Khaman

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

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