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.
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