ખમણ !
Take 1.5 - 2 cups of besan. Add 3 to 4 tbsp curd (limbu na phool), salt and water. Mix well and make the batter to an almost pouring consistency.
Add 1/2 - 1 tsp baking powder and/or 1 tsp baking soda. Add a tsp of water over it to activate it and stir only in one direction. The colour of the batter will lighten slightly.
This can be cooked in microwave or pressure cooker. The latter are probably more moist and hence turn out to be softer.
For microwave :
Grease a microwave safe vessel with oil and pour in the batter. Cook in the microwave and check for it with the knife test.
For pressure cooker :
Remove the whistle. Add some water to cover 1/4th to 1/3rd of the bottom. Cover the lid and preheat for some minutes.
Grease a bowl or any suitable vessel. Pour the batter and put in the cooker over a base like a water filled small bowl or a proper cooker base ring.
Cover the lid and let cook without the whistle on. Check with knife and cook accordingly.
After it is cooked, let it stay in for a couple of minutes.
Now till this cooks, prepare the chashni.
Take 3 tsp of oil and generously add mustard seeds. Let them all crackle. Then add neem leaf and julienned green chilli. (Green chili and neem leaf are again subject to availability. Mustard seeds and sugar are non-negotiable.)
TRY to mix these.
Then add water- about a glass or two. Add sugar to it. Cook only until the sugar dissolves.
By this time the khaman would have cooked. (It may be removed into another plate.)
Cut it into pieces and pour the chasni over it covering all over.
Let it soak in for 5 to 10 mins.
Enjoy you farsan !!
