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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 cook that.
The ingredients needed to prepare Instant Besan Flour Khaman:
- Use 1 cup Besan flour
- Use 2 tbsp semolina (Rava)
- You need 1/2 tsp ginger chilli paste
- Get 1/4 tsp turmeric powder
- Use 1 tsp sugar
- Provide 1 tsp lemon juice
- Take Pinch hing (asafoetida)
- Get 1/2 tsp salt or as per taste
- Provide 1 tbsp oil
- Provide 3/4 cup water
- Take 1 tsp eno or (1 sachet eno)
- Provide For Tempering-
- Get 2 tsp oil
- Take 1/2 tsp mustard (Rai)
- Get 1 tsp sesame seeds (til)
- Take 1/2 tsp cumin (jeera)
- Take Pinch hing (asafoetida)
- Prepare 3-4 curry leaves
- Use 2 chillies, slit
- You need 1 tsp sugar
- You need 1/4 tsp salt
- Get 3-4 tbsp water
- Provide For garnishing-
- Get 2 tbsp grated coconut
- Provide Leaves some finely chopped Coriander
Steps to make Instant Besan Flour Khaman:
- Firstly, in a bowl sieve besan flour and rava.
- Add salt, turmeric, ginger-chilli paste, sugar, hing, lemon juice and oil and mix well.
- Now add water gradually and whisk for 5 minutes, make a semi-thick batter. Same as dhokla.
- Keep the batter aside for 15 minutes.
- 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.
- 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.
- Turn off the flame and let the khaman cool for 5 mins then unmould the khaman.
- 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.
- Cut into pieces and serve.
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