Photograph of the finished Khaman

India · Bánh bột đậu gà hấp Khaman

Khaman

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 1.3 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 9.9 oz
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Baking soda Baking soda 0.6 oz
  • Photograph of Lime Lime 4
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Shredded coconut Shredded coconut 4.2 oz
  • Photograph of Coriander Coriander 2.8 oz

Method

  1. 1 Beat the chickpea flour with yogurt, sugar, and water until smooth, then let it rest for 15 minutes.
  2. 2 Mix baking soda with lemon juice, then pour it into the mortar and whisk vigorously for 30 seconds.
  3. 3 Pour into the mold and steam immediately; waiting more than 60 seconds will cause the air to escape and the cake will not rise and become fluffy.
  4. 4 Steam for 18 minutes, then test with a toothpick; if the toothpick comes out clean, it's cooked.
  5. 5 Let cool for 10 minutes, then cut into 4 cm cubes.
  6. 6 Sauté mustard seeds and green chilies in oil, then add lime juice and pour over the bread, sprinkle with grated coconut and cilantro.

With an appliance

  • Pressure cooker 34 min

    Replace steps 3–4: pour the mixture into the mold and immediately bake at low pressure for 8 minutes, then quickly release the pressure; steps 5–6 remain unchanged.

Start cooking