KHAMAN DHOKLA / NYLON KHAMAN

KHAMAN DHOKLA / NYLON KHAMAN

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Nylon Khaman or Khaman Dhokla is a famous dish of Gujarat, me being from Gujarat have grown up eating different types of Khaman and Dhoklas and I must say love each of them, but when after my marriage I came to Bangalore,  I used to miss the authentic taste of my gujju snacks and savories, sometimes used to buy nylon khaman from the sweet shops of Bangalore but was not satisfied with its taste anywhere. Got a full proof recipe from a food group, a generous lady with a golden heart named Reem Khan who was originally from Gujarat shared her traditional recipe in the group. I have adapted her recipe as per my taste buds and must thank her for sharing her lovely recipe. It’s surely for keeps, as every time I have tried it came out perfect just as I had in my good old days in Gujarat. So what more do you need directly from the streets of Gujarat to the comfort of your home and that too made in a hygienic way in your own kitchen.

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Originally in Gujarat, this variety of khaman is known as Nylon Khaman, and not Dhokla as wrongly known all over the world outside Gujarat. Dhoklas are generally denser in texture, but this dish particularly gets its name by its soft, spongy and juicy texture. Once you taste this feather light Khaman soaked perfectly in the juicy tadka, accompanied with some yummy chutneys and a bite of fried salted green chilies, mmmm… I guarantee you will be in food heaven.

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If you are worried about your calorie intake then the recipe is just for you, as its steamed, light and easy to digest and not to forget it’s a healthy and totally vegan recipe. Traditionally khaman dhoklas are made with a fermented dough and mild spices and there are endless varieties of khaman dhoklas you can try. But this recipe of Nylon Khaman is an instant one. Some gram flour (Besan) and Sooji (Semolina) along with some simple ingredients are made into a sweet and sour batter and then instantly fluffed up by adding some fruit salt or no to give the airy and spongy texture to the khaman. At last drizzled generously with a perfectly balanced sweet, sour, salty and mildly spicy tadka to make it more spongy and juicy. And the best part is this can be made in just flat 20 to 25 minutes without even waiting for the batter to ferment for 8 to 9 hrs or overnight.

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So go ahead and try this instant recipe of Nylon Khaman and enjoy your breakfast or snack time without any guilt. These are perfect for a healthy tiffin option for kids and adults both. Make some now and tuck into these fresh juicy bites made in a few simple steps. Till then happy cooking…

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Have shared more Gujarati dishes, breakfast, and snacks recipes and healthy recipes on my blog do try them too. UNDHIYOMETHI NA THEPLA, VATELI CHANA DAL NA KHAMAN, BEETROOT POORI, SABUDANA KHICHDI, METHI NA THEPLA, VATELI CHANA DAL NA KHAMANAAM PORA SHORBOT, BENGALI GHUGNI CHAAT, MOTH KI CHAAT (Delhi style, HEALTHY CREAMY VEG SALAD.

FullSizeRender_1RECIPE FOR KHAMAN DHOKLA / NYLON KHAMAN
Ingredients:

  • 1 cup + 2 tbsp – Besan (Gram flour or Chick pea flour)
  • 1 ½ tbsp – Sooji (Semolina) (Fine variety)
  • 2 tsp – Sugar (or as per taste)
  • 1 tsp – Crushed Ginger and Green chili paste
  • ¼ th tsp – Haldi powder (Turmeric)
  • ¼ th tsp – Citric acid
  • A pinch of Soda bi carb
  • 1 tsp –  Eno or any fruit salt
  • ¾ th cup – Water or as needed to make the right consistency of batter
  • Oil to grease the vessel in which you are going to steam the khaman
  • Salt to taste

FullSizeRender_2Ingredients for the tadka or tempering:

  • 1 tbsp – Oil
  • 2 tsp – Raidana (Mustard seeds)
  • ¼ th tsp – Hing powder (Asafoetida)
  • 1 tbsp – Sugar (or as per taste)
  • Lemon juice to taste
  • 4 to5 Green chilies (slit lengthwise or sliced diagonally)
  • 1 cup – Water or as needed to properly soak the Khaman
  • A pinch of salt

FullSizeRender_5 (1)Ingredients for garnish:

  • A handful of fresh coriander leaves chopped finely
  • 2 to 3 tbsp of – Freshly grated coconut (Optional)
  • Chopped green chilies

FullSizeRender_1 (1)Accompaniments :

FullSizeRender_2 (1)METHOD TO MAKE THE KHAMAN:

  1. Put water in the steamer and let it preheat till you make the batter.
  2. Grease a vessel in which you want to steam the khaman.(The vessel should not be too flat and if it has a bit height then the khaman when steamed looks good. Here I have used a 16cm square cake tin with 5cm height, you can also use any round tin or a plate with depth any vessel of your preference fitting your steamer)
  3. In a large mixing bowl add the besan, soda bi carb, salt, Haldi powder and mix well (it’s better you Sieve the besan once so that all the lumps are removed if any)
  4. Dissolve the sugar and citric acid in half cup of water.
  5. Add the dissolved sugar and citric acid solution in the besan mixture above and mix well , add the remaining water little by little till a lump free batter is achieved as shown in the pic below. (The batter should not be too runny nor too thick just a medium flowing batter)
  6. When you are ready to steam the batter add eno or fruit salt and add few tsp of water on the eno to start the bubbling effect.
  7. Now mix the eno in the batter  till you get a frothy batter at this time the batter must have become double its original size. (Take care not to over beat the batter, when the batter starts frothing mix the batter in cut and fold method so that the air bubbles formed are not broken or lost by over beating the batter refer the pics given  below)
  8. Pour the batter carefully in the greased tin or plate in which you are going to steam the khaman.
  9. Open the steamer lid and place the tin in the steamer at a height away from the boiling water in the steamer below, put a kitchen towel on the lid so that it can absorb the steam that rises up and condenses into water droplets, those water droplets may fall on the khaman while steaming or opening the lid after cooking making the top layer of khaman soggy or wet.(see the pics below)
  10. Steam at medium to high flame for 15 to 16 minutes.
  11. Open the lid after the mentioned time and check with a knife if it’s done, if the knife comes out clean when taken out means it’s cooked and when you touch the top layer it would be dry to touch.
  12. Switch off the flame and take the steamed khaman and let it cool fully then unmould it and cut into desired shapes with a sharp knife.
  13. Please scroll down the recipe for step by step mixing of the batter  and steaming pictures to understand better.

FullSizeRender_6METHOD TO MAKE THE TADKA OR TEMPERING AND SERVING THE KHAMAN:

  1. Heat 1 tbsp oil in a small pan, add the mustard seeds and let it crackle.
  2. Once the mustard seeds crackle add the Hing powder and switch off the flame and add the slit or chopped green chilies.
  3. Add one cup of water in the tadka or tempering, add salt and sugar to taste, add some lemon juice or a pinch of citric acid and switch on the flame again.
  4. Let the tadka come to a rolling boil and cook till the sugar is dissolved. Taste the tadka it should have the right balance of sweet, sour and salty flavours with a hint of heat from the green chillies. If anything more is needed as per your taste adjust accordingly.
  5. Let the tadka stand for a few seconds and then pour over the steamed cooled and cut khaman pieces with a big spoon or ladle slowly. Make sure all the pieces of khaman has an even distribution of mustard seeds and green chilies and the tadka liquid has seeped inside the khaman deep inside.( If more water needed make a little more tadka and pour again as this water only makes the nylon khaman soft spongy and juicy, if you pour less the khaman may have a dry texture )
  6. Let the water absorb fully then garnish with fresh coriander leaves and freshly grated coconut ( as I didn’t had coconut so I skipped it its optional but if you have some in hand do add it tastes divine with the topping of grated coconut)
  7. Serve Nylon khaman with accompaniments like green chutney, imli ki chutney and besan ki chutney. The accompaniments are purely up to your preferences.

FullSizeRender_4NOTES:

  1. Take care not to over beat the after adding in the eno or fruit salt or else you would break all the air bubbles formed and end up into a flat khaman, as these air bubbles only make the perfect spongy texture of nylon khaman.
  2. Do not over steam the khaman, as it may result in dry khaman.
  3. Take care to measure all ingredients and follow the steps and tips to get a perfect nylon khaman.
  4. Don’t shy away from adding all the tadka liquid on the khaman as this is what makes the khaman soft, spongy and juicy.
  5. Balance the flavors of salt, sweet and sugar in the tadka liquid to get perfect taste.
  6. If you are unable to get a perfect steamer then this can be done in the cooker also , put a ring mould at the bottom of the cooker and add water to its level, then place the vessel or thali in which you want to steam the khaman it should be fitting inside your cooker, and steam without whistle.
  7. Alternatively it can also be steamed in a big vessel with a ring mould placed at the bottom of the vessel and a tight fitting lid, just take care the plate or tin in which you are steaming the khaman should be not touching the water at the bottom of the steamer or vessel in which you are steaming it, it should be placed at a height away from the boiling water.
  8. Always use a fresh pack of eno if the eno is outdated or old it will result into flat Khaman as eno is what makes the air pockets  in the khaman .

STEP BY STEP PROCESS OF MIXING THE BATTER AND STEAMING IT:

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  1. THIS SHOULD BE THE THICKNESS OF THE BATTER BEFORE ADDING ENO, IT’S A SMOOTH LUMP FREE BATTER WHICH IS NOR TOO THIN NOR TOO THICK ITS JUST A MEDIUM BATTER
  2. ADD ENO OR FRUIT SALT ON THE ABOVE PREPARED BATTER.
  3. ADD A TBSP OF WATER TO START THE BUBBLING OF THE ENO.

 

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  1. MIX IN THE ENO INTO THE BATTER LIGHTLY NOT TO BREAK THE BUBBLES FORMING IN THE BATTER, USE CUT AND FOLD. METHOD TO MIX THE ENO INTO THE BATTER, BE CAREFUL NOT TO OVER BEAT THE BATTER.
  2. AT LAST, YOU WILL SEE THAT YOUR BATTER HAS BECOME FROTHY AND LIGHT AND DOUBLED IN SIZE TO ITS ORIGNAL QUANTITY.
  3. POUR THE BATTER CAREFULLY INTO A GREASED TIN OR VESSEL IN WHICH YOU WANT TO STEAM THE KHAMAN AND PUT IN THE PREHEATED STEAMER.
  4. PUT A KITCHEN TOWEL AS SHOWN ABOVE WHILE CLOSING THE LID OF THE STEAMER AS WHEN THE STEAM RISES FROM THE BOILING WATER IN THE STEAMER IT COMES UP TO THE LID AND CONDENSES INTO WATER DROPLETS IF YOU WILL NOT PUT THIS TOWEL THE CONDENSED WATER DROPLETS WILL FALL BACK ON THE STEAMING KHAMAN WHILE OPENING THE LID AND MAKING
    THE TOP LAYER OF THE KHAMAN SOGGY, THIS KITCHEN TOWEL WILL HELP IN ABSORBING THE WATER DROPLETS.

 

KHAMAN DHOKLA / NYLON KHAMAN
 
Author:
Recipe type: Break Fast and Snacks Affairs, Gujju Affairs, Healthy Affairs, Veg
Cuisine: Indian
Ingredients
  • 1 cup + 2 tbsp – Besan (Gram flour or Chick pea flour)
  • 1 ½ tbsp – Sooji (Semolina) (Fine variety)
  • 2 tsp – Sugar (or as per taste)
  • 1 tsp – Crushed Ginger and Green chili paste
  • ¼ th tsp – Haldi powder (Turmeric)
  • ¼ th tsp – Citric acid
  • A pinch of Soda bi carb
  • 1 tsp – Eno or any fruit salt
  • ¾ th cup – Water or as needed to make the right consistency of batter
  • Oil to grease the vessel in which you are going to steam the khaman
  • Salt to taste
Ingredients for the tadka or tempering:
  • 1 tbsp – Oil
  • 2 tsp – Raidana (Mustard seeds)
  • ¼ th tsp – Hing powder (Asafoetida)
  • 1 tbsp – Sugar (or as per taste)
  • Lemon juice to taste
  • 4 to5 Green chilies (slit lengthwise or sliced diagonally)
  • 1 cup – Water or as needed to properly soak the Khaman
  • A pinch of salt
Ingredients for garnish:
  • A handful of fresh coriander leaves chopped finely
  • 2 to 3 tbsp of – Freshly grated coconut (Optional)
  • Chopped green chilies
Instructions
METHOD TO MAKE THE KHAMAN:
  1. Put water in the steamer and let it preheat till you make the batter.
  2. Grease a vessel in which you want to steam the khaman.(The vessel should not be too flat and if it has a bit height then the khaman when steamed looks good. Here I have used a 16cm square cake tin with 5cm height, you can also use any round tin or a plate with depth any vessel of your preference fitting your steamer)
  3. In a large mixing bowl add the besan, soda bi carb, salt, Haldi powder and mix well (it’s better you Sieve the besan once so that all the lumps are removed if any)
  4. Dissolve the sugar and citric acid in half cup of water.
  5. Add the dissolved sugar and citric acid solution in the besan mixture above and mix well , add the remaining water little by little till a lump free batter is achieved as shown in the pic below. (The batter should not be too runny nor too thick just a medium flowing batter)
  6. When you are ready to steam the batter add eno or fruit salt and add few tsp of water on the eno to start the bubbling effect.
  7. Now mix the eno in the batter till you get a frothy batter at this time the batter must have become double its original size. (Take care not to over beat the batter, when the batter starts frothing mix the batter in cut and fold method so that the air bubbles formed are not broken or lost by over beating the batter refer the pics given below)
  8. Pour the batter carefully in the greased tin or plate in which you are going to steam the khaman.
  9. Open the steamer lid and place the tin in the steamer at a height away from the boiling water in the steamer below, put a kitchen towel on the lid so that it can absorb the steam that rises up and condenses into water droplets, those water droplets may fall on the khaman while steaming or opening the lid after cooking making the top layer of khaman soggy or wet.(see the pics below)
  10. Steam at medium to high flame for 15 to 16 minutes.
  11. Open the lid after the mentioned time and check with a knife if it’s done, if the knife comes out clean when taken out means it’s cooked and when you touch the top layer it would be dry to touch.
  12. Switch off the flame and take the steamed khaman and let it cool fully then unmould it and cut into desired shapes with a sharp knife.
  13. Please scroll down the recipe for step by step mixing of the batter and steaming pictures to understand better.
METHOD TO MAKE THE TADKA OR TEMPERING AND SERVING THE KHAMAN:
  1. Heat 1 tbsp oil in a small pan, add the mustard seeds and let it crackle.
  2. Once the mustard seeds crackle add the Hing powder and switch off the flame and add the slit or chopped green chilies.
  3. Add one cup of water in the tadka or tempering, add salt and sugar to taste, add some lemon juice or a pinch of citric acid and switch on the flame again.
  4. Let the tadka come to a rolling boil and cook till the sugar is dissolved. Taste the tadka it should have the right balance of sweet, sour and salty flavours with a hint of heat from the green chillies. If anything more is needed as per your taste adjust accordingly.
  5. Let the tadka stand for a few seconds and then pour over the steamed cooled and cut khaman pieces with a big spoon or ladle slowly. Make sure all the pieces of khaman has an even distribution of mustard seeds and green chilies and the tadka liquid has seeped inside the khaman deep inside.( If more water needed make a little more tadka and pour again as this water only makes the nylon khaman soft spongy and juicy, if you pour less the khaman may have a dry texture )
  6. Let the water absorb fully then garnish with fresh coriander leaves and freshly grated coconut ( as I didn’t had coconut so I skipped it its optional but if you have some in hand do add it tastes divine with the topping of grated coconut)
  7. Serve Nylon khaman with accompaniments like green chutney, imli ki chutney and besan ki chutney. The accompaniments are purely up to your preferences.
Notes
1. Take care not to over beat the after adding in the eno or fruit salt or else you would break all the air bubbles formed and end up into a flat khaman, as these air bubbles only make the perfect spongy texture of nylon khaman.
2. Do not over steam the khaman, as it may result in dry khaman.
3. Take care to measure all ingredients and follow the steps and tips to get a perfect nylon khaman.
4. Don’t shy away from adding all the tadka liquid on the khaman as this is what makes the khaman soft, spongy and juicy.
5. Balance the flavors of salt, sweet and sugar in the tadka liquid to get perfect taste.
6. If you are unable to get a perfect steamer then this can be done in the cooker also , put a ring mould at the bottom of the cooker and add water to its level, then place the vessel or thali in which you want to steam the khaman it should be fitting inside your cooker, and steam without whistle.
7. Alternatively it can also be steamed in a big vessel with a ring mould placed at the bottom of the vessel and a tight fitting lid, just take care the plate or tin in which you are steaming the khaman should be not touching the water at the bottom of the steamer or vessel in which you are steaming it, it should be placed at a height away from the boiling water.
8. Always use a fresh pack of eno if the eno is outdated or old it will result into flat Khaman as eno is what makes the air pockets in the khaman .

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