Live Khaman
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Steamer & Thali (5 minutes)
- b.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.
- c.Grease a 7 or 8-inch round thali (steel plate) or cake tin thoroughly with oil.
- 2
Step 2
- a.Create the Khaman Batter (5 minutes)
- b.In a large mixing bowl, whisk together the besan and rava to break up any lumps.
- c.Gradually pour in 1 cup of lukewarm water, whisking continuously to form a smooth, thick, and flowing batter without any lumps.
- d.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.
- e.Let the batter rest for 5-10 minutes. This allows the rava to absorb moisture.
- 3
Step 3
- a.Activate & Steam (12 minutes)
- b.Ensure the steamer water is boiling vigorously. Just before steaming, add the Eno fruit salt to the batter.
- c.Immediately pour about 1 tbsp of water directly over the Eno to activate it. You will see it fizz and bubble.
- d.Gently but quickly, mix the batter in one direction for about 10-15 seconds until it becomes light and frothy. Do not overmix.
- e.Instantly pour the aerated batter into the greased thali and place it on the rack inside the steamer.
- f.Cover the steamer with a lid and steam on medium-high heat for 10-12 minutes without opening the lid.
- 4
Step 4
- a.Check Doneness & Cool (8 minutes)
- b.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.
- c.Turn off the heat and carefully remove the thali from the steamer. Allow it to cool on a wire rack for 5-7 minutes.
- d.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
Step 5
- a.Prepare the Tempering (Tadka) (5 minutes)
- b.Heat 2 tbsp of oil in a small pan (tadka pan) over medium heat.
- c.Add the mustard seeds and let them crackle. This should take about 30 seconds.
- d.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.
- e.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
Step 6
- a.Temper, Garnish & Serve
- b.Pour the hot tempering liquid evenly over the cut khaman pieces, ensuring it seeps into the cuts.
- c.Garnish generously with freshly chopped coriander leaves and grated coconut.
- d.Let the khaman rest for at least 10 minutes to absorb the tempering liquid fully. This makes it moist and flavorful.
- e.Serve warm or at room temperature with green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the water in the steamer is at a rolling boil before placing the batter inside for a perfect rise.
- 2Do not overmix the batter after adding Eno fruit salt; a few quick stirs are enough to make it frothy.
- 3The batter consistency is key. It should be like a thick pancake batter – not too runny and not too thick.
- 4Pouring the hot tempering over the khaman is crucial for making it moist and spongy.
- 5Use fresh besan for the best flavor. Old besan can sometimes taste bitter.
- 6To prevent water from dripping onto the khaman, you can wrap the steamer lid with a clean kitchen towel.
Adapt it for your goals.
Nylon Khaman
For a finer, more delicate texture, omit the rava and use only fine besan. The result is a melt-in-your-mouth khaman.
Vegetable KhamanVegetable Khaman
Add 1/4 cup of finely grated carrots or steamed green peas to the batter before adding Eno for extra nutrition and color.
Masala KhamanMasala Khaman
Sprinkle a pinch of red chili powder and black pepper over the khaman along with the tempering for a spicier kick.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour) is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
The fiber content in besan aids in digestion and promotes a healthy gut. The steaming process makes it light and easy on the stomach.
Naturally Gluten-Free
This snack is made from gram flour, which is naturally gluten-free, making it a great option for individuals with celiac disease or gluten sensitivity.
Provides Stable Energy
Besan has a low glycemic index, which means it releases sugar into the bloodstream slowly, providing sustained energy and helping to manage blood sugar levels.
Frequently asked questions
The most common reasons are: the steamer water wasn't boiling enough, the batter was overmixed after adding Eno, or the Eno was old and inactive. Ensure you work quickly once the Eno is added to the batter.