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11/2 cups gram flour
1/4 cup semolina
2 green chillies+ 1″ piece ginger , made into a paste
1-1/2 tsp sugar
2 tsp lemon juice
2 tsp oil
2 tsp ENO fruit salt
Salt to taste
Combine all ingredients in a bowl, except the ENO in a large mixing bowl.
Mix everything very well, making sure there are no lumps.
Place a steamer on gas with 3 cups of water.
Let the water boil.
Grease a Thali.
Add the ENO fruit salt to the batter and mix very well.
Bubbles will form, but stir well.
Pour the batter in the Thaali, and place it in the steamer.
You might need to put the batter into two thaalis.
Close the lid and let it steam for 10-15 minutes.
Check with a knife if done, the knife should come out clean.
Cut into pieces to serve as khaman.
For Sev khamani crumble these pieces.
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
5-6 cloves garlic, minced
2 green chillies, finely chopped
Few curry leaves
1/4 tsp turmeric powder
1 cup nylon Sev
1/ 2 cup pomegranate pearls
1/4 cup coconut, grated (optional)
1/4 cup coriander leaves, chopped
Add mustard seeds, let crackle.
Add sesame seeds and immediately add asafoetida.
Add curry leaves, green chilly and minced garlic.
Let the garlic turn pink.
Add turmeric powder and the crumbled khaman pieces.
Transfer into a bowl.
Sprinkle nylon Sev , coriander leaves, coconut and pomegranate pearls.
Drizzle lemon juice.
Serve right away.
The khamani can be made in advance but the Sev and rest of the garnishes should be added only at the time of serving.