Ingredients
Number of Servings:6 servings
Serving Size: 150g per serving
For the Batter:
- Gram flour (besan): 1½ cups
- Semolina (rava/suji): 2 tbsp (optional for texture)
- Yogurt (curd): ½ cup
- Water: ¾ cup (adjust for consistency)
- Lemon juice: 1 tbsp
- Sugar: 1 tsp
- Turmeric powder: ¼ tsp
- Green chili paste: 1 tsp (adjust for spice)
- Ginger paste: 1 tsp
- Eno fruit salt/ baking soda: ½ tsp
- Salt: To taste
For the Tempering:
- Oil: 2 tsp
- Mustard seeds: 1 tsp
- Green chilies: 1 (sliced)
- Curry leaves: 10-12
- Sesame seeds (optional): ½ tsp
- Asafoetida (hing): A pinch
- Water: ¼ cup
- Sugar: 1 tsp (optional)
Preparation
In a mixing bowl, combine gram flour, semolina, yogurt, turmeric powder, sugar, green chili paste, ginger paste, and salt.
Gradually add water and whisk to form a smooth, lump-free batter.
Add lemon juice and mix well. Let the batter rest for 10 minutes.
Grease a steaming tray or plate with oil.
Just before steaming, add Eno fruit salt to the batter and gently mix in one direction. The batter will become frothy and light.
Pour the batter into the greased tray and spread evenly.
Steam in a preheated steamer for 15-20 minutes or until a toothpick inserted comes out clean.
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add sliced green chilies, curry leaves, sesame seeds, and a pinch of asafoetida. Sauté for a few seconds.
Add ¼ cup water and sugar (optional) to the tempering. Bring it to a boil and remove from heat.
Remove the khaman from the steamer and let it cool slightly. Cut into squares or diamond-shaped pieces.
Pour the prepared tempering evenly over the khaman pieces.
Garnish with chopped coriander leaves and grated coconut (optional).
Serve warm with green chutney or tamarind chutney.
Notes
- The batter should be thick but pourable. Avoid making it too runny.
- Add Eno or baking soda just before steaming to ensure the batter rises wel
- Do not over-steam, as it can make the khaman dry.
