What is Masala Khaman?
Masala Khaman is a delightful twist on the traditional steamed gram flour cake, known as Khaman. While the base is similar, this version is elevated with
a zesty, spice-infused tempering that transforms its flavor profile. The basic Khaman is mild and subtly sweet, offering a light, airy texture. Masala Khaman, however, introduces a more robust taste through a flavorful mix of spices, typically including mustard seeds, red chili powder, and turmeric, often incorporated after steaming. This spiced coating adheres beautifully to the porous Khaman, creating a harmonious blend of heat, tanginess, and a hint of sweetness, making each bite an explosion of taste and aroma. It's a versatile snack, perfect for breakfast, evening tea, or when you need to entertain guests with minimal fuss.
Essential Ingredients & Preparation
To create this delightful snack, you'll need ingredients for both the Khaman base and its signature masala tempering. For the base, gather 1 cup of gram flour (besan), optionally 1 tablespoon of semolina for texture, 1 teaspoon each of ginger-green chili paste, lemon juice, and sugar, salt to taste, about ¾ cup of water, and 1 teaspoon of fruit salt (Eno) or baking soda for leavening. The tempering requires 1–2 tablespoons of oil, 1 teaspoon each of mustard seeds and optional sesame seeds, 8–10 curry leaves, 2 slit green chilies, a pinch of asafoetida (hing), ½–1 teaspoon of red chili powder, and a pinch of turmeric. A quick sugar-lemon water mix (2 tablespoons water with 1 teaspoon sugar and lemon juice) is also part of the tempering. For garnish, freshly chopped coriander and optional grated coconut are recommended. Before starting, prepare your steamer and lightly grease a flat tin for the Khaman.
Crafting The Khaman Base
Begin by preparing the batter for the Khaman base. In a bowl, combine the gram flour, semolina (if using), ginger-green chili paste, lemon juice, sugar, and salt. Gradually whisk in the water, ensuring you achieve a smooth, pourable consistency without any lumps. Once the batter is smooth, gently fold in the fruit salt or baking soda. It's crucial to do this just before steaming, as it activates the leavening agents. As soon as the fruit salt is incorporated, which should be done gently to preserve the aeration, immediately pour the batter into your prepared, greased tin. This step is vital for ensuring the Khaman rises beautifully and develops its characteristic fluffy texture. The batter should be light and airy at this stage.
Steaming And Tempering Magic
Once the batter is in the tin, place it in the preheated steamer and let it cook for approximately 12–15 minutes. The Khaman should be cooked through and springy to the touch. Once done, let it cool slightly before cutting it into your desired shapes, usually squares. While the Khaman cools a bit, prepare the star of the dish: the masala tempering. Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter, followed by sesame seeds (if using), curry leaves, slit green chilies, and a pinch of hing. Stir in the red chili powder and turmeric, being careful not to burn them. Immediately pour in the pre-mixed sugar-lemon water and let it bubble for a few seconds. This mixture forms the flavorful coating for the Khaman.
Finishing Touches & Serving
The final step involves infusing the Khaman with the vibrant masala. Carefully pour the hot masala tempering evenly over the cut pieces of Khaman. The porous nature of the steamed cake will allow it to absorb the spicy, tangy mixture, enhancing its flavor significantly. It's best to do this while the Khaman is still slightly warm, as this aids better absorption. Once the tempering has been absorbed, garnish generously with freshly chopped coriander leaves. For an extra layer of flavor and texture, you can also add grated coconut. Serve the Masala Khaman immediately, perhaps with a side of green chutney, fried chilies, or a tangy tamarind chutney, and enjoy this deeply satisfying snack with a cup of chai.
Tips For Perfection
To achieve that sought-after soft and spongy texture, several tips can be followed. Start by sifting your gram flour; this ensures a smoother batter and a lighter final product. When adding the fruit salt or baking soda, avoid vigorous mixing; a gentle fold is sufficient to aerate the batter without deflating it. Steam the batter immediately after adding the leavening agent to maximize its rise. For optimal flavor infusion, add the masala tempering while the Khaman is still warm. This warmth allows the spices and tanginess to penetrate the Khaman, creating a more cohesive and delicious dish. Avoiding these common mistakes, like over-steaming which leads to dryness or using too thick a batter for dense results, will significantly improve your Masala Khaman.
