Khaman

Spongy and fluffy, Khaman is a delicious Gujarati snack made from gram flour. Garnished with a delicious tadka of mustard seeds, curry leaves, and green chillies, it is a perfect snack for any time of the day.

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Khaman is a popular and delicious snack from Gujarat in India. It is made from besan flour and has a spongy and fluffy texture. Khaman is a perfect snack for any day and can be enjoyed with hot tea or coffee.

To make Khaman, besan flour is mixed with spices and steamed until it becomes spongy and fluffy. It is then garnished with a tadka (tempering) of mustard seeds, curry leaves, and green chillies, adding flavour to the dish.

Khaman is not only delicious but also healthy as it is made from gram flour, a good protein and fibre source. It is also gluten-free, making it a perfect snack for people with gluten intolerance.

5 from 2 votes

Khaman Recipe

Spongy and fluffy, Khaman is a delicious Gujarati snack made from gram flour. Garnished with a delicious tadka of mustard seeds, curry leaves, and green chillies, it is a perfect snack for any time of the day.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Gujarati, Indian

Ingredients for Khaman

• 150 g Besan Flour
• 1/2 cup Plain Yogurt whisked
• 2 Small Green Chillies ground to a paste
• 1/2 tsp Ginger Paste
• 1 tsp Powdered Sugar
• a pinch Turmeric Powder
• as per taste Salt
• 2 tsp Lemon Juice
• 1/2 tsp Baking Soda
• 1/2 tbsp Oil

For tempering:

• 1 tsp Oil
• 4 Green Chillies
• 1 to 2 tsp Mustard Seeds
• few Curry Leaves
• 3 to 4 tbsp Water

For garnish:

• large handful Coriander Leaves finely chopped
• 2 tbsp Coconut grated

How to make Khaman

• Combine the first seven ingredients to make a smooth batter.
• Grease a baking dish and keep aside.
• Mix the baking soda, oil and lemon juice.
• Add to the batter and mix.
• Pour the batter into the greased pan and steam cook for 10 minutes.
• Remove and cool.
• Then cut into squares or cubes.
• Heat oil for tempering and fry the tempering ingredients.
• Pour over the dhokla pieces.
• Garnish with coriander leaves and coconut.
• Serve.