Khaman

Ingredients

• 1½ cups besan
• 1 tbsp semolina (optional)
• 1 cup water
• 1 tsp ginger-green chilli paste
• 1 tbsp sugar
• 1 tsp citric acid or 2 tbsp lemon juice
• ¼ tsp turmeric
• 1 tsp salt
• 1½ tsp fruit salt (Eno) or ¾ tsp baking soda
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 2 green chillies, 8 curry leaves, a pinch of hing, ½ cup water, 1 tbsp sugar
• Chopped coriander and grated coconut

Method

1. Whisk the besan, semolina, water, ginger-chilli paste, sugar, citric acid or lemon, turmeric and salt into a smooth batter.
2. Heat water in a steamer and grease a tin.
3. Stir the fruit salt into the batter; it will froth. Pour at once into the tin.
4. Steam on high heat for 15–18 minutes until a toothpick comes out clean. Cool for 5 minutes and cut into squares.
5. Heat oil, crackle mustard seeds, add chillies, curry leaves and hing, then the water and sugar. Boil once.
6. Spoon this over the khaman so it soaks in. Garnish and serve with green chutney.