Recipe

Recipe

Instructions:

1) Preparing Lentil Batter:

   - Soak 2 cups of chana dal (split chickpeas) in water for 5 to 6 hours until soft and easily breakable.

   - Drain the soaked dal and grind it into a fine paste in a mixer, adding water sparingly.

   - Add 1 tsp citric acid and 1 tsp turmeric powder to the ground dal batter. Mix well to incorporate the spices evenly.

2) Fermenting the Batter:

   - Transfer the dal batter to a container and let it ferment for 10 to 12 hours, or until well-fermented and sour.

   - Ensure proper fermentation by allowing the batter to rest undisturbed in a warm environment.

3) Seasoning the Batter:

   - Once fermented, add a pinch of asafoetida and salt to taste to the batter. Mix thoroughly to combine all the ingredients evenly.

4) Cooking the Khaman:

   - Grease a cake tin or any similar container with oil to prevent sticking.

   - Pour the seasoned batter into the greased container, filling it evenly.

5) Steaming:

   - Steam the batter in the container for about 15 to 20 minutes until cooked through and firm.

   - To check for doneness, insert a toothpick or knife into the center of the Khaman. If it comes out clean, the Khaman is cooked.

6) Tempering:

   - Heat oil in a pan and add 1 1/4 tsp asafoetida powder.

   - Add cut dried red chilies and sauté for a few seconds.

   - Mix in 1 tsp garam masala, salt to taste, and a blend of normal chili powder and Kashmiri chili powder for spice.

   - Stir well to combine the spices and remove from heat.

7) Finishing Touches:

   - Pour the prepared tempering over the cooked Khaman.

   - Squeeze lemon juice over the Khaman for added tanginess.

   - Garnish with fresh coriander leaves for a pop of color and flavor.

8) Serving:

   - Serve the Tam Tam Khaman hot as a savory snack or appetizer, accompanied by spicy chutney for extra heat.

   - Enjoy the fiery flavors of this traditional Gujarati delicacy with friends and family.

Tips:

- Adjust the spice levels according to personal preference by varying the amount of chili powder used.

- Ensure proper fermentation of the batter for the authentic sour taste of Khaman.

- Use fresh and quality ingredients for the best results.

- Experiment with different tempering ingredients for variations in flavor.