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Savory Indian Khaman Steamed Gram Flour Snack Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 14 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Snack
  • Method: Steaming
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Khaman is a traditional Gujarati steamed savory cake made from besan (chickpea flour). Light, fluffy, and subtly sweet with a tangy and spicy tempering, this dish is a perfect snack or appetizer. The batter is steamed to create a soft, airy texture, then topped with a flavorful tempering of mustard seeds, cumin, hing, green chilies, and sugar syrup, allowing the flavors to meld beautifully. This recipe yields a delicious and texturally pleasing dish enjoyed across India.

Ingredients

For the Khaman Batter

  • 1 ½ cups besan (chickpea flour)
  • 4 tablespoons sugar
  • 1 teaspoon citric acid
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup water (room temperature)
  • 3 tablespoons oil

For the Tempering (Vaghar)

  • 1 tablespoon mustard seeds
  • 1 teaspoon cumin seeds (optional)
  • ½ teaspoon hing (asafoetida)
  • 3 tablespoons sugar
  • 5 large green chilies (slit)
  • ¾ cup water
  • ¼ cup coriander (chopped, for garnish)

Instructions

  1. Sift the besan: Sieve the besan through a fine sieve into a large mixing bowl to remove lumps and ensure a smooth texture.
  2. Mix dry ingredients: Add sugar, salt, and citric acid to the besan and mix well using a balloon whisk.
  3. Add water gradually: Pour water little by little while whisking to make a smooth, lump-free batter. Cover the bowl with a plate.
  4. Rest the batter: Allow the batter to rest for at least 5 minutes to hydrate and develop texture.
  5. Prepare steamer: Bring water to a boil in the steamer to prepare for steaming the batter.
  6. Grease steaming container: Using a pastry brush, coat the steaming plate or container with oil to prevent sticking.
  7. Activate baking soda: Whisk the batter again, then add oil and baking soda. Add a teaspoon of water or lemon juice to activate the baking soda immediately.
  8. Mix batter quickly: Quickly and gently mix; the batter should rise and lighten in color with visible air bubbles. Avoid overmixing.
  9. Steam the batter: Pour the batter into the greased container and place it carefully into the steamer. Cover the lid with a clean kitchen towel to prevent condensation from dripping.
  10. Cook thoroughly: Steam on high flame for 15 minutes until the khaman is set and cooked through.
  11. Cool and remove: Remove from steamer and let cool to room temperature. Turn out the khaman onto a chopping board, upside down.
  12. Cut into pieces: Slice the steamed khaman into square pieces using a sharp knife and arrange on a wide plate.
  13. Prepare tempering (vaghar): Heat oil in a pan; add mustard seeds, cumin seeds, and hing. Allow seeds to splutter.
  14. Add tempering liquids: Pour in water, sugar, and slit green chilies.
  15. Bring to boil: Boil the tempering mixture, then turn off the heat.
  16. Pour tempering over khaman: Pour some tempering liquid over the cut khaman pieces. Wait 5-10 minutes to see if the khaman absorbs it; add more as needed.
  17. Allow absorption: Let the khaman sit for 30 minutes to fully absorb the tempering flavors.
  18. Garnish and serve: Sprinkle chopped fresh coriander on top and serve the khaman as a tasty snack or appetizer.

Notes

  • Use fresh besan for the best texture and flavor.
  • Do not overmix the batter once baking soda is added to preserve the airiness.
  • Cover the steamer lid with a towel to avoid water droplets falling on the batter.
  • Adjust the green chili quantity as per spice preference.
  • The citric acid provides a tangy flavor; lemon juice can be used as a substitute if unavailable.
  • Serve khaman warm or at room temperature for best taste.

Find it online: https://meallora.com/savory-indian-khaman-steamed-gram-flour-snack-recipe/