Last night prepared by me and one of my friend for a group of 3 of us. Left mutton Kosa ( curry), middle deep fried prawns with capsicum and onion ( with tuborg), right sorshe ilish ( hilsha cooked in mustard gravy). Along with plain rice, cucumber salad, lemon and green chilli. Took 3 hours to make and another 3 hours to finish it.
As talks are going on for new I-League club from Ahmedabad and somebody mentioned Dhokla in other thread, lets introduce Khaman and Dhokla. It is a very popular and tasty snack in Gujarat and surrounding states.
Khaman
Batter is prepared from Chana Dal / Besan soaked overnight and then steamed. Other ingredients like salt, soda, ginger, chillies is also added. It is more fluffy then Dhokla due to more soda.
Dhokla
It is very similar to Khaman. Only difference is that Rice is added in addition to Chickpea flour/ Besan and then soaked / fermented. It can have white colour or also pale yellow but mostly lighter then Khaman. Different types of Dhoklas can be made. Some people use Urid Dal and it can have different colours. Khaman is softer while Dhokla in general is more hard.
Dhokla can be yellow also. I chose the white image for Dhokla. Both are used interchangeably. Recipe is same. Only thing is that only Khaman will only have "Besan" while Dhokla can have many other mixtures.
Comments
Last night prepared by me and one of my friend for a group of 3 of us. Left mutton Kosa ( curry), middle deep fried prawns with capsicum and onion ( with tuborg), right sorshe ilish ( hilsha cooked in mustard gravy). Along with plain rice, cucumber salad, lemon and green chilli. Took 3 hours to make and another 3 hours to finish it.
1) Ghevar - A type of sweet cake with tonnes of Ghee, Mawa, Flour, Sugar.
2) Feni - Flavoured Vermicelli in different avatars like Saffron or to be eaten with milk.
Khaman
Batter is prepared from Chana Dal / Besan soaked overnight and then steamed. Other ingredients like salt, soda, ginger, chillies is also added. It is more fluffy then Dhokla due to more soda.
Dhokla
It is very similar to Khaman. Only difference is that Rice is added in addition to Chickpea flour/ Besan and then soaked / fermented. It can have white colour or also pale yellow but mostly lighter then Khaman. Different types of Dhoklas can be made. Some people use Urid Dal and it can have different colours. Khaman is softer while Dhokla in general is more hard.
Recipe: a) http://bengalicuisine.net/2009/shukto/
b) https://kitchenofdebjani.com/2015/01/shukto-a-bengali-delicacy-html/