Proportion is very important to get the right texture, so have added pictures above, of the bowl I use for measure, and the plate (9") in which I steam them.
If your plate is bigger or smaller, increase or decrease the ingredients accordingly, to get the right height of the Khaman.
If its not high enough (at least 1- 1 1/2", it won't look and feel good 😀
Ingredients
1 bowl besan (regular, fine variety)
1 1/2 tbsp sooji
1 bowl water (exactly as much as besan)
3-4 tsp sugar (+/- as per taste)
1/4 tsp citric acid (no, lemon won't do)
1/4 tsp ground green chillies
1/4 tsp haldi (+/- depending upon the colour your haldi lends)
A tiny pinch of soda bi carb (yes, it is needed)
Salt about 1/3 - 1/2 tsp, or to taste
1 tsp Eno or any regular flavoured fruit salt (absolute must)
For tadka
1 tbsp oil
2 tsp rai (I put almost 3, as I love lots of rai on the Khaman)
1 1/2 tsp jeera
3/4 tsp hing
1 tsp til
1 tsp sugar
A pinch of salt
3-4 green chillies, slit lengthwise and cut into 1 cm pieces
1 c water (may need little more)
Chopped dhania and fresh, grated coconut for garnishing.
METHOD
Take enough water (should be below the stand/bowl level, but at least about 2") in a big vessel, in which you'll put a stand or an inverted bowl to keep under the thali.
Wrap the lid with a kitchen towel (as shown in the picture), cover the vessel and put it to heat.
In a mixing bowl, add all the ingredients except Eno.
Whisk well, taste and adjust to get a nice sweet and sour taste.
Grease the plate well.
Put the empty plate on the stand in the steamer.
Add Eno to the prepared mixture.
Mix briskly, and thoroughly, to get a bubbly, frothy batter.
Pour it in the plate.
Cover the vessel (don't forget the kitchen towel or any cloth, it is necessary to absorb the steam that rises up, or else the condensed water will fall back on khaman and make them soggy)
Steam for 12-15 minutes.
Meanwhile, let's get the tadka ready.
TADKA
Heat oil.
Add rai, splutter, add jeera, let it brown, then til.
Cook for half a minute and switch off the gas.
Add hing
Then, add cut green chillies.
Give a stir.
Add water, salt and sugar.
Mix well. Heat for half a minute.
BACK TO THE KHAMAN
After the mentioned time, remove the plate and pour 1/2 the tadka (ensure even distribution of rai, jeera, til and green chilly pieces).
With a sharp serrated knife, make diagonal pieces.
Add the remaining tadka such that it seeps inside the Khaman from the cuts and the sides (you might have to add little more water, as besan drinks up a lot to get the soft spongy texture)
Let the water get absorbed. On a serving plate, garnish with chopped dhania and coconut.
