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During my month-long trip through India, I didn’t quite make it to Gujarat—unfortunately, there just wasn’t enough time for a visit. But not getting to try these spongy, chickpea flour cakes in their home state only fueled my curiosity to make them in my own kitchen. And let me tell you, after tasting this, Gujarat just moved up several spots on my must-visit list. For something so simple, these little cakes really pack a punch, and the tempering on top brings it all together. It’s an easy, fun appetizer or snack with minimal prep.

Table of Contents

1. What is Khaman?
2. History of Khaman
3. Ingredients You’ll Need
4. Method (Step-by-Step)
5. Why You’ll Love This Recipe
6. Other Indian Dishes You Might Like
7. How to Store
8. Recipe card

What is Khaman?

Khaman is a soft, spongy chickpea cake from Gujarat, and it’s the kind of dish that surprises you with every bite. It’s a great reminder of how Indian cuisine, even in its simplest forms, can be so intriguing and full of depth.

The magic happens when the batter is steamed to create a texture that’s fluffy and spongy. The flavor strikes a balance between earthy chickpea flour and a hint of heat from green chilies and ginger. It is then finished with a sweetened tempering, giving the final dish both a sweet and savory flavor. Khaman is often paired with tangy chutneys like this Coriander Chutney, which add a nice contrast to the sweet & savory cake.

It is often confused with a similar dish called Dhokla, but they’re actually made in very different ways. Traditional Dhokla is made with a fermented rice and lentil batter (think idli), giving it a distinct texture and flavor. Khaman, on the other hand, is the quicker, instant version. Made with gram flour (chickpea flour) and baking soda as a leavening agent, it gets that fluffy, spongy texture without any fermentation.

History of Khaman

Khaman has deep roots in Gujarati cuisine, where it’s been a popular snack for generations. It’s closely related to Dhokla, but Khaman is lighter, softer, and has a unique, spongy texture. Traditionally, it’s eaten as a quick breakfast, a tea-time snack, or even a light dinner.

The history of Khaman goes back hundreds of years, and it’s thought to have evolved from ancient Indian steamed dishes that made use of simple, everyday ingredients like chickpea flour. The term “Khaman” is believed to have come from the word “khman,” which means “soft” in the local language, referring to its spongy texture. In Gujarat, it’s so loved that it’s often served at weddings, festivals, and even as a quick breakfast or snack.

Ingredients you’ll need to make Khaman + Substitutions

For the Batter

Ginger (optional) – Adds a mild heat and aromatic freshness to balance the savory and sweet notes.
Green chilies (optional) – Provides a light heat that complements the other flavors without overwhelming.
Gram flour (chickpea flour) – The base of the batter, giving Khaman its soft, spongy texture and nutty flavor. Make sure to use fine gram flour.
Golden Granulated Sugar – Adds a subtle sweetness to the cake itself that offsets the savory elements.
Lemon juice – Brightens the dish with acidity and reacts with the baking soda to create a leavening agent.
Vegetable oil – Keeps the batter moist and soft, ensuring a light texture after steaming.
Baking soda – Reacts with the lemon juice and makes the batter rise, creating a fluffy, airy texture.

For the Tempering

Green chilies – Adds a burst of heat and fragrant zing that contrasts with the soft Khaman.
Coriander – Fresh coriander brings a beautiful garnish and pleasant herbal notes to the dish.
Mustard seeds – Provide a crunchy texture and sharp flavor that enhances the savory notes.
Curry leaves – Add a subtle, aromatic flavor with a slightly peppery finish.
Golden Granulated Sugar – Gives the finished dish its iconic sweet flavor.
Freshly grated coconut (or frozen/desiccated coconut) – Adds texture, flavor and a great garnish

How to Make Khaman (Step-by-Step)

Prep the paste. If using, peel the ginger and trim the chillies and grind both to a paste in a pestle and mortar. You can also blend it with a little bit of the water we’ll use later on.

Make the batter. Sift the gram flour into a large bowl, then add the salt and sugar.

Whisk to mix well. Pour in 230ml of water along with the lemon juice, oil and ginger-chilli paste and whisk it into a smooth batter. It should be thick but flowing. You can add more gram flour or water to adjust the texture.

Cover and rest for 10 minutes.

Prepare the steamer. Meanwhile, prepare your steamer. I usually use a wide casserole and place a heat-proof bowl in the center to act as a trivet. Add enough water (around 1l) to generously cover the bottom of the pan without reaching the top of the bowl. Bring to a boil. Brush a baking tin with a little bit of oil and set aside.

Steam the batter. Add the baking soda to the batter and whisk gently for just 5 seconds to distribute it evenly. It should react immediately and turn the batter bubbly. Quickly pour the batter into the prepared tin.

Steam the khaman covered for 25 minutes over medium heat. At this point, a knife should come out clean, otherwise steam it for a little longer.

Let it cool. Remove the tin from the steamer and allow the khaman to cool whilst you prepare the tempering and toppings.

Make the temper. If using fresh coconut, remove the flesh and grate some of it for the garnish. Trim and thinly slice the green chillies. Trim and discard the lower stems of the coriander and finely chop the rest. In a small pan, heat the oil and add the mustard seeds. As soon as they begin to sizzle vigorously, add the curry leaves and green chillies. Once the leaves begin to turn crispy, pour in the water, sugar and a pinch of salt and let it come to a boil. Give it a good stir and switch off the heat.

Serve and garnish. Gently invert the Khaman onto a board. Cut it into squares, then transfer them to a plate, rearranging the pieces to keep the initial shape.

Evenly pour the tempering over the pieces.

Finally, garnish with the chopped coriander and grated coconut and serve, ideally alongside Coriander Chutney for dipping.

Khaman recipe FAQ

Can I make Khaman spicier?
Absolutely. If you like a little extra heat, you can increase the amount of green chilies or even add a pinch of chili powder to the batter. You can also serve it with a spicy chutney on the side for an extra kick.

Can I make Khaman ahead of time?
Khaman is best enjoyed fresh, but you can steam it in advance and store it in an airtight container.

Can I make Khaman gluten-free?
Khaman is already naturally gluten-free as it’s made with chickpea flour (gram flour). Just ensure any other ingredients, like chutneys or seasonings, are also gluten-free.

Can I add turmeric for a more vibrant yellow?
The turmeric reacts with the baking soda, creating small orange dots and uneven shades throughout the Khaman. That’s why it’s best left out.

How can I make it even spongier?
I really enjoy the added flavor of the ginger and chilli in the batter, but it hinders the sponginess a little bit. For a spongier Khaman, simply omit those two ingredients and follow the rest of the recipe.

Why You’ll Love This Recipe

Soft and fluffy
sweet & savoury
easily adjustable to your heat tolerance
Naturally vegan

Other Indian Dishes You Might Like

Sambar: a tangy and spicy lentil and veg stew that’s usually eaten for breakfast
Uttapam: thick, fluffy pancakes topped with aromatics and a spicy “gunpowder” mix
Kuzhi Paniyaram: crispy balls made from fermented rice and urad dal

How to Store Khaman

Khaman is best eaten fresh, but if you happen to have leftovers, store them in an airtight container for a day or two.

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