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Instant Besan Flour Khaman
Instant Besan Flour Khaman

Before you jump to Instant Besan Flour Khaman recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to instant besan flour khaman recipe. You can have instant besan flour khaman using 25 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Instant Besan Flour Khaman:
  1. Take 1 cup Besan flour
  2. Prepare 2 tbsp semolina (Rava)
  3. You need 1/2 tsp ginger chilli paste
  4. You need 1/4 tsp turmeric powder
  5. Prepare 1 tsp sugar
  6. Take 1 tsp lemon juice
  7. Prepare Pinch hing (asafoetida)
  8. You need 1/2 tsp salt or as per taste
  9. Prepare 1 tbsp oil
  10. You need 3/4 cup water
  11. Use 1 tsp eno or (1 sachet eno)
  12. Prepare For Tempering-
  13. Provide 2 tsp oil
  14. Use 1/2 tsp mustard (Rai)
  15. Get 1 tsp sesame seeds (til)
  16. Get 1/2 tsp cumin (jeera)
  17. You need Pinch hing (asafoetida)
  18. Take 3-4 curry leaves
  19. Prepare 2 chillies, slit
  20. Provide 1 tsp sugar
  21. Provide 1/4 tsp salt
  22. Get 3-4 tbsp water
  23. You need For garnishing-
  24. Get 2 tbsp grated coconut
  25. Take Leaves some finely chopped Coriander
Instructions to make Instant Besan Flour Khaman:
  1. Firstly, in a bowl sieve besan flour and rava.
  2. Add salt, turmeric, ginger-chilli paste, sugar, hing, lemon juice and oil and mix well.
  3. Now add water gradually and whisk for 5 minutes, make a semi-thick batter. Same as dhokla.
  4. Keep the batter aside for 15 minutes.
  5. Again whisk the batter for 2 mins and add 1 sachet eno (fruit salt). You can alternatively use a pinch of baking soda. Mix gently and immediately pour the batter to the greased container.
  6. Steam the batter for 20 minutes on medium flame or till the khaman gets cooked. You can check with a toothpick or knife after 15-20 mins. If it comes out clean then the khaman is ready.
  7. Turn off the flame and let the khaman cool for 5 mins then unmould the khaman.
  8. For tempering, take 2tsp oil in a pan, add mustard seeds and let it splutter, now add a pinch hing, curry leaves, chilli slits, jeera, sesame(til), sugar, salt and water. Let it boil for a minute. Now pour the tempering over the khaman cake and garnish with grated coconut and coriander leaves.
  9. Cut into pieces and serve.

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