Khaman

Khaman Recipe - Authentic Vegetarian Dish from India

Region / culture: India | Preparation time: 4-5 hours | Cooking time: 20-25 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Khaman is a popular and traditional Indian snack that is enjoyed by many. It is a savory and fluffy cake-like dish that is typically made from a mixture of rice, urad dal, and moong dal. Khaman is known for its light and airy texture, as well as its tangy and spicy flavor.

History

Khaman has its origins in the state of Gujarat, India. It is a staple dish in Gujarati cuisine and is often served as a snack or breakfast item. The recipe for Khaman has been passed down through generations and has evolved over time to include various ingredients and flavors.

Ingredients

1 cup of rice
1 cup of urad dal
1 cup of yellow moong dal
3 cups of sour buttermilk
2 crushed green chillies
0.25 tsp of finely grated ginger
0.5 tsp of soda bicarb
2 tbsp of oil
2 – 3 pinches of red chilli powder
0.5 tbsp of finely chopped coriander
salt to taste

How to prepare

Mix the rice and urad dal, wash, drain, and dry on a clean cloth for a few hours.
Grind the grains completely to a coarse flour using a dry grinder or at the flour mill.
The flour should have a texture similar to very fine soji.
Store in an airtight container and use as required. It will stay good for up to 2 months.
Take 1 cup of the above rice and urad dal mixture flour in a bowl.
Add buttermilk and mix well.
Set aside for 4–5 hours.
Dissolve soda bicarb in the oil.
Add it to the batter.
Mix all ingredients except red chilli powder and coriander.
Immediately pour the mixture into a greased 6" diameter plate.
Steam over water either in a cooker or steamer.
Insert a knife and check if it comes out clean to ensure it is done.
Sprinkle the chilli powder and coriander, steam again for 2–3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.

Variations

Add grated coconut or chopped vegetables to the batter for added texture and flavor.
Use different spices such as cumin seeds or mustard seeds for a unique taste.

Cooking Tips & Tricks

Make sure to grind the rice and dal mixture to a fine texture to ensure a smooth batter.

- Let the batter ferment for at least 4-5 hours to allow it to rise and become fluffy.

- Steam the Khaman over water in a cooker or steamer to ensure even cooking.

- Sprinkle the red chilli powder and coriander on top of the Khaman before serving for added flavor.

Serving Suggestions

Khaman can be served hot with coconut chutney or green chutney for a delicious and flavorful snack.

Cooking Techniques

Grind the rice and dal mixture to a fine texture for a smooth batter.

- Steam the Khaman over water in a cooker or steamer for even cooking.

Ingredient Substitutions

You can use store-bought Khaman flour instead of grinding the rice and dal mixture.

- Substitute sour buttermilk with regular buttermilk and add lemon juice for a tangy flavor.

Make Ahead Tips

You can prepare the batter for Khaman in advance and store it in the refrigerator for up to 2 days before steaming.

Presentation Ideas

Cut the Khaman into squares or diamonds and garnish with fresh coriander leaves for an attractive presentation.

Pairing Recommendations

Khaman pairs well with hot tea or coffee for a perfect snack or breakfast combination.

Storage and Reheating Instructions

Store leftover Khaman in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Khaman contains approximately 200 calories.

Carbohydrates

Each serving of Khaman contains approximately 30 grams of carbohydrates.

Fats

Each serving of Khaman contains approximately 5 grams of fats.

Proteins

Each serving of Khaman contains approximately 8 grams of proteins.

Vitamins and minerals

Khaman is a good source of vitamin B12, iron, and magnesium.

Alergens

Khaman contains gluten from the rice and dal mixture.

Summary

Khaman is a nutritious snack that is high in carbohydrates and proteins. It is also a good source of vitamins and minerals, making it a healthy and satisfying dish.

Summary

Khaman is a delicious and nutritious snack that is easy to make at home. With its fluffy texture and tangy flavor, it is sure to be a hit with your family and friends. Enjoy this traditional Indian dish as a snack or breakfast option for a satisfying and flavorful meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Khaman. It was many years ago, when I was just a young girl living in a small village in India. My mother had invited a neighbor over for tea, and she brought along a plate of these delightful yellow squares. They were soft, fluffy, and had the perfect balance of sweet and tangy flavors. I was instantly hooked.

I begged my mother to ask our neighbor for the recipe, and after some coaxing, she finally relented. The neighbor explained that Khaman is a traditional Gujarati dish made from gram flour, which is known for its light and airy texture. She also mentioned that it was often served as a snack or breakfast item, and was best enjoyed with a side of green chutney.

I couldn't wait to try making Khaman myself. I watched intently as my mother mixed the gram flour with yogurt, turmeric, and a few other spices. She then poured the batter into a greased pan and steamed it for about 20 minutes. The aroma that filled our kitchen was absolutely divine.

Once the Khaman had cooled, my mother cut it into squares and drizzled a tempering of mustard seeds, curry leaves, and green chilies on top. The final touch was a sprinkle of fresh cilantro. I eagerly took a bite and was transported to flavor heaven. The fluffy texture, the tangy taste, and the burst of spices all worked together harmoniously.

From that day on, Khaman became a regular feature in our household. My mother would make it for special occasions, family gatherings, or just as a weekday treat. I loved watching her cook and learning all the little tips and tricks that made her version of Khaman so delicious.

As I grew older, I started experimenting with the recipe myself. I would add a pinch of baking soda for extra fluffiness, or substitute the yogurt with buttermilk for a tangier flavor. I also discovered that a hint of sugar in the batter balanced out the spices beautifully.

Over the years, I collected various versions of the Khaman recipe from friends, relatives, and even strangers I met at food festivals. Each one had their own unique twist, whether it was adding grated coconut, chopped onions, or a squeeze of lemon juice. I tried them all, incorporating the elements I liked into my own recipe.

One of the most memorable experiences I had with Khaman was when I visited a street food vendor in Mumbai. His Khaman was unlike any I had ever tasted – it was topped with a generous dollop of spicy green chutney, a sprinkle of sev, and a handful of pomegranate seeds. The explosion of flavors in my mouth was simply mind-blowing.

I asked the vendor for his secret, and he chuckled before revealing that he added a pinch of asafoetida and grated ginger to the batter. He also mentioned that he let the Khaman sit for a few hours after steaming it, which allowed the flavors to meld together.

I rushed home to try out his tips, and I was amazed at how much of a difference they made. The Khaman was even more flavorful, with a depth of taste that lingered on my palate long after I had finished eating.

Today, whenever I make Khaman, I think back to all the wonderful memories I have associated with this dish. From my mother's traditional recipe to the street vendor's innovative twist, each version has its own story to tell. And I am grateful for the opportunity to continue adding to that legacy, passing down my love for Khaman to future generations.

So if you ever find yourself craving a taste of India, I urge you to give Khaman a try. It may just become a favorite in your household, just like it has in mine. And who knows, maybe one day you'll have your own story to tell about the magical world of Khaman.