INSTANT NYLON KHAMAN in 5 MINUTES

Ingredients

• 1 cup Water (room temperature, for batter)
• 1 teaspoon Citric Acid (provides tartness and reacts with baking soda)
• 1 tablespoon Salt (regular table salt)
• 3 tablespoons Granulated Sugar (for slight sweetness in batter)
• 1.5 tablespoons Peanut Oil (neutral oil, traditional in Gujarat)
• 2 cups Besan (Gram Flour) (sifted to avoid lumps)
• 2 tablespoons Besan (extra for batter consistency, sifted)
• 1 teaspoon Baking Soda (leavening agent, reacts with citric acid)
• 1 cup Fresh Cilantro Leaves (packed, washed)
• 0.5 inch Fresh Ginger (peeled)
• 3 Green Chilies (medium, seeds optional for less heat)
• 3 tablespoons Coriander Leaves (Gathiya) (adds texture to chutney)
• 1 tablespoon Granulated Sugar (for chutney balance)
• 1 teaspoon Cumin Seeds (roasted before blending)
• to taste Salt (for chutney)
• 1 Ice Cube (keeps chutney green)
• 1/2 lemon Lemon Juice (added to chutney just before serving)
• 2 tablespoons Water (for blending chutney)
• 2 tablespoons Peanut Oil (for tempering)
• 2 teaspoons Mustard Seeds (whole, for tempering)
• 3 Green Chilies (slit, for tempering)
• 10-12 Curry Leaves (fresh, for tempering)
• 1 pinch Asafoetida (Hing) (adds umami, for tempering)
• 1 cup Water (for tempering liquid)
• 2 tablespoons Granulated Sugar (sweetens tempering)
• 1/4 teaspoon Salt (for tempering)

Instructions

1. Mix Liquid Base

   In a large mixing bowl combine 1 cup water, 1 tsp citric acid, 1 tbsp salt, 3 tbsp sugar and 1.5 tbsp peanut oil. Whisk until the citric acid and sugar dissolve completely.

   Time: PT2M

2. Add Besan and Whisk

   Sift 2 cups plus 2 tbsp besan through a fine mesh sieve into the liquid mixture. Whisk vigorously to obtain a smooth, lump‑free batter.

   Time: PT3M

3. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 10 minutes at room temperature.

   Time: PT10M

4. Prepare Cilantro‑Ginger Chutney

   In a blender combine 1 cup fresh cilantro, ½ inch ginger, 3 green chilies, 3 tbsp coriander leaves, 1 tbsp sugar, 1 tsp cumin seeds, a pinch of salt, and 1 ice cube. Blend until smooth, adding 2 tbsp water if needed. Set aside in the refrigerator; add ½ lemon juice just before serving.

   Time: PT5M

5. Add Baking Soda

   Stir in 1 tsp baking soda and 1 tsp water to the rested batter. Whisk for 1 minute until the batter becomes light and fluffy.

   Time: PT1M

6. Grease the Microwave Dish

   Lightly brush the 7×7‑inch microwave‑safe glass dish with a little peanut oil to prevent sticking.

   Time: PT1M

7. Microwave the Khaman

   Pour the batter into the greased dish, tap gently to level, and microwave on high power for 5 minutes. If not fully set, continue in 1‑minute increments up to a total of 7 minutes.

   Time: PT5M

8. Check Doneness

   Insert a toothpick into the center of the khaman. If it emerges clean, the cake is cooked; otherwise microwave for another minute.

   Time: PT1M

9. Cool and Demold

   Allow the khaman to cool for about 5 minutes until it reaches room temperature, then gently run a thin knife around the edges and invert onto a cutting board.

   Time: PT5M

10. Cut into Squares

    Using a sharp knife, cut the khaman into bite‑size squares or rectangles.

    Time: PT2M

11. Prepare Tempering (Tadka)

    Heat 2 tbsp peanut oil in a small saucepan over medium heat (≈1 minute). Add 2 tsp mustard seeds; when they pop, add 3 slit green chilies, 10‑12 curry leaves and a pinch of hing. Stir for 30 seconds.

    Time: PT2M

12. Add Sweet‑Spicy Liquid

    Pour in 1 cup water, 2 tbsp sugar and 1/4 tsp salt. Stir and bring to a gentle simmer for 2 minutes until the sugar dissolves. Turn off the heat and let the tempering cool slightly (about 2 minutes).

    Time: PT4M

13. Pour Tempering Over Khaman

    Evenly drizzle the warm tempering over the cut khaman squares. Ensure each piece is coated.

    Time: PT1M

14. Rest for Flavor Absorption

    Let the tempered khaman rest for 10 minutes so the liquid is fully absorbed.

    Time: PT10M

15. Finish Chutney and Serve

    Stir ½ lemon juice into the chilled cilantro‑ginger chutney, give it a quick mix, and serve alongside the tempered khaman.

    Time: PT2M

Nutrition Facts

Calories

390

Protein

11 g

Carbohydrates

49 g

Fat

13 g

Fiber

3 g