Khaman, a Gujarati traditional dish is a savory snack made out of gram flour. It is steamed and is typically served during breakfast or dinner. Since it is made out of chickpea flour it is rich in proteins and carbohydrates. Soft, spongy and delicious they also make a great mid-afternoon or tea time snack. Gram flour is a food with very low glycemic index, which is very healthy and good for diabetics.
This is one of the side dishes I learned from my grandmother. My grandmother is an expert at making Khaman. I have attempted many times but never could recreate this dish perfectly. Khaman are very tricky to make. You can easily make mistake if there is even slight change in one of the ingredients. Khaman needs to be cooked properly and they only tastes good if they are soft and spongy. Everyone has different ways of making this dish.
Remember that tadka/seasoning is important and needs to be done the right way. My grandmother has unique concept of seasoning which is adding the sugar in the tadka. When this is poured over the steamed Khaman, they give it a wonderful sweet and tangy flavor.
- 1 cup Gram flour/Besan
- 2-3 tbsp Sugar
- 0.5 tsp citric acid (nimbu ke phool)
- 3/4-1 cup Water
- 1.5 tsp of fruit salt (ENO) – goes in right before you steam (LAST INGREDIENT to be added)
- 0.5 tsp of salt
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds
- 1 tsp Sesame seeds
- 2-3 green chillies chopped
- 2-3 Dried red chillies (optional)
- 3-4 tsp Oil
- 1-2 Tbsp Grated coconut (optional)
- 1 Tbsp Cilantro (chopped) (optional)
- In a big bowl, add all the batter ingredients besides fruit salt. Add water and whisk it well. This batter should be smooth and medium in consistency. when you use a ladle to pour it should fall in dollops.
- Heat a pressure cooker with enough water in the bottom or you can use steamer. Grease a round container that fits in the pressure cooker/steamer.
- Note: I use the round steel vessel that is used for cooking rice in the cooker. if you don’t have it than you can use a those metal cookie containers as long as they fit in your pressure cooker/steamer.
- once the steamer is hot, add your fruit salt and mix it well.
- Transfer the prepared batter to the round container, steam for 10-11 minutes. If you are using pressure cooker then you should use the weight/whistle. Remember after the Khamans are steamed they will puff up. It is really important to close pressure cooker/steamer properly. Khaman will not rise if the steam pressure is leaking out on the side.
- To check if they are cooked take a clean knife or toothpick. When inserted into the center it should come out clean. If khaman is not cooked properly your knife/toothpick will be sticky with batter stuck on it.
- Take the round plate out and keep it aside. Let Khaman cool down completely before you can cut them into squares.
- Heat oil in a small pan and add the mustard seeds, and curry leaves. Let the mustard seeds crackle. Add the dried red chillies and turn off the heat.
- Slowly add the water, sugar, salt and lemon juice to the prepared seasoning.
- Using a small spoon pour it evenly over the steamed and cooled dhokla. Let it rest for a little while.
- Cut them into desired shapes squares and garnish with coriander leaves and coconut before serving.
Ready to Serve. You can eat khaman by itself or with mint cilantro chutney.