Khaman
Khaman is a soft, savory, and fluffy steamed snack made from chickpea flour (besan), turmeric, yogurt, and a variety of spices. This popular Gujarati dish is often served with chutneys and garnished with mustard seeds, curry leaves, and green chilies. With its spongy texture and mild flavors, Khaman makes for a perfect breakfast, snack, or party appetizer. This simple recipe will guide you to make the perfect Khaman at home.
Equipment
- Steaming vessel (1) – Large steamer or a pot with a lid
- Cake tin or baking dish (1) – 8-inch round or square tin
- Mixing bowl (1) – For combining ingredients
- Small pan (1) – For tempering the spices
- Spatula (1) – For spreading the batter
- Toothpick (1) – To check for doneness
Ingredients
- Chickpea flour Besan – 1 cup (125g)
- Yogurt – 1/4 cup 60g
- Turmeric powder – 1/4 tsp 1g
- Baking soda – 1/4 tsp 1g
- Sugar – 1 tbsp 15g
- Water – 1/2 cup 120ml (adjust as needed)
- Salt – 1 tsp 5g
- Mustard seeds – 1/2 tsp 2g
- Cumin seeds – 1/2 tsp 2g
- Curry leaves – 6-8 leaves
- Green chilies – 2 finely chopped
- Fresh ginger – 1 tsp 5g, grated
- Asafoetida Hing – a pinch
- Oil or ghee – 1 tsp 5g, for greasing the tin
- Fresh coriander for garnish – 1 tbsp (optional)
Instructions
- Prepare the batter: In a mixing bowl, sift 1 cup of chickpea flour. Add turmeric, salt, and sugar. Mix in yogurt and water gradually, stirring until the batter reaches a smooth, slightly thick consistency (like pancake batter).
- Activate the baking soda: Just before steaming, dissolve the baking soda in a little water and add it to the batter. Mix gently without over-mixing to preserve the fluffiness.
- Prepare the steamer: Fill a large pot or steamer with water and bring it to a boil. Grease the cake tin with a little oil or ghee.
- Steam the batter: Pour the prepared batter into the greased tin and level it out with a spatula. Place the tin into the steamer, cover with a lid, and steam for 15-20 minutes. Check for doneness by inserting a toothpick – it should come out clean when the Khaman is fully cooked.
- Prepare the tempering: While the Khaman is steaming, heat 1 tsp oil in a small pan over medium heat. Add mustard seeds, cumin seeds, curry leaves, green chilies, ginger, and a pinch of asafoetida. Let the seeds splutter, then pour this tempering over the steamed Khaman.
- Garnish and serve: Once the Khaman is steamed and tempered, cut it into squares or diamonds. Garnish with fresh coriander if desired and serve hot with chutneys or as a snack.
Notes
- For a fluffier Khaman, ensure that the batter is not too thick. You can add a bit more water if needed to get the right consistency.
- Tempering: If you prefer a spicier Khaman, you can add extra green chilies or chili powder to the tempering for an added kick.
- Storage: Khaman can be stored in the refrigerator for up to 2-3 days. Reheat by steaming or microwaving for a fresh taste.