A quintessential Gujarati snack, this steamed gram flour cake is incredibly soft, spongy, and light. Topped with a tangy-sweet tempering, it's a savory delight perfect for breakfast or tea time.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
316cal
10gprotein
40gcarbs
15g
Ingredients
1.5 cup Besan (Also known as gram flour. Sift for a lump-free batter.)
2 tbsp Rava (Fine variety, also known as sooji or semolina.)
1.33 cup Water (Use 1 cup for the batter and 1/3 cup for the tempering. Use lukewarm water for the batter.)
2.5 tbsp Sugar (Use 1.5 tbsp for the batter and 1 tbsp for the tempering.)
0.75 tsp Salt (Adjust to taste.)
0.25 tsp Turmeric Powder (For color. Do not add too much as it can react with Eno and create red spots.)
1 tbsp Ginger Green Chili Paste (Blend equal parts ginger and green chilies.)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
A classic Rajasthani snack where large green chillies are filled with a tangy, spiced chickpea flour mixture, dipped in batter, and fried to crispy perfection. The perfect crunchy, savory bite for a rainy day or tea time.
About Live Khaman, Coriander Mint Chutney and Stuffed Fried Green Chillies
Fluffy, tangy Khaman with zesty chutney – a gut-friendly, quick-to-make treat, perfect for busy mornings!
This gujarati dish is perfect for lunch. With 669.65 calories and 17.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Vegetable Oil (Use 1 tbsp for the batter and 2 tbsp for the tempering.)
1.5 tsp Eno Fruit Salt (Use the plain or lemon-flavored variety.)
1 tsp Mustard Seeds (For tempering.)
1 tsp Sesame Seeds (For tempering.)
3 pcs Green Chilies (Slit lengthwise for tempering.)
10 pcs Curry Leaves (Fresh curry leaves for tempering.)
0.25 tsp Hing (Asafoetida, for tempering.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
2 tbsp Grated Coconut (Fresh or frozen (thawed), for garnish.)
Instructions
1
Prepare Steamer & Thali (5 minutes)
Pour 2-3 inches of water into a large steamer or pot and bring it to a rolling boil over medium-high heat. Place a wire rack or stand inside.
Grease a 7 or 8-inch round thali (steel plate) or cake tin thoroughly with oil.
2
Create the Khaman Batter (5 minutes)
In a large mixing bowl, whisk together the besan and rava to break up any lumps.
Gradually pour in 1 cup of lukewarm water, whisking continuously to form a smooth, thick, and flowing batter without any lumps.
Add 1.5 tbsp sugar, salt, turmeric powder, ginger-green chili paste, lemon juice, and 1 tbsp of oil. Whisk well until everything is fully incorporated.
Let the batter rest for 5-10 minutes. This allows the rava to absorb moisture.
3
Activate & Steam (12 minutes)
Ensure the steamer water is boiling vigorously. Just before steaming, add the Eno fruit salt to the batter.
Immediately pour about 1 tbsp of water directly over the Eno to activate it. You will see it fizz and bubble.
Gently but quickly, mix the batter in one direction for about 10-15 seconds until it becomes light and frothy. Do not overmix.
Instantly pour the aerated batter into the greased thali and place it on the rack inside the steamer.
Cover the steamer with a lid and steam on medium-high heat for 10-12 minutes without opening the lid.
4
Check Doneness & Cool (8 minutes)
After 10 minutes, insert a toothpick or knife into the center of the khaman. If it comes out clean, it's cooked. If not, steam for another 2-3 minutes.
Turn off the heat and carefully remove the thali from the steamer. Allow it to cool on a wire rack for 5-7 minutes.
Once slightly cooled, run a knife along the edges to loosen it and cut the khaman into 2-inch squares or diamond shapes within the thali.
5
Prepare the Tempering (Tadka) (5 minutes)
Heat 2 tbsp of oil in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them crackle. This should take about 30 seconds.
Add the hing, curry leaves, slit green chilies, and sesame seeds. Sauté for another 30 seconds until the chilies blister slightly and the leaves are crisp.
Carefully pour in 1/3 cup of water, add 1 tbsp of sugar, and bring the mixture to a boil. Simmer for 1 minute until the sugar dissolves completely. Turn off the heat.
6
Temper, Garnish & Serve
Pour the hot tempering liquid evenly over the cut khaman pieces, ensuring it seeps into the cuts.
Garnish generously with freshly chopped coriander leaves and grated coconut.
Let the khaman rest for at least 10 minutes to absorb the tempering liquid fully. This makes it moist and flavorful.
Serve warm or at room temperature with green chutney.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
8 pcs large green chillies (Bhavnagari or similar less spicy variety)
2 cup oil for deep frying
1 cup besan (for stuffing)
2 tbsp oil (for stuffing)
0.25 tsp hing
0.5 tsp turmeric powder (divided (0.25 for stuffing, 0.25 for batter))
1 tsp red chili powder (divided (0.5 for stuffing, 0.5 for batter))
1 tsp coriander powder
0.5 tsp cumin powder
1 tsp amchur
0.5 tsp garam masala
1.5 tsp salt (divided (0.75 for stuffing, 0.75 for batter))
0.25 cup water (for stuffing, as needed)
2 tbsp rice flour (for crispiness)
0.5 tsp ajwain
0.25 tsp baking soda
Instructions
1
Prepare the green chillies.
Wash and thoroughly dry the green chillies.
Make a slit lengthwise down one side of each chilli, keeping the stem intact.
Carefully scrape out and discard the seeds and membrane to reduce the heat. Set aside.
2
Make the besan stuffing.
Heat 2 tbsp of oil in a pan over low-medium heat. Add the hing.
Add 1 cup of besan and roast for 3-4 minutes, stirring constantly, until it becomes fragrant and slightly changes color. Be careful not to burn it.
Add the stuffing spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, amchur, garam masala, and 0.75 tsp salt. Mix well and cook for 1 minute.
Sprinkle a little water (about 1/4 cup) and mix until the besan forms a thick, crumbly paste. Turn off the heat and let the stuffing cool completely.
3
Stuff the chillies.
Once the stuffing is cool, take small portions and carefully fill it into the slit green chillies.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
Press the stuffing in gently but firmly. Do not overstuff. Set the stuffed chillies aside.
4
Prepare the batter.
In a mixing bowl, combine 1.5 cups besan, rice flour, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, baking soda, and 0.75 tsp salt.
Gradually add about 1 cup of water, whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Let the batter rest for 5-10 minutes.
5
Fry the stuffed chillies.
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
Dip one stuffed chilli into the batter, ensuring it's completely and evenly coated. Let any excess batter drip off.
Carefully slide the coated chilli into the hot oil. Fry 3-4 chillies at a time to avoid overcrowding.
Fry for 4-5 minutes, turning occasionally, until the batter is golden brown, crisp, and cooked through.
Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
