1 mug yoghurt
1 mug semolina
1 mug Chana flour
¾ mug oil
1 1/4 teaspoon salt
1 teaspoon crushed green chilli
2 1/2 teaspoon sugar
Pinch of arad (Turmeric)
¼ teaspoon citric acid
1 tblspn lemon juice
1 teaspoon crushed garlic
½ teaspoon crushed ginger
¼ teaspoon hing
3 teaspoon eno
1 teaspoon baking powder
Mustard seeds (2tblspn)
white sesame seeds(1tblspn)
Oil (¼ cup)
Chopped coriander for garnishing
---12" or 14" inch round cake tin depending on how thick you want the sponge to be :) ---
1.) whisk all of the Kaman ingredients with cold water till a cake like batter is formed and all lumps are removed.
2.)add the eno and baking powder to the above and transfer to round cake tin immediately.
3.)place tin over the rim of the pot of boiling water(cover with Foil) and the lid of the pot placed upside down ... Steam for 45mins (DO NOT open before 45mins as this will cause the Kaman to flop)
4.)remove cake tin from pot after 45 minutes and leave to cool.
5.)cut as desired and place on serving tray.
6.)heat oil on high...add the mustard seeds and curry leaves,remove from cooker once mustard seeds start to pop and pour over the cut Kaman.
INFO / TIPS / CREDITS
1.) A round cake tin that fits on the rim of a pot (should be able to stand on the rim and not fall in).
2.) Pot should be filled halfway with boiling water before placing the cake tin on the rim. (I also add citric acid to the boiling water so that the pot doesn't blacken)
~~~requests for a special dua for the marhoom who this recipe belongs to (an inspirational woman who left this world at a very young age and always shared recipes as sadqah-e-jaariya)~~~