KHAMAN MIX

DIRECTIONS: (For one 8"-9" trays)
1. Prepare Khaman-Dhokla Cooker,
2. Empty Packet into a bowl and combine 4 tbsp Vegetable Oil.
1 tbsp. Sugar and 240 ml. (1 cup) Lukewarm Water into a smooth batter mixing gently with whisk.
3. Add Masala Powder (given in separate pouch) to batter and mix for 1 minute.
4. Grease each tray, then, pour batter evenly into mould.
5. Steam on High flame for about 15 minutes,
6. Remove the cooked Khaman/Dhokla tray and allow to cool for 10 minutes,
7. For Nylon Khaman (After Cooling)-
Dissolve 1/2 tbsp. Sugar in 300 mL (1+1/4 cups) Water, pour evenly over cooked, cooled Khaman, and let it soak for 2-3 minutes.
8. Garnish 'Vagar': (For one Khaman trays)
First, heat 2 tbsp. Vegetable Oil, add 1 tsp. Mustard Seeds. When that begins to splatter, remove from heat, Next, add 1/8 tsp. Asafoetida Powder, Spread 'Vagar evenly on Khaman tray. Sprinkle 1 tbsp. grated Coconut, 2 tbsp. chopped Coriander and 1-2 cut Green Chillies,
9. Let stand 5 minutes, then cut Khaman into 1-inch cubes or wedges,
10. Serve with Deep's Instant Kadhi Chutney