Wash and soak split Bengal gram and rice for 7 to 8 hours separately. Grind both separately. Now take one big vessel and pour grinded split Bengal gram and rice, curd. Mix all nicely adjust consistency by pouring water and keep for fermentation upto 8 to 10 hours or overnight.

Now add salt, ginger,garlic, green chilli paste, turmeric powder and eno mix all ingredients light handedly in one direction. Now grease one plate pour batter and steam for 15 to 20 minutes. Check by piercing knife if it comes out clean then khaman is ready. Let it cool down. Cut khaman into desired pieces.

Now take one pan add 2 tablespoons oil when oil gets warm add mustard seeds chopped green chillies and curry leaves let mustard crackle now add asafoetida and add khaman pieces and chopped coriander leaves mix well. Sprinkle red chilli powder. Serve with hot masala tea.