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Ingredientes
- 1 c. Channa, (bengal gram) dal washed & soaked for 4-5 hrs Salt to taste
- 1/4 c. Tamarind chutney, (refer chutneys)
- 2 Tbsp. Green chutney, (refer chutneys)
- 1 c. Fine bland sev
- 2 x Onions minced finely
- 2 Tbsp. Coriander leaves finely minced
- 1 tsp Crushed cumin seeds Salt to taste
Direcciones
- For Khaman:Grind soaked dal in mixie until fine.
- Keep batter fairly thick.
- Add in salt, mix well, pour into a pressurecooker container.
- Cover with lid, pressure cook for 2 whistles.
- Cold. Grate with a grater (use bigger holed blade).
- The result should be like bread crumbs.
- To serve:Spread some khaman crumbs in serving plate.
- Sprinkle some of both chutneys.
- Sprinkle salt, cumin, follow with sev, onions and coriander.
- Serve immediately.
- Making time:For khaman-30 min(excluding soaking time)
- For rest: 20 min
- Makes: 5 servings
- Shelflife: 3 days refrigerated in airtight container. (Store without toppings)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 156 | |
| Calories from Fat 22 | 14% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 257mg | 11% |
| Potassium 461mg | 13% |
| Total Carbs 35.39g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 17.14g | 11% |
| Protein 3.9g | 6% |
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