Chutneys · Jain · Rajasthani

Rawa Khaman

Khaman is a very common dish you will find in any Rajasthani or Gujarati household . This has been my favorite dish from childhood days. It is a very easy preparation and can be served for breakfast or snacks.. They are many different ways of preparing Khaman and don’t  mistake this with the Nylon Khaman those are prepared with Besan and I have never got that dish right till now.

Rawa Khaman


For Batter

Rawa 2 cups (Sooji Rawa)

Sour Buttermilk 3 cups approx


Cooking Soda 1/4 tsp

Half lime

Oil for greasing the plate.

For Tempering

Oil 2 tbsp

Mustard Seeds 1 tsp

White Sesame seeds 1 tsp

Curry Leaves 5-6 Nos

Haldi 1/2 tsp

R.chilli 1Tsp

Salt to taste

Coriander Leaves


Mix Rawa, salt and sour buttermilk and keep aside for half hour. The batter should be a bit thick  like a idli batter.

Pour water in a steamer pan  and place a greased plate on top of it.

Add Soda in the batter and pour juice of half lime on top of the soda.

Mix nicely and pour the batter in the greased plate.

Cover with a lid and let cook for 20 mins.

Let it cool for some time and then cut it into small square pieces.

Heat oil in a pan and add mustard and sesame seeds.

Then add curry leaves haldi and r.chilli powder.

Add the steamed rawa pieces and salt.

Mix nicely and add garnish with coriander leaves.

Serve hot with Tamarind Chutney or Sauce.

Tamarind Chutney

Soak lemon sized ball of tamarind in warm water and let soak for some time. Then remove the pulp from the tamarind and liitle water to the pulp. U should have about 1/4 cup of tamarind extract.

Add salt 1tsp R.chilli Powder and 2Tbsp Sugar to the extract and cook for a min.

Serve with Khaman.

This is not the regular thick chutney,It is on the thinner side and taste great with khaman.

This is my first event participation to Sonal Palate Corner who is hosting   Flavours Of Rajasthan and started by Simply Food.


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