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.