Ingredients
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1 cup Fortune Moong Dal
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1/4 cup sooji (semolina)
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1/2 cup dahi (yogurt)
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1/4 cup water
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3 green chillies
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1 small piece of ginger
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Salt to taste
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2 tsp oil (for the batter)
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1 tsp fruit salt
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4 tbsp oil (for the tadka)
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1 tsp mustard seeds
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1/2 tsp asafoetida (hing)
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1.5 tsp Kashmiri Mirchi Powder
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1/2 tsp Garam Masala or Pav Bhaji masala
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Coriander chutney (to serve)
About
I absolutely loved creating this fiery twist on a classic Gujarati snack—Tam Tam Khaman! I used Fortune Moong Dal, which is hygienically processed with Sortex technology and sourced from the best farms, to make this delicious high-protein beauty. Serve it steaming hot with some fresh coriander chutney for the ultimate evening bite. As they say, Sehat Badhiya toh Sab Badhiya!
Nutrition
Profile: A fantastic high-protein, steamed snack that is easy on the gut and packed with sustained energy from the lentils.
Values (Based on 4 servings): Calories: ~280 kcal per serving | Protein: 10g | Carbohydrates: 32g | Fat: 13g
Steps
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1
Done
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Wash the moong dal properly. Add the sooji, dahi, and water to the dal. Mix everything well and keep it aside to rest for 2 hours. |
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2
Done
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After 2 hours, grind the rested mixture along with the green chillies, ginger, and salt into a perfectly smooth batter. |
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3
Done
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Add 2 tsp of oil and 1 tsp of fruit salt to the batter. Mix well and immediately pour it into a well-greased steaming plate. |
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4
Done
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Steam the khaman in a hot steamer on a high flame for 20 minutes. |
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5
Done
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Once cooked, let the khaman cool down completely before cutting it into small square pieces. |
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6
Done
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To make the tadka, heat 4 tbsp of oil in a pan. Once hot, add the mustard seeds, asafoetida, Kashmiri Mirchi Powder, and Garam Masala (or Pav Bhaji masala). |
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7
Done
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Fry all the masalas in the oil on a slow flame for just 1 minute to release the flavors. |
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8
Done
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Add the prepared khaman pieces and toss gently, ensuring all pieces are beautifully coated in the spicy masala. |
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9
Done
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Turn off the heat and serve with fresh coriander chutney. |
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10
Done
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Zero-Waste & Substitutes Zero-Waste:Look at your leftovers with love! Any broken khaman edges or leftover crumbs from cutting the squares can be saved and mashed with boiled potatoes to create a delicious paratha stuffing for the next morning's breakfast. Substitutes: If you do not have sooji on hand, coarse rice flour will work for binding the batter. For a dairy-free version, simply swap the regular dahi with a plant-based alternative. |
