- 1 cup soji (semolina)
- 4 tbsps 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
- 5 tbsps oil
- 1/2 tsp mustard seeds
- 3 green chillies
- 1/4 cup water
- a handful of chopped coriander
- Recite Bismillah.
- In a bowl mix together soji, chana flour, ginger garlic, salt, turmeric, sugar, yogurt, beaten egg & green chillies.
- Add enough water to form a smooth batter. The batter should not be too thick & not too thin either.
- Leave batter aside for 3 hours.
- 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.
- 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.
- In a small pan prepare the wagaar by adding oil, mustard seeds & green chillies. Fry until mustard seeds start to splutter.
- Add water to the wagaar & then pour over the khaman.
- Garnish with coriander, cut into pieces & serve with green chutney. Enjoy!