Khaman

• 12 kg gram flour
• 18 g tartaric (Nimbu ka phool)
• 15 g baking soda
• 25 g salt
• 75 g sugar
• 50 g oil
• 2 teaspoons mustard seeds
• 2 teaspoons sesame seeds
• 15 green chilies
• 12 cup coconut, grated
• 2 teaspoons sugar
• salt

1. Dissolve salt, tartaric and sugar in water to make a homogenous mixture.
2. Sieve the soda into the besan and add it to the mixture.
3. Beat well for a long time till the dough appears to rise.
4. Put the steamer on the fire with water and heat the deep tray or thali on which the khaman is to be set.
5. Pour the batter onto the tray and steam for 25 minutes at medium temperature.
6. Cut into pieces.
7. Prepare a dressing by taking hot oil and adding mustard seeds, sesame seeds, diced green chillies, sugar and salt.
8. Pour onto the khaman and garnish with grated coconut.
9. Serve hot.

flour, tartaric, baking soda, salt, sugar, oil, mustard seeds, sesame seeds, green chilies, coconut, sugar, salt

Taken from www.food.com/recipe/khaman-10058 (may not work)