Instant Khaman

Ingredients :

1 cup   -   Chick pea flour (Besan)

2 tbs    -   Sugar

1 tbs    -   Oil

1 tsp    -   citric acid (or lemon juice)

1 tsp    -   Fruit salt (Eno)

¼ tsp   -   Turmeric powder

1 cup  -  Water

Salt to taste

Coriander and coconut for garnishing.

For  Tempering :

1 tbs  -  Oil

1 tbs  -  Mustard seeds

½ tsp -  Asafoetida

5        -  Curry leaves

Method :

1. Keep the steamer ready with enough water. and keep it aside.
2. In a bowl take chick pea flour. Add salt, sugar, turmeric and mix well.
3. Add very little amount of water and stir well so that there will be no lumps.
4. In a lump free batter add remaining water and mix well. (Batter will be very watery in consistency.)
5. Add citric acid and oil. Mix it well.
6. Now put the steamer on high.
7. Take little bit deep plate.(cake tin will also work) Grease the plate with some oil.
8. Now add Eno instant fruit salt into the khaman batter.( Do not add fruit salt before.)
9. Mix it really well. Batter will rise and become almost double in size after adding Eno.
10. Pour the batter immediately into greased plate. (Do not keep the batter for rest after adding fruit salt else it won’t become fluffy and spongy.)
11. Put the plate in a steamer and cook it for about 15-20 minutes on high.( Do not cook on slow else it won’t rise properly.)
12.  Insert the knife and check if Khaman is cooked properly.
13. Turn off the gas and take out Khaman plate and let it cool down.
14.  Take oil in a small pan on medium high.
15.  When oil is hot add mustard seed, asafoetida and curry leaves.
16.  Pour the tempering on to khaman and spread it properly.
17.  Cut into pieces. Garnish it with shredded coconut and coriander.
18.  Khaman is ready to serve.
19. Enjot it with Coriander and mint chutney.

Note :

Always add fruit salt (Eno) at the end just before pouring the batter into steaming plate.