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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.
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