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.
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):
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.
3) Add grated ginger, green chilies and oil. Again mix properly.
4) Now make lump free batter by adding little water at a time.
5) Sprinkle fruit salt on the batter and then few drops of water on it. it will start to bubble up.
6) Immediately stir it, BE QUICK and pour into prepared thali or pan. Steam it for 13-15 minutes on medium heat.
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.
9) Then fry green chilies in it for a minute. Turn off the heat and let it cool for a minute or two.
10) Then pour 1/2 cup of water in the tadka and add sugar. Stir it till sugar dissolves.
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.
12) After a minute or two, cut them up into squares.
13) Pour that tempered water evenly on to fluffy khaman. It will soak all the water and will become moist and flavorful.
14) Finally garnish with coconut and chopped cilantro.
15) Remove the square pieces into a serving plate and enjoy.
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 (Gujarati nylon khaman recipe)
Ingredients (1 cup = 240 ml)
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 1/2 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 1/2 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.
Hema
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.
Kanan
Happy to know that khaman came out good and you got success.
Thank you for the review.
Hema
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.
Kanan
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.
Hina
Hello…my khaman steamer has three plates of different sizes….a 6.5, a 7.5 and a 8.5 inch plate….can u please tell me which plate would be best suited for this recipe.
Kanan
Here I have used 9 inch pan.
So in your case 8.5 inch plate is the closest
Aarti
Hi,
I tried making khaman dhokla but it was not spongy,fluffy and porous at the bottom. Pls suggest me how can i make sofy, fluffy and porous
Kanan
It is possible that, you may have added more water in tempering. That is drizzled on the khaman. Because of the more quantity, khaman cannot soak up all the liquid. Hence it is settled at the bottom and makes it soggy and lose its spongy texture.
OR
It may be not cooked all the way through. It may look cooked from top, but inside or bottom is not cooked enough.
OR
your eno fruit salt is expired or not active. If this point is right then I can think of only two reason mentioned above.
Nidhi
Hi Kanan,
I tried your recipe for Nylon Khaman Dhokla it came out so good..Thank you so much !
Kanan
Awesome. Good to know that it came out good.
Souji
Hey Kanan,
I have tried this Khaman and it came out super delicious.. I tried a couple of other recipes for khaman but we didnot like the taste and texture.. But this recipe was seriously awesome.. Thank you.. I was also looking the recipe for white dhokla (sorry, I don’t know what it’s called). If i can find it in ur website, i will surely try that and will let u know the feedback..
Kanan
Great to know that you khaman came out good.
I have already shared the white dhokla recipe – https://www.spiceupthecurry.com/khatta-dhokla-recipe-gujarati-white-dhokla/
Lakshmi
Finally, after years of searching and trying I found the perfect Khaman recipe today. Thanks. I too get mad when people use the expression Khaman dhokla.
Kanan
Thank you Lakshmi. I understand your feelings. Nice to know that you liked this recipe
Divya
Dear Kanan,
A very big thank you!! Your recipe was tried by me and I should say I had the most delicious khaman today. I introduced TH to this dish and he liked it very much! Thank you….
Kanan
Thank Divya for positive review. Glad to hear that khaman came out good and you both liked it.
sonia
Hi, I tried this recipe today and for the first time it came out super soft. Just like the store bought ones. It was wonderful. Everyone loved it. I have tried many dhokla recipes of celebrity cooks and other people (they never came out soft and spongy)but this one is the best. Thanks once again. Your dry aloo mutter, methi dal recipe too was fabulous. I am defi addicted to this site now. i don’t know what to try next. I am overwhelmed by your site. You maintain quality. Do you know how to prepare crunchy sohan halwa, ice halwa, kala jamun, dry kachoris?
Kanan
Glad to hear that you are enjoying the recipes. Thank you so much for this kind and constructive feedback. I have added your requested recipes in the to do list, will share one by one as I make and shoot.
bina
Yummy!!
gauri
I have never had this gujarati snack.It looks quite soft and fluffy.I hava a doubt though.what is eno fruit salt?
Kanan
Typically eno is used instant relief from gas and acidity but now a day people also use it to make many instant snacks like khaman, rava idli, rava dhokla. It is combination of baking soda and citric acid. It is easily available in Indian grocery stores. If you are in India, it is also available in medical stores. For more info check out wiki.
Kare
I wonder if I mixed some lemon juice with the baking soda if itbwould have the same result? It definitely fizzes….
Kanan
Hmm it does. But I have never tried this way.
linsy
Oh I also got very angry when people used khaman dhokla in one word n make a dish. Awesome dish.
Kanan
very happy that someone does feel same as me. 🙂