Live Khaman

1. 1
   prep · ~5 min

   Grease the thali and set up the steamer.

   1.Grease a flat steel thali with a few drops of oil.

   2.Pour 2 cups water into a steamer or large pot and bring to a boil over high heat.
2. 2
   mix · ~5 min

   Make the khaman batter.

   1.In a mixing bowl, whisk besan, salt, turmeric powder, sugar, ginger paste, and chopped green chili.

   2.Add 0.75 cup water gradually while whisking to form a smooth, lump-free batter.

   3.Add 1 tbsp lemon juice and whisk well. The batter should be thick but flowing.

   4.The batter is ready when it coats the back of a spoon.

   TIPWhisk vigorously to incorporate air — this helps make khaman fluffy even before the fruit salt goes in.
3. 3
   steam · ~15 min

   Add fruit salt and steam immediately.

   1.Sprinkle fruit salt evenly over the batter.

   2.Add 1 tsp water on top of the fruit salt to activate it, then mix gently but quickly in one direction only — 4 to 5 strokes max.

   3.Immediately pour the batter into the greased thali, spreading it evenly.

   4.Place the thali into the steamer, cover with a tight lid, and steam on high heat for 12-15 minutes.

   TIPDo not over-mix after adding fruit salt — the bubbles are what make khaman light. Pour and steam straight away without delay.
4. 4
   prep · ~4 min

   Check for doneness and cool slightly.

   1.After 12 minutes, insert a toothpick into the center — it should come out clean.

   2.Remove the thali from the steamer and let it cool for 3-4 minutes.

   3.Cut the steamed khaman into diamond or square pieces while still in the thali.

   TIPIf the toothpick comes out with wet batter, steam for another 2-3 minutes. Over-steaming makes khaman dry.
5. 5
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter completely (30 seconds).

   3.Add cumin seeds and let them crackle for 10 seconds.

   4.Add curry leaves and slit green chilies, sauté for 15 seconds until fragrant.

   5.Add 2 tbsp water, 1 tsp sugar, and switch off the heat. Stir in 1 tsp lemon juice.

   TIPThe water creates a syrupy tempering that soaks into the khaman — don't skip it, it's the secret to moist dhokla.
6. 6
   assemble · ~2 min

   Pour tempering over the khaman and garnish.

   1.Pour the hot tempering evenly over the cut khaman pieces, letting it soak into the cuts.

   2.Sprinkle grated fresh coconut and chopped coriander leaves generously on top.

   3.Let it rest for 2 minutes so the tempering absorbs fully.
7. 7
   serve

   Serve warm or at room temperature.

   Transfer the khaman pieces to a serving plate. Serve with green chutney or tamarind chutney on the side.

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