Khaman

Khaman is a soft and fluffy Gujarati snack made from steamed chickpea flour batter, seasoned with mustard seeds, curry leaves, and a hint of sweetness. Often served with chutney or fried green chilies, it’s a light, spongy dish that makes for a perfect breakfast or snack. The dish is known for its delicate texture and vibrant flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes

Total Time
50 minutes

Servings: 8

Cuisine: Gujarati
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✦Ingredients ➦Instructions
  • 2 cup Gram flour
  • Salt to taste
  • 1 tsp Sugar
  • 1 tsp Lemon juice
  • ⅓ cup Curd
  • 2 tsp Ginger paste
  • 1 tbsp Turmeric water
  • ¼ tsp Turmeric powder
  • 1 tbsp Oil
  • 2 tsp Fruit salt
  • For tempering
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 tsp Asafetida
  • 2-3 Green chillies
  • ½ cup Coconut water
  • Salt to taste
  • 1 tsp Sugar
  • 1 tbsp Coriander leaves
  • For Tam Tam Dhokla
  • 1 tsp Sesame oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 tsp Sesame seeds
  • 2 tsp Red chilli powder
  • 1 tbsp Lemon juice
  • Few Coriander leaves
  • For khamani
  • 1 cup Sides of Dhokla, crumb
  • 1 tsp Sesame seeds
  • 1 tbsp Tadka
  • 1 tsp Lemon juice
  • 2 tbsp Coriander leaves
  • Nylon Sev
  • Fresh Pomegranate seeds
  • For Garnish
  • 1 tbsp Fresh Coriander leaves, chopped
    1. In a mixing bowl, add gram flour, salt to taste, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, water as required and whisk it nicely Mix them properly into smooth batter. Make sure that there are no lumps.
    2. In another bowl, add oil and fruit salt and mix well. Transfer this into the mixture and mix everything well.
    • For Steaming
    1. Pour a glass of water into a 3 or 5 liter capacity pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates.
    2. Place a small stand or a small bowl in the pressure cooker and place greased plates filled with batter over it.
    3. Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15-minutes. After 15-minutes open the lid and insert the toothpick or knife to check whether dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes.
    • For Tempering
    1. In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli let it splutter.
    2. Add coconut water, salt to taste, sugar and coriander leaves mix well.
    3. Pour the tadka on the steam dhokla.
      • For Tam Tam Dhokla
      1. Heat sesame oil in a pan, add mustard seeds, curry leaves, sesame seeds and let it splutter.
      2. Add red chilli powder, lemon juice, coriander leaves and dhokla toss it well.
      • For Khamani
      1. In a bowl, add the crumbed sides of dhokla , sesame seeds, thadka, lemon juice, coriander leaves, mix everything well. And garnish with nylon sev, pomegranate seeds and coriander leaves.
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        • Khaman Recipe | Fluffy, and Simply Delicious! 😋💛
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