1 cup rice 1 cup urad dal 1 cup
yellow moong dal
3 cups sour buttermilk 2 green chillies
crushed fine
1/4 tsp. ginger grated fine 1/2 tsp. soda
bicarb
2 tbsp. oil 2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped Salt to taste
Method Mix the rice and dal, wash, drain and dry on
a clean cloth for a few hours. The grain
should be completely. Grind to a coarse
flour in dry grinder or at the flour mill.
This flour should be like very fine soji in
texture. Store in airtight container and use
as required. Will keep good upto 2 months.
To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside
for 4-5 hours. Dissolve sodabicarb in the
oil. Add to batter. Mix all ingredients
except red chilli powder and coriander. Pour
immediately in a 6" diam. greased plate.
Steam over water either in a cooker or
steamer. Pierce knife, and check, should
come out clean if done. Sprinkle the chilli
powder and coriander, steam again for 2-3
minutes. Cut into squares or diamonds and
serve hot with coconut chutney.
