Khaman is a popular Gujarati snack or breakfast dish that originated in the state of Gujarat, India. It is a savory, fermented, and steamed cake made from a mixture of chickpea flour, yogurt, and spices.
Ingredients:
- 1 cup chickpea flour (besan)
- 1/2 cup yogurt
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 teaspoon ginger paste
- 1/2 teaspoon green chili paste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (optional)
- Salt (to taste)
- Chutney or oil (for serving)
Instructions:
- Mix chickpea flour, yogurt, lemon juice, water, ginger paste, green chili paste, cumin seeds, and asafoetida (if using) in a bowl.
- Stir well to create a smooth batter.
- Cover and ferment for 2-3 hours or overnight in a warm place.
- Preheat a steamer or large pot with a steamer basket.
- Pour the fermented batter into a greased plate or container.
- Steam for 15-20 minutes or until cooked through.
- Remove from heat and let cool slightly.
- Cut into squares or diamonds and serve with chutney or oil.
Tips:
- Use a warm place for fermentation, like an oven with a light on or a warm corner.
- Adjust lemon juice and water quantity to achieve the right consistency.
- Add flavorings like cumin seeds, coriander seeds, or turmeric powder to the batter for extra flavor.
- Serve Khaman with various chutneys like green chutney, tamarind chutney, or garlic chutney.
