Take one deep big bowl pour 1-1/2 glass water now boil it on stove.then keep one stand in it now meanwhile prepare batter for khaman.

Take besan (chickpea flour) & rava add water (it should be thin then pakoda batter) now add salt at last add eno now stir it well as fast as you can now when bubbles appear at that time you can add eno & do this procedure now pour it in deep dish before pouring the batter grease it with oil.

Now cook with fit lid & put weight on it so it would get heat properly, now cook it for 20 min

Now prepare tempering : for it take 1 cup water, 2 tbs besan, Rai, currry leaves, little salt & 1/2 tsp sugar. take one pan add oil add mustard when it crackle add curry leaves, hing, 1 split chilli now add water & sugar & pinch turmeric now dilute besan in little water & add it gradually & stir it when it is little thicken. Take it off the flame.

When it is cooked check it with knife when it comes out dry it means it has cooked properly. now let it rest for 5 min then cut it into pieces