Ingredients

• 1 cup soji (semolina)
• 4 tbsps hot oil
• 1/2 cup chana flour (gram flour)
• 1/2 tsp ginger garlic
• 1 tsp salt
• 1/4 tsp turmeric
• 3 tsps sugar
• 1 cup yoghurt
• 1/4-1/2 cup lukewarm water
• 1 beaten egg
• 1 tsp green chillies
• 2 tsp eno fruit salt
• tal (sesame seeds) to garnish
• desiccated coconut to garnish

Wagaar:

• 5 tbsps oil
• 1/2 tsp mustard seeds
• 3 green chillies
• 1/4 cup water

• a handful of chopped coriander

Method

1. Recite Bismillah.
2. In a bowl mix together soji, chana flour, ginger garlic, salt, turmeric, sugar, yogurt, beaten egg & green chillies.
3. Add enough water to form a smooth batter. The batter should not be too thick & not too thin either.
4. Mix in the hot oil.
5. Leave batter aside for 3 hours.
6. In a steamer (like the one shown below) boil water. Tip: Add a splash of orange juice or vinegar to the water to prevent the pot from darkening.
7. Once the water has boiled add eno to the batter & mix. Pour into a round greased pan / deep plate that fits into the steamer. Sprinkle sesame seeds & coconut. Steam for 15 mins. You need to work quickly at this stage.
8. In a small pan prepare the wagaar by adding oil, mustard seeds & green chillies. Fry until mustard seeds start to splutter.
9. Add water to the wagaar & then pour over the khaman.
10. Garnish with coriander, cut into pieces & serve with green chutney. Enjoy!