Gary's Cookbook
Khaman
Recipe detail
Ingredient list
- 2 cup Besan
- 1 tsp. Salt
- 1 cup yoghurt/curd
- 1 tsp. Citric Acid
- 1 tsp. Eno
- 1 tbsp. oil
- ¼ tsp. Mustard seed
- 5-6 Green chilies
- 1 cup Sugared water
- 1 tsp. Sugar
Preparation
- Mix the first six ingredients with plain water and make a smooth batter
- Leave this batter for 6-7 hours or over night, to be fermented
- Heat the cooker with some (1 cup) boiling water ready to steam the khaman.
- Apply oil in a small pan
- Pour the batter into the pan and put it in the cooker, heat for 10 minutes, don’t put whistle on.
- Let it cool for a 5 to 10 minutes
- Cut into pieces and garnish with coriander and coconut
- Heat oil in a Kadai then add mustard seeds. When they pop, add chopped green chilies and the sugared water.
- Pour this oil over the khaman
