Gujarati khaman is one of those timeless snacks that is soft, spongy, and has that light yellow colour which looks cheerful on the plate. It is steamed rather than fried, and with a tempering of mustard seeds, green chillies, curry leaves and a sprinkle of coconut, it becomes fresh and fragrant. This dish is often served with chutney on the side, but even plain it feels homely and filling.
Khaman is one of the first snacks that comes to mind when people think of Gujarati food, and it is often confused with dhokla though the process and taste are a little different. Made with gram flour and a bit of semolina, the batter is whipped till it is fluffy, then steamed till it rises into a soft sponge. Because the steaming is quick, there is no need for deep-frying, which makes khaman lighter to eat and suitable even for people who prefer mild snacks. The batter usually has lemon juice or citric acid along with a little sugar so the taste balances between tangy and faintly sweet, and that balance is what gives khaman its charm.
The tempering on top is almost as important as the steaming itself. When mustard seeds crackle in oil with curry leaves and chopped green chillies, the aroma fills the kitchen before it is even poured on the khaman. That hot oil soaks into the sponge, making every piece moist, and the fresh coconut and coriander scattered over the top give a cooling touch
Read MoreIn a mixing bowl, combine gram flour, semolina, ginger paste, turmeric, salt, sugar, lemon juice, and water to make a smooth batter without lumps. The batter should be thick but pourable.
Grease a steaming plate or thali with a few drops of oil.
Just before steaming, add the fruit salt into the batter and whisk quickly. The batter will rise and become light.
Pour the batter immediately into the greased plate and place it in a steamer. Steam on medium flame for about 15–20 minutes.
Check with a toothpick or knife; if it comes out clean, the khaman is ready. Remove and let it cool slightly before cutting into squares.
For tempering, heat oil in a small pan, add mustard seeds and let them crackle. Add curry leaves and green chillies, then pour this over the steamed khaman.
Sprinkle coriander and coconut on top. Serve with lemon wedges and chutney.
Yes, baking soda can be used, though the result may be slightly different in softness. Fruit salt gives a more reliable texture, but if baking soda is used, make sure to balance with lemon juice.
Too much fruit salt or soda can give a bitter taste. Always measure carefully and do not exceed the recommended amount.
Yes, semolina is optional, but it gives extra texture and helps the sponge hold shape.
Yes, the soft texture makes it easy for children to eat. Just reduce the amount of green chilli in the tempering to keep it mild.
Do not over-steam and always pour tempering generously over the pieces. Some people also sprinkle a little warm water mixed with sugar and lemon juice before adding tempering to keep it moist.
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