Instant Methi-Spinach Khaman | How to make Instant Methi-Spinach Khaman

By Rupal Patel  |  31st Mar 2016  |  
4.6 from 5 reviews Rate It!
  • Instant Methi-Spinach Khaman, How to make Instant Methi-Spinach Khaman
Instant Methi-Spinach Khamanby Rupal Patel
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

300

5

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!

Instant Methi-Spinach Khaman

Ingredients to make Instant Methi-Spinach Khaman

  • 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

How to make Instant Methi-Spinach Khaman

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish it with chopped cilantro (dhania) and grated coconut.
  6. Serve it with any green chutney.

Reviews for Instant Methi-Spinach Khaman (5)

shweta gupta2 years ago

My mom used to make it the same way, however she used to add eno salt for raising the besan
Reply

Kavitha Jadav2 years ago

I think no one will reply on this site. everywhere queries are pending
Reply

Yasmin Bharmal2 years ago

yes same querry....don't we need to put eno salts or any such raising agents?
Reply

Naf poonawala2 years ago

Dont we need to add any raising agents like fruit salt or baking soda
Reply

Sheeba Bedi2 years ago

Awesome dish Rupal! And thanks for the tip, we should know the difference absolutely
Reply