Khaman
Khaman
Cooking Instructions
- 1
Sieve besan flour. Add suji,salt,sugar, turmeric powder.
- 2
Add curd and oil. Mix and add water as required to get a flowing consistency...not too thick not too thin.
- 3
Heat the steamer.
grease a plate with few drops of oil and keep ready. - 4
Add Eno salt and lemon juice to the besan batter. Give it a nice mix.
Immediately pour the batter on the greased dhokla plate and steam for 20 mins on high flame. - 5
After 20 mins, check the centre with a toothpick. If it comes out clean,means khaman is steamed properly. Or else keep it for 5 mins more.
- 6
For the tempering, heat oil in a pan. Add mustard seeds. Once they crackle, add green chillies, curry leaves,pinch of salt. Add water and sugar.
- 7
Cut the khaman into square pieces. Pour the tempering all over the pieces.
- 8
Garnish with coriander leaves and serve hot.
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