In a large bowl add chickpea flour, sooji, hing, salt, and sugar. You can store this mix in an airtight container and mix other ingredients

2. Add oil, citric acid, green chili + ginger paste, and salt. Add water and mix until well blended.

3. Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended. Wisk the batter in one direction – either clockwise or anti-clockwise. The batter will become frothy, and double in size.

4. Fill a large pan with water and place a trivet at the base. Instantly transfer the batter to a greased container. Set this container over the trivet

Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.