Khaman Recipe – Soft, Spongy, and Fluffy Gujarati Snack

Khaman is a traditional Gujarati savory snack made from gram flour (besan) that is light, fluffy, and perfect for tea-time or as a snack. It is slightly tangy, mildly sweet, and pairs wonderfully with green chutney or fried chilies.

Ingredients

For the Khaman Batter:

  • 1 cup gram flour (besan)
  • ¼ cup semolina (rava/sooji) – optional for extra sponginess
  • 1 cup water (adjust for batter consistency)
  • 2 tsp lemon juice
  • 1 tsp sugar
  • ½ tsp turmeric powder
  • 1 tsp fruit salt (Eno) or baking soda
  • ½ tsp salt (or to taste)

For Tempering (Tadka):

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1–2 green chilies, slit
  • 10–12 curry leaves
  • 2 tbsp water
  • 1–2 tsp sugar (optional)
  • 1 tbsp chopped coriander leaves

For Garnish:

  • Fresh grated coconut (optional)
  • Chopped coriander leaves
  • Green chutney or fried green chilies

Instructions

Step 1: Prepare the Batter

  1. In a mixing bowl, sieve gram flour and semolina to avoid lumps.
  2. Add turmeric powder, sugar, and salt to the flour.
  3. Gradually mix in water to form a smooth batter with pouring consistency (like pancake batter).
  4. Add lemon juice and mix well.
  5. Just before steaming, add fruit salt (Eno) or baking soda and gently fold it in. The batter will become frothy.

Step 2: Steam the Khaman

  1. Grease a round or square steaming tray with a little oil.
  2. Pour the batter into the tray and spread evenly.
  3. Steam in a preheated steamer or pressure cooker (without the whistle) for 12–15 minutes on medium heat. Insert a toothpick in the center to check – it should come out clean.
  4. Remove from steamer and let it cool slightly.

Step 3: Prepare the Tempering (Tadka)

  1. Heat oil in a small pan.
  2. Add mustard seeds. When they splutter, add sesame seeds, curry leaves, and green chilies.
  3. Add water and a pinch of sugar; cook for 1 minute.
  4. Pour this hot tempering evenly over the steamed Khaman.

Step 4: Serve

  1. Cut the Khaman into squares or diamonds.
  2. Garnish with fresh coriander and optionally grated coconut.
  3. Serve immediately with green chutney or fried chilies.

Tips for Perfect Khaman:

  • Ensure the batter is lump-free and smooth for a soft texture.
  • Steam rather than boil to retain fluffiness.
  • Adding fruit salt just before steaming ensures maximum rise.
  • Serve fresh for the best taste and softness.

Pressure Cooker Version of Khaman (No Steamer Needed)

If you don’t have a steamer, you can make soft and fluffy Khaman using a regular pressure cooker without the whistle. This method is convenient and yields equally delicious results.

Ingredients

Use the same ingredients as the original recipe.

Instructions

Step 1: Prepare the Batter

  • Follow the same batter preparation steps as the original recipe: sieve gram flour and semolina, add turmeric, sugar, salt, water, and lemon juice.
  • Just before steaming, fold in fruit salt (Eno) or baking soda to make the batter frothy.

Step 2: Prepare the Cooker

  1. Remove the whistle/weight from the pressure cooker lid.
  2. Add about 1 cup water to the bottom of the cooker. This will create steam to cook the Khaman.
  3. Grease a small cake tin or deep plate that fits inside the cooker. Pour the prepared batter into it.

Step 3: Steam the Khaman

  1. Place a trivet or ring at the bottom of the cooker so the tin doesn’t touch the water.
  2. Carefully place the tin with batter on the trivet.
  3. Close the lid of the cooker without the whistle, and cook on medium heat for 15–20 minutes.
  4. Check doneness by inserting a toothpick or knife into the center—it should come out clean.

Step 4: Tempering and Serving

  • Follow the same tadka and garnish steps as in the original recipe.
  • Cut into squares or diamonds, serve hot with green chutney or fried chilies.

Tips for Cooker Khaman:

  • Do not add the whistle; pressure buildup will make the Khaman hard.
  • Ensure water in the cooker does not touch the batter tin.
  • Cook on medium heat to avoid overcooking.

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