Khaman

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Recipe

Ingredients

1 cup	gram flour (besan)
1 tablespoon	semolina (rava)
1 teaspoon	ginger-green chili paste
1 teaspoon	lemon juice
1 teaspoon	sugar
1 teaspoon	eno fruit salt
1 cup	water
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	sesame seeds
8-10	curry leaves
2	green chilies, slit
—	salt to taste
2 tablespoons	freshly grated coconut
2 tablespoons	chopped coriander leaves

Instructions

1. 1 In a mixing bowl, combine gram flour, semolina, ginger-green chili paste, lemon juice, sugar, and salt.
2. 2 Gradually add water to the mixture, stirring continuously to form a smooth batter.
3. 3 Let the batter rest for 10 minutes.
4. 4 Grease a steaming tray or plate with a little oil.
5. 5 Add eno fruit salt to the batter and mix gently until it is well incorporated.
6. 6 Pour the batter into the greased tray and spread evenly.
7. 7 Steam the batter in a steamer for about 15-20 minutes or until a toothpick inserted comes out clean.
8. 8 Once done, remove from the steamer and let it cool slightly.
9. 9 For the tempering, heat oil in a small pan and add mustard seeds, sesame seeds, curry leaves, and slit green chilies.
10. 10 Pour the tempering over the steamed khaman.
11. 11 Cut the khaman into squares or diamonds.
12. 12 Garnish with freshly grated coconut and chopped coriander leaves before serving.