1. Dissolve khar, salt in 1 1/2 liters water.
2. Heat to bring to a rolling boil.
3. Meanwhile, take all other ingredients in a large deep vessel.
4. Make a well in the center.
5. Pour boiling hot solution into well.
6. Using a wooden mallet, mix water and flours, gradually.
7. Use pulling motion, while vessel is held firmly by another.
8. This way all flour gets mixed, scrape out any stuck at bottom.
9. Place a large steamer or deep vessel with a little water inside.
10. Bring to a boil, place perforated section or bowl over boiling water.
11. Make sure there is enough space between water and bowl.
12. Place lumps or dumplings of dough, in steamer.
13. Keep hands moist for convenience, complete all dough.
14. Cover, place a weight over lid to keep steam from escaping.
15. Cook on high for 20 minutes, and low for 15 minutes.
16. Serve piping hot, drizzled with a bit of olive, mustard oil or ghee.
17. Or even serve with chilled curds, if desired.

Making Time : 45 minutes
Makes : 30 minutes
Shelf Life : Best fresh