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Ingredients:
- 1 cup gram flour (besan)
- 1/4 cup semolina (sooji)
- 1/2 cup yogurt
- 1 tablespoon ginger-green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon fruit salt (eno)
- Salt to taste
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 tablespoons grated coconut (optional)
- 2 tablespoons finely chopped green chilies (optional)
- 2 tablespoons oil (preferably Ankur Groundnut Oil)
For Tempering:
- 2 tablespoons oil (preferably Ankur Groundnut Oil)
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2-3 green chilies, slit lengthwise
- 2 tablespoons water
- 2 tablespoons chopped coriander leaves for garnish
Instructions:
Prepare the Batter:- In a mixing bowl, add gram flour, semolina, yogurt, ginger-green chili paste, turmeric powder, sugar, lemon juice, salt, chopped coriander leaves, grated coconut, and chopped green chilies (if using).
- Mix well to form a smooth batter. Add water if necessary to adjust the consistency. The batter should be of pouring consistency but not too thin. Let the batter rest for 10-15 minutes.
Prepare the Steamer:
- Grease a steaming plate or tray with some oil.
Steam the Batter:
- Just before steaming, add fruit salt (eno) to the batter and mix gently. You'll notice the batter will become frothy.
- Immediately pour the batter into the greased plate and spread it evenly.
Steam the Khaman:
- Place the plate in a steamer and steam for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
- Once steamed, remove the plate from the steamer and let it cool slightly.
Prepare the Tempering:
- Heat oil in a small pan. Add mustard seeds and let them crackle.
- Add sesame seeds and let them splutter.
- Now add asafoetida, curry leaves, and slit green chilies. Saute for a few seconds.
- Add water and let it come to a boil. Turn off the heat.
Temper the Khaman:
- Pour the prepared tempering evenly over the steamed khaman.
Serve:
- Garnish with chopped coriander leaves.
- Cut the khaman into desired shapes and serve with green chutney or tamarind chutney.
Enjoy your homemade Nylon Khaman made with Ankur Groundnut Oil!