Khaman (Chickpea flour spicy cake)

Khaman is very light snack. It can be a side dish or sometimes even a main course. Khaman is one of the very popular Gujarati Snacks.

Ingredients:

Khaman batter:

• 1 cup packed chickpea flour/Besan/Gram flour
• pinch of turmeric powder
• 1 tsp salt
• 1 tsp citric acid (Limbu na phool)
• 4 tsp sugar
• 1 cup water
• 1 tsp baking soda (Soda bi-carb)

Tempering:

• 1 tbsp oil
• 1 tsp small mustard seeds
• 1-2 green chili thin sliced
• 1/2 cup water
• 4 tsp sugar
• Coriander leaves finely chopped

Steps:

Batter:

1. Water mixture 1 - Take one small bowl, mix baking soda and 1 tbsp water from 1 cup water in it. 
2. Water mixture 2 - In one medium bowl, mix salt, citric acid, sugar and remaining water (from 1 cup water) in it. Stir well or until sugar and everything dissolve in water. Here Big bowl is water mixture 2.
   
3. Now take chickpea flour and turmeric powder in big mixing bowl and add water mixture 2 in it little at a time and whisk well until there are no lumps in batter. Add all water mixture 2 in it. Check the consistency of batter, it should not so thin nor very thick. (It will be like thick butter milk) 
   
   
   
   
4. Meanwhile, pour 3-4 glass of water in steamer and put dip greased steamer plate on it on medium - high heat and cover it.
5. When steamer become hot and air started coming from it, its time to pour batter. 
6. Now add water mixture 1 in chickpea flour batter and mix well with hand very quickly, mixture would be double in size, immediately pour mixture in greased plate. 
   
   
   
   
   
   
    
   
7. Close the steamer lid and cook the batter for 20 mins on medium-high heat. 
8. Now turn off the heat and remove khaman plate from steamer. Let it cool down for 15 minutes, now cut it in square or rectangle shape. 
   

Tempering:

1. In small sauce pan, over medium heat, take oil then add mustard seeds. 
   
2. When it crackle, add green chili and saute it. 
   
3. Add water and sugar and boil it for 2-3 minutes. 
   
4. Pour half tempering over boiled khaman with small spoon and wait for 6-7 minutes. Now again pour remaining half tempering over it and wait for 5 minutes. This way tempering will be absorbed in khaman very well and spicy, sweet and watery taste and texture will make khaman more delicious. 
   
5. Garnish it with coriander leaves. 
   
6. Serve with kadhi chutney or enjoy as it is. 
   

SHARE

About Smita Patel

I'm Smita Patel. I'm currently full time mom for my two kids. By profession, I am an engineer and was working full time job but stopped working so I can give ample time to my kids.
My love for cooking started after I had kids as I would be always searching for new ways to make them eat perfect meals. Making them eat the same food made it boring for. So I started searching and experimenting with different recipes. And my family is loving it.
More