Nylon Khaman Recipe

Ingredients

• 1 cup Water (for batter)
• 1 tsp Citric Acid (powder; can use lemon juice or tartaric acid)
• 3 tbsp Granulated Sugar (for batter)
• 0.5 tbsp Salt (for batter)
• 1.5 tbsp Groundnut Oil (for batter, neutral oil)
• 220 g Fine Gram Flour (also called besan, sifted twice for smooth batter)
• 1 tsp Baking Soda (adds lift; add just before steaming)
• 1 cup Water (for tempering)
• 2 tbsp Groundnut Oil (for tempering)
• 1 tbsp Mustard Seeds (tempering)
• 3 Green Chilies (slit, tempering)
• 10 Curry Leaves (tempering)
• 0.25 tsp Asafoetida (tempering, optional for flavor)
• 2 tbsp Granulated Sugar (tempering)
• to taste Salt (tempering)
• 1/4 cup Fresh Coriander Leaves (chopped, garnish)
• 2 tbsp Grated Coconut (optional garnish)

Instructions

1. Prepare Wet Base

   In a mixing bowl combine 1 cup water, 1 tsp citric acid, 3 tbsp sugar, 1/2 tbsp salt and 1.5 tbsp groundnut oil. Stir until the citric acid and sugar dissolve completely.

   Time: PT2M

2. Sift Gram Flour

   Sift 220 g fine gram flour through a fine mesh sieve into the bowl to avoid lumps.

   Time: PT2M

3. Make Smooth Batter

   Whisk the mixture until smooth and lump‑free. If any lumps remain, whisk a little longer.

   Time: PT2M

4. Rest Batter

   Cover the bowl and let the batter rest for 10 minutes so the gram flour hydrates.

   Time: PT10M

5. Grease the Mould

   Brush the square mould evenly with a little groundnut oil to prevent sticking.

   Time: PT1M

6. Preheat Steamer

   Add water to the steamer pot or wok, bring to a steady boil, and place a ring or stand so the mould sits above the water.

   Time: PT2M

7. Add Baking Soda

   Dissolve 1 tsp baking soda in about 1 tbsp water and stir it into the rested batter. Mix gently for 30‑60 seconds.

   Time: PT2M

8. Pour and Tap

   Pour the batter into the greased mould, then tap the mould 1‑2 times on the counter to release trapped air.

   Time: PT1M

9. Steam Khaman

   Cover the steamer with a lid and steam on medium flame for 25 minutes.

   Time: PT25M

10. Cool Before Demoulding

    Remove the mould from the steamer and let the Khaman cool for 10 minutes before attempting to unmould.

    Time: PT10M

11. Demould and Cut

    Run a knife around the edges, invert onto a plate or cutting board, and cut into squares.

    Time: PT2M

12. Prepare Tempering

    Heat 2 tbsp groundnut oil in a small pan. Add 1 tbsp mustard seeds, 3 slit green chilies, 10 curry leaves, and 1/4 tsp asafoetida. When the mustard seeds crack, add 1 cup water, 2 tbsp sugar and salt to taste. Stir until sugar dissolves, then remove from heat and let the tempering cool to lukewarm (about 3‑4 minutes).

    Time: PT5M

13. Finish and Garnish

    Pour the lukewarm tempering evenly over the cut Khaman pieces. Garnish with chopped coriander leaves and optional grated coconut.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Citric Acid: Lemon juice (1 tbsp), Tartaric acid
• Instead of Granulated Sugar: Jaggery powder, Honey (adjust amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Groundnut Oil: Vegetable oil, Canola oil
• Instead of Fine Gram Flour: Coarse gram flour (will affect texture), Chickpea flour (same as fine gram flour)
• Instead of Baking Soda: Eno fruit salt (different texture), Baking powder (use half amount)
• Instead of Groundnut Oil: Sesame oil, Vegetable oil
• Instead of Mustard Seeds: Yellow mustard seeds, Cumin seeds (different flavor)
• Instead of Green Chilies: Jalapeño (less authentic), Bird's eye chili
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Asafoetida: Garlic powder (different flavor)
• Instead of Granulated Sugar: Jaggery, Honey
• Instead of Salt: Sea salt
• Instead of Fresh Coriander Leaves: Fresh parsley
• Instead of Grated Coconut: Desiccated coconut

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Whisk or Spoon
• Steamer Pot or Wok with Lid
• Square Mould (7×7 inches, 4‑inch depth)
• Small Pan
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Adding baking soda just before steaming
• Preheating the steamer so steam is ready
• Cooling the Khaman for 10 minutes before demoulding
• Using lukewarm tempering to avoid melting

Chef Tips from the Video

• Sift the gram flour twice for an ultra‑smooth batter.
• Use a square mould to avoid wasting the lacy edges.
• A pinch of turmeric is unnecessary; the citric‑acid reaction gives a natural yellow hue.
• If you prefer a slightly sweeter Khaman, increase the tempering sugar to 3 tbsp.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.

Room temperature: Not recommended beyond 4 hours at room temperature.

Make-Ahead Tips

• Steam the Khaman batter a few hours ahead, let it cool, then refrigerate; reheat gently before adding tempering.
• Tempering can be prepared up to 2 hours in advance and kept lukewarm.

Frequently Asked Questions