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.