Ask any Gujarati person what Khaman is and you’re guaranteed to get some sort of comment about how delicious this regional snack is! Khaman is a spicy steamed chickpea flour cake eaten most commonly with a piping hot cup of chai. Traditionally, you have to wait over a steaming pot with a timer to cook this delicacy. Thanks to the Instant Pot, you can walk away and have a delicious fluffy tray of khaman ready to eat in no time.
Khaman in the Instant Pot
Prep time
Cook time
Total time
Ask any Gujarati person what Khaman is and you’re guaranteed to get some sort of comment about how delicious this regional snack is! Khaman is a spicy steamed chickpea flour cake eaten most commonly with a piping hot cup of chai. Traditionally, you have to wait over a steaming pot with a timer to cook this delicacy. Thanks to the Instant Pot, you can walk away and have a delicious fluffy tray of khaman ready to eat in no time.
Serves: 4
Ingredients
- Instant pot
- Steel container in which to steam the Khaman-greased
- Trivet that came with the Instant Pot
- Mixing Bowl
- Whisk
- Small pot for tempering the Khaman
- Sansi/Pakkad(Pot Handler)
- -OR- Foil sling to transfer pan in and out of Instant Pot
- 1 cup besan (chickpea gram flour)
- 1 tablespoon lemon juice
- 3 teaspoons oil
- 2 teaspoons sugar (optional or per taste)
- ½ teaspoon urad (turmeric powder)
- 1 cup water for batter
- 1 ½ teaspoons salt
- 1 tablespoon eno (fruit salt)
- 1 teaspoon minced green chilies
- ½ teaspoon grated ginger
- 2 cups water for steaming
- ¼ cup grated coconut for garnish
- ¼ cup chopped cilantro for garnish
- 2 teaspoons oil
- 2 teaspoons rye (mustard seeds)
- 2 teaspoons til (sesame seeds)
Instructions
- Add two cups of water in the steel liner of the Instant Pot
- Place the trivet inside of the steel liner
- Turn on the Instant Pot to SAUTE mode
- Place the greased steel container on top of the trivet
- Wait for the water to come to a boil and steam to produce
- In a bowl mix together the flour, lemon juice, oil, sugar, salt, turmeric, green chilies and ginger
- Add 1 cup water
- Whisk the batter well until no lumps are left
- Once there is steam coming out of the Instant Pot, add the eno/fruit salt to the batter
- Mix well until the batter becomes frothy
- Carefully pour the batter into the greased container
- Place lid on pot and lock
- Close vent on lid to prevent steam from escaping
- Set pot to STEAM mode
- Set timer to 15 minutes
- Allow pressure to naturally release for 10 minutes after the timer goes off (NPR)
- Manually release any residual steam by opening vent on the lid
- Open the lid and be careful not to allow any of the water in the lid to get onto the cooked khaman
- Use a sansi/pakkad/pot handler to remove the steel container on to a pot holder
- Prepare the tempering mix by heating oil in a pot, adding rye (mustard seeds) and sesame seeds and allowing them to pop
- Using a spoon, add the tempering mixture evenly over the khaman
- Using a knife, cut the khaman into square or diamond shapes
- Remove from the tray using a spatula
- Garnish with grated coconut and chopped cilantro
- Serve and Enjoy!!
Notes
Serving suggestion
Serve for breakfast or as a snack with a hot cup of chai or coffee.
Variations
You may add long slices of spicy peppers to the tempering mix and place on top of the khaman
You may use Gits Khaman Mix as well instead of the chickpea flour.
NO ONION/NO GARLIC VARIATION
There are no onions or garlic in this recipe.
VEGAN VARIATION
This recipe is completely vegan.
Serve for breakfast or as a snack with a hot cup of chai or coffee.
Variations
You may add long slices of spicy peppers to the tempering mix and place on top of the khaman
You may use Gits Khaman Mix as well instead of the chickpea flour.
NO ONION/NO GARLIC VARIATION
There are no onions or garlic in this recipe.
VEGAN VARIATION
This recipe is completely vegan.
