Nylon Khaman
Nylon Khaman
Ingredients
For the Batter
- 1 cup besan, gram flour
- 1/4 cup semolina, fine rava
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-chilli paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon citric acid
- 1 teaspoon sugar
- 1/2 cup water, for mixing
- 1/2 teaspoon Eno fruit salt, green packet
- 1 tablespoon water, for Eno activation
For the Tempering (Tadka)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida, hing
- 1-2 green chilies, slit
- 1/2 cup water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 lemon, juice extracted
For Garnish
- as needed coriander leaves, chopped
- as needed coconut, grated
Instructions
- 1
In a large bowl, combine 1 cup besan (gram flour) and 1/4 cup fine semolina (rava).
⏱️ 1 min
- 2
Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger-chilli paste, 1/2 teaspoon salt (or to taste), 1/4 teaspoon citric acid, and 1 teaspoon sugar.
⏱️ 2 min
- 3
Gradually add 1/2 cup of water while continuously whisking to form a smooth, lump-free batter. The batter should be of medium-thick consistency.
⏱️ 3 min
- 4
Cover the bowl and let the batter rest for 15 minutes.
⏱️ 1 min
- 5
Grease a steaming plate or pan with oil.
⏱️ 1 min
- 6
Boil water in a steamer.
⏱️ 5 min
- 7
Just before steaming, add 1/2 teaspoon of Eno fruit salt (from a green packet) to the batter.
⏱️ 1 min
- 8
Pour 1 tablespoon of water over the Eno to activate it.
⏱️ 1 min
- 9
Immediately mix the Eno into the batter gently until it becomes light and frothy. Do not overmix.
⏱️ 1 min
- 10
Pour the activated batter into the greased steaming plate.
⏱️ 1 min
- 11
Place the plate in the preheated steamer.
⏱️ 1 min
- 12
Steam for 15-20 minutes on medium flame.
⏱️ 20 min
- 13
After steaming, remove the plate from the steamer and let it cool completely.
⏱️ 5 min
- 14
Once cooled, cut the khaman into desired pieces.
⏱️ 2 min
- 15
In a small pan, heat 2 tablespoons of oil.
⏱️ 1 min
- 16
Add 1 teaspoon of mustard seeds and let them splutter.
⏱️ 1 min
- 17
Add 1/2 teaspoon of cumin seeds and let them splutter.
⏱️ 1 min
- 18
Add a pinch of asafoetida (hing) and 1-2 slit green chilies. Sauté for a few seconds.
⏱️ 1 min
- 19
Pour in 1/2 cup of water.
⏱️ 1 min
- 20
Add 2 teaspoons of sugar and 1/2 teaspoon of salt.
⏱️ 1 min
- 21
Bring the mixture to a boil.
⏱️ 2 min
- 22
Turn off the flame and add the juice of 1/2 lemon. Mix well.
⏱️ 1 min
- 23
Pour the prepared tempering evenly over the cut khaman pieces.
⏱️ 1 min
- 24
Garnish with freshly chopped coriander leaves and grated coconut.
⏱️ 1 min
- 25
Serve the Nylon Khaman hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nylon Khaman
For the Batter
- 1 cup besan, gram flour
- 1/4 cup semolina, fine rava
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-chilli paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon citric acid
- 1 teaspoon sugar
- 1/2 cup water, for mixing
- 1/2 teaspoon Eno fruit salt, green packet
- 1 tablespoon water, for Eno activation
For the Tempering (Tadka)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida, hing
- 1-2 green chilies, slit
- 1/2 cup water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 lemon, juice extracted
For Garnish
- as needed coriander leaves, chopped
- as needed coconut, grated
Instructions
- 1
In a large bowl, combine 1 cup besan (gram flour) and 1/4 cup fine semolina (rava).
⏱️ 1 min - 2
Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger-chilli paste, 1/2 teaspoon salt (or to taste), 1/4 teaspoon citric acid, and 1 teaspoon sugar.
⏱️ 2 min - 3
Gradually add 1/2 cup of water while continuously whisking to form a smooth, lump-free batter. The batter should be of medium-thick consistency.
⏱️ 3 min - 4
Cover the bowl and let the batter rest for 15 minutes.
⏱️ 1 min - 5
Grease a steaming plate or pan with oil.
⏱️ 1 min - 6
Boil water in a steamer.
⏱️ 5 min - 7
Just before steaming, add 1/2 teaspoon of Eno fruit salt (from a green packet) to the batter.
⏱️ 1 min - 8
Pour 1 tablespoon of water over the Eno to activate it.
⏱️ 1 min - 9
Immediately mix the Eno into the batter gently until it becomes light and frothy. Do not overmix.
⏱️ 1 min - 10
Pour the activated batter into the greased steaming plate.
⏱️ 1 min - 11
Place the plate in the preheated steamer.
⏱️ 1 min - 12
Steam for 15-20 minutes on medium flame.
⏱️ 20 min - 13
After steaming, remove the plate from the steamer and let it cool completely.
⏱️ 5 min - 14
Once cooled, cut the khaman into desired pieces.
⏱️ 2 min - 15
In a small pan, heat 2 tablespoons of oil.
⏱️ 1 min - 16
Add 1 teaspoon of mustard seeds and let them splutter.
⏱️ 1 min - 17
Add 1/2 teaspoon of cumin seeds and let them splutter.
⏱️ 1 min - 18
Add a pinch of asafoetida (hing) and 1-2 slit green chilies. Sauté for a few seconds.
⏱️ 1 min - 19
Pour in 1/2 cup of water.
⏱️ 1 min - 20
Add 2 teaspoons of sugar and 1/2 teaspoon of salt.
⏱️ 1 min - 21
Bring the mixture to a boil.
⏱️ 2 min - 22
Turn off the flame and add the juice of 1/2 lemon. Mix well.
⏱️ 1 min - 23
Pour the prepared tempering evenly over the cut khaman pieces.
⏱️ 1 min - 24
Garnish with freshly chopped coriander leaves and grated coconut.
⏱️ 1 min - 25
Serve the Nylon Khaman hot.
⏱️ 1 min