric acid to produce a bubbly, lava-like reaction. Recipe: https://www.sanjanafeasts.co.uk/blog/... FOLLOW ME ON INSTAGRAM FOR MORE RECIPES:   / sanjana.feasts