A bite of fluffy, yummy, sweet and sour khaman never fails to take me back to Gujarat in my mind. I happen to love it, and make it quite often at home. The fact that it is quite simple to make and can be prepared within a matter of minutes does not hurt. 🙂

Here is the recipe that I use…

Ingredients (for 2 people – yields about 15 pieces of khaman)

1 to 1-1/2 cups of besan

Salt to taste (about 2 teaspoons)

Juice of 1 lemon

Sugar to taste (about 4-5 teaspoons)

2 tablespoons sour curd

2 teaspoons of Eno Fruit Salt (regular flavour)

2 teaspoons oil + 1 teaspoon oil for greasing the khaman plate

1 teaspoon mustard seeds

2 green chillies (finely chopped)

2 tablespoons of freshly chopped coriander leaves


1. In a large bowl, mix the besan, salt and sugar to taste, lemon juice and curd. Add water as required to bring the mixture to a slightly watery consistency. The batter should be neither too thick nor too runny. It should be slightly high on sour and sweet tastes – at this stage, you can taste the batter and add sugar, curd, salt or lemon juice as required. Keep the batter aside for about 15 minutes.

2. Use the 1 teaspoon of oil to grease a deep plate with rims that is just the right size to go into your pressure cooker. Add water inside the pressure cooker, place the plate inside and heat it for about 10 minutes, keeping the lid open.

3. When the plate is nice and hot, add the Eno Fruit Salt to the batter and mix well. The batter will start foaming. Mix it well, so that the Eno gets properly incorporated into the batter. Pour the foaming batter into the heated plate, close the pressure cooker, and steam it without a weight for about 15 minutes.

4. After a while, take the plate out of the cooker and keep it aside.

5. Heat the 2 teaspoons of oil in a pan and add the mustard seeds. When all the seeds have spluttered, pour the heated oil over the plate of khaman. Sprinkle the finely chopped coriander and green chillies over the khaman and let it cool for about 20 minutes.

6. When the khaman has cooled down a bit, cut it into pieces in the size that you desire. Serve with sweet tamarind chutney.

Note: You can add different kinds of toppings to the khaman as you desire – like sev (omapudi) and pomegranate seeds, or freshly grated coconut, green chillies and coriander.

Do try this recipe out and let me know how it turned out! 🙂

40 thoughts on “Khaman

  1. A die-hard khaman fan says thank you for sharing this TGND.

    I tried the MTR ready to make once, it came out so bad that I am terrified to attempt it again 😦

    Hope I get successful with this recipe 🙂


    1. @Visha

      I have tried out the MTR mix too, and didn’t get very good results, either, so rest assured. I usually get ready-made khaman mixes from Ahmedabad, for times when I am feeling too lazy to make it from scratch. 🙂

      You are most welcome, Visha. Do let me know how the dish turned out for you.


  2. I’ve always used the ready mix for Khaman’s and they turn out really fact for dosas and uttapam’s too I use the MTR’s mixes…makes life really easy 🙂

    but I’m going to to try the khaman’s in the original way..thanks for the recipe..have been thinking to use this method since long but never got around to…but this blog world inspires me to no bounds 🙂

    P.S. just a suggestion: my mother also adds grated ginger to the batter…it tastes awesome..don’t know if you use it or not..try it with ginger next time 🙂


    1. @Scribby

      I use ready-to-use mixes sometimes, too, but usually try not to. It is always better to make your own stuff from scratch, not that it is always possible.

      Do try this recipe out. Would love to know how it turned out for you.

      I haven’t tried this with grated ginger. Will try that out next time. In the vaati dal na khaman that Gujaratis make, I think they do add ginger.


    1. @Ashreyamom

      Gujaratis call this dish ‘khaman’, and ‘dhokla’ refers to another dish made out of a batter that is quite similar to idli batter. Khaman is made out of besan, while dhokla is made out of rice and urad dal. However, a lot of people outside Gujarat call ‘khaman’ ‘dhokla’. 🙂


      1. I didnt know much about Khandvi when I tried it 2 yrs back.. it came out so well. 🙂 May be sometime I will make it again and share the recipe 🙂


      1. Sure!!
        Soak split Chana daal for 3-4 hours, then grind it coarse.
        Add curd and let it ferment for 6-7 hours in a warm place.
        Then add green chili ginger paste, salt, sugar, citric acid(or lemon juice) and soda. Adjust consistency.
        mix well. keep aside for 10 minutes.
        Then proceed to make khaman.
        Let them cool down, cut and then do the tadka.


  3. I have only had dhokla but love the way this sounds. I need to check if I get eno here. Any alternatives u recommend ? 🙂
    Your khaman looks really fluffy TGND. Thanks for sharing the recipe 🙂


      1. Oh i tried your dosa which we now call TGND’s dosa 😛 I wanted to comment on that post but lazy me! Turned out super nice 🙂 We had it last night for dinner. Thankee dear 🙂


  4. TGND… mine came out like idli 😦 any idea why? Do you think the I should have added more Eno? I added about 2 spoons of Eno for around 1-1(1/2) cups of besan…it tastes great, but, its just that, it is hard and not as fluffy as khaman should be … But thank you for such a great recipe. Loved it!


    1. @The Enthu Daydreamer

      Most welcome. 🙂

      I usually add 2 spoons of Eno for 1-1/2 cups besan, so that should be okay. Did you add it at the very end, just before pouring the batter into the plate? Also, it helps if the plate is quite hot when you are pouring the batter. Hope this helps.


  5. That’s a timely recipe! Was just asking someone (a very good cook) yesterday how to make it, and she said she doesn’t know how to make it with besan but makes it with soaked and ground dal. That’s too much work for me, but an instant, besan one would do nicely!:)


      1. Hey Aparna, i use baking soda, but then i also add citric acid (powder). I think in place of citric acid you can use lemon juice as the lemon juice too has loads of citric acid 🙂


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