Khaman – Gujarati Nylon Khaman
Recipe GLPReb638871b7a8bf
Khaman is a light, fluffy steamed cake made from chickpea flour, quintessential to Gujarati cuisine. This delicate savory cake is infused with ginger, green chilies, and aromatic tempering of mustard seeds and sesame, then finished with a sweetened, spiced water bath that imparts moisture and depth of flavor. The result is a tender, pillowy side dish perfect alongside dal, rice, or as an appetizer.
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Ingredients
1 cup Besan (chickpea flour)
1½ tablespoon Semolina (sooji)
to taste Salt
½ teaspoon Citric acid (or 1 teaspoon fresh lemon juice)
1 teaspoon Ginger paste
2 Green chilies, finely chopped
1 teaspoon Oil
½ cup Water for batter
2 teaspoon Eno fruit salt
½ teaspoon Mustard seeds
1 teaspoon Sesame seeds
2 Green chilies, sliced
½ cup Water for tempering
1½ tablespoon Sugar
1 tablespoon Fresh or dried coconut, shredded
handful Fresh cilantro leaves, finely chopped
Directions
Lightly oil a 9-inch round pan or steamer-safe dish (at least 1½ inches deep). Bring water to a boil in a steamer pot. In a mixing bowl, combine besan, semolina, salt, and citric acid; mix well to distribute evenly.
Add ginger paste, finely chopped green chilies, and oil to the flour mixture. Mix thoroughly. Slowly add water, a little at a time, whisking to create a lump-free batter with a smooth, pourable consistency.
Sprinkle the Eno fruit salt evenly over the batter surface.
Sprinkle a few drops of water onto the batter; it will begin to fizz and bubble. Immediately and gently stir the batter to incorporate the aeration, then pour it into the prepared oiled pan. Place the pan in the steaming vessel and steam for 13–15 minutes over medium heat until a toothpick or knife inserted into the center comes out clean. While steaming, prepare the tempering (tadka).
Heat 1 teaspoon of oil in a small pan over medium heat. Once the oil is shimmering, add the mustard seeds and allow them to pop completely.
Add sesame seeds and let them splutter for a few seconds. Add the sliced green chilies and fry for about 1 minute. Turn off the heat and allow the tadka to cool for 1–2 minutes.
Carefully pour ½ cup of water into the cooled tadka, then stir in the sugar until completely dissolved. Set aside.
Once the khaman has finished steaming, carefully remove it from the steamer. Let it rest for 1–2 minutes, then cut it into desired squares or rectangles using a greased knife.
Evenly pour the sweetened tempered water over the khaman pieces; they will absorb the liquid and become moist and flavorful. Garnish generously with shredded coconut and finely chopped cilantro.
Transfer to a serving plate and serve warm. Enjoy as a side dish alongside dal and rice.
