Instant Khaman is a quick and delicious Gujarati snack made with besan (Bengal gram flour). It's steamed to perfection and topped with a flavorful tadka, making it a delightful treat. This recipe is perfect for when you're craving something light and savory. Serve it hot with green chutney and ketchup for a complete experience.
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In a bowl, whisk besan, salt, turmeric powder, sugar, sour curd, and water to make a smooth batter without lumps. Meanwhile ready the steamer.
Grease a cake or steel container with oil.
Add eno or baking soda to the batter and mix well.
Pour the batter into the greased container.
Steam on medium flame for 10 minutes, then on low flame for another 10 minutes.
Check the Khaman using a toothpick or knife. If it comes out clean, the Khaman is ready.
Allow it to cool down for 10-12 minutes and make cuts.
Heat peanut oil in a tadka pan. Crackle mustard seeds, cumin seeds (optional), curry leaves, asafoetida, sesame seeds, and slit green chillies.
Add water, simmer for 2-3 minutes, and add salt, sugar, and lemon juice.
Turn off the flame andpour the tadka on Khaman.
Garnish the Khaman with shredded coconut and fresh coriander leaves. Serve hot with green chutney and ketchup.
Old besan gives a dense texture and bitter taste. Fresh flour ensures soft, spongy khaman.
Ensure the batter is smooth and lump-free for a perfect texture like idli batter.
Add eno or baking soda just before steaming to ensure the Khaman rises well.
Use fresh curry leaves for a more aromatic tadka.
Allow the Khaman to cool slightly before cutting to avoid breaking.
Can I use baking soda instead of eno?
Yes, you can use baking soda as a substitute for eno in this recipe.
How do I check if the Khaman is cooked?
Insert a toothpick or knife into the Khaman. If it comes out clean, it is cooked.
Can I skip the tadka?
The tadka adds flavor to the Khaman, but you can skip it if preferred. But the khaman might taste dry while eating , so tadka is highly recommended.
How to make vegan Khaman?
Skip curd and instead add 1 tbsp lemon juice for that tangy taste.
Can I use regular curd instead of sour curd?
Yes, but sour curd enhances the tangy flavor of the Khaman and keeps Khaman soft for longer time.
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