Cooking Instructions
- 1
Take a bowl and add chana flour, semolina, salt, turmeric, tartaric acid and sugar.mix it well. then add water slowly and make a smooth paste like bhajiya..and grease oil on steamer plate.
- 2
Then add oil and egg in a mixture if you want to skip the egg. You can replace with Eno packet.
- 3
Use this type of cooker for steaming..and boil the water in the cooker. When water is boiled, add baking powder in the mixture. Mix it well and pour the mixture in oil grease plate. And place a plate in a steamer cooker and steam for 25 minutes on medium-high flame...
- 4
After 25 minutes, insert a knife in a khaman and check. If it comes out clean, then it's ready if it doesn't then cook more 5 minutes.
- 5
Take out a plate from the steamer and then let it cool for few minutes..cut khaman into small pieces.
- 6
For tempering (vagar): heat two tablespoon oil in a small pan. Then add mustard seeds when seeds crackle. Add green chilli.and saute for 2 minutes..then add 1 cup water and 8 t- spoon sugar.boil for 5 mnt.....now temperings is ready..pour it over khaman...khaman is ready to serve.
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