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