Wash & soak Chana Dal in water for 6-7 hours.
Drain water from the Dal and grind the soaked Chana Dal and Curd with the help of water (if required) to a coarse consistency paste.
Transfer the coarsely grinded mixture to a bowl and add turmeric and mix well. Cover with a lid & allow it to ferment for 8-9 hours or overnight.
Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well. You may also add pinch Turmeric for more colour.
Add Eno Fruit Salt to the batter, pour a little water over it to activate the soda. Mix well in same direction until smooth and fluffy.
Pour the batter in greased plate & tap the plate to spread the batter evenly.
Place the plate in a steamer & cook it for 20 minutes on high flame
Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces
For tempering, heat oil in a small pan.
Add Mustard Seeds, allow it to crackle. Switch off the flame and then add slit Green Chillies ,curry leaves & Asafoetida.
Spread the tempering evenly over the Khaman.
Take out the Khaman pieces in a plate
Its ready to serve. Serve with Green Coriander Chutney