Ingredients:

• For the Kaman:
• 1 cup – besan (chickpea flour)
• 2 tbsp – sooji (semolina)
• 1/8 tsp – Turmeric powder
• 2 tsp – Sugar
• 2 tsp – Lemon juice
• 1/2 tsp – ginger-green-chillies paste
• 1 tsp – eon fruit salt
• 1 cup – water
• salt, to taste
• For Tadka:
• 1 tbsp – oil
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – sesame seeds
• a pinch of Hing (asafoetida)
• 3 tbsp – water
• chopped coriander, for garnish

Method:

1. Take all ingredients (except eno) for the khaman in a bowl and mix them.
2. Add water gradually to make a smooth batter of pouring consistency with no lumps present.
3. Grease a deep microwave-proof dish (or baking tray) with 2-3 drops of oil.
4. Add eno fruit and salt to the batter and whisk it for 2-3 minutes to make the batter fluffy.
5. Pour it into a tray and cover it with a cling wrap.
6. Microwave it on high for 4-5 minutes and take it out removing the cling wrap.
7. Let it rest for 5 minutes and then cut it into pieces.
8. Transfer all the pieces to a serving plate/bowl.
9. Heat oil in a tadka (tempering) pan and add mustard seeds.
10. Once it splutters, add sesame seeds and hing into it.
11. Turn off the heat and add water.
12. Spread this watery tadka over the khaman evenly.
13. Garnish with chopped coriander.