Steamed Gujarati Khaman with Mustard Seed Tempering

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Soft, fluffy steamed chickpea cakes tempered with mustard seeds and fresh green chilies for a classic Gujarati snack. This Indian-inspired recipe (vegetarian, gluten free), ready in about 35 minutes, turns besan (gram flour), semolina (rava), plain yogurt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup besan (gram flour)
• 2 tbsp semolina (rava)
• 1/2 cup plain yogurt
• 1/2 cup water
• 1/4 tsp turmeric powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp mustard seeds
• 1 green chili (slit)
• 8 curry leaves
• 2 tbsp oil
• 1/4 cup water for tempering
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a large bowl, combine 1 cup besan, 2 tbsp semolina, 1/2 tsp salt, 1 tsp sugar, and 1/4 tsp turmeric powder. Whisk in 1/2 cup plain yogurt and 1/2 cup water to form a smooth batter without lumps. Let it rest for 10 minutes.
2. Step 2: Just before steaming, gently fold in 1/2 tsp baking soda into the batter and mix lightly until it becomes frothy.
3. Step 3: Pour the batter into a greased 7-inch round steaming pan and steam in a preheated steamer for 15-18 minutes over medium heat until a toothpick inserted comes out clean.
4. Step 4: While the khaman steams, heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them crackle, then add 1 slit green chili and 8 curry leaves, sautéing for 30 seconds until fragrant.
5. Step 5: Carefully pour 1/4 cup water into the tempering and bring to a boil, then immediately pour this hot tempering evenly over the steamed khaman.
6. Step 6: Sprinkle 2 tbsp chopped fresh coriander leaves and drizzle 1 tbsp lemon juice over the top. Cut into squares and serve warm.