Khaman

Ingredients

 * 1 cup rice
 * 1 cup urad dal
 * 1 cup yellow moong dal
 * 3 cups sour buttermilk
 * 2 green chillies crushed fine
 * ¼ tsp ginger grated fine
 * ½ tsp soda bicarb
 * 2 tbsp oil
 * 2 – 3 pinches red chilli powder
 * ½ tbsp coriander finely chopped
 * salt to taste

Directions

 * 1) Mix the rice and urad dal, wash, drain and dry on a clean cloth for a few hours.
 * 2) The grain should be completely grind to a coarse flour in dry grinder or at the flour mill.
 * 3) This flour should be like very fine soji in texture.
 * 4) Store in airtight container and use as required.
 * 5) Will keep good upto 2 months.
 * 6) Take 1 cup flour (above rice and urad dal mixture) in a bowl.
 * 7) Add buttermilk, and mix well.
 * 8) Keep aside for 4–5 hours.
 * 9) Dissolve soda bicarb in the oil.
 * 10) Add to batter.
 * 11) Mix all ingredients except red chilli powder and coriander.
 * 12) Pour immediately in a 6" diameter greased plate.
 * 13) Steam over water either in a cooker or steamer.
 * 14) Pierce knife, and check, should come out clean if done.
 * 15) Sprinkle the chilli powder and coriander, steam again for 2–3 minutes.
 * 16) Cut into squares or diamonds and serve hot with coconut chutney.