Khaman - Savory Steamed Chickpea Cake

Ingredients

• 2 cups (240g) chickpea flour 2 cups (240g) chickpea flour
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon sugar 1 tablespoon sugar
• Salt to taste Salt to taste
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• A pinch of asafoetida (hing) A pinch of asafoetida (hing)
• 5-6 curry leaves 5-6 curry leaves
• 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

1. 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.
2. 2.
   Grease a steamer plate or a round cake pan with oil.
3. 3.
   In a large pot, bring water to a boil for steaming.
4. 4.
   Pour the batter into the greased plate or pan and spread it evenly.
5. 5.
   Place the plate or pan in the steamer and cover it with a lid.
6. 6.
   Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
7. 7.
   Once steamed, remove the plate or pan from the steamer and let it cool for a few minutes.
8. 8.
   Cut the steamed cake into square or diamond-shaped pieces.
9. 9.
   In a small pan, heat oil and add mustard seeds. Let them splutter.
10. 10.
    Add sesame seeds, asafoetida, and curry leaves. Sauté for a few seconds.
11. 11.
    Pour this tempering over the steamed cake pieces.
12. 12.
    Garnish with fresh coriander leaves.
13. 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.