Khamanખમણ
Khaman is a soft, spongy steamed cake made from gram flour (besan), with a gentle sweet-and-tangy taste. It is ready in about half an hour and is the most popular evening snack across Gujarat, usually served with tea, green chutney and fried chillies.
Ingredients
Tap an ingredient to tick it off while you shop or measure.
- 1 cup gram flour (besan)
- 1 tsp fine semolina (optional)
- 1 tsp sugar
- 1 tsp lemon juice
- 1 tsp ginger-chilli paste
- ¾ cup water
- 1 tsp Eno fruit salt
- For the tempering: 2 tbsp oil, mustard seeds, sesame seeds, curry leaves, 2 slit green chillies, ½ cup water, 1 tsp sugar
Method
- Mix the gram flour, semolina, sugar, salt, ginger-chilli paste and lemon juice. Add water little by little to make a smooth, lump-free batter of pouring consistency. Rest it, covered, for 10 minutes.
- Grease a steaming plate and set water to boil in a steamer.
- Add the Eno to the batter with 1 tsp water. As it froths, stir gently in one direction for 5-7 seconds only. Over-mixing knocks the air out and makes khaman dense.
- Pour into the plate at once and steam on medium heat for 15-18 minutes, until a knife comes out clean.
- Let it cool slightly, then cut into squares.
- For the tempering, heat oil and crackle mustard seeds, sesame seeds, curry leaves and green chillies. Add the water and sugar, boil for a minute, and pour over the khaman.
- Scatter grated coconut and coriander on top and serve with green chutney.
Tips
- A thin batter makes flat khaman. Keep it about as thick as whisked yoghurt.
- Steam immediately after adding Eno; even a minute's wait costs you the sponge.
- Pour the tempering while it is hot so the khaman soaks it up and stays moist.
Storing and reheating
Khaman are best the day they are made. Leftovers keep for two days in an airtight box in the fridge, though they firm up as they cool. Steam them for three or four minutes to bring the softness back. In a microwave, cover them with a damp cloth and give them 30 seconds, otherwise they turn rubbery.
What you can swap
- No Eno? Use ¾ tsp baking soda with 1 tsp lemon juice, both added at the very last moment.
- No sour curd? A teaspoon of lemon juice or a pinch of citric acid does the same job.
- For less heat, slit the green chillies into the tempering rather than grinding them in.
What to serve with it
Hot khaman with green chutney and fried chillies is the traditional pairing. At breakfast they go with masala chai, and when guests arrive they are often finished with sev and pomegranate seeds.
Mistakes to avoid
- Do not keep stirring after the Eno goes in. You beat the air straight back out and the khaman sink.
- The water in the steamer must already be boiling. Starting cold gives dense khaman.
- Do not skimp on the water in the tempering; that is what the khaman drink to become soft.
Questions people ask
What is the difference between khaman and dhokla?
Khaman are made from gram flour and come out yellow, grainy and slightly sweet. Dhokla are made from a fermented rice and urad dal batter, and are white and mildly sour. Many people in Gujarat call both 'dhokla', but they are different dishes.
Why did my khaman turn out dense?
Usually one of three reasons: the Eno was old, the batter was stirred after the Eno went in, or the steamer water was not boiling. A batter that is too thick will also give heavy khaman.
How long do khaman keep?
A day at room temperature, two days refrigerated. Steaming them again brings them close to fresh.
