KHAMAN

Ingredients

Besan: 2 cups
Citric acid: 3/4 tsp
Sugar: 5 tsp
Salt: as required
Oil: 6 tbspn
Fruit salt: 1 tsp

Mustard seeds: 2 tspn
Hing: 1/2 tspn
Green chillies, chopped: 2 tbspn
Corriander leaves: 1/2 cup chopped
Fresh grated coconut: 1/2 cup
Water

Preparation

1. Take a big open-mouthed vessel or a wide cooker, add water to it, and switch on the stove. Keep a greased plate over a smaller vessel of water in the cooker. The vessel/cooker should be pre-heated and ready to use by the time the batter is prepared.
2. Add 3 tspn of sugar and required amount of salt to Besan and mix it.
3. Slowly add water to it and make a batter of idli batter/pancake consistency.
4. Add 2 tbpsn oil and citric acid to the above batter and mix it for about 1-2 minutes till the citric acid dissolves, stirring the batter in only one direction.
5. Add fruit salt to the batter and mix it by stirring in the same direction for about 1-2 minutes till the batter rises.
6. Pour the batter in the greased plate and keep in pre-heated cooker/big vessel and steam cook it for about 15-20 minutes till done.
7. Prepare seasoning by adding the remaining 4 tbspn of oil in a pan, add mustard seeds. When the oil heats up, add mustard seeds. When the mustard seeds starts spluttering add green chillies. Once green chillies are cooked, add hing powder, 2 tspn of sugar and 1/4 cup of water, bring it to a boil. Cook the solution for about 2-3 minutes till the water reduces a little.
8. Meanwhile cut the prepared khaman into pieces(traditionally square). Pour the seasoning on the khaman pieces such that it soaks the seasoning.
9. Garnish the khaman with corriander leaves and fresh coconut.
10. Serve with Green Chutney or enjoy it as it is.