Name: Khaman (Indian Spongy Chickpea Cake) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 30 g ginger (optional); 2 green chillies (optional); 180 g gram flour; 1 tsp salt (7g); 1 tsp golden granulated sugar; 2 tbsp lemon juice (30ml); 1 1/2 tbsp vegetable oil (plus extra for brushing); 3/4 tsp baking soda (5g); 230 ml water (for batter); 2 green chillies; 10 g coriander; 1 tbsp vegetable oil; 1 tsp mustard seeds; 10 fresh curry leaves; 180 ml water (for tempering); 1 tbsp golden granulated sugar; 1 tbsp freshly grated coconut (or frozen or desiccated coconut)

Introduction

Khaman is a light, spongy chickpea cake from India, known for its fluffy texture and tangy flavor. This steamed delicacy is perfect for a snack or appetizer and pairs beautifully with coriander chutney. Simple ingredients come together to create a delightful treat that’s both nutritious and satisfying.

A round, light yellow spongy base cut into small square pieces is arranged on a white plate. The top is sprinkled with small black mustard seeds, sliced green chili pieces, and bright green curry leaves, giving it a fresh and textured look. The plate sits on a white marbled surface, emphasizing the colors and textures of the dish clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 g ginger (optional)

2 green chillies (optional)

180 g gram flour

1 tsp salt (7g)

1 tsp golden granulated sugar

2 tbsp lemon juice (30ml)

1 1/2 tbsp vegetable oil (plus extra for brushing)

3/4 tsp baking soda (5g)

Tempering:

2 green chillies

10 g coriander

1 tbsp vegetable oil

1 tsp mustard seeds

10 fresh curry leaves

180 ml water

1 tbsp golden granulated sugar

1 tbsp freshly grated coconut (or frozen or desiccated coconut)

Instructions

Step 1: If using, peel the ginger and trim the chillies, then grind both to a paste using a pestle and mortar. Alternatively, blend them with a bit of the water you’ll use later.

Step 2: Sift the gram flour into a large bowl, add salt and sugar, then whisk to combine. Pour in 230 ml of water, lemon juice, oil, and the ginger-chilli paste, whisking until smooth. The batter should be thick but flowing. Adjust with more flour or water if needed. Cover and rest for 10 minutes.

Step 3: Prepare your steamer by placing a heat-proof bowl inside a wide casserole, adding about 1 liter of water that covers the pan bottom but doesn’t reach the bowl’s top. Bring to a boil. Brush a baking tin with oil and set it aside.

Step 4: Add the baking soda to the batter and gently whisk for 5 seconds to distribute evenly. The batter should become bubbly immediately. Quickly pour the batter into the prepared tin and steam, covered, for 25 minutes over medium heat. Check doneness by inserting a knife; it should come out clean. Steam longer if necessary.

Step 5: Remove the tin from the steamer and let the khaman cool while you prepare the tempering and toppings.

Step 6: If using fresh coconut, grate it now. Thinly slice the green chillies and finely chop the coriander, discarding lower stems.

Step 7: In a small pan, heat oil and add mustard seeds. When they sizzle, add curry leaves and green chillies. Once the leaves turn crispy, pour in water, sugar, and a pinch of salt. Bring to a boil, stir well, then switch off the heat.

Step 8: Gently invert the khaman onto a board. Cut into squares and arrange on a plate, keeping the shape intact. Pour the tempering evenly over the pieces. Garnish with chopped coriander and grated coconut.

Step 9: Serve the khaman warm, ideally accompanied by coriander chutney for dipping.

Tips & Variations

For extra flavor, add a pinch of asafoetida (hing) to the batter before steaming.

Adjust green chillies according to your spice preference or omit for a milder taste.

Use desiccated coconut if fresh is unavailable, but fresh coconut adds the best texture and aroma.

Serve with different chutneys like tamarind or mint for varied flavors.

FAQs

Can I make khaman without ginger and green chillies?

Yes, ginger and green chillies are optional and can be omitted if you prefer a milder taste or have dietary restrictions. The dish will still be delicious.

What can I use if I don’t have a steamer?

You can improvise a steamer by placing a heat-proof bowl or rack inside a large pot with water, ensuring the water doesn’t touch the bowl. Cover tightly and steam over medium heat following the recipe instructions.