Khaman - Savory Chickpea Flour Cake

Ingredients

• 125 g Chickpea flour (Sift before use)
• 125 g Plain yogurt (A standard 125 g pot)
• 1 c. à café Mustard seeds
• 0.5 c. à café Turmeric powder
• 1 c. à café Fresh grated ginger
• 1 c. à café White sugar
• 1 c. à café Fresh lemon juice
• 1 Sweet pepper (Diced)
• 1 poignée Fresh coriander leaves (Chopped)
• 150 ml Hot water (Temperature about 80 °C)
• 0.5 c. à café Active dry yeast
• 1 c. à café Salt
• 2 c. à soupe Vegetable oil (For the tempering)
• 1 Medium onion (Finely sliced)
• 1 c. à soupe Lemon juice (for the tempering)

Instructions

1. Activate the yeast

   Pour 150 ml hot water into a small bowl, add ½ c. à café active dry yeast, stir lightly and let rest 10 minutes until the mixture foams.

   Time: PT10M

2. Prepare the batter

   In a large bowl, place 125 g chickpea flour, 1 c. à café salt, 1 c. à café sugar and ½ c. à café turmeric. Add the yogurt (125 g) and mix. Gradually incorporate the water (about 100 ml) until a smooth batter forms, then add the activated yeast mixture and 1 c. à café lemon juice. Mix well.

   Time: PT10M

3. Fermentation

   Cover the bowl with plastic wrap or a clean kitchen towel and let rest at room temperature for 3 hours, or until the batter doubles in volume.

   Time: PT3H

4. Add the ginger

   After fermentation, add 1 c. à café fresh grated ginger to the batter and stir gently.

   Time: PT2M

5. Grease the mold

   Lightly brush the steam‑proof mold with a little vegetable oil.

   Time: PT2M

6. Pour the batter

   Transfer the batter into the prepared mold.

   Time: PT1M

7. Steam cooking

   Bring a large pot of water to a boil, place the mold on the steamer basket, cover and steam for 15 minutes over medium heat (about 100 °C).

   Time: PT15M

   Temperature: 100°C

8. Cool and cut

   Remove the mold from the basket, let the cake cool completely (about 10 minutes), then unmold and cut into squares or diamonds.

   Time: PT10M

9. Prepare the tempering (tadka)

   Heat 2 c. à soupe vegetable oil in a small pan over medium heat.

   Time: PT2M

10. Pop the mustard seeds

    When the oil is hot, add 1 c. à café mustard seeds and let them pop for 1 minute.

    Time: PT1M

11. Sauté onion and pepper

    Add the sliced onion and diced sweet pepper, sauté until the onions are golden (about 5 minutes).

    Time: PT5M

12. Season the tempering

    Add a pinch of salt, 1 c. à café sugar and 1 c. à café ground cumin, mix quickly.

    Time: PT1M

13. Aromatic finish

    Stir in the chopped coriander leaves and 1 c. à soupe lemon juice, mix one last time.

    Time: PT1M

14. Serve

    Pour the hot tempering over the cut cake, serve with ketchup or sauce of your choice and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chickpea flour: Lentil flour, Soy flour
• Instead of Plain yogurt: Thick coconut milk
• Instead of Mustard seeds: Ground mustard
• Instead of Turmeric powder: Indian saffron
• Instead of Fresh grated ginger: Ground ginger
• Instead of White sugar: Cane sugar
• Instead of Fresh lemon juice: Apple cider vinegar
• Instead of Sweet pepper: Red bell pepper
• Instead of Fresh coriander leaves: Parsley
• Instead of Active dry yeast: Baking soda + yogurt
• Instead of Salt: Sea salt
• Instead of Vegetable oil: Peanut oil
• Instead of Medium onion: Shallot

Equipment Needed

• Mixing bowl
• Whisk or wooden spoon
• Measuring spoon (c. à café / c. à soupe)
• Lid or plastic wrap
• Steam‑proof mold (stainless steel tray or cake tin)
• Steamer (pot + steamer basket)
• Pan for the tempering
• Spatula or wooden spoon
• Ladle (optional)
• Cutting board and knife

Critical Steps — Do Not Skip

• Activate the yeast
• Prepare the batter
• Fermentation
• Steam cooking
• Pop the mustard seeds

Chef Tips from the Video

• Use whole‑milk yogurt for extra fluffiness.
• A bamboo steamer basket adds a subtle extra aroma.
• Garnish each serving with a small coriander leaf and a lemon wedge.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day; can stay at room temperature up to 6 hours.

Make-Ahead Tips

• The batter can be prepared the night before and left to ferment in the refrigerator for 12 hours.
• Steamed cake stores well in the refrigerator and can be reheated in the steamer before serving.
• The tempering can be prepared just before serving to keep it crunchy.