Instant Khaman/Nylon Khaman Recipe, How to make Khaman

This is the most famous Gujarati recipe, which is consumed as snacks, breakfast or farsan. Khaman is a soft, spongy and moist steamed gram flour cake.

The taste of this Khaman is slightly sweet, tangy and very mildly spicy. It is usually made as a farsaan or accompanied with meal during special occasion or festivals. 

Khaman and Dhokla are very closely misinterpreted. Khaman (made from besan) and dhokla (made from rice and dal) are two different things. Khaman are usually lighter, softer and porous than dhokla. There are many other variations of khaman like vati dal na khaman, masala khaman and sev khamani. I will soon share them as well.

If you are following this recipe under Jain recipe, do not add ginger and follow rest of the recipe. 

Serves: 3-4

Time: 25 min

Ingredients:

For Khaman-

• 1 cup Besan/chickpea flour
• 1½ tbsp. Sooji/semolina
• ½ tsp citric acid
• ¼ tsp turmeric powder/haldi
• ½ tsp ginger paste
• ½ tsp green chili, finely chopped
• ¾ cup water
• 2 tbsp. oil
• 2 tsp. eno fruit salt
• ½ tsp salt/ to taste 

For tempering-

• 1 tbsp. Oil
• 2-3 green chilies, sliced
• ½ tsp mustard seeds/rai
• 1 tsp sesame seeds/ til
• 1½ tbsp. sugar
• 1/8 tsp citric acid
• ½ cup water

For garnishing-

• 1 tbsp. grated coconut (fresh/dry)
• 1 tbsp. coriander leaves/cilantro, finely chopped

Direction:

1. Bring water to boil in a steamer. While it is getting ready, prepare the batter.
2. Take besan, sooji, salt and citric acid in a bowl. Add oil, ginger paste and finely chopped green chili. Mix well.
   
3. By adding little water at a time, make lump free batter.
   
4. Grease a thali/round cake pan with some oil. Make sure that the pan has sides with 1½ inch height.
5. Add eno fruit salt on the batter. Sprinkle a few drops of water on it and it will start to bubble up.
6. Immediately stir the batter and pour into the greased pan.
7. Steam it for 15 minute on medium heat
8. Meanwhile, make tadka/tempering. Heat oil in a small pan on low flame. Once hot, add mustard seeds and sesame seeds. Add slit green chilies and after about 30 seconds turn off the heat. Let it cool a bit.
   
9. Then pour ½ cup water in the tadka. Add sugar and citric acid. Stir it till dissolved.
10. Now check the khaman by inserting a toothpick/knife. If it comes out clean then it is ready. Remove it from the steamer.
    
11. After 2 minute, cut them into pieces of your desired size and shape.
12. Pour the tempered water evenly on the fluffy khaman. It will soak all the water and will become moist and flavored.
    
13. Lastly garnish it with grated coconut and chopped coriander leaves.

Tips:

• As soon as eno bubbles up, do the things quickly. Immediately pour into pan and steam.
• Always steam Khaman on medium heat.
• It will come out dry, if the basen is old. If so, then add more water in tempering.
• Use a spoon to pour tadka on the steamed Khaman, so that every piece should absorb enough water to be moist.

Serving Suggestion:
Remove the square pieces into a plate. Khaman is served with coriander chutney or tamarind-date chutney, along with some fried green chilies from tempering.