Amiri Khaman is a variation of the traditional Gujarati snack, a version of a delicious and unique cake. The fluffy and soft texture, combined with flavours, gets a boost when the cake has a crumbly dry base marinated with spices, yoghurt, and herbs. This can be a full-course light meal or snack, preferably widespread for breakfast or tea-time in Gujarat and all over India. The base of Amiri Khaman is prepared by crumbling leftover khaman or plain dhokla into a bowl. The crumbled khaman is mixed with a flavoured tempering made from mustard seeds, curry leaves, green chillies, and hing or asafoetida, giving it a specific aroma and spiciness. Yoghurt, pomegranate seeds, coriander, and the zest of lemon juice add great taste to the dish for an excellent balance of tartness, spice, and freshness. This easy Amiri Khaman recipe involves a few simple steps. Crumble the khaman into small pieces. Prepare tempering with oil and slow heating of mustard seeds, curry leaves, and chillies. Mix up crumbled khaman with a dollop of yoghurt along with this tempering. Garnish it with coriander and pomegranate for a nice burst of colour and flavour. Amiri Khaman is a dish that can be prepared at any time of the day. It is a perfect combination of texture and taste; it comes with its twist, unlike other standard recipes for Khaman.

• 11/2 cups gram flour
• 11/2 cups sooji
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1 tsp garlic paste
• ¼ tsp turmeric powder
• 11/2 tbsp sugar
• 2 tbsp lemon juice
• 4 tbsp cooking oil
• 1 tsp eno
• 1-11/2 tsp salt
• 1 tsp mustard seeds
• 2 tbsp sesame seeds
• 1 sprig curry leaves
• 1/2 cup coriander leaves
• 2-3 green chilli
• 1/2 cup cashew nuts
• ¼ tsp asafoetida
• 1-2 tbsp lemon juice
• 6-8 tbsp pomegranate seeds
• 1/2 cup fresh coconut
• 1/2 -¾ cups sev
• 1 cup green chutney

• To begin the recipe of amiri khaman start by bringing together the ingredients for the batter: besan and sooji.
• The batter is flavoured with three different pastes: ginger paste, green chilli paste, and garlic paste, at 1 tsp each, for a bold, aromatic base.
• ¼ tsp of turmeric powder adds bright yellow colour and 11/2 tbsp sugar.
• Add lemon juice (2 tbsp) and fruit salt for an airy texture.
• The batter is seasoned with salt (1-1 1/2 tsp) and mixed with warm water (1 1/2 cups) into a smooth, pourable batter ready to steam.
• Once the batter is prepared, pour into the greased steaming tray or dish and steam for about 15-20 minutes till it is well-cooked and fluffy.
• The amiri khaman should be light and spongy, with a soft texture that easily breaks apart once pressed.
• The magic of Amiri Khaman lies in its tempering, or vaghar. Heat oil (2 tbsp) in a pan and add mustard seed 1 tsp. Allow it to splutter.
• Let it splutter, then add two sesame seeds tbsp; the dish will get a mild nutty flavour. Add few curry leaves to the oil. Then add chopped fresh coriander 1/2 cup and add thinly sliced green chillies 2-3.
• To add a bit more texture, chop cashew nuts (1/2 cup) to complete the tempering. You can also add some hing.
• Lastly, some lemon juice (1-2 tbsp) is dribbled over to temper the glaze with a freshness of tanginess.
• The steamed amiri khaman is finally tempered over, and warm oil and spices ooze into the soft, just-steamed dough.
• A final dusting of pomegranate seeds (6-8 tbsp) bursts sweetness and colour, while generously scattered grated fresh coconut adds half a cup for texture.
• Additional crunch is usually scattered over the top in the form of thin sev, half to three-quarter of a cup, while green chutney (1 cup) and garlic chutney (1/2 cup) are served on the side for that extra layer of flavour.
• Amiri Khaman is meant to be enjoyed fresh, where the warmth of the steamed khaman contrasts perfectly with the spiciness of the tempering and refreshing chutneys.