Khaman

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.

The grain should be completely dry. Grind to a coarse flour in dry grinder or at the flour mill.

This flour should be like very fine sooji in texture. Store in airtight container and use as required.

Will keep good up to 2 months.

To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.

Keep aside for 4-5 hours. Dissolve soda bicarbonate in the oil. Add to batter.

Mix all ingredients except red chilli powder and coriander.

Pour immediately in a 6" diameter greased plate. Steam over water either in a cooker or steamer.

Pierce with a knife to check; it 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.