Description
Khaman is a traditional Indian spongy chickpea cake, light and fluffy, made from gram flour and steamed to perfection. This recipe features a zesty ginger and green chili batter, topped with a flavorful tempering of mustard seeds, curry leaves, and fresh grated coconut, making it perfect as a snack or appetizer.
Ingredients
Scale
Batter
- 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)
Tempering and Garnish
- 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)
Instructions
- Prepare ginger and chilli paste: Peel the ginger and trim the chillies, then grind both to a paste using a pestle and mortar or blender with a little bit of water set aside.
- Make the batter: Sift the gram flour into a large bowl, add salt and sugar, and whisk to combine. Pour in 230ml water, lemon juice, vegetable oil, and the ginger-chilli paste. Whisk until smooth and thick but flowing consistency. Adjust with water or flour if needed. Cover and rest for 10 minutes.
- Prepare steamer and tin: Set up a steamer using a large casserole with a heat-proof bowl as a trivet. Add about 1 liter water to the casserole, ensuring the water doesn’t touch the bowl. Bring water to boil. Brush a baking tin with oil and set aside.
- Add baking soda and steam: Add baking soda to the rested batter and gently whisk for 5 seconds until batter becomes bubbly. Quickly pour batter into the prepared tin and cover. Steam on medium heat for 25 minutes or until a knife inserted comes out clean.
- Prepare tempering and garnish: While the cake cools, finely slice green chillies, chop coriander, and grate fresh coconut if using. Heat oil in a small pan, add mustard seeds until they sizzle, then add curry leaves and green chillies. When curry leaves become crispy, add 180 ml water, sugar, and a pinch of salt. Bring to a boil, stir well, and remove from heat.
- Serve: Invert the steamed khaman onto a board, cut into squares, and transfer to a plate maintaining the cake’s shape. Pour the warm tempering evenly over the pieces. Garnish with chopped coriander and grated coconut. Serve with coriander chutney for dipping.
Notes
- Adjust the consistency of the batter by adding more gram flour or water to ensure it is thick yet flowing.
- Ensure the tempering is poured while warm to enhance the flavor absorption of the khaman.
- Use fresh coconut for best flavor; frozen or desiccated coconut works as alternatives.
- Steam the batter immediately after adding baking soda to ensure maximum rise and fluffiness.
- Serve khaman fresh for best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Indian
Keywords: Khaman, Indian chickpea cake, steamed snack, gram flour recipe, Gujarati cuisine, vegetarian appetizer
