The quality of besan is crucial for making perfect khaman. Ensure that the besan is fresh and finely ground.
Add Eno or baking soda just before steaming the batter. Pour the batter into the dish immediately to prevent the air from escaping.
Sift the besan before using it to remove any lumps and ensure a smooth batter. The batter should be of medium thickness.
Preheat the steamer. Steam the khaman on medium heat. To check if it’s done, insert a toothpick or knife into the centre. It should come out clean.
Mustard seeds, sesame seeds, green chilies, and curry leaves are commonly used. Pour the tempering evenly over khaman while it is still warm.