Nylon Khaman Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine gram flour, semolina, yogurt, turmeric powder, ginger paste, green chili paste, lemon juice, salt, and water to make a smooth batter.
• STEP 2.Add eno fruit salt to the batter and mix well. The batter will become frothy.
• STEP 3.Grease a steamer plate with oil and pour the batter into it. Steam for 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 4.Once done, remove from the steamer and let it cool for a few minutes.
• STEP 5.Cut the steamed cake into square or diamond-shaped pieces.
• STEP 6.Heat oil in a pan and add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
• STEP 7.Pour this tempering over the steamed cake pieces.
• STEP 8.Garnish with chopped coriander leaves and grated coconut.
• STEP 9.Serve Nylon Khaman with green chutney and enjoy!

Cooking Tips

• Make sure the batter is smooth and free of lumps for a fluffy texture.
• Do not overmix the batter after adding eno fruit salt, as it may result in a dense texture.
• You can adjust the spiciness by adding more or less green chili paste.
• To check if the khaman is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• For a variation, you can also add grated carrots or chopped spinach to the batter.

Storage and Serving

• Nylon Khaman is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the khaman for a few minutes or microwave for a short duration.
• Serve Nylon Khaman as a snack or as a part of a Gujarati thali.