Instant Khaman

A quick and easy version of the traditional khaman.

Ingredients:

For the batter

1 cup Besan(chickpea flour or bengal gram flour)

11/2 tbsp rawa(Semolina or sooji)-More rawa can be added if you like crumbly texture of Khaman.)

1/2 tsp Citric Acid(Nimbu ke Phool)

3 tbsp oil

3 teaspoons sugar

1 teaspoon green chilli-ginger paste

1 1/2 teaspoons Eno's fruit salt

Salt to taste

A pinch of turmeric powder

For the tempering

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon sesame seeds (til)

2 green chillies, chopped

a pinch asafoetida (hing)

For the garnish

1 tablespoon chopped cilantro or coriander leaves(Dhaniya)

Shredded coconut(Optional)

Instant Khaman

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Directon:

Mix together all the ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.

Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

When the mixture rises, pour it into a greased thali and steam for about 15 minutes.

For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.

Garnish with coconut and finely choped cilantro.

Cut into pieces and serve with green chutney.

Tips
You can use 1 teaspoon of lemon juice or 2-3 tbsp dahi(yogurt) instead of the citric acid crystals.

Keep the steamer hot and add the fruit salt into the batter.

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