.png)
- Ingredients:
- 1 ¼ cup Gram flour (Besan) chickpea flour
- 2 tblsp blanched Palak Puree
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Ground Turmeric (Haldi powder)
- 2 teaspoon Lime juice
- 1 tablespoon Oil
- 1 teaspoon Ginger grated
- 1 Green Chili Pepper minced, optional
- 1 cup Water
- 1 teaspoon Eno fruit salt
- 2 cups Water for steaming
For tempering (tadka)
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai)
- 5 Curry Leaves (Kadi Patta)
- 5 Green Chili Pepper thinly sliced, optional
- 1 teaspoon Sesame seeds
- ¼ cup Water
- ¼ teaspoon Salt
Method:
Prepare Khaman Batter:
- Mix in all of the ingredients, except the fruit salt – gram flour, turmeric, salt, sugar, green chili, ginger, lime juice, blanched palak puree, oil and water. Stir to combine well and let the batter sit for 15 minutes.
- While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.
- After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir.
- Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy Khaman.
Steaming Khaman on stovetop
- Use a large pot that can hold the khaman batter container. Add 3 cups of water in the pot.
- Cover and let the water come to a boil while you are making the batter.
- Place a trivet at the bottom, then place the container with batter on it.
- Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.
Prepare Tempering
- While the khaman is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
- Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
- Cut the khaman into small pieces. Spread the tempering over it.
- Garnish with chopped cilantro and serve with green mint chutney.
