Milk poha khaman Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine milk and poha. Let it soak for 10 minutes.
• STEP 2.After 10 minutes, mash the soaked poha with a fork to break any lumps.
• STEP 3.Add besan (gram flour), ginger-green chili paste, turmeric powder, salt, sugar, and lemon juice to the bowl. Mix well to form a smooth batter.
• STEP 4.Grease a steamer plate or a thali with oil. Pour the batter into it and spread evenly.
• STEP 5.Steam the batter for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• STEP 6.Once steamed, remove from the steamer and let it cool for a few minutes.
• STEP 7.Cut the cooled poha khaman into squares or diamond shapes.
• STEP 8.Heat oil in a small pan and add mustard seeds. Let them crackle.
• STEP 9.Add curry leaves and green chilies. Saut茅 for a minute.
• STEP 10.Pour this tempering over the cut poha khaman pieces.
• STEP 11.Garnish with chopped coriander leaves and grated coconut.
• STEP 12.Serve the milk poha khaman as a snack or with chutney of your choice.

Cooking Tips

• Make sure to soak the poha in milk for at least 10 minutes to soften it.
• You can adjust the spice level by adding more or less green chilies.
• For a healthier version, you can steam the khaman in an idli steamer or a pressure cooker without the whistle.
• You can also add grated carrots or chopped vegetables to the batter for added nutrition and texture.

Storage and Serving

• Milk Poha Khaman is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the khaman for a few minutes or microwave for a short duration.
• Serve the khaman as a snack or as a part of a Gujarati thali.