
Recipe
Khaman - Savory Steamed Chickpea Cake
Fluffy Delights: Authentic Khaman Recipe
4.6 out of 5
Indulge in the flavors of Indian cuisine with this authentic Khaman recipe. These savory steamed chickpea cakes are a popular snack in India, known for their fluffy texture and tangy taste.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if yogurt is substituted with plant-based yogurt), Gluten-free, Dairy-free, Nut-free
Allergens
Chickpea flour
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
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1 cup (240ml) yogurt 1 cup (240ml) yogurt
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1 teaspoon ginger paste 1 teaspoon ginger paste
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1 teaspoon green chili paste 1 teaspoon green chili paste
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon baking soda 1 teaspoon baking soda
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon sugar 1 tablespoon sugar
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Salt to taste Salt to taste
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1 tablespoon oil 1 tablespoon oil
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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1 teaspoon sesame seeds 1 teaspoon sesame seeds
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A pinch of asafoetida (hing) A pinch of asafoetida (hing)
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5-6 curry leaves 5-6 curry leaves
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Fresh coriander leaves for garnish Fresh coriander leaves for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 4g, 0.5g
- Carbohydrates (total, sugars): 30g, 5g
- Protein: 8g
- Fiber: 5g
- Salt: 1g
Preparation
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1.In a large mixing bowl, combine chickpea flour, yogurt, ginger paste, green chili paste, turmeric powder, baking soda, lemon juice, sugar, and salt. Mix well to form a smooth batter.
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2.Grease a steamer plate or a round cake pan with oil.
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3.In a large pot, bring water to a boil for steaming.
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4.Pour the batter into the greased plate or pan and spread it evenly.
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5.Place the plate or pan in the steamer and cover it with a lid.
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6.Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
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7.Once steamed, remove the plate or pan from the steamer and let it cool for a few minutes.
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8.Cut the steamed cake into square or diamond-shaped pieces.
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9.In a small pan, heat oil and add mustard seeds. Let them splutter.
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10.Add sesame seeds, asafoetida, and curry leaves. Sauté for a few seconds.
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11.Pour this tempering over the steamed cake pieces.
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12.Garnish with fresh coriander leaves.
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13.Serve the Khaman warm with green chutney.
Treat your ingredients with care...
- Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
- Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
- Mustard seeds — To enhance the flavor, lightly crush the mustard seeds before tempering.
Tips & Tricks
- To make the Khaman even more flavorful, add a pinch of turmeric powder and red chili powder to the tempering.
- For a spicier version, increase the amount of green chili paste according to your preference.
- Serve Khaman with a side of tamarind chutney for an extra burst of tanginess.
- If you don't have a steamer, you can use a pressure cooker without the whistle to steam the Khaman.
- Leftover Khaman can be refrigerated and enjoyed the next day by reheating in a steamer or microwave.
Serving advice
Serve Khaman as a snack or appetizer. It can also be enjoyed as a light breakfast or brunch dish.
Presentation advice
Arrange the Khaman pieces on a platter and garnish with fresh coriander leaves. Drizzle some green chutney over the top for an appealing presentation.
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