Khaman Steamed Savoury Cake

Method

1. 1

   Make the gram flour batter: In a bowl combine gram flour, semolina, yogurt, water, sugar, ginger paste, green chilli, turmeric, oil and lemon juice. Whisk until smooth with no lumps. The batter should flow easily — add a little more water if too thick.

2. 2

   Prepare the steamer: Fill a steamer pot with water and bring to a boil. Grease a round 20 cm thali or cake tin generously with oil.

3. 3

   Add Eno or baking soda just before steaming: Add fruit salt (Eno) or baking soda directly to the batter. Stir immediately and vigorously for 20 seconds — the batter will foam and double in volume. This is the reaction that makes khaman spongy.

4. 4

   Pour batter quickly: Immediately pour the foamed batter into the greased tray. The batter must go into the steamer within 1 to 2 minutes of adding the Eno or the gas will escape and the khaman will be dense.

5. 5

   Steam on medium heat: Place the tray in the steamer. Cover tightly. Steam for 15 to 18 minutes on medium heat without opening the lid.

6. 6

   Check doneness: Insert a toothpick in the centre — it should come out clean. The surface should look set and feel firm but springy when pressed lightly.

7. 7

   Cool briefly: Let the steamed khaman rest for 5 minutes before cutting — it firms up slightly as it cools.

8. 8

   Make the sweet tempering: Heat 2 tbsp oil in a small pan on medium. Add mustard seeds — wait for them to pop. Add sesame seeds, curry leaves and slit green chilli. Stir 15 seconds. Add the sugar-water mixture (2 tbsp sugar dissolved in 1/4 cup water) and lemon juice. The pan will sizzle and the sugar water will boil briefly. Remove from heat.

9. 9

   Pour tempering over the khaman: Cut the steamed khaman into squares or diamonds in the tray. Pour the hot sweet tempering evenly over all the pieces — the sugar water soaks into the khaman making it moist and adding the sweet-sour flavour.

10. 10

    Garnish and serve: Scatter fresh coriander leaves and grated coconut on top. Serve warm or at room temperature with green chutney.

11. 11

    Note: Khaman is different from dhokla — dhokla uses a fermented batter of rice and chana dal; khaman uses pure gram flour batter with Eno for instant leavening. Khaman is softer, spongier and more porous. Both are Gujarati but they are distinct preparations. The sweet tempering poured over the khaman after steaming is the defining step — it transforms the otherwise plain steamed cake into a layered sweet-sour flavour experience.