Authentic Gujarati Khaman Recipe: A Delicious Savory Snack from India

Ingredients

1 cup Gram Flour (Besan)
1.5 tsp Lemon Juice
1 tsp Sugar
1/2 tsp Turmeric Powder
1 tsp Ginger-Green Chilli Paste
1 tsp Eno Fruit Salt
3/4 cup Water
Salt to taste
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
10-12 Curry Leaves
2 Green Chillies, slit
2 tbsp Sugar
1/2 cup Water
2 tbsp Freshly Grated Coconut
2 tbsp Chopped Coriander Leaves

Steps and instructions

In a large bowl, mix together gram flour, lemon juice, sugar, turmeric, ginger-green chilli paste, and salt. Gradually add water to form a smooth batter without lumps.
Add the eno fruit salt to the batter and stir in one direction for a minute until the batter becomes light and fluffy.
Immediately pour the batter into a greased steaming tray and spread it evenly.
Place the tray in a preheated steamer and steam for 10-12 minutes on high heat. After this, let it cool down.
In a saucepan, heat up vegetable oil and add mustard seeds. Once they crackle, add curry leaves and green chillies. Sauté for a few seconds.
Add sugar and water to the saucepan and bring it to a boil. Once boiling, remove from heat and pour this tempering over the cooled khaman.
Let the khaman absorb the tempering for at least 10 minutes before slicing.
Garnish the khaman slices with freshly grated coconut and chopped coriander leaves before serving.

Tools for making

Mixing Bowl - A large bowl to mix the batter ingredients.
Steaming Tray - A tray or dish in which the batter will be poured for steaming.
Steamer - A kitchen appliance or pot with a steaming attachment to steam the khaman.
Saucepan - A pan used for tempering the khaman.
Whisk - A utensil used for mixing the batter to a smooth consistency.
Knife - A sharp knife for slicing the khaman into pieces.
Grater - A tool used for grating fresh coconut for garnishing.

Recipe variations

Instead of gram flour (besan), you can use a combination of chickpea flour and rice flour.
To make it gluten-free, replace gram flour with a gluten-free flour like besan made from chickpeas or a blend of gluten-free flours.
Add grated vegetables like carrots or zucchini to the batter to add more texture and flavor.
For a spicier version, increase the amount of ginger-green chilli paste or add finely chopped green chillies to the batter.
To make it vegan, substitute the Eno fruit salt with a combination of baking soda and citric acid.
Experiment with different tempering options such as adding crushed peanuts, sesame seeds, or mustard seeds for added crunch and flavor.
For a tangier taste, add a little tamarind paste or amchur (dried mango powder) to the batter.
Make it a protein-rich snack by adding soaked and crushed moong dal (split yellow lentils) to the batter.
Try baking the khaman instead of steaming it for a different texture and taste.
Add a pinch of asafoetida (hing) to the tempering for a unique flavor profile.

Recipe overview

Khaman, also known as Dhokla, is a traditional Gujarati dish that is loved for its soft and fluffy texture and tangy and mildly spicy taste. This savory cake is made from gram flour and is steamed to perfection before being topped off with a mustard seed tempering. The khaman is then left to absorb the tempering, making each bite moist and full of flavor. To finish it off, the khaman is garnished with freshly grated coconut and chopped coriander leaves, adding a touch of freshness to the dish. This recipe is fairly simple to follow and takes approximately 30 minutes to prepare and cook. Enjoy it as a snack, a side dish, or even a main course!

Common questions

Can I use any other flour instead of gram flour?
Gram flour is a key ingredient in khaman and provides a unique flavor and texture. It is best to use gram flour (besan) for this recipe to achieve the authentic taste and texture.
What can I use as a substitute for eno fruit salt?
If you don't have eno fruit salt, you can use a combination of baking soda and citric acid. Mix 1/2 teaspoon of baking soda and 1 teaspoon of citric acid as a substitute for 1 teaspoon of eno fruit salt.
Can I skip the tempering?
The tempering adds a lot of flavor to the khaman, so it is recommended not to skip it. However, if you prefer a lighter version, you can reduce the amount of tempering or skip it altogether.
How long can I store the khaman?
Khaman is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2-3 days. Before serving, steam the khaman for a few minutes to make it soft and warm.
Can I double the recipe?
Yes, you can double the recipe if you need to make a larger batch. Just make sure to use a bigger steaming tray or divide the batter into multiple trays to ensure even cooking.

Serving dishes and utensils

Steamer - A steamer is required to steam the khaman batter and cook it evenly.
Steaming Tray - A greased steaming tray is needed to pour the khaman batter and spread it evenly for steaming.
Saucepan - A saucepan is used to heat and prepare the tempering for the khaman.
Mixing Bowl - A large mixing bowl is necessary to combine the ingredients and prepare the khaman batter.
Whisk or Spoon - A whisk or spoon is used to mix the ingredients and ensure the batter is smooth and free of lumps.
Knife - A knife is needed to slice the khaman into individual servings.
Grater - A grater is useful for grating fresh coconut for garnishing the khaman.
Chopping Board - A chopping board can be used to chop coriander leaves for garnishing.

Origin stories

Khaman, also known as Dhokla, is a beloved snack that hails from the Indian state of Gujarat, located in the western part of the country. This region is known for its vibrant culture and equally vibrant cuisine, with Khaman being a prime example of the latter. The characteristic yellow color of the dish comes from the use of turmeric, a spice that has been grown and enjoyed in India for thousands of years. Although traditionally prepared as a breakfast item, Khaman's sweet and savory flavors, combined with its light, fluffy texture, have made it a popular choice for any time of the day. It’s often served in 'thaalis' or platters, accompanied by other Gujarati delicacies. Interestingly, the use of Eno fruit salt, a common antacid in Indian households, is a unique trait of this dish; it's what gives Khaman its distinct fluffy texture. So, in a way, Khaman brings a gastronomic and a medicinal world together on one delightful plate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.