SEV KHAMANI

1 cup besan 1 cup suji 1 cup curd 2 green chillies Salt to taste ½ teaspoon turmeric powder 1 tablespoon sugar ¼ teaspoon asafetida 1 teaspoon lime juice 1 teaspoon fruit salt/Eno 2 teaspoons lime juice For Tempering 2 tablespoons oil 2 teaspoons mustard seeds 10-12 curry leaves 2 teaspoons sugar Juice of ½ lime 10 curry leaves 1 tbsp coriander leaves For Garnishing 1 tablespoon finely chopped coriander leaves 2 tablespoons nylon sev 2 tablespoons pomegranate 1 tbsp chopped onion Directions In a bowl mix together besan, suji, curd, sugar, salt, lemon juice,asafoetida, oil and water to make a smooth paste. Keep aside for 15 minutes. Add eno fruit salt in the dhokla mixture just before making khaman and mix well. Pour the batter in a greased plate and steam it for 10 mins. Gently crumble the khaman pieces. Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chillies. Transfer the khamani to a serving bowl. Garnish it with coriander leaves,chopped onion, nylon sev and pomegranate. Sev Khamani is ready to be served!