Nylon Khaman
No need to ever go to market again to buy KHAMAN DHOKLA because this Failproof Instant Nylon Khaman Recipe is not only incredibly easy to make, it’s also extremely soft and mouth melting.
When you think about Gujarat or Gujarati food and the only name that comes to everyone’s mind is – Dhokla, Fafda, Khaman, Khandvi etc. Among all Gujarati delicacy Dhokla and Khaman are very popular and they are healthy too.
Some of us may get confused between khaman and Dhokla as both of them are looking quite similar. How are they different? Let’s find out.
What is the difference between Khaman and Dhokla?
Khaman and Dhokla both are different in Taste, Texture and Techniques.
Dhokla Recipe needs advance preparations and is actually made from Dal (lentils) and Rice and it follows the traditional way of Soaking, Grinding and Fermenting. Fermentation step can be time-consuming and requires a little bit planning and preparation in advance.
While Nylon Khaman Recipe doesn’t need any advance preparations and it can instantly made from Gram Flour (Besan). The recipe is a combination of sweet and sour taste and made by artificially fermenting.
This instant Nylon Khaman Recipe can be your go-to dish when you have to cook and present something quickly.
Khaman – Soul of Gujaratis
Nylon Khaman are soo soft and spongy and having an airy texture like nylon. Hence it is also known as Nylon khaman.
It has a combination of slightly sweet, tangy and spicy taste and an appetizing flavour. Preparing this Khaman is extremely easy and quick and there is no need for pre preparations. This is an instant Nylon Khaman recipe.
This Soft and mouth melting Nylon Khaman is so popular in Gujarat that it is also sold in most of the Farsan or sweet shops and even in small restaurants. You can find a full bowl of this Nylon khaman kept on the dining table in every Gujarati home in the breakfast or at a tea time.
These fluffy Khaman also appear on wedding banquet tables, festival menus, Birthday party menus, restaurant menus and in-home kitchens for a reason. This soft, spongy and mouth melting snack is enjoyed mostly as a breakfast, as a starter, as a tea time snack, or even for dinner.
But now these khaman no longer restricted to this particular region – it is readily available in every corner of the world.
So, what is this Flavourful Nylon Khaman made of:
- Besan / Gram flour
- Sugar
- Water
- Salt
- Baking soda
- Citric Acid
How to make Instant Nylon Khaman?
For making Nylon Khaman, we need fine besan or gram flour. When making Khaman batter, it is essential to entire process encourages aeration. A long whisking process builds structure and the air is incorporated into the mixture giving smoothness.
Finally, the batter is beaten continuously with baking soda which reacts with the citric acid to produce a foamy and bubbly batter.
Steam the batter and these bubbles create a light and airy texture. The Khaman is ready to be soaked in the tadka. The final dish is mouth-watering! One piece is never enough.
How to Make It Soft and Mouth melting?
The trick to ensure that your Nylon Khaman is soft and mouth melting lies in a few different factors:
Once your khaman is steam cooked let them rest for 5 minutes and pour Room temperature water over warm Khaman plate. This step makes khaman soft inside.
Then cool the khaman completely and pour hot tadka over it. This step gives you mouth melting Nylon Khaman.
Watch the video tutorial and you’ll be craving this Nylon Khaman:
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The Nylon Khaman recipe is very simple but its little tricky. Actually, there are several things that can go wrong such as
- The khaman does not rise and ends up being dense.
- The khaman does not cook through.
- There are Red spots visible on your Khaman plate.
- Khaman tastes bitter
- Khaman looks very hard not spongy and airy
Don’t worry – I am unfolding a few tips and tricks that I have learned over the years to make a fail-proof Nylon Khaman dhokla so that you never have a failed khaman.
Recipe Chef Notes + Tips
- Measure the ingredients correctly. Use proper dry and liquid measurements to measure your ingredients.
- Add Baking soda just before steaming – Always make sure to immediately steam after adding baking soda otherwise your khaman will not rise.
- If you don’t mix the batter nicely after adding baking soda, it will not rise properly and the Khaman / Dhokla will also turn red or will have patches of red color on the surface.
- After adding baking soda do not keep batter for too long otherwise khaman will not be spongy.
- If you use too much baking Soda, it won’t make your Khaman super spongy! To make soft and spongy Khaman, you will have to use the Baking Soda in appropriate proportions.
- Baking soda react with turmeric powder and gives a red spots in khaman. So, add little turmeric powder or skip it completely.
- Use a fresh batch of baking soda and citric acid – The main ingredients that makes the Khaman soft and spongy is baking soda and citric acid. Don’t use them if they are too old. Ideally, when you add soda, the batter should become light and airy. This indicates that the baking soda has done its magic. If that doesn’t happen, use a new batch of soda.
- Don’t open the lid of the steamer or vessel frequently while its steaming.
- Once the steaming time completed Check for doneness – Insert a knife or a toothpick right in the center of the khaman. If it doesn’t come out clean, steam the khaman for an additional 1-2 minutes till it is thoroughly cooked.
- Make sure the steamer is properly heated before placing the plates filled with batter in it otherwise dhokla / khaman will take more time to cook and may not turn spongy.
- When you pour the water over warm steamed khaman the amount of water may sound excessive but trust me, you need that much water to give the nylon khaman a soft, spongy and melt-in-the-mouth texture. And don’t worry, the khaman will soak up all the water in a few seconds. Just make sure to evenly distribute water and don’t miss the sides!
- Also, the tadka should have thin consistency if it’s too thick like chasni the khaman will not absorb the tadka properly and the khaman will be not spongy or mouth melting.
If you want to make khaman in batches then follow the given steps:
Prepare batter without adding baking soda and take out one portion (depending upon the size of your plate or thali). Add Baking soda in one portion, mix well for 40 seconds and pour it immediately in a greased plate. When first batch is cooked, add baking soda in remaining divided portions and follow the same process.
These Instant Nylon Khaman can be a real lifesaver when unexpected guests arrive.
What to Serve Them With:
Nylon Khaman are fantastic eaten by themselves, as a breakfast, starter or with a cup of tea at evening time. They are also incredibly popular eaten with Green chutney, kadhi or sambharo. Feel free to get creative and use them in any way you see fit.
If you are looking for easy and delicious breakfast recipes, here are my top picks:
How to make Nylon Khaman in a Microwave:
While the batter is resting for 15 minutes, grease a microwave safe bowl or plate with oil.
After resting whisk for 5 minutes and add baking soda and mix well and immediately pour the batter into a bowl and cover with a lid.
Microwave it on high for 3 minutes.
After 3 minutes remove the bowl and check with a toothpick or a knife whether its cook or not. If it comes out clean then it is cooked or cook for another 30 seconds.
If you over cook them, they may turn hard so make sure if you required to cook for more then check them every 30 seconds.
Time required to make khaman may vary depending on the different microwave settings and quantity of batter.
How to make Nylon Khaman in Kadai or big vessel:
Take a deep and broad vessel or kadai. The plate or thali should be smaller than the vessel in which we want to steam them.
Pour enough quantity of water in bottom and place a trivet or a small stand and put a khaman plat over the stand and cover with a lid and put a heavy object on it.
Steam cook for 25 minutes and don’t open the lid frequently.
Time required to make khaman may vary depending on the quantity of batter.
How much Khaman does this Nylon Khaman recipe make?
This Nylon Khaman recipe makes approximately 1 kg of Soft, Spongy and mouth melting Khaman.
Seriously you guys!! Make this Nylon Khaman today and if you’re serving this Nylon Khaman at a kitty party, get together or dinner or lunch party, definitely double the recipe because it disappears fast!
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
No need to ever go to market again to buy khaman because this Failproof Instant Nylon Khaman Dhokla recipe is not only incredibly easy to make, it’s also extremely soft and mouth melting.
[cooked-sharing]
In a large bowl add sugar, citric acid, salt, turmeric powder and water.
Mix well till sugar dissolved.
Once sugar dissolved, slowly add besan, a little at a time and beat with a hand-held whisk.
Once all besan added mix well and make a batter. This batter should be little thick yet pouring consistency.
Now whisk it for 5 minutes continuously with a hand-held whisk.
The batter should be smooth.
Rest the batter at room temperature for 15 minutes.
Meanwhile grease the plate/ thali / tin well with some oil. And Set up the steamer. Fill the base with about 4 cups of water and bring to the boil.
Now Add the oil into the batter and beat it again for 5 minutes with a hand-held whisk or a spoon. The batter should be shiny and smooth.
After 5 minutes of beating Now it's time to work quickly.
Add baking soda (bicarbonate of soda) and water (room temperature) into a small cup and mix well until the baking soda dissolves into water.
Now immediately add this into the batter and beat vigorously, in one direction ONLY until pale and frothy, about 40-50 seconds.
The batter should flow like molten lava. Pour this into the greased plate and immediately put this in the steamer. Close with a tight-fitting lid and cook on high heat for 25 minutes exactly.
Once 25 minutes have elapsed, switch the heat off. Remove the lid and check the Khaman is cooked. Insert a toothpick or a knife into the middle and if it comes out clean, with just a few moist crumbs attached, it is ready.
Remove from the steamer and set aside for 5 minutes.
After 5 minutes run a knife around the edges of the warm Khaman plate to loosen and pour water over the khaman plate. The water should be at room temperature.
This step is very important for soft and mouth melting khaman.
Now let the khaman cool completely.
Then cut them into 2-inch squares.
Heat the oil in a pan. Once hot, add the mustard seeds. They should start popping almost immediately.
Once they have finished popping, add the curry leaves, chillies, and hing / asafoetida. Then add water and sugar and stir to combine.
Once the sugar dissolved completely switch the heat off.
Pour the hot tadka over the Khaman with a spoon. Sprinkle with grated coconut and coriander leaves.
Allow to rest for 30-40 minutes before serving.
Serve with coriander chutney and/or chai.
Ingredients
Directions
In a large bowl add sugar, citric acid, salt, turmeric powder and water.
Mix well till sugar dissolved.
Once sugar dissolved, slowly add besan, a little at a time and beat with a hand-held whisk.
Once all besan added mix well and make a batter. This batter should be little thick yet pouring consistency.
Now whisk it for 5 minutes continuously with a hand-held whisk.
The batter should be smooth.
Rest the batter at room temperature for 15 minutes.
Meanwhile grease the plate/ thali / tin well with some oil. And Set up the steamer. Fill the base with about 4 cups of water and bring to the boil.
Now Add the oil into the batter and beat it again for 5 minutes with a hand-held whisk or a spoon. The batter should be shiny and smooth.
After 5 minutes of beating Now it's time to work quickly.
Add baking soda (bicarbonate of soda) and water (room temperature) into a small cup and mix well until the baking soda dissolves into water.
Now immediately add this into the batter and beat vigorously, in one direction ONLY until pale and frothy, about 40-50 seconds.
The batter should flow like molten lava. Pour this into the greased plate and immediately put this in the steamer. Close with a tight-fitting lid and cook on high heat for 25 minutes exactly.
Once 25 minutes have elapsed, switch the heat off. Remove the lid and check the Khaman is cooked. Insert a toothpick or a knife into the middle and if it comes out clean, with just a few moist crumbs attached, it is ready.
Remove from the steamer and set aside for 5 minutes.
After 5 minutes run a knife around the edges of the warm Khaman plate to loosen and pour water over the khaman plate. The water should be at room temperature.
This step is very important for soft and mouth melting khaman.
Now let the khaman cool completely.
Then cut them into 2-inch squares.
Heat the oil in a pan. Once hot, add the mustard seeds. They should start popping almost immediately.
Once they have finished popping, add the curry leaves, chillies, and hing / asafoetida. Then add water and sugar and stir to combine.
Once the sugar dissolved completely switch the heat off.
Pour the hot tadka over the Khaman with a spoon. Sprinkle with grated coconut and coriander leaves.
Allow to rest for 30-40 minutes before serving.
Serve with coriander chutney and/or chai.
One Comment
Preeti Lal
Posted on: January 20, 2021Thank you so much Miral. Stay conneced with us for more such interesting recipes in future.