My mother is an absolute expert in making Khaman, and so over the years I can say I have mastered it too, obviously thanks to my mom.
Its a very simple recipe. Its about right amount of ingredients and the timings.
- Besan / Gram flour – 1 cup
- Salt – 2 teaspoon
- Sugar – 2 teaspoon
- Citric Acid / Lemon juice – 1 tablespoon (most important ingredient)
- Baking soda – 1 teaspoon
- Sesame seeds – 2 tablespoon
- Mustard seeds – 2 tablespoon
- Green chillies – 5 to 6
- Sugar – 2 tablespoon
- Salt – 1 tablespoon
- Hing – a pinch
- curry leaves – 10 to 15 leaves
- Oil – 1 tablespoon
- fresh chopped coriander – 1/2 cup
- grated coconut – 1/2 cup
- Take 1/2 cup of water and add sugar, salt, citric acid or lemon juice, mix well till it dissolves completely
- In another big bowl take besan, add the water mixture and mix well.
- Add some more water to form a semi thick paste.
- Now add baking soda and over it add 1 teaspoon of water, mix well the batter will become fluffy and bubbly.
- Now immediately pour into a greased container to steam.
- steam it for 10 to 15 mins.
- Turn off the gas and let it cool down for at least 10 minutes.
- For tempering take 1 tablespoon of oil in a pan, once its hot enough add mustard seeds, sesame seeds, curry leaves, hing and chillies.
- Now turn off the gas and add 1/2 cup water, 2 tablespoon sugar and 1 tablespoon salt.
- Bring it to boil and turn off the gas.
- Once the tempering cools down pour it over Khaman , garnish with coriander and fresh grated coconut.
Enjoy Khaman with tea or chutney.