Masala Khaman

Recipe by
Total Time:
5.5 hours
Rated 4 based on 100 votes
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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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.