Khaman

1. 1
   prep · ~5 min

   Grease the steaming tray and set up the steamer.

   1.Grease a steel thali or shallow plate with 1 tsp oil.

   2.Fill the steamer with water and bring to a boil over medium-high heat.
2. 2
   mix · ~8 min

   Whisk the batter until smooth and airy.

   1.Sift besan into a large mixing bowl.

   2.Add rava, 2 tsp sugar, salt, turmeric powder, ginger paste, chopped green chili, and 1 tbsp lemon juice.

   3.Gradually pour in 1 cup water, whisking continuously to form a thick, flowing batter.

   4.Beat the batter vigorously for 4-5 minutes to incorporate air until light and frothy.

   TIPVigorous whisking is key to getting a spongy texture. The batter should be thick enough to coat a spoon.
3. 3
   mix · ~2 min

   Add fruit salt and pour the batter.

   1.Sprinkle fruit salt evenly over the batter.

   2.Drizzle 2 tsp water on top of the fruit salt.

   3.Gently mix until the fruit salt is just combined and the batter becomes bubbly.

   4.Immediately pour the batter onto the greased thali, spreading it evenly.

   TIPDo not overmix after adding fruit salt — the air bubbles are what make the Khaman spongy. Work quickly.
4. 4
   steam · ~18 min

   Steam the Khaman.

   1.Place the thali carefully into the steamer basket.

   2.Cover with a tight-fitting lid.

   3.Steam over medium-high heat for 15-18 minutes.

   TIPInsert a toothpick in the center — if it comes out clean, the Khaman is done. Avoid opening the lid before 12 minutes.
5. 5
   rest · ~5 min

   Cool and cut the Khaman.

   1.Remove the thali from the steamer and let it cool for 5 minutes.

   2.Cut into diamond or square pieces using a sharp knife.
6. 6
   mix · ~1 min

   Prepare the tempering syrup.

   In a small bowl, mix 1 tsp sugar, 1 tsp lemon juice, and 2 tbsp water until the sugar dissolves completely.

7. 7
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add curry leaves and sauté for 15 seconds until fragrant.

   TIPKeep a lid handy — the mustard seeds will crackle vigorously.
8. 8
   assemble · ~6 min

   Pour the tempering and syrup over the Khaman.

   1.Drizzle the sugar-lemon syrup evenly over the steamed Khaman pieces.

   2.Pour the hot tempering over the top, ensuring mustard seeds are distributed.

   3.Let it soak for 5 minutes so the flavors absorb.
9. 9
   garnish · ~1 min

   Garnish with coconut and coriander.

   Sprinkle grated fresh coconut and chopped coriander leaves over the Khaman. Serve warm or at room temperature.

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