Khaman

20 mins
Serves 1
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Directions

  1. 1Mix chickpea flour, salt, sugar, water, lemon juice, and oil into a thick batter.
  2. 2Mix chickpea flour, salt, sugar, water, lemon juice, and oil into a thick batter.
  3. 3Mix chickpea flour, salt, sugar, water, lemon juice, and oil into a thick batter.
  4. 4If desired, add ginger-chilli paste to the batter.
  5. 5If desired, add ginger-chilli paste to the batter.
  6. 6If desired, add ginger-chilli paste to the batter.
  7. 7Add baking soda to vinegar and let it fizz.
  8. 8Add baking soda to vinegar and let it fizz.
  9. 9Add baking soda to vinegar and let it fizz.
  10. 10Add the mixture to the batter and whisk.
  11. 11Add the mixture to the batter and whisk.
  12. 12Add the mixture to the batter and whisk.
  13. 13Transfer batter to a baking tin and steam it to lock in the spongy structure.
  14. 14Transfer batter to a baking tin and steam it to lock in the spongy structure.
  15. 15Transfer batter to a baking tin and steam it to lock in the spongy structure.
  16. 16Make spiced water with mustard seeds, curry leaves, and chillies, sweetened with sugar.
  17. 17Make spiced water with mustard seeds, curry leaves, and chillies, sweetened with sugar.
  18. 18Make spiced water with mustard seeds, curry leaves, and chillies, sweetened with sugar.
  19. 19Cut the khaman into pieces.
  20. 20Cut the khaman into pieces.
  21. 21Cut the khaman into pieces.
  22. 22Pour the spiced water over the khaman.
  23. 23Pour the spiced water over the khaman.
  24. 24Pour the spiced water over the khaman.
  25. 25Garnish with coriander and coconut.
  26. 26Garnish with coriander and coconut.
  27. 27Garnish with coriander and coconut.

Ingredients

  • 1 cup chickpea flour
  • 1 cup chickpea flour
  • 1 cup chickpea flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon chilli paste
  • 1 tablespoon chilli paste
  • 1 tablespoon chilli paste
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard seeds
  • 5 leaves curry leaves
  • 5 leaves curry leaves
  • 5 leaves curry leaves
  • 2 pieces chillies
  • 2 pieces chillies
  • 2 pieces chillies
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coconut
  • 1 handful coconut
  • 1 handful coconut

Equipment

bowlwhiskmortar and pestlebaking tinlarge pot with lidsmall pan
Khaman | Clip Recipe