December  7, 2011
3 Ratings
  • Serves 4
Author Notes

Khaman as it is known as, is a vibrant dish of steamed dumplings and the mustard - sesame dressing with fresh coconut and cilantro adds up to an amazing mix of colors and flavors . —Devangi Raval

What You'll Need
  • Seasoning
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 2 Green chillies cut into slits
  • 2 teaspoons Sesame Seeds
  • a pinches Asafoetida
  • 4 tablespoons Water
  • 3 tablespoons Fresh Coconut grated
  • Handful Cilantro
  • Steamed Dumplings or Khaman
  • 1 cup Chana Dal
  • 1 tablespoon Urad Dal
  • 1/4 cup Yogurt
  • 1/4 cup water
  • 1/8 teaspoon Turmeric Powder
  • 1 tablespoon Chickpea Flour or Besan
  • 2 teaspoons Ginger paste
  • 2 teaspoons Green Chilis paste
  • 1 tablespoon lemon juice
  • 2 tablespoons Oil
  • 1/2 teaspoon Baking Soda or Eno
  • 11/2 teaspoon Sugar
  1. Wash and soak both the dals overnight or at least 7 to 8 hours.
  2. Drain out the water from the dals and add the yogurt and dals to a mixer grinder , add the 1/4 cup of water also.
  3. Now, take out the mixture and add in the chickpea flour, turmeric, salt , one teaspoon of sugar and keep it to ferment for some hours or preferably overnight. Keep it in a warm place like oven or microwave to ferment.
  4. Just before making the dumplings , add in the ginger-chili paste, lemon juice, oil and soda bicarbonate. Mix well. Do not over mix it. we want a smooth batter.
  5. Now, keep a pressure cooker or a steamer ready filled in with water on stove to start the steaming process. We will need to keep a small pot on which we are going to place our dish with the batter. We do not want the steaming water to get in the batter. Grease a dish with good high edges with some oil.
  6. Pour in the mixture into the greased dish half up, as the dumplings would rise. we need to allow it to rise so that we are using a high edged dish. Cover it with pressure cooker top or the steaming vessel cover. And, cook it for about 20 minutes on high flame.
  7. Side by side , for the seasoning. Take a pan, add the oil let it heat up , add up the mustard seeds, asafoetida and let them crackle. Once the seeds crackle , add the green chilies slits and sesame seeds, 1/2 teaspoon of sugar, 4 tablespoons of water .
  8. Once the dumplings are done after 20 minutes, keep them for about 10 minutes to cool off properly before cutting them into pieces. Once cooled off , cut the dumplings into 1 inch squares. Arrange them in a dish side by side.
  9. Sprinkle the seasoning on top of each dumpling to coat them with the seasoning. Sprinkle the grated coconut and the chopped cilantro. Serve it with green mint-cilantro chutney. For parties, arrange each dumpling on chutney with toothpicks.
  10. For variation , I add spinach to the batter and it gives it a nice green color and taste of spinach. You can also, add pea puree to the batter .

See what other Food52ers are saying.

  • Aimee Simmons
    Aimee Simmons
  • susan g
    susan g
  • Devangi Raval
    Devangi Raval

3 Reviews

Aimee S. May 1, 2016
what does the Asafoetida do in the recipe... according to web MD, it's not a pleasant tasting ingredient, and is a medicinal herb that does all kinds of things for irritable bowl, croup, asthma, and other ailments...
Do you know? or is this just handed down?
I love to know everything I can about the healthfullness of what I am cooking.
susan G. February 5, 2013
I'm so glad to find this again. I was served it first in someone's home, then found it as a mix, which came out fine. But now I see that there's semolina wheat in the mix, which we can't have, and I'm sure fresh made is so much better! I'm looking foreward to making it.
Devangi R. June 17, 2013
Thanks Susan. These are our favourite tea time snack.