Ingredients

• 1.5 cup - rice
• 1/2 cup - urad dal
• 1.5 cup - curd
• 1/2 tsp - dry green chilli powder
• 1 tsp - Eno (fruit salt)
• 2 tbsp - oil
• Salt to taste
• For seasoning:
• 1.5 tbsp - oil
• 1/2 tsp - mustard seeds
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• Salt to taste

How to Make Masala Khaman

• Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely dry.
• Grind to a coarse flour in dry grinder or at the flour mill.
• This flour should be like very fine sooji in texture.
• The flour can be made in advance.
• Make buttermilk of the curd by adding required water.
• Add buttermilk to the mixture, and mix well.
• Keep aside for 4-5 hours.
• Add green chilli powder and salt.
• Dissolve fruit salt in the oil. Add to batter.
• Pour immediately in a 6 inch diameter greased plate.
• Steam over water either in a cooker or steamer.
• Pierce knife, and check, should come out clean if done; take approx 12-15 minutes.
• Cut into squares or diamonds.
• Heat oil in a deep pan.
• Add mustard seeds and allow to splutter.
• Add red chilli powder and turmeric and salt.
• Put the khaman pieces in it.
• Toss it well so the masala comes on the khaman.
• Keep it on gas on slow flame for 5 minutes, stirring occasionally.
• Serve hot.