|Yellow moong dal||1 Cup (16 tbs)|
|Urad dal||1 Cup (16 tbs)|
|Chopped coriander||1⁄2 Tablespoon|
|Grated ginger||1⁄4 Teaspoon|
|Green chillies||2 , crushed|
|Red chili powder||3 Pinch|
|Sour buttermilk||3 Cup (48 tbs)|
|Rice||1 Cup (16 tbs)|
|Sodium bicarbonate||1⁄2 Teaspoon|
Mix the dal and rice and wash them together.
Drain the water completely and leave it for a few hours to dry on a clean cloth.
Dry the grain completely and then grind it either in a dry grinder or at a mill.
Only when the coarse ground flour assumes the texture of fine suji, it is suitable for use.
Preserve this flour in an airtight vessel and use it as and when required.
It is best for use within 2 months.
Now to prepare khaman, take 1 cup of flour and 3 cups of buttermilk in a bowl and mix it thoroughly.
This batter should be kept aside for 4 to 5 hours.
Add to the batter soda bicarbonate after dissolving it in the oil.
Now add all the other ingredients to the mixture apart from red chilli powder and chopped coriander and blend properly.
Immediately pour the batter in a greased plate of 6" diameter.
Place it in a steamer or cooker for steaming over water.
To find out whether it is prepared or not, pierce it with a knife.
If the knife comes out clean, then it is done.
Pepper it with the coriander and chilli powder.
Steam it again for 2 to 3 minutes.
Slice it into the shapes of diamonds or squares.