• 1 cup soji (semolina)
  • 4 tbsps hot oil
  • 1/2 cup chana flour (gram flour)
  • 1/2 tsp ginger garlic
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tsps sugar
  • 1 cup yoghurt
  • 1/4-1/2 cup lukewarm water
  • 1 beaten egg
  • 1 tsp green chillies
  • 2 tsp eno fruit salt
  • tal (sesame seeds) to garnish
  • desiccated coconut to garnish


  • 5 tbsps oil
  • 1/2 tsp mustard seeds
  • 3 green chillies
  • 1/4 cup water
  • a handful of chopped coriander


  1. Recite Bismillah.
  2. In a bowl mix together soji, chana flour, ginger garlic, salt, turmeric, sugar, yogurt, beaten egg & green chillies.
  3. Add enough water to form a smooth batter. The batter should not be too thick & not too thin either.
  4. Mix in the hot oil.
  5. Leave batter aside for 3 hours.
  6. In a steamer (like the one shown below) boil water. Tip: Add a splash of orange juice or vinegar to the water to prevent the pot from darkening.
  7. Once the water has boiled add eno to the batter & mix. Pour into a round greased pan / deep plate that fits into the steamer. Sprinkle sesame seeds & coconut. Steam for 15 mins. You need to work quickly at this stage.
  8. In a small pan prepare the wagaar by adding oil, mustard seeds & green chillies. Fry until mustard seeds start to splutter.
  9. Add water to the wagaar & then pour over the khaman.
  10. Garnish with coriander, cut into pieces & serve with green chutney. Enjoy!

6 thoughts on “Khaman

  1. Pingback: Khaman – Tiers

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