serves
6-8
prep
30 minutes
cook
15 minutes
serves
6-8
people
preparation
30
minutes
cooking
15
minutes
Ingredients
250g fine chickpea flour
½ tsp crushed ginger
½ tsp crushed green chilli
Pinch of Asafoetida
2 tsp oil (plus extra, to grease)
1½ tsp citric acid (granules)
½ tsp bi-carb soda
Salt, to taste
For tempering
2 tsp oil (any type)
1 tsp mustard seeds
4-5 green chillies, sliced
1 tsp sesame seeds
4 tsp sugar
4 tbsp fresh chopped coriander
4 tbsp fresh grated coconut (optional)
Instructions
In a bowl, place the chickpea flour, ginger, chilli, asafoetida, oil, citric acid and bi-carb soda. Add some water and make a loose batter. Set aside for ½ hour.
Take a pot and fill with 1 glass of water and allow it to boil. Place a stand in water and top of it a steel platter with high sides. Add a little oil to base of steel platter and make sure the water level is below the platter.
Pour the mixture on the steel platter and cover the pot with lid wrapped with cloth so the steam does not escape. Cook for 10-12 minutes.
Remove steel platter. Insert a knife into the centre to check it’s cooked. Set aside to cool.
For the tempering, heat oil in a frypan. Add the black mustard seeds and cook for 30 seconds. Add the green chilli and sesame seeds. Add water and sugar and bring to the boil.
Cut the khaman into slices and pour the mustard seed mixture over the top. Top with fresh coriander and coconut to garnish.
Serve hot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
