Khaman Recipe: A Popular Gujarati Snack

By Sudeeksha Chandel 12:00

Khaman Recipe: A Popular Gujarati Snack

Khaman is a soft and spongy savory snack made from gram flour (besan), popular in Gujarat. It’s light, tangy, and flavorful, making it a great snack or breakfast item. Here’s a simple recipe to make this delicious dish at home.

Ingredients:

For the Khaman batter:

1 cup gram flour (besan)

1 tablespoon semolina (sooji)

1 tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon turmeric powder

1 teaspoon ENO fruit salt (or baking soda)

Salt to taste

3/4 cup water

For tempering:

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

2 green chilies, slit

A pinch of asafoetida (hing)

Curry leaves (8-10)

1/2 cup water

1 teaspoon sugar

Freshly chopped coriander leaves for garnish

Grated coconut for garnish (optional)


Instructions:

Step 1: Prepare the Batter

In a mixing bowl, combine gram flour (besan), semolina, lemon juice, sugar, turmeric powder, and salt. Gradually add water to make a smooth batter without lumps. The batter should be of medium consistency—not too thick or too runny.

Step 2: Add ENO and Steam the Khaman

Before adding ENO to the batter, preheat the steaming utensil (or pressure cooker without the whistle) by adding some water to the bottom and allowing it to heat for 10 minutes. Grease the steaming tray and keep it ready.

Now, just before steaming, add 1 teaspoon of ENO fruit salt (or baking soda) to the batter. Stir gently in one direction, and you’ll notice the batter becoming frothy. Pour the batter immediately into the greased steaming tray.

Steam for 15-20 minutes on medium heat. To check if it’s done, insert a toothpick; it should come out clean.

Step 3: Prepare the Tempering

Heat 1 tablespoon of oil in a small pan. Add mustard seeds and allow them to crackle. Then, add sesame seeds, slit green chilies, curry leaves, and a pinch of asafoetida (hing). Sauté for a minute until the tempering becomes fragrant.

Next, add 1/2 cup water and 1 teaspoon of sugar to the tempering. Let it come to a boil, then turn off the heat.

Step 4: Pour the Tempering Over Khaman

Once the Khaman is steamed and cooled slightly, cut it into squares or diamond shapes. Pour the prepared tempering evenly over the Khaman, allowing it to absorb the flavorful liquid.

Step 5: Garnish and Serve

Garnish the Khaman with freshly chopped coriander leaves and grated coconut for an added touch of flavor and presentation. Serve with green chutney or sweet tamarind chutney.

Khaman is a light, flavorful snack that’s perfect for any occasion. Its soft texture and delicious tempering make it a favorite among all age groups. Whether it’s breakfast, a snack, or a party appetizer, this Khaman recipe will surely impress.


By Sudeeksha Chandel  

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Comments

  1. Harshit Chandel16 October 2024 at 21:20

    Absolutely loved this khaman recipe! It’s light, flavorful, and the texture is good. A great snack for any occasion.

    ReplyDelete
  2. Yogita16 October 2024 at 22:09

    "This Khaman is a perfect blend of soft and fluffy textures with just the right balance of sweet, tangy, and savory flavors. Each bite melts in the mouth, releasing a burst of aromatic spices, complemented by the freshness of coriander and a hint of green chili. The tempering of mustard seeds and curry leaves adds an authentic Gujarati touch, making it a delightful snack or side dish that’s hard to resist. It's truly the ultimate treat for everyone! Love it

    ReplyDelete

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