1 cup chickpea flour (besan/chana)
1 cup fine semolina (soji)
1 tub yoghurt
1/3 cup oil
1 tsp baking powder
2 tsp eno powder
1 1/2 tsp salt
1/4 tsp turmeric powder
2 tsp crushed green chillies
Water (see fourth picture below)
1. Mix all the ingredients together until well incorporated and there are no lumps. Taste and add more salt or chillies to taste.
2. Place the mixture in a oiled metal tray. Then add some water to a pan (which has a tight lid) and place an upside down saucer or a rack inside the pan. Place the tray inside the pan on the saucer or rack. Make sure the water comes to just below the bottom of the tray. Close the lid tight and steam on medium to low heat for 20-25 minutes. Check after 15 minutes.
3. Splutter mustard seeds, chopped/whole fresh green chillies and curry leaves in a little oil. Pour over cooked khaman.
Love from Foodie Hajra Batan