Khaman

By Praveen Kumar 32 comments
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.

Khaman

 

Khaman
5 from 2 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Gujarati, Indian

Ingredients

  • 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

Instructions

  • 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.

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Praveen Kumar

Praveen Kumar is the Chief Food Officer at Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. Praveen is a passionate foodie and love to cook. Having spent a few years in the retail fast food world, Praveen has been exploring the world of food since his school days. Join him on a flavorful journey.

32 Comments

  3. Thank you very much for sharing such a nice recipe. Dhokla is one of the famous South Indian cooking food recipe. I prepared it yesterday night at home myself for my family and they liked it.

  7. We tried,instant dhokla recipe,found to be very helpful.our suggestion is to use one lemonper cup and 2 spoons of sugar is both dissolved and given a tadka and this water is poured on the top of ready spongy dhokla.

  14. not tried this yet, but towards the end u state “L cup water”? can you explain this part please do I just pour water over the dhokla when its done and if so how much?

  17. Without fermenting for 4-5 hours,it won’t rise.
    Batter must be kept for 4-5 hrs than put in greased tray for micro or oven

5 from 2 votes (2 ratings without comment)

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