Back to 4 servings Batter 2 cups chickpea flour (besan), sifted 1 tablespoon semolina (sooji), optional; skip for gluten-free 3 tablespoons sugar 1.25 teaspoons salt, or to taste 0.25 teaspoon ground turmeric, keep small to avoid red specks 1 teaspoon citric acid, or 3 tablespoons lemon juice 1 tablespoon grated ginger, or 3/4 tablespoon paste 2 green chilies, deseeded and minced; omit for kids 2 tablespoons neutral oil, such as peanut or coconut 1.5 cups water, plus more as needed for a medium-thick, pourable batter 1.5 teaspoons Eno fruit salt, or 3/4 teaspoon baking soda Steaming 3 cups water, for the steamer Tempering 1 tablespoon neutral oil 1 teaspoon mustard seeds 1 teaspoon sesame seeds, optional 10 curry leaves, fresh or dried 2 green chilies, slit or chopped; omit for kids 0.25 teaspoon asafoetida (hing), optional; skip for gluten-free 1.5 tablespoons sugar 0.5 teaspoon salt, a pinch 1 teaspoon lemon juice 0.333 cup water, for the tempering Garnish 2 tablespoons fresh cilantro, chopped, for garnish 1 tablespoon grated fresh coconut, optional, for garnish chopped onion, to serve green coriander chutney, to serve
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1 Step 1: Grease a 7 to 8 inch round or square pan or steel container. Line the base with parchment if using aluminium or non-stick.2 Step 2: Sift the besan and semolina into a large bowl. Add turmeric, citric acid, salt, sugar, ginger, chilies and oil, then whisk in the water a little at a time to a smooth, lump-free, medium-thick batter that falls in a flowing ribbon.3 Step 3: Whisk briskly in one direction for 40 to 60 seconds, then cover and rest the batter for 10 minutes.4 Step 4: Meanwhile, pour 3 cups of water into the steamer, set a trivet or rack inside, and bring to a rolling boil over medium-high heat.5 Step 5: Add the Eno (or baking soda) with 1 tablespoon of water to the batter and mix quickly until thick and frothy, without overmixing. Pour immediately into the greased pan and knock it twice on the counter.6 Step 6: Set the pan on the trivet, cover and steam over medium to medium-high heat for 18 minutes (about 20 to 21 minutes for a 7-inch pan). A toothpick inserted in the centre should come out clean; steam a few more minutes if not.7 Step 7: Cool the khaman completely on a rack. Loosen the edges with a knife, invert onto a plate, peel off the parchment and cut into 16 squares.8 Step 8: For the tempering, heat the oil over medium heat and add the mustard seeds. When they splutter, add the curry leaves, slit green chilies and sesame seeds and fry for about 30 seconds.9 Step 9: Add the asafoetida, sugar, salt and lemon juice, then pour in the water. Bring to a rolling boil until the sugar dissolves, then turn off the heat.10 Step 10: Spoon the floating spices over the khaman, then pour the tempering water evenly over the squares so it seeps into the sides, reserving about 1/4 cup to drizzle just before serving.11 Step 11: Garnish with chopped coriander and grated coconut and serve with chopped onion and green coriander chutney.getsaucepan.com/r/b4e16244-1622-598f-8f2b-3ecd798d1f08
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