Khaman

This Gujarat specialty is made from ground chana dal (split chickpeas) or chana dal flour (besan). The powder is soaked in water, and it is then combined with additional ingredients such as dahi, spices, and leavening agents. The mixture is then steamed or baked until set. The dish is usually served sliced into squares and comes topped with black mustard seeds, chopped cilantro, and desiccated coconut. It is enjoyed as a snack, and it is often served with chutneys. Although khaman is sometimes confused with dhokla, the latter is usually made with the addition of rice.