October 7, 2011


Guess who’s back? Over the next four weeks I’ll be running a series called Indian Cooking Step-by-Step in which I’ll be exploring classic recipes from a handful of Indian regions. Join me as I prepare Khaman – a Gujarati favourite in under 50 minutes.

I’m not too proud to admit that I’m a terrible teacher, but when it comes to cooking Indian food, I can’t help but put my two pence in. I become a wannabe Gujarati (hailing from the state of Gujarat in western India) Mary Poppins who’s full of the old-school tips I picked up watching various female family members squabble over how much ginger to put in the daal.

Khaman are fluffy, steamed, savoury cakes made with chickpea flour and a divine topping of tempered mustard seeds, sesame seeds, curry leaves, shredded coconut and coriander.

The tempered topping is the most magical part of the recipe, as hot oil with sizzling spices is (very carefully) splashed with water, and then drizzled over the top of the delicately-spicy savoury cake.

The result is a light hot and sour cake drenched with an aromatic, sweet emulsion and finished with an intense freshness from the colourful garnish. It makes for the perfect starter when served with my Coriander and Lime Chutney.

Ever attended a Gujarati wedding? Every menu almost certainly features Khaman, along with our other characteristic obsessions: Samosas, fluffy rice and buttermilk soup or daal.

Getting up to be served food, guests will moan about stingy portions of Khaman then, during dinner and without asking, the same people will slip several pieces onto your plate whilst you’re not looking because they come to realise their eyes were bigger than their bellies.

Read more about Khaman and get the recipe here.

Missing you all so much. Happy cooking – I’ll be back in a jiffy.

In the meantime, if you’re at all interested in my daily musings, food-related chit chat with just a little of the real, unedited Sanjana thrown in, follow me on Twitter or become a fan on Facebook. Would love to see you there.

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10 responses to “Khaman”

  1. notyet100 says:

    Ummmm brought back memories,my favourite

  2. Tina says:

    Delicious and perfect…

  3. Priya says:

    Dhokla looks fabulous with wonderful texture..

  4. Ushnish Ghosh says:

    Dear Sanjana
    How are you? Terrible teachers are good teachers!! Whenever my daughters complained that the teacher was terrible, I immediately concluded that they were in good hands !!!
    Is it same as dhokla ( Gujarati ones) we eat here?
    Where is the step by step recipe, or you are behaving like great chefs ( you are one no doubt)who do not share the secrets of a recipe ha ha .
    Best wishes for the new venture , success is in our hands not in God's
    Take care
    PS Dushera and Durga puja greetings to you,

  5. Priya (Yallapantula) Mitharwal says:

    Yum, that looks delicious, I love khaman.

  6. anu says:

    awesome dear…love the savory version more…but really appreciate your pic….

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  7. Sanjana,

    You’re recipes are always new, interesting and inspiring. Thanks!

  8. Shema George says:

    this looks really fluffy and spongy…perfect… 🙂

  9. pari patel says:

    Yum, that looks delicious, I love khaman.

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