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    Recipe Index » Breakfasts / Snacks » Nylon khaman recipe

    Nylon khaman recipe

    Published: Dec 31, 2013 · Last Modified: Oct 25, 2017 by Kanan Patel / 31 Comments

    Jump to Recipe Pin Recipe

    Khaman recipe - This is the popular Gujarati delicacy made from gram flour. Today I am sharing Instant version of it which can be ready in only 20 minutes.

    Khaman recipe (How to make khaman), Nylon khaman dhokla recipe

    Traditionally the batter is prepared before 10-12 hours or overnight and kept it for fermentation. Since this is quick method, we will be using eno fruit salt.

    This is really soft, spongy, porous, fluffy and smooth in texture like nylon. Hence it is also known as Nylon khaman recipe.

    It has combination of slightly sweet, tangy and spicy taste and flavors.

    Many people refer this snack as khama dhokla recipe. But that is not correct. Khaman and dhokla are two different dishes. There is no such dish combined khaman dhokla.

    Dhokla are less spongy and fluffy compared to this one.

    There are many different varieties of khaman e.g. vati dal na khaman, amiri khaman, sev khamani, masala khaman and so on.

    Adapted from - Gujarati language written cookbook

    Check out other Gujarati snack recipes
    Instant dhokla  //  Khichu  //  Methi muthia  //  Makai no chevdo


    How to make khaman recipe (Step by Step Photos):


    or Jump to Recipe

    1) First grease a thali or plate using little oil. Bring water to a boil in the steamer. While it is getting ready prepare the batter.

    2) Take dry ingredients (besan, sooji, salt, citric acid) in a bowl and mix.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    3) Add grated ginger, green chilies and oil. Again mix properly.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    4) Now make lump free batter by adding little water at a time.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    5) Sprinkle fruit salt on the batter and then few drops of water on it. it will start to bubble up.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    6) Immediately stir it, BE QUICK and pour into prepared thali or pan.  Steam it for 13-15 minutes on medium heat.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    8) While khaman are steaming, make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Add sesame seeds, let them splutter.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    9) Then fry green chilies in it for a minute. Turn off the heat and let it cool for a minute or two.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    10) Then pour ½ cup of water in the tadka and add sugar. Stir it till sugar dissolves.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    11) Now check the khaman by inserting a knife or toothpick. If it comes out clean then it is ready. Remove it from the steamer.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    12) After a minute or two, cut them up into squares.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    13) Pour that tempered water evenly on to fluffy khaman. It will soak all the water and will become moist and flavorful.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    14) Finally garnish with coconut and chopped cilantro.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    15) Remove the square pieces into a serving plate and enjoy.
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe

    Serving suggestion: This can be served as a snack with cup of hot tea or as such. This is usually served as a farsaan (side accompaniment) along with your meal.

    Tips to make perfect khaman -

    • Always steam them on medium heat.
    • As soon as eno bubbles up, do things quickly. Immediately pour into pan and steam.
    • It will come out dry if your besan is old. If it happens, add more water in tempering.
    • Use spoon to pour tadka on top, so your can pour on all the surface evenly, and so every piece of khaman get chance to absorb water and thus it will become moist.

    Khaman recipe (How to make khaman), Nylon khaman dhokla recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Khaman Recipe | Nylon Khaman | Gujarati Khaman Dhokla Recipe
    Print Pin

    Khaman recipe (Gujarati nylon khaman recipe)

    4.86 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 159kcal
    Servings 4 Servings
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For khaman recipe:

    • 1 cup Besan (gram flour)
    • 1 ½ tablespoon Sooji (rava or semolina) sooji
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 2 Green chilies chopped finely or crushed into mortar, pestle
    • ½ teaspoon Citric acid (nimboo ful) you can replace it with 1 teaspoon of lemon juice
    • Salt to taste
    • 1 teaspoon Oil
    • ¾ cup Water
    • 2 teaspoons Eno fruit salt

    For tadka (tempering) :

    • 1 tablespoon Oil
    • ½ teaspoon Mustard seeds
    • 1 teaspoon Sesame seeds
    • 2-3 Green chilies sliced
    • 1 ½ tablespoon Sugar
    • ½ cup Water

    For garnishing:

    • 1 tablespoon Desiccated coconut or freshly grated coconut
    • few Cilantro or coriander leaves chopped finely

    Instructions 

    Making nylon khaman recipe:

    • First grease a thali using little oil. I have used 9 inch round cake pan. Make sure that your pan or thali has sides with 1 ½ inch height.
    • Bring water to a boil in the steamer. While it is getting ready prepare the batter.
    • Take besan, sooji, salt and citric acid in a bowl and mix.
    • Add ginger paste, green chilies and oil. Again mix properly.
    • Now make lump free batter by adding little water at a time.
    • Sprinkle fruit salt on the batter. Sprinkle few drops of water on it and it will start to bubble up.
    • Immediately stir the batter and pour into prepared thali or pan.
    • Steam it for 13-15 minutes on medium heat.
    • check the khaman by inserting a knife or toothpick. If it comes out clean then it is ready. Remove it from the steamer.
    • After a minute or two, cut them up into squares.

    Making tempering or tadka:

    • Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Add sesame seeds, let them splutter.
    • Then throw in some green chilies, fry for a minute. Turn off the heat and let it cool for a minute or two.
    • Then pour ½ cup of water in the tadka and add sugar. Stir it till sugar dissolves.
    • Pour that tempered water evenly on to fluffy khaman. It will soak all the water and will become moist and flavorful.
    • Finally garnish with coconut and chopped cilantro.

    Nutrition

    Calories: 159kcal | Carbohydrates: 21.6g | Protein: 6g | Fat: 5.5g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 307mg | Potassium: 222mg | Fiber: 3g | Sugar: 7.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Priya

      June 09, 2020 at 4:34 pm

      Kanan all your recipes are great and very easy to follow, just made the dhokla and it came out fabulous.
      Thank you.

      Reply
      • Kanan Patel

        June 09, 2020 at 9:37 pm

        Very glad to hear it.

        Reply
    2. KP

      April 24, 2020 at 5:53 am

      Hi, instead of citric acid, is there any alternative?

      Reply
      • Kanan Patel

        April 24, 2020 at 9:26 am

        Please read the ingredients carefully.
        I have already mentioned you can use 1 teaspoon of lemon juice

        Reply
    3. ayesha gidwani

      February 18, 2020 at 8:10 am

      hi can one use soda bicarb instead of eno

      Reply
      • Kanan

        February 18, 2020 at 10:30 am

        yes you can. You will need around 3/4 teaspoon

        Reply
    4. Hema

      March 19, 2018 at 12:49 am

      I have tried kaman before using other recipes in the internet. But your recipe is very perfect, it has addressed all the issues i had in the past. Thanks for the recipe. We were able to enjoy this kaman because of your exact measurements. Thanks.

      Reply
      • Kanan

        March 19, 2018 at 11:08 am

        Happy to know that khaman came out good and you got success.
        Thank you for the review.

        Reply
    5. Hema

      February 27, 2018 at 11:37 am

      I have a question, can this be prepared on the previous day and served the next day for guests. I thought I will ask you if there are any reheating options.

      Reply
      • Kanan

        March 02, 2018 at 7:04 pm

        yes this can be prepared a day before. it tastes good without reheating.
        but if you want, you can just warm up in microwave. heating more than warm (or overheating) will make them dry.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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