Add 500ml. water to the mix (not the masala pack), mix thoroughly and keep it aside for 15 minutes. Take a large vessel, out a round stand inside and boil the water. Apply oil on the inner surface of a deep, round plate (Thali) of about 1 ft. diameter and place it into the vessel. Now add masala pack content into the batter, whip it and spread onto the plate. Put the cloth-tied lid tightly over the vessel and let the batter steam for 15 minutes. Take the vessel off the burner and allow it to cool for 10 minutes. Now cut Khaman into square pieces and put them in other bowl for sizzling.