Is there fat in Khaman? Understanding the nutritional profile of this popular snack

December 10, 2025 •

4 min read

According to several nutritional analyses, a typical serving of khaman contains a small amount of fat, primarily derived from the tempering added at the end. So, is there fat in Khaman? Yes, but it is not inherent to the steamed cake itself, and the overall amount can be effectively managed, cementing its reputation as a relatively healthy snack option.

Quick Summary

Khaman contains fat, which mainly comes from the oil used in its final tempering. Because the base is steamed, it remains a low-fat, high-protein, and high-fiber snack, excellent for weight management.

Key Points

Fat Source is the Tempering: The primary source of fat in khaman is the oil used to make the final tempering, not the steamed gram flour cake itself.
Naturally Low in Fat: The base of khaman, made from besan and steamed, is inherently low in fat, calories, and is easy to digest.
Customizable Fat Content: The amount of fat can be easily controlled by adjusting the quantity of oil used in the tempering or by preparing an oil-free version.
High in Protein and Fiber: Khaman is a good source of protein and dietary fiber, promoting satiety and aiding in weight management.
Healthier Snack Option: Thanks to its steamed preparation and nutrient-dense ingredients, khaman is a healthy alternative to many fried snacks.
Different from Dhokla: Khaman is distinct from traditional dhokla, which is made from a fermented rice and chickpea batter. Khaman is typically softer and quicker to prepare.

The Core Components of Khaman and Its Fat Content

Khaman, a beloved Gujarati steamed snack, is widely celebrated for its light, fluffy texture and tangy flavor. Its foundation is a batter made from gram flour (besan), which is naturally low in fat. The steaming process, rather than frying, is what keeps the fat content of the cake itself minimal. The primary source of fat is not the besan, but the final, flavorful tempering (tadka).

Where the Fat in Khaman Comes From

The Batter: The base batter contains very little fat. Some recipes might add a small amount of oil to the batter itself to enhance the texture, but this is a minor contributor.
The Tempering (Tadka): This is the main source of fat. The tempering involves heating oil and adding mustard seeds, curry leaves, and green chilies. The amount of oil used in this step directly impacts the total fat content of the finished dish. A traditional recipe might call for a tablespoon or two of oil, but this can be adjusted for a healthier version.
Garnish: Other garnishes, such as grated coconut, can also add to the fat content. Fresh coconut, for instance, contains natural fats.

Comparison: Khaman vs. Dhokla

It is common to confuse khaman with dhokla, but they have distinct differences, particularly in their preparation and texture. The comparison also highlights their fat profiles.


Feature	Khaman	Dhokla
Base Ingredient	Primarily besan (gram flour).	Fermented batter of rice and chickpea flour.
Texture	Very soft, spongy, and light.	Denser and slightly firmer, with a distinct grainy texture.
Taste	Often has a sweet and tangy profile.	Mildly sour from the fermentation process.
Fat Source	Mainly from the oil used in the tempering.	Less from the tempering, though some recipes add it.
Preparation	Instant mix recipes are common, using raising agents like Eno.	Traditionally requires overnight fermentation.
Fat Content (Typically)	Higher on average due to the oil in the tempering, but variable based on the recipe.	Lower in fat, emphasizing the fermented base.

How to Prepare a Low-Fat Khaman

For those watching their fat intake, khaman can be easily modified to be a very low-fat or even oil-free snack. The primary adjustment comes in the tempering stage.

Low-Fat Cooking Tips:

Reduce Oil in Tempering: Instead of a few tablespoons, use just one teaspoon of oil for the tempering. This still allows the mustard seeds and curry leaves to release their flavors effectively.
Use Oil-Free Techniques: For an oil-free khaman, you can skip the oil in the tempering entirely. Simply heat the other tempering ingredients (mustard seeds, curry leaves, etc.) in a dry pan until fragrant, then add water to create the syrup. This can be poured over the khaman for flavor without the added fat.
Opt for Lighter Garnishes: Instead of grated coconut, use fresh cilantro or other herbs for a fat-free, flavorful garnish.

Nutritional Benefits of Khaman Beyond Fat Content

Beyond its low inherent fat, khaman offers several health benefits due to its ingredients and preparation method.

Rich in Protein and Fiber: Gram flour, the main ingredient, is a good source of both protein and dietary fiber. This helps keep you feeling full for longer, making it an excellent choice for weight management.
Aids Digestion: Khaman is prepared by steaming, which is a gentle cooking method. Some traditional dhokla-style recipes involve fermentation, which adds probiotics beneficial for gut health. Even instant khaman, being so light and fluffy, is very easy to digest.
Provides Essential Nutrients: Gram flour is a source of essential nutrients like iron, magnesium, and B-vitamins, which contribute to overall health and energy levels.
Supports Blood Sugar Control: The high fiber and protein content, along with the low glycemic index of gram flour, can help regulate blood sugar levels, making it a good option for diabetics.

Conclusion: Can You Enjoy Khaman on a Low-Fat Diet?

Ultimately, the question of "is there fat in Khaman?" is not a simple yes or no. The base steamed cake is naturally very low in fat. The fat content is almost entirely dependent on the amount of oil used in the final tempering. By being mindful of this, you can easily control and minimize the fat content. Whether you use a small amount of oil for traditional flavor or opt for an oil-free method, khaman remains a highly versatile and nutritious snack. For those on a weight loss journey or simply seeking healthier options, khaman is a flavorful and satisfying choice that doesn't compromise on taste or health benefits. You can enjoy this guilt-free snack by tailoring the recipe to your dietary needs.

For a detailed analysis of gram flour's nutritional properties, a key ingredient in khaman, you can refer to this resource on the health benefits of besan.

Frequently Asked Questions

Yes, khaman does contain fat, but the amount is primarily determined by the oil used in the final tempering. The steamed base itself is naturally very low in fat.

You can significantly reduce the fat by using less oil in the tempering (tadka). Some recipes use only a teaspoon, while oil-free versions skip it entirely, using just the spices and a bit of water.

Yes, when prepared with minimal oil in the tempering, khaman is a very low-fat snack. Its high protein and fiber content, combined with being steamed rather than fried, makes it a healthy choice.

Yes. While both are steamed, khaman often uses more oil in its tempering than dhokla, which relies more on fermentation for flavor. The specific fat content will vary by recipe.

Yes, khaman is an excellent snack for weight loss. It is low in calories, high in protein and fiber, and keeps you full for longer periods, which helps prevent overeating.

Yes, fresh or desiccated coconut contains natural fats and will slightly increase the overall fat content. For a lower-fat option, you can omit the coconut or use it very sparingly.

The primary ingredient is gram flour (besan), which is rich in protein, dietary fiber, and essential nutrients like iron, magnesium, and B-vitamins, contributing to its nutritional value.