Description
A steamed gram‑flour cake from Gujarat that leavens through lactic‑acid fermentation.
Technical
During fermentation, lactic acid bacteria convert residual sugars into lactic acid and CO₂, lowering the batter’s pH to about 4.5–5.0. The acid denatures proteins and gelatinizes starch, while the CO₂ creates a porous structure. Baking soda added to the batter reacts with the lactic acid to generate additional CO₂, further enhancing rise and giving Khaman its characteristic lightness.
Science
Primary Reaction
Fermentation of residual sugars by lactic acid bacteria producing lactic acid and CO₂; subsequent acid–base reaction with baking soda generating additional CO₂
Sensory Profile
Aroma ()
lightsweetyeastynuttyairytangyfloralearthycitrusyherbal