|
Ingredients
|
Quantity
|
|
Rice
|
1 cup
|
|
Urad dal
|
1 cup
|
|
Yellow moong dal
|
1 cup
|
|
Sour buttermilk
|
3 cups
|
|
Green chillies – crushed fine
|
2
|
|
Ginger grated fine
|
¼ tsp
|
|
Baking soda
|
½ tsp
|
|
Oil
|
2 tbsp
|
|
Red chilli powder
|
2 to 3 pinches
|
|
Coriander – finely chopped
|
½ tbsp
|
|
Salt
|
to taste
|
Mix the rice and dal, wash, drain and dry on a clean cloth for a
few hours. The grain should be completely. Grind to a coarse flour in dry
grinder or at the flour mill. This flour should be like very fine soji in
texture. Store in airtight container and use as required. Will keep good up to
2 months.
To make khaman, take 1 cup flour in a bowl. Add buttermilk, and
mix well. Keep- aside for 4-5 hours. Dissolve baking soda in the oil. Add to
batter. Mix all ingredients except red chilli powder and coriander. Pour
immediately in a 6" diam. greased plate. Steam over water either in a
cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle
the chilli powder and coriander, steam again for 2-3 minutes. Cut into squares
or diamonds and serve hot with coconut chutney. Western India
