Since I was at home, I had khaman and tostadas for lunch. How is that for a combination? lol I figured that I will start with sharing Kalpu’s recipe of khaman that we all love and use it ALL the time!

Here’s quick recipe for those who already knows how to make it and just need the proportions. For step by step photos, check out Rava Dhokla recipe. Process itself is identical.

For batter:

1 cup gram flour(Besan)

1 tsp salt

1 tsp citric acid(Limboo-na-ful)

1 pinch turmeric

6-7 tsp sugar

3/4 cup water

1/2-1 tsp Eno

For seasoning:

3 TBS vegetable oil

1 tsp Mustard seeds

one pinch asafoetida

1-2 stripped jalapeno peppers

1/2 cup water

Garnish:

Cilantro

Grated coconut

Mix first 6 items.

Start heating up about one inch water in the stockpot with the greased high rimmed dish in it.

Dish needs to be sitting on top of bowl or something else to keep out of water.

Once the water starts boiling, add Eno to the batter and stir well to create the bubbles.

Pour the mixture in the warmed up dish in the stockpot. Cover the pot.

Cook for about 12 minutes or until knife/toothpick comes out clean when inserted in the center.

For seasoning, heat oil in small pot, add mustard seeds. Once they start to pop, add asafoetida and jalapenos. Cook for a minute or two, take the pot to the sink and add about 1/2 cup of water(be careful). Keep aside.

Cut the khaman into about 2 inch pieces. Drizzle the oil/water mixture over the khaman pieces slowly so that water is soaked thru.

Garnish khaman with cilantro and grated coconut. Serve with cilantro chutney.

Khaman is great item for potlucks at work!!!