Rasawala Khaman (Gujarat)

Sarah Todd

Ingredients to make the Khaman

1 cup water
1 teaspoon citric acid 
3 tablespoons sugar
½ tablespoon salt
1 ½ tablespoons oil
230 grams Besan, sifted 
1 teaspoon baking soda 

Instructions to make the Khaman

  1. In a large bowl, add water, citric acid, sugar, salt & oil and whisk well for 2-3 minutes until the sugar & citric acid dissolve. Add the sifted besan & whisk well to make a lump-free batter. Once done, rest the batter for about 10 minutes. While the batter rests, set a steamer with water over medium heat. Grease a dhokla plate or cake tin that fits into the steamer with oil. 
  2. Once the batter has well rested, add the baking soda + 1 tablespoon water & lightly mix it well. Ensure there are no baking soda dry pockets left. 
  3. Working quickly, pour the dhokla batter into the prepared cake tine or dhokla plate & tap it gently to even the batter out. 
  4. Place the plate/tin into the steamer, cover & steam for 20-25 minutes or until a knife inserted comes out clean. 
  5. Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature. 

 

Ingredients to make the Rassa

2 chana dal
1 tablespoon toor dal 
2-inch cinnamon stick 
2 to 3 cloves 
4 to 5 black peppercorns
¼ teaspoon haldi powder 
2 tablespoons oil 
½ teaspoon jeera (cumin seeds) 
½ teaspoon mustard seeds 
4 to 5 curry leaves 
2 dry red chillies 
¼ teaspoon hing (asafetida) 
1 tablespoon ginger and green chilli paste 
Salt to taste 
Lemon juice, to taste 
3 to 4 cups of water 
A handful of fresh coriander, chopped 

Instructions to make the Rassa

  1. To make the rassa in a pan, dry roast the chana dal and toor dal till it is light golden on a low flame. 
  2. To this, add cinnamon stick, black peppercorns, one dry red chilli, and curry leaves & roast til golden & fragrant. Once roasted, cool this down & make a fine powder. 
  3. Into this dry roasted powder, add haldi and 1 cup water & make a lump-free mixture. 
  4. In a kadhai, heat oil. Add mustard seeds, jeera, a few curry leaves, one dried red chilli, hing, 2 cups water, and dal mixture & mix everything well. 
  5. Add ¼ teaspoon haldi and salt & mix everything well. 
  6. Make sure to continuously mix as it will get thick once it starts boiling. Keep extra hot water ready to be added if required. 
  7. Add the ginger-green chilli paste, mix well & keep stirring on low flame & cook for about 10 minutes. 
  8. Adjust the seasoning of the rassa; lastly, add coriander & lemon juice.

 

Ingredients to make the Rasawala Khaman

1 tablespoon oil 
½ teaspoon mustard seeds 
1 green chilli, slit 
Pinch of hing
A few curry leaves 
Salt to taste 
250 grams Khaman, crumbled 
1 onion, finely chopped 
1 tomato, finely chopped 
A handful of fresh coriander, finely chopped 
Nylon sev

    Instructions to make the Rasawala Khaman

    1. In a pan, heat oil. Add the mustard seeds & let them splatter. 
    2. Add the slit chillies, hing, and curry leaves and mix well. 
    3. Add the crumbled khaman & mix everything. Add salt & fresh coriander. 
    4. To assemble, add the crumbled tempered kahman to the serving bowl. 
    5. Top it off with chopped onions, tomatoes, coriander & pour the hot rassa on top.
    6. Garnish with sev & serve hot.
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