Recipes from Fairwater residents | 08 January 2019

Khaman by Payal Shah


It means a lot to our Indian food. It is our traditional Gujarati food and it is a pleasure to make it.




 2 cups of chickpeas flour (besan) sieved

 1 teaspoon soda bicarbonate
 1 cup yoghurt beaten  1 teaspoon mustard seeds
 1 teaspoon green chili-ginger paste  2 tablespoons fresh coriander leaves chopped
 2 tablespoon oil  1/2 cup coconut scraped 
 1 tablespoon lemon juice  salt to taste
 1/2 teaspoon turmeric powder  




1. Mix chickpea flour in a bowl. Add yoghurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

2. Leave it aside to ferment for half and hour. When gram flour mixture has fermented, add turmeric powder and green chili-ginger paste, then mix. Heat the steamer.

    Grease a small round pan.

3. In a small bowl add lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly.

    Pour batter into the greased pan and place it into the steamer.

4. Cover with the lid and steam for 10 minutes. Allow to cool for a few minutes, cut into squares and keep in a serving bowl/plate.

5. Heat remaining oil in a small pan, then add mustard seeds. When the seeds begin to crackle, remove and pour over the Khaman. 

6. Garnish with chopped coriander leaves and scraped coconut. Serve. 


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