Ingredients Batter:- 1 cup Bengal gram flour (besan) 1/2 teaspoon citric acid (nimbu ke phool) 2 teaspoons sugar 1 1/2 teaspoons Eno's fruit salt For the tempering 2 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies, chopped For garnishing khaman:- 1 tablespoon chopped coriander 1/6 fresh coconut Cooking Process 1. Mix together all the ingredients for the batter ( besan, oil, sugar and salt, citric acid )except the fruit salt using enough water (use hot water for better result) to make a thick batter. 2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. 3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes. (keep the water for steaming before starting preparation so that it can start cooking immediately) 4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies. When the mustard seeds crackle, add 3 tablespoon...