Priya's Cookbook

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• Mix the first six ingredients with plain water and make a smooth batter, let it keep for 6-7 hours, this will be fermented
• Keep a pressure cooker with some boiling water ready to steam the khaman.
• Apply oil to a thali
• Pour the batter into the thali and put in cooker, heat for 10 minutes, don’t put whistle.
• Let it cool for a 5 to 10 minutes
• Cut into pieces and garnish with coriander and coconut
• Heat oil in a Kadai then add mustard seeds. When they pop, add chopped green chilies and the sugared water.
• Pour the oil over the khaman

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