This! Here! Is a Gujarati classic! Just hearing the word Khaman brings out the gujarati in us; the nostalgia of having warm khaman with chutney wrapped in a new paper packing, licking the vaghar (tempering) off our fingers at end to get the last taste because honestly it’s never enough!
Nylon Khaman are sweeter, tangier, softer version of regular khaman. Also, let me say it once because every time someone says khaman dhokla as one dish it hurts my gujju feelings. Khaman and Dhokla are two different dishes, made from different ingredients; their commonality is the preparation and cooking method. To me they are as different as pancakes and waffles; you have them for breakfast/brunch but they are not the same!
Traditionally khaman are made by soaking chana dal, grinding to paste and then fermenting with yogurt overnight and then steaming. It’s a long process! But worry not, I have an instant recipe for you and the result are almost the same.
Give this gujju classic a try, it will not disappoint you.
Happy Cooking!
Nylon Khaman
Equipment
- Steamer
Ingredients
Batter
- 1 1/4 cups besan
- 2 tbsp semolina
- 1 tbsp sugar
- 1/4 tsp turmeric powder
- 1 1/4 tsp citric acid crystals
- salt as per taste
- 2 tbsp oil
- 2 tsp grated ginger
- 1 green chili finely chopped
- 1 1/4 cups water
- 1 tsp baking soda
Tempering
- 2 tbsp oil
- 1 tbsp mustard seeds (rai)
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- 10 - 12 curry leaves
- 1 green chili julienne
- 2 tsp sugar
- 1/2 cup water
- 1/4 cup fresh grated coconut
- 1/4 cup chopped cilantro
Instructions
- Get all ingredients for batter measured and ready before starting.
- In a medium bowl shift the besan, semolina, sugar, salt, turmeric and critic acid.
- Add ginger, green chilies, oil and water and mix until smooth, lump free batter forms.
- Cover the bowl and let the batter rest for 15 minutes on counter.
- Meanwhile get the steamer ready one a medium heat; add as much water required. Generously oil a plate for steaming the khaman.
- After 15 minutes, add baking soda and slowly mix it in the batter using a spatula. The batter will start fluffing up.
- Immediately pour it in the prepared plate, place in the steamer and cook for 15 minutes. Cook on a medium heat.
- Check the doneness of the khaman by poking it with knife, if the knife comes out clean the khamans are cooked.
- Transfer the place on a wire rack and let it rest for 5 minutse.
- Using a silicon knife make cuts in the cooked khaman. Alternatively you can poke holes and cut into pieces while serving.
- (Make the tempering while the khman are still warm) For tempering, heat the oil in a medium pan. Add mustard seeds, cumin seeds and sesame seeds and let them crackle.
- Next add curry leaves and green chilies, cook for 30 seconds.
- Turn off the heat, add sugar and water and stir until the sugar is melted.
- Pour/spread the tempering on the cut khamans and let it sit for 10 minutes. Do ensure the tempering is evenly distributed over the khamans, especially the edges.
- Garnish with fresh grated coconut and chopped cilantro. Serve at room temperature.
- These are great by itself, you could serve with green chutney as well.
