Naylon Khaman with Besan Kadi (Chutney)
Method:
Take 1.5 cup besan (Chickpeas Flour), Sieve it properly
We are making with citric acid (nimbu phool), we’ll use lemon
Add salt
Keep steamer on
Gradually add water so that there are no lumps in besan
Mix well
Batter should be free flowing
Add little water if need be
Make it runny batter
Add 1 tsp fruit salt (Eno)
Batter will double in size and color will get pale in color
Do not use Turmeric
Place it in a greased plate inside steamer
Cover the lead with clothe so that water doesn’t drip on Khaman
Steam cook on medium flame for 20 minutes
Next we will prepare tadka
In a pan, take 2 tbs oil
As oil heats up, add 1 tsp mustard seeds
Add a pinch of asafoetida (hing)
We usually use peanut oil for tadka
In Gujarat they charge premium for Peanut oil Khaman
Add chopped 3-4 green chillies and fresh green curry leaves
Add 1/4th cup water
Add Salt and 2 - 4 tbs sugar depending upon your liking for sweetness
Keep stirring till sugar is completely melted
Add 1/2 lemon juice
Tadka is ready
In 20 minutes check khaman is cooked by inserting a knife
Let it cool down for 10 minutes and then only cut
Then we will pour tadka
Next prepare Besan Kadi or Chutney
Make cuts in Khaman Plate
Pour Tadka on top, you’ll see all water getting absorbed in Khaman in some time
To make kadi, 3 tbs besan in a bowl
Add some salt less than 1/2 tsp Haldi (Turmeric powder)
Add some water and mix so that there are no lumps left
Add another 1/4th cup water as we need to cook kadi
Mix should be little watery as we are going to cook it
Take 2 tsp oil in a deep pan
Add 1/2 tsp mustard seeds (Raai ke daane)
Cook on medium flame
As you hear crackling sound, add 1/2 tsp Asafoetida powder
add few green chillies, coriander seeds and fresh green curry leaves
Now add the watery batter of besan
Keep stirring else it will form lumps
As it gets thick, add 1/2 tsp sugar (you may add more if you like)
Add 1/2 lemon juice
This will be semi thick and semi pouring consistency
Besan Kadi is ready
Serve with Khaman
Method:
Take 1.5 cup besan (Chickpeas Flour), Sieve it properly
We are making with citric acid (nimbu phool), we’ll use lemon
Add salt
Keep steamer on
Gradually add water so that there are no lumps in besan
Mix well
Batter should be free flowing
Add little water if need be
Make it runny batter
Add 1 tsp fruit salt (Eno)
Batter will double in size and color will get pale in color
Do not use Turmeric
Place it in a greased plate inside steamer
Cover the lead with clothe so that water doesn’t drip on Khaman
Steam cook on medium flame for 20 minutes
Next we will prepare tadka
In a pan, take 2 tbs oil
As oil heats up, add 1 tsp mustard seeds
Add a pinch of asafoetida (hing)
We usually use peanut oil for tadka
In Gujarat they charge premium for Peanut oil Khaman
Add chopped 3-4 green chillies and fresh green curry leaves
Add 1/4th cup water
Add Salt and 2 - 4 tbs sugar depending upon your liking for sweetness
Keep stirring till sugar is completely melted
Add 1/2 lemon juice
Tadka is ready
In 20 minutes check khaman is cooked by inserting a knife
Let it cool down for 10 minutes and then only cut
Then we will pour tadka
Next prepare Besan Kadi or Chutney
Make cuts in Khaman Plate
Pour Tadka on top, you’ll see all water getting absorbed in Khaman in some time
To make kadi, 3 tbs besan in a bowl
Add some salt less than 1/2 tsp Haldi (Turmeric powder)
Add some water and mix so that there are no lumps left
Add another 1/4th cup water as we need to cook kadi
Mix should be little watery as we are going to cook it
Take 2 tsp oil in a deep pan
Add 1/2 tsp mustard seeds (Raai ke daane)
Cook on medium flame
As you hear crackling sound, add 1/2 tsp Asafoetida powder
add few green chillies, coriander seeds and fresh green curry leaves
Now add the watery batter of besan
Keep stirring else it will form lumps
As it gets thick, add 1/2 tsp sugar (you may add more if you like)
Add 1/2 lemon juice
This will be semi thick and semi pouring consistency
Besan Kadi is ready
Serve with Khaman
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