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Khaman
 Ingredients
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste |
Method:
- Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
- The grain should be completely.
- Grind to a coarse flour in dry grinder or at the flour mill.
- This flour should be like very fine soji in texture.
- Store in airtight container and use as required.
- Will keep good upto 2 months.
- To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. - Keep- aside for 4-5 hours.
- Dissolve sodabicarb in the oil.
- Add to batter.
- Mix all ingredients except red chilli powder and coriander.
- Pour immediately in a 6" diam. greased plate.
- Steam over water either in a cooker or steamer.
- Pierce knife, and check, should come out clean if done.
- Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut into squares or diamonds and serve hot with coconut chutney.
Courtesy : Gujaratplus.com |
