Soft and Fluffy Khaman
Soft and Fluffy Khaman
Ingredients
For the Khaman Batter
- 1 cup gram flour
- 1/4 cup semolina
- 1 tablespoon ginger-chilli paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil, for batter
- 1 cup water, as needed for batter
- 1 teaspoon Eno fruit salt, or 1/2 teaspoon baking soda + 1/4 teaspoon citric acid
For the Tempering (Tadka)
- 1 tablespoon vegetable oil, for tempering
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida
- 10 curry leaves
- 2 green chilies, sliced
- 1/4 cup water, for tempering liquid
- 1 teaspoon granulated sugar, for tempering liquid
- 2 tablespoons lemon juice, from 1/2 lemon
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a large mixing bowl, combine the gram flour, semolina, ginger-chilli paste, turmeric powder, salt, 1 tablespoon of granulated sugar, and 1 tablespoon of vegetable oil. Gradually add water, starting with about 1 cup, and whisk continuously to create a smooth, lump-free batter. The batter should be of pouring consistency, similar to pancake batter. Adjust water as needed.
⏱️ 5 min
- 2
Cover the batter and let it rest at room temperature for 15 minutes. This allows the semolina to soften and the flavors to meld.
- 3
While the batter is resting, prepare your steamer. Grease a 9-inch round or square steaming plate or pan with a little vegetable oil. Fill the steamer pot with about 2-3 inches of water and bring it to a rolling boil over medium-high heat.
⏱️ 5 min
- 4
Once the batter has rested, add the Eno fruit salt to the batter. Pour about 1 tablespoon of water directly onto the Eno to activate it. Gently mix the batter with a spoon or spatula in one direction for about 30 seconds until it becomes light, airy, and fluffy. Do not overmix, as this will cause the khaman to lose its fluffiness.
⏱️ 2 min
- 5
Immediately pour the activated batter into the greased steaming plate. Carefully place the plate inside the pre-heated steamer. Cover the steamer tightly and steam for 20 minutes over medium heat. Do not open the lid during steaming.
⏱️ 20 min
- 6
After 20 minutes, insert a knife or toothpick into the center of the khaman. If it comes out clean, the khaman is cooked through. If not, steam for another 2-3 minutes. Carefully remove the steaming plate from the steamer and let the khaman cool completely in the plate for at least 10 minutes before cutting it into desired pieces (squares or diamonds). This prevents it from breaking apart.
⏱️ 10 min
- 7
While the khaman cools, prepare the tempering (tadka). In a small pan or skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter. This should take about 30 seconds.
⏱️ 2 min
- 8
Add the pinch of asafoetida, curry leaves, and sliced green chilies to the pan. Sauté for about 30 seconds until the chilies are slightly softened and fragrant.
⏱️ 1 min
- 9
Pour in 1/4 cup of water, 1 teaspoon of granulated sugar, and the lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 minutes until the sugar dissolves and the flavors combine.
⏱️ 2 min
- 10
Evenly pour the prepared tempering (tadka) over the cooled and cut khaman pieces. Garnish with fresh chopped coriander leaves.
⏱️ 2 min
- 11
Serve the soft and fluffy khaman warm or at room temperature with green chutney or tamarind chutney.
Kitchen Tools
Nutrition Facts (per serving)
Soft and Fluffy Khaman
For the Khaman Batter
- 1 cup gram flour
- 1/4 cup semolina
- 1 tablespoon ginger-chilli paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil, for batter
- 1 cup water, as needed for batter
- 1 teaspoon Eno fruit salt, or 1/2 teaspoon baking soda + 1/4 teaspoon citric acid
For the Tempering (Tadka)
- 1 tablespoon vegetable oil, for tempering
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida
- 10 curry leaves
- 2 green chilies, sliced
- 1/4 cup water, for tempering liquid
- 1 teaspoon granulated sugar, for tempering liquid
- 2 tablespoons lemon juice, from 1/2 lemon
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a large mixing bowl, combine the gram flour, semolina, ginger-chilli paste, turmeric powder, salt, 1 tablespoon of granulated sugar, and 1 tablespoon of vegetable oil. Gradually add water, starting with about 1 cup, and whisk continuously to create a smooth, lump-free batter. The batter should be of pouring consistency, similar to pancake batter. Adjust water as needed.
⏱️ 5 min - 2
Cover the batter and let it rest at room temperature for 15 minutes. This allows the semolina to soften and the flavors to meld.
- 3
While the batter is resting, prepare your steamer. Grease a 9-inch round or square steaming plate or pan with a little vegetable oil. Fill the steamer pot with about 2-3 inches of water and bring it to a rolling boil over medium-high heat.
⏱️ 5 min - 4
Once the batter has rested, add the Eno fruit salt to the batter. Pour about 1 tablespoon of water directly onto the Eno to activate it. Gently mix the batter with a spoon or spatula in one direction for about 30 seconds until it becomes light, airy, and fluffy. Do not overmix, as this will cause the khaman to lose its fluffiness.
⏱️ 2 min - 5
Immediately pour the activated batter into the greased steaming plate. Carefully place the plate inside the pre-heated steamer. Cover the steamer tightly and steam for 20 minutes over medium heat. Do not open the lid during steaming.
⏱️ 20 min - 6
After 20 minutes, insert a knife or toothpick into the center of the khaman. If it comes out clean, the khaman is cooked through. If not, steam for another 2-3 minutes. Carefully remove the steaming plate from the steamer and let the khaman cool completely in the plate for at least 10 minutes before cutting it into desired pieces (squares or diamonds). This prevents it from breaking apart.
⏱️ 10 min - 7
While the khaman cools, prepare the tempering (tadka). In a small pan or skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter. This should take about 30 seconds.
⏱️ 2 min - 8
Add the pinch of asafoetida, curry leaves, and sliced green chilies to the pan. Sauté for about 30 seconds until the chilies are slightly softened and fragrant.
⏱️ 1 min - 9
Pour in 1/4 cup of water, 1 teaspoon of granulated sugar, and the lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 minutes until the sugar dissolves and the flavors combine.
⏱️ 2 min - 10
Evenly pour the prepared tempering (tadka) over the cooled and cut khaman pieces. Garnish with fresh chopped coriander leaves.
⏱️ 2 min - 11
Serve the soft and fluffy khaman warm or at room temperature with green chutney or tamarind chutney.