Recipe for Khaman

Name: Recipe for Khaman
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 Cups Besan (Gram Flour); 1½ Cups Water(Approximately); 4 tsp Sugar; 1 tsp Citric Acid; 1 tsp Salt; 1 Pinch Turmeric Powder; 1 tbsp Oil; ¾ tsp Baking Soda; 1 tbsp Oil; 2-3 Chopped Green Chillies; 2 tsp Sugar; ½ tsp Salt; ½ Lemon; Juice Extracted; 8-10 Curry Leaves; 1 tsp Mustard Seeds/Cumin Seeds; ¼ tsp Asafoetida; ¾ Cup Water; 2-3 tbsp Finely Chopped Fresh Coriander Leaves; 2-3 tbsp Grated Fresh Coconut

Khaman is a light, spongy, savoury cake typically made with gram flour (besan). A smooth batter is made using gram flour (and a few more basic ingredients), steamed, and then tempered with mustard seeds, asafoetida, and curry leaves. Finally, it is garnished with fresh coriander leaves and grated coconut.

This delicious, light, and healthy snack is famous not only in the states of Gujrat and Maharashtra, where it is said to have originated, but also quite popular all over India. It is commonly available in sweet shops and as street food.

I recently posted the recipe for Vati Khaman, which is another popular Gujarati delight made with Chana Dal. Check out its recipe here.

Khaman is quite easy to make. Let me first take you through the ingredients needed for the recipe.

Information about some of the Ingredients needed for making Khaman:

Besan/Gram Flour: This is the most important ingredient. Besan comes in many varieties-soft/coarse. Use any that you use regularly. In my recipe, I have mentioned a certain amount of water. It worked for the quality of the gram flour I used. The amount may vary depending on the type and quality of gram flour you use. Just make sure that the batter has a pouring consistency. It should be neither too thin nor too thick. Consistency similar to that of dosa batter. For my readers in Germany, I used TRS Besan for this recipe. It is available in Indian shops.

Citric Acid and Baking Soda: These are two essential ingredients for this recipe. Their combination makes the batter rise and become soft like a sponge after steaming. For my readers in Germany, Citric Acid is called Zitronensäure, and Baking Soda is called Natron in German. Both are available in supermarkets. They are available in small sachets.

Tempering Ingredients: Don’t miss adding green chillies and asafoetida. They add a ton of flavour. Typically, mustard seeds are used, but since I don’t use much of them in my cooking, I have used cumin seeds.

Garnishing Ingredients: Typically, Khaman is garnished with fresh coriander leaves and freshly grated coconut. If you don’t have any one of them, don’t worry. You can skip them. But adding them surely adds to the visual appeal and taste of the dish.

Chutneys: Khaman tastes great with Mint Chutney and Tamarind Chutney.

Now, let’s start with the recipe:

Equipment Needed:

Please note: If you don’t have a steamer, you can use an Idli steamer as well. You can use a baking mould like this one and place it inside the idli steamer.

Ingredients needed:

Ingredients for Khaman:

2 Cups Besan (Gram Flour)
1½ Cups Water(Approximately)
4 tsp Sugar
1 tsp Citric Acid
1 tsp Salt
1 Pinch Turmeric Powder
1 tbsp Oil
¾ tsp Baking Soda

Ingredients for Tadka(Tempering):

1 tbsp Oil
2-3 Chopped Green Chillies
2 tsp Sugar
½ tsp Salt
½ Lemon; Juice Extracted
8-10 Curry Leaves
1 tsp Mustard Seeds/Cumin Seeds
¼ tsp Asafoetida
¾ Cup Water

For Garnishing:

2-3 tbsp Finely Chopped Fresh Coriander Leaves
2-3 tbsp Grated Fresh Coconut

Ingredient Sourcing in Germany:

While you will get some of the ingredients needed for this recipe from a German Supermarket, you can get all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Method

Method to make Khaman

In a mixing bowl, combine 1/2 cup of water with sugar, salt, citric acid, and turmeric powder. Mix until the sugar and salt dissolve.
Add gram flour (besan) and 1 cup of water to make a smooth batter. Whisk to remove the lumps.
Add oil and mix.
Grease a mould and keep it ready. Turn on the steamer and let the water come to a boil.
When the water in the steamer starts bubbling, add baking soda to the batter.
Mix well and immediately transfer the batter to the mould. Tap it to remove air bubbles and place the mould in the steamer.
Cover and steam for about 20 minutes. After 20 minutes, insert a toothpick and check. If it comes out clean, the khaman is ready. Else, steam for some more time. Once the Khaman is ready, remove it and let it cool on the kitchen counter for about 5 minutes.
Then, de-mould it and let it cool completely.

Method to make Tadka

Heat oil in a pan. Add mustard/cumin seeds and let them crackle. Then, add chillies, curry leaves and asafoetida.
Add water, salt and sugar and turn off the heat. Add lemon juice and let it cool to room temperature.

Final Steps

Once the Khaman cools, cut it into pieces.
Pour the tadka on it. Spread it over the khaman. Garnish with fresh coriander leaves and grated coconut.
Serve with mint chutney and/or tamarind chutney.

Here is the recipe in printable format: