KHAMAN MIX FLOUR

1. dd 200ml water to Khaman mix (not sachet), mix thoroughly and keep aside for 10 mins. Add the sachet in 50 ml of water and mix thoroughly. Take a large vessel, put a round stand inside and bil the water.
2. Apply oil on the inner surface of deep round plate of about 1 ft diameter and place t into the vessel. Now add sachet mixed water in the batter steam for 15 mins
3. Take the vessel off the burner and allow it cool for 10 minutes. Now cut khaman into square pieces and put them in other bowl for sizzling. Take 50g vegetable oil, 2.5g mustard seeds, 0.5g asafoetida and 15g green chilli pieces and sizzle. Add to it 200ml water and 50- 60g sugar and allow it to boil for 3 minutes. Pour the boiling sizzle evenly over khaman pieces
4. Garnish khaman with fresh coriander leaves and shredded coconut.

Note: sachet mixed water content to be added just prior to putting batter in thali for steaming.