Khaman

BAPS Amrut Khaman Method of preparation:
Take the entire contents of the packet (except the pouch) and mix with 500ml of water and stir properly. Leave batter for 15 minutes.
On the other side, heat water in steamer vessel after putting a stand in it. Once water boils, keep one oil applied plate which is deep and about one feet in size for heating. Now mix the contents of the pouch with the batter and stir thoroughly. Pour contents in the heated plate and cover it with a tied cloth. Steam cook on low flame for 15 minutes. Once cooked, remove the plate from the gas and leave for 10 minutes. Cut the khaman into square pieces and keep in big vessel. For tempering, heat 100g oil in small pan and add mustard seeds and cut green chillies. Add 400ml of water and 125g sugar to the above tempering and boil for 3 minutes. Add the tempered water to the Khaman by pouring evenly. Garnish with coriander and grated coconut and serve. Special note: Add pouch only at the time of adding batter to the preheated plate and keep for cooking only after thorough stirring.