1 cup rice
1 cup urad dal
1 cup yellow moong
3 cups sour buttermilk
2 green chillies crushed
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
tbsp. coriander finely chopped
Salt to taste
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.