Are you craving a light, fluffy, and utterly delicious Gujarati snack? Look no further than Khaman! This steamed savory cake is a staple in Gujarati cuisine, known for its melt-in-your-mouth texture and subtly sweet and tangy flavor. It's a versatile dish perfect for breakfast, brunch, a light snack, or even part of a larger meal. This easy Khaman recipe will guide you through making this delightful treat from scratch, even if you’re a beginner in the kitchen. Get ready to impress your family and friends with this homemade culinary gem!
Ingredients for Delicious Khaman
This recipe yields approximately 4 servings.
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For the Batter:
- 1 cup besan (gram flour)
- 1/2 tsp baking soda
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp asafoetida (hing)
- Salt to taste
- 1 tbsp oil
- 1 1/2 cups water (approximately, adjust as needed)
- 1 tbsp lemon juice (optional, adds a nice tang)
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For Tempering (Tadka):
- 2 tbsp oil
- 1 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 1-2 dry red chilies, broken
- A pinch of asafoetida (hing)
- 1/4 cup chopped coriander leaves (dhania)
Step-by-Step Instructions for Making Soft Khaman
Preparing the Batter:
- In a large bowl, whisk together the besan, baking soda, turmeric powder, asafoetida, and salt. Ensure there are no lumps.
- Gradually add water while continuously whisking to avoid lumps. The batter should be smooth and have a slightly runny consistency – like thick pancake batter. The exact amount of water might vary depending on the besan used. Adjust as needed.
- Add the oil and lemon juice (if using) and mix well.
- Let the batter rest for at least 15-20 minutes. This allows the batter to relax and helps in achieving a softer texture.
Steaming the Khaman:
- Grease a steamer plate or a baking dish lightly with oil.
- Pour the batter evenly into the prepared steamer plate.
- Steam the batter for 20-25 minutes over medium heat. Ensure that the steamer has sufficient water, adding more as needed to prevent burning.
- After 20-25 minutes, check if the khaman is cooked through by inserting a toothpick in the center. If it comes out clean, it's done.
Making the Tempering (Tadka):
- While the Khaman is steaming, prepare the tempering. Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add cumin seeds and dry red chilies, and sauté for a few seconds until fragrant.
- Add asafoetida and sauté for a second.
- Remove from heat and stir in the chopped coriander leaves.
Finishing the Dish:
- Once the Khaman is cooked, let it cool slightly.
- Cut the Khaman into squares or diamonds.
- Pour the tempering evenly over the Khaman.
Tips for the Perfect Khaman
- Don't overmix the batter: Overmixing can make the Khaman tough.
- Resting the batter is crucial: This allows the gluten to relax, resulting in softer Khaman.
- Use medium heat for steaming: High heat can burn the Khaman from the outside before it cooks through.
- Don’t open the steamer lid frequently: This can cause the Khaman to collapse.
Variations of Khaman
- Sweet Khaman: Add a little sugar to the batter for a sweeter version.
- Spicy Khaman: Add a few green chilies to the batter for a spicy kick.
- Khaman with herbs: Add finely chopped cilantro and mint to the batter for a fresh flavor.
Nutritional Information (per serving, approximate)
- Calories: Approximately 150-200
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 25-30g
- Fat: Approximately 5-7g
This delicious and healthy Khaman recipe is perfect for a quick dinner idea or a light, flavorful snack. Enjoy this easy-to-make Gujarati delicacy! Remember to share your homemade Khaman with us! We’d love to see your culinary creations.