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Nylon khaman recipe

Khaman Dhokla

Often mistaken for Dhokla, Khaman is a savory steamed cake made from gram flour (besan). It is lighter in color and has a softer, more crumbly texture than Dhokla. It's an instant snack that doesn't require fermentation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Gujarati, Indian, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • :
  • * For the Batter:
  • 1 ½ cups gram flour besan
  • 1 ½ teaspoons lemon juice
  • 3 tablespoons sugar
  • 1 teaspoon ginger-green chili paste
  • A pinch of turmeric powder
  • *l 1 ½ teaspoons fruit salt Eno
  • Salt to taste
  • 1 ½ cups water approximately
  • * For the Tempering:
  • 3 tablespoons oil
  • 1 ½ teaspoons mustard seeds
  • 1 teaspoon sesame seeds
  • 4-5 green chilies slit lengthwise
  • A few curry leaves
  • ⅓ cup water
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh coriander leaves for garnish
  • 2 tablespoons grated fresh coconut for garnish optional

Equipment

  • Mixing bowl
  • Whisk
  • Steamer or a large pot with a lid
  • Greased steaming tray or cake tin
  • Small pan for tempering
  • Knife

Method
 

  1. In a mixing bowl, combine the gram flour, citric acid, sugar, ginger-green chili paste, turmeric powder, and salt.
  2. Gradually add water and whisk to form a smooth, lump-free batter of pouring consistency.
  3. Just before steaming, add the fruit salt to the batter and mix gently and quickly for about a minute until the batter is light and airy.
  4. Pour the batter immediately into a greased steaming tray.
  5. Steam for 15-20 minutes on medium-high heat.
  6. Check with a toothpick to ensure it's cooked. Let it cool slightly, then cut into diamond or square shapes.
* For the tempering,
  1. Heat oil in a small pan. Add mustard seeds
  2. When the seeds splutter, add sesame seeds, green chilies, and curry leaves.
  3. Add ⅓ cup of water and the sugar. Bring it to a boil.
  4. Pour this tempering mixture evenly over the khaman.
  5. Garnish with fresh coriander and grated coconut.

Notes

For a fluffier khaman, ensure your batter is at room temperature.
The consistency of the batter is key; it should not be too thick or too thin.
Pouring the sugar-water mixture in the tempering makes the khaman moist and juicy