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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Ingredients
For Khaman Batter
besan (Bengal gram flour)1cup
salt1pinch
turmeric powder1tsp
sugar1pinch
sour curd1/4cup
water1/4cup
eno or baking soda1tbsp
oil (for greasing)1tsp
For Khaman Tadka
peanut oil1tbsp
mustard seeds1tsp
cumin seeds (optional)1/2tsp
Few curry leaves
asafoetida1pinch
white sesame seeds1tsp
slit green chillies2- water1/2cup
- salt1pinch
- sugar1tbsp
lemon (juice)1/2
For Garnishing
shredded coconut2tbsp
fresh coriander leaves1tbsp
Nutrition (per serving)
Calories
122.2kcal (6.11%)
Protein
5.1g (10.14%)
Carbs
12.8g (4.67%)
Sugars
1.7g (3.4%)
Healthy Fat
4.7g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
How to make Instant Khaman
Prepare the Batter
- Step 1
In a bowl, whisk besan, salt, turmeric powder, sugar, sour curd, and water to make a smooth batter without lumps. Meanwhile ready the steamer.
- Step 2
Grease a cake or steel container with oil.
- Step 3
Add eno or baking soda to the batter and mix well.
Steam the Khaman
- Step 1
Pour the batter into the greased container.
- Step 2
Steam on medium flame for 10 minutes, then on low flame for another 10 minutes.
- Step 3
Check the Khaman using a toothpick or knife. If it comes out clean, the Khaman is ready.
- Step 4
Allow it to cool down for 10-12 minutes and make cuts.
Prepare the Tadka
- Step 1
Heat peanut oil in a tadka pan. Crackle mustard seeds, cumin seeds (optional), curry leaves, asafoetida, sesame seeds, and slit green chillies.
- Step 2
Add water, simmer for 2-3 minutes, and add salt, sugar, and lemon juice.
- Step 3
Turn off the flame andpour the tadka on Khaman.
Garnish and Serve
- Step 1
Garnish the Khaman with shredded coconut and fresh coriander leaves. Serve hot with green chutney and ketchup.
Nutrition (per serving)
Nutrition (per serving)
Calories
122.2kcal (6.11%)
Protein
5.1g (10.14%)
Carbs
12.8g (4.67%)
Sugars
1.7g (3.4%)
Healthy Fat
4.7g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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