Khaman Sandwich
Ingredients

For Khaman Batter

  • Talod Khaman Mix – 1 packet (200 g)
  • Water – approx. 1 cup

For Activator Mixture

  • Activator sachet (from Talod Khaman Mix) – 1 sachet
  • Water – 2 tbsp

For Steaming

  • Oil – 1 tsp (for greasing plate)

For Tempering

  • Oil – 1 tsp (for greasing plate)
  • Mustard seeds – 1 tsp
  • Green chillies (slit) – 2
  • Water – ½ cup

For Garnish

  • Fresh coriander (chopped) – 2 tbsp
  • Fresh grated coconut – 2 tbsp
  • Pomegranate seeds (optional) – 2 tbsp

For Khaman Sandwich

  • Prepared khaman pieces – 6–8 slices
  • Basil pesto or green chutney – 2 tbsp
  • Tomato (sliced) – 1 small
  • Cheese slices or grated cheese – 2 slices / ¼ cup
  • Fresh coriander – 1 tbsp
  • Grated coconut – 1 tbsp
  • Pomegranate seeds – 1 tbsp

Method

  1. Empty the Talod Khaman Mix into a bowl, add water gradually and mix well to form a smooth, lump-free batter.
  2. Let the batter rest for 5 minutes.
  3. Dissolve the activator sachet from the Talod Khaman Mix in 2 tablespoons of water and keep aside.
  4. Grease the steaming plate with oil, including the sides. Preheat the steamer without placing the plate inside.
  5. Whisk the rested batter well, then add the prepared activator mixture and immediately whisk gently until the batter becomes light and fluffy. Do not overmix.
  6. Pour the batter into the greased steaming plate, leaving some space at the top.
  7. Steam on medium flame for 20 minutes.
  8. Turn off the heat, remove the khaman and let it cool for 5 minutes.
  9. Lightly sprinkle some water over the surface to keep it soft, then cut into desired pieces.
  10. For tempering, heat oil in a pan, add mustard seeds and green chillies.
  11. Add water carefully on low flame and let it boil briefly.
  12. Pour the tempering evenly over the cut khaman pieces and allow it to absorb.
  13. Garnish with fresh coriander, grated coconut and optional pomegranate seeds.
  14. For khaman sandwich, place a layer of khaman, spread basil pesto or green chutney on top.
  15. Add tomato slices and cheese, then cover with another khaman slice.
  16. Garnish with coriander, coconut and pomegranate seeds and serve.