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Nylon Khaman

A gujarati classic; sweet and tangy savory sponge cake.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 15 minutes
Total Time 40 minutes
Course Appetizer, Breakfast
Cuisine Indian
Servings 20 - 25 pieces

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.