Gujarati khaman with mustard and curry leaves

Name: Gujarati khaman with mustard and curry leaves
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 200 g Plain besan (split Bengal gram flour), dry; 25 g Olive oil; 16 g Sugar; 30 g Lemon juice; 8 g Ginger; 10 g Fresh chilli; 2 g Ground turmeric; 4 g Salt; 1 g Pure food-grade baking soda; 5 g Mustard seeds; 5 g Curry leaves; 10 g Fresh coriander

Fluffy steamed besan cakes with a lemony mustard, chilli and curry-leaf tempering.

Estimated total time: 45 minutes2 portionsAbout 560 kcal per portion

Squares of yellow Gujarati khaman topped with mustard seeds, green chilli and coriander — Photo: Sushant savla · CC BY-SA 4.0 · Photo source. The unaltered Wikimedia thumbnail depicts gram-flour khaman topped with mustard, curry leaves, green chilli and coriander. The exact raising agent and ingredient weights in the photograph cannot be verified. Website may crop it responsively.

Ingredients for 2 portions

200 g Plain besan (split Bengal gram flour), dry
25 g Olive oil
16 g Sugar
30 g Lemon juice
8 g Ginger
10 g Fresh chilli
2 g Ground turmeric
4 g Salt
1 g Pure food-grade baking soda
5 g Mustard seeds
5 g Curry leaves
10 g Fresh coriander

Method

Sift 200 g plain besan into a bowl. Whisk in 16 g sugar, 2 g turmeric, 4 g salt, 8 g finely grated ginger, 5 g chopped chilli, 20 g lemon juice, 10 g olive oil and about 180 g water to make a thick pourable batter. Water has no energy input. Beat for 1 minute, then rest the batter for 10–15 minutes while bringing a covered steamer to a boil and lightly oiling a shallow heatproof dish with 5 g olive oil.
Only when the steamer is ready, stir 1 g pure food-grade baking soda briskly into the batter; immediately pour into the dish and steam covered for 15–18 minutes. Test the centre with a skewer; it should come out clean. Let stand 5 minutes before cutting into squares. Do not leave the raised batter waiting.
Heat the remaining 10 g olive oil in a small pan; crackle 5 g mustard seeds, then briefly fry the remaining 5 g sliced chilli and 5 g curry leaves. Add 10 g lemon juice and about 40 g water off the heat, spoon over the cut cakes and finish with 10 g chopped coriander. Divide into two servings. Check besan and baking-soda labels for your dietary needs and actual allergens.

Based on Bhavana Patil’s instant khaman: the optional semolina and asafoetida are omitted, and the source-listed baking-soda alternative replaces fruit salt. This is a steamed gram-flour cake, distinct from pan-fried besan chilla. The reference rests batter 10–15 minutes, then steams and tempers it; 45 minutes includes those stages but has not been kitchen-tested. The photo cannot verify the raising agent.

ખમણ

Allergens and ingredient checks

Listed allergens: mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Indian Veggie Delight / Bhavana Patil — Khaman Dhokla

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