Authentic Khaman

One example of Gujarat's rich culinary history is the delicious meal known as khaman. This tasty treat is popular all throughout India because to its spongy consistency and tangy taste. Made with besan (gram flour), Khaman is a delicious representation of authentic Gujarati cuisine. The first step in making Khaman is to make a smooth batter out of besan, yogurt, and a variety of spices including turmeric, ginger, and green chilies. The distinctive porous and fluffy texture of Khaman is achieved by steaming this combination to perfection.

The Khaman squares get a fragrant scent and extra levels of flavor by being tempered with mustard seeds, curry leaves, and sesame seeds after being steamed. The dish's earthy aromas are balanced by the citrusy tang added by a drizzle of lemon juice and a sprinkling of chopped coriander leaves. Khaman is a cultural icon as well as a culinary delicacy, and is often enjoyed for breakfast or as a snack with afternoon tea. It's delicious on its own, but you can also spice it up with some green chutney and tamarind sauce. Khaman continues to win hearts and stomachs with its delectable combination of textures and flavors, showcasing the inventiveness of Gujarati cooks.

• Origin: Gujarat, India
• Category: Khaman is a Gujarati Vegetarian Snack which is considered Breakfast
• Ingredient: Gram Flour (Besan), Sugar, Lemon, Spices are treated as main ingredients for this recipe. Other ingredients used are Mustard Seeds, Curry Leaves, Oil
• Time and Flavour: This recipe takes approx 30-40 mins and the flavour is Savory
• Nutritional Information: Khaman contains 150 kcal calories per 100 g serving. This serving contains 3 g of fat, 6 g of protein and 25 g of carbohydrate. The latter is 4 g sugar and 2 g of dietary fiber, the rest is other nutritional component. [ These values may vary based on ingredients used and its quantity ]

Photo Credit: AboutUttarakhand.com

The savory khaman of Gujarat is well-known for its smooth consistency and bright tastes. Khaman, a steamed and spongy cake-like snack popular in India, is made mostly from chickpea flour (besan).

Besan is combined with water, yogurt, and a variety of spices, including turmeric, ginger, and green chili paste to make Khaman. It is the fermentation process that gives this batter its characteristic lightness. Mustard seeds, curry leaves, and sometimes asafoetida are used to temper the fermented batter and provide flavor.

A greased tray or molds are used to hold the batter before it is steamed to create a light and airy texture. The finished Khaman is then sliced into squares or diamonds. Common garnishes include sev (crisp noodles made from chickpea flour), shredded coconut, minced cilantro, and tempered oil. Green chutney or sour tamarind chutney would be delicious with it.

Khaman has a well-balanced array of flavors and textures, from the spongy foundation to the crunch of the sev and the tang of the chutneys. This dish is a mainstay of Gujarati cuisine and a popular option for any meal of the day.

• Gram Flour [ बेसन ], 1 Cup
  
• Semolina [ सूजी ], 2 Tablespoons
  
• Yoghurt [ दही ], 1/2 Cup
  
• Water [ पानी ], 1/2 Cup
  
• Ginger-Green Chili Paste [ अदरक-हरी मिर्च पेस्ट ], 1 Tablespoon
  
• Lemon Juice [ नींबू का रस ], 1 Tablespoon
  
• Eno Fruit Salt [ इनो फ्रूट सॉल्ट ], 1 Teaspoon
  
• Turmeric Powder [ हल्दी चूर्ण ], 1/4 Teaspoon
  
• Sugar [ चीनी ], 1 Teaspoon
  
• Salt [ नमक ], As desired
  
• Mustard Seeds [ सरसों के बीज ], 1/2 Teaspoon
  
• Sesame Seeds [ तिल का बीज ], 1/2 Teaspoon
  
• Coriander Leaves [ धनिया पत्ता ], A few Grams
  → Chopped, Fresh. To Be Used For Garnishing.
• Coconut [ नारियल ], A few Grams
  → Fresh Grated. To Be Used For Garnishing.
• Curry Leaves [ कढ़ी पत्ता ], A few Grams
  → To Be Used For Tempering.
• Green Chili [ हरी मिर्च ], 2-3 Pieces
  → Slit Lengthwise. To Be Used For Tempering.
• Mustard Oil [ सरसों का तेल ], 2 Tablespoons
  → To Be Used For Tempering, Use Any Oil Of Your Choice.
• Asafoetida [ हींग ], A pinch
  → To Be Used For Tempering.

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• Combine gram flour, semolina, yogurt, water, ginger-green chili paste, lemon juice, turmeric powder, sugar, and salt in a mixing dish. To make a smooth batter, thoroughly combine all the ingredients.
• Allow the batter to rest for 15-20 minutes.
• Coat a steaming dish or plate with cooking spray.
• Add Eno fruit salt to the batter just before steaming and gently stir.
• Pour the batter into the buttered baking dish and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• After steaming, let the Khaman to cool for a few minutes before cutting it into square or diamond-shaped pieces.
• In a small pan, heat the oil for tempering. Allow the mustard seeds to sputter.
• Stir in the sesame seeds, curry leaves, green chilies, and asafoetida. Cook for 1 minute.
• Pour the tempering over the chopped Khaman.
• Garnish with coriander leaves and shredded coconut, if desired.
• Serve the tasty Khaman as a Gujarati snack or breakfast dish.

• Protein-Rich – Khaman is manufactured from gram flour (besan), which is a fantastic source of plant-based protein that helps with muscle repair and development.
• Low in Calories – Because khaman is steamed, it is reduced in calories and a better alternative than fried munchies.
• Digestive Advantages – Fermentation enhances digestibility and supports gut health in the production of khaman.
• Balanced carbs – Khaman's blend of besan and semolina offers a balanced amount of complex carbs that gives lasting energy.
• Source of B Vitamins – The constituents in khaman include B vitamins such as thiamine, riboflavin, and niacin, which aid in energy metabolism and general well-being.

Although these components may offer some health benefits, it's crucial to keep in mind that everyone's experience may vary, and they must be consumed in moderation as a part of a balanced diet. If you have any specific health issues or concerns, it's recommended to speak with a healthcare provider.

Khaman is a delicious representation of the cultural vitality and culinary mastery of Gujarat. Khaman, with its tantalizing combination of tastes and textures, is a perfect representation of Gujarat’s illustrious culinary history. This steaming, pillowy snack is made mostly from gram flour and is flavored with mustard seeds, curry leaves, and coriander for a sour, mildly sweet, and spicy experience. Gujarati food is known for its slow, careful preparation, and this dish is a perfect example of it.

The deliciousness of khaman has made it a favorite among foodies outside of Gujarat, where it originated. A staple of Indian street food culture, it is also popular among people looking for a gluten-free choice due to its adaptability, healthiness, and distinctive flavor. Khaman captures the spirit of Gujarat’s hospitality and culinary brilliance and has left an indelible mark on the global culinary scene, whether enjoyed as a breakfast dish, afternoon snack, or part of celebratory buffets.