Khaman

Por Bhavna's Kitchen · 60 min

Ingredientes

Modo de preparo

1. Soak the chana dal and urad dal in water for 4 to 5 hours or overnight, then drain and keep the water.
2. Grind the dal in a food processor at the highest speed, adding water as needed.
3. Transfer the batter to a bowl and mix in ginger paste, green chili paste, yogurt, 3 to 4 tablespoons of oil, turmeric, salt and gram flour.
4. Cover and ferment overnight or at least 6 to 8 hours.
5. Stir the eno fruit salt into the batter vigorously for 30 seconds.
6. Meanwhile, bring water to a boil in the steamer.
7. Pour the batter into a cooking-spray-greased pan that fits inside the steamer, set it in the steamer over boiling water, and steam on high heat for 25 to 30 minutes.
8. Remove the pan and let the khaman cool before cutting.
9. Heat oil in a pan. When the mustard seeds crackle, add asafoetida and shredded coconut.
10. Add the khaman pieces, sprinkle with a little water, stir gently, and finish with chopped cilantro.

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