Everyday Kitchen

Indian · Snacks

Instant Khaman

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan · High-protein

Steam a gram-flour batter with fruit salt. Pour a warm mustard-seed dressing over the cooled sponge.

Prep
10 min
Cook
20 min
Cool
10 min
Total
40 min
Servings
6
Difficulty
Medium
Cuisine
Indian
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Yellow khaman cubes with mustard seeds and green chilies
Representative khaman with whole green chilies. This draft uses chili paste in the batter and coriander to finish. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Steamer with lid and rack; greased 18 cm round tin; mixing bowl; whisk; skewer; small saucepan.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Set up the steamer · About 1 min

  1. Grease the tin with 1 tsp neutral oil for greasing the tin.
  2. Pour 480 ml water for the steamer, or enough for its minimum fill level into the steamer.

    Check: The water must meet the steamer’s minimum fill level and stay below the tin.

  3. Bring the steamer water to a boil.

Mix the batter · About 1 min

  1. Put 180 g gram flour (besan), 3 tsp sugar for batter, 1 ½ tsp ginger paste, 1 ½ tsp green-chili paste, 2 pinches turmeric and 1 pinch asafoetida in the bowl.
  2. Add 1 tbsp neutral oil for batter, 1 tsp salt, 1 ½ tbsp lemon juice and 240 ml water for batter.
  3. Whisk until smooth.

    Check: The batter should flow from the whisk without dry lumps.

  4. Mix 1 ½ tsp plain Eno fruit salt evenly into the batter.
  5. Immediately pour the batter into the greased tin.

Steam and cool · About 20 min

  1. Put the tin on the steamer rack.
  2. Fit the steamer lid.
  3. Steam over medium heat for 15–20 minutes.

    Check: A skewer inserted into the centre should come out without wet batter.

  4. Lift the tin out with oven gloves.
  5. Leave the khaman to cool for 10 minutes.
  6. Loosen the edges with a knife.
  7. Turn the khaman onto a plate.
  8. Cut the sponge into squares.

Make the dressing · About 1 min

  1. Heat 2 tbsp neutral oil for tempering in the saucepan over medium heat.
  2. Add 1 tsp mustard seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 2 tsp sesame seeds and 10 curry leaves carefully.
  5. Stir for 20 seconds.
  6. Remove the saucepan from the heat.
  7. Carefully add 80 ml water for tempering and 2 tsp sugar for tempering.

    Check: Water can splutter on contact with the hot oil.

  8. Return the saucepan to low heat.
  9. Stir for about 1 minute.

    Check: The sugar should dissolve completely.

  10. Pour the dressing evenly over the khaman.
  11. Scatter 2 tbsp chopped coriander over the squares.

Tips

  • Plain fruit salt is a specific leavener; baking powder is not treated as an equivalent.

Substitutions

  • Use lime juice instead of lemon juice.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Measure dry ingredients ahead; add the fruit salt only when the steamer is ready.

FAQ

Why is khaman dense?

Old fruit salt or a delay before steaming can reduce the lift.

Is this fermented dhokla?

No. This draft uses an instant raising method.

How should I store instant khaman?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana's Veg Recipes: Instant khaman.

Instant besan khaman, not fermented rice-and-lentil dhokla; optional semolina omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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