Ingredients

• 1 cup - rice
• 1 cup - urad dal
• 1 cup - yellow moong dal
• 3 cups - sour buttermilk
• 2 green chillies crushed fine
• 1/4 tsp - ginger grated fine
• 1/2 tsp - soda bicarb
• 2 tbsp - oil
• 2-3 pinches red chilli powder
• 1/2 tbsp - coriander finely chopped
• Salt to taste

How to Make Special Khaman

• Mix rice and dal. Wash, drain and dry on a clean cloth for a few hours.
• Grind to a coarse flour in dry grinder or at flour mill.
• The flour should be like very fine soji in texture. Store in airtight container and use as required.
• They will be good for 2 months.
• To make khaman:
• Take 1 cup flour in a bowl.
• Add buttermilk and mix well. Keep aside for 4-5 hours.
• Dissolve soda bicarb in the oil. Add to batter.
• Mix all ingredients except red chilli powder and coriander.
• Pour immediately in a 6 inch diameter greased plate.
• Steam either in a cooker or steamer.
• Sprinkle chilli powder and coriander. Steam again for 2-3 minutes.
• Cut into squares or diamonds and serve hot with coconut chutney.