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.

INGREDIENTS

1. Besan / Gram flour – 1 cup
2. Salt – 2 teaspoon
3. Sugar – 2 teaspoon
4. Citric Acid / Lemon juice – 1 tablespoon (most important ingredient)
5. Baking soda – 1 teaspoon

FOR Tempering:

1. Sesame seeds – 2 tablespoon
2. Mustard seeds – 2 tablespoon
3. Green chillies – 5 to 6
4. Sugar – 2 tablespoon
5. Salt – 1 tablespoon
6. Hing – a pinch
7. curry leaves – 10 to 15 leaves
8. Oil – 1 tablespoon
9. fresh chopped coriander – 1/2 cup
10. grated coconut – 1/2 cup

INSTRUCTIONS

1. Take 1/2 cup of water and add sugar, salt, citric acid or lemon juice, mix well till it dissolves completely
2. In another big bowl take besan, add the water mixture and mix well.
3. Add some more water to form a semi thick paste.
4. Now add baking soda and over it add 1 teaspoon of water, mix well the batter will become fluffy and bubbly.
5. Now immediately pour into a greased container to steam.
6. steam it for 10 to 15 mins.
7. Turn off the gas and let it cool down for at least 10 minutes.
8. For tempering take 1 tablespoon of oil in a pan, once its hot enough add mustard seeds, sesame seeds, curry leaves, hing and chillies.
9. Now turn off the gas and add 1/2 cup water, 2 tablespoon sugar and 1 tablespoon salt.
10. Bring it to boil and turn off the gas.
11. Once the tempering cools down pour it over Khaman , garnish with coriander and fresh grated coconut.

Enjoy Khaman with tea or chutney.