Savory, spongy, and fluffy, khaman made with gram flour is a staple breakfast in Gujarat, India. It takes only three steps to prepare this nylon khaman recipe. Ready in 30 minutes. Instructions include an Instant pot recipe.
Khaman can be made with gram flour or soaked gram lentil blended for a smooth batter. I have fond memories of our neighbor in India preparing large batches of batter for Khaman, Dhokla, Fafda, Jalebi, and Bhajiya for their restaurant business.
My Pappa(Father) always brought us Khaman for breakfast on Eid-ul-Fitr and Eid-ul-Adha. It became our family breakfast tradition for the two Eids.
What is Khaman?
Originated in my home state, Gujarat, this soft and fluffy, savory snack is made with gram lentils. If you ever end up in the western part of India, you will find khaman shops on every other street. Khaman is a loved and adored breakfast of every Gujarati.
Khaman and Dhokla
Gujarati Khaman and Dhokla became famous all around India and lost their unique identities ;). Somehow two completely different dishes became one Khaman-Dhokla in other parts of India.
What's the Difference?
Khaman and Dhokla have a similar texture and they look quite the same. However, their taste and ingredients are completely different.
Khaman
Khaman
- Khaman is made with gram lentil(chana dal).
- Grainy textured khaman(we call it Sadu) is made with soaked and ground gram lentils, and Nylon khaman is made with fine gram flour(besan).
- Khaman is made instantly by adding baking soda or Eno, a handful of whole spices, and oil for tempering.
Dhokla
- Dhokla is cooked with an equal combination of rice, mung dal, urad dal, and gram lentil (chana dal).
- Grains are soaked in water for 5 to 6 hours. The ground batter made from soaked grain is fermented for 10 to 12 hours in a warm place.
- Every household has its recipe for dhokla in Gujarat. Some families add yogurt to the batter and others prefer to keep it simple with just salt and spices.
- Dhoklas are tempered with mustard seeds or just some hot oil or ghee.
How to Make Nylon Khaman with Step-by-Step Images
Only 3 simple steps of preparing the batter, steaming the khaman, tempering, and all done. This recipe is fairly easy to whip up.
- Add 3 ½ cups of water to an Instant pot. Bring the water to a rolling boil on a sauté setting. If you do not have IP, bring the water to a rolling boil in a large pot on the stovetop at medium heat.
- Place an instant pot trivet or a pressure cooker silicone sling. Grease any 7 to the 8-inch cake pan. I like to use a nonstick cake pan for Instant pot. A similar size ramekin would work great as well.
Khaman Batter
Prepare the khaman batter in a medium prep bowl. Combine 1 ½ cups sifted gram flour (Indian Besan), 1 cup water, ¼ teaspoon turmeric powder, ½ teaspoon citric acid, 1 teaspoon sugar, and ½ teaspoon salt. Whisk the batter making it smooth. Set the batter aside.
- Add Eno to the khaman batter after the water reaches a rolling boil. Do not add Eno to the batter If your water isn't ready.
- Quickly incorporate Eno as the batter becomes thick and fluffy. Use a whisk to incorporate the batter evenly.
- Quickly transfer the khaman batter to a greased pan and place it in a pot with a trivet.
Steaming Khaman
- Cancel the sauté setting on Instant pot and select steam on high. Cover the lid and turn the steam release valve to “venting” mode. Steam the khaman for 15 minutes. Set an external timer for the Instant pot as the steam setting doesn't have a timer on the Instant Pot.
- If you are using a regular pot on a stovetop, cover the pot with a lid with a venting hole. Steam khaman for 15-18 minutes. Insert a toothpick in the center of the khaman. If it comes out clear, khaman is ready.
- Remove the khaman from the pot and place it aside to cool down for a minute or two.
- Place a plate over the khaman pan and invert the pan to transfer khaman on a plate.
- Cut an even piece of khaman with a clean knife.
Tempering
- Heat 3 tablespoons oil in a skillet on medium heat. Add mustard seeds to hot oil. Turn the heat to low as the mustard seeds start to crackle. Now add green chili, and curry leaves, and sauté for a few seconds.
- Now add sugar and ? cup of water to the skillet. Turn the heat off after the water comes to a boil.
- Quickly spread hot tempering evenly all over khaman pieces.
Garnish the khaman with freshly grated coconut and chopped fresh cilantro. Serve it with cilantro chutney, chutney raita, or as is.
What Can I use instead of Eno?
Baking soda is a good substitute for Eno(fruit salt). I have tried Eno and baking soda for this recipe. I prefer and highly recommend using Eno if you can. The khaman texture is fluffy and airy with Eno.
Lemon Juice As a Citric Acid Substitute
I have developed this recipe with citric acid. I can not promise the same results if you use lemon juice as a substitute. Citric acid is the recommended ingredient for Nylon khaman.
What to Serve with Khaman
I like to garnish khaman with freshly grated coconut and chopped fresh cilantro. Traditionally, khaman is served as a breakfast or daytime snack with cilantro chutney next to a cup of Indian Chai.
More Indian Snack Time Recipes
Nylon Khaman Recipe | Gujarati Khaman
Equipment
Ingredients
- 1 ½ cups gram flour (Indian Besan)
- 1 cup water
- ¼ teaspoon turmeric powder
- 2 Tablespoon oil
- 1 teaspoon sugar
- ½ teaspoon citric acid
- ½ teaspoon salt
- 1 teaspoon Eno , or baking soda
For Khaman Tempering
- 3 Tablespoons oil
- 1 teaspoon mustard seeds
- 2 to 3 green chili , cut lengthwise into two pieces
- 5 to 8 curry leaves
- ⅓ cup water
- 1 Tablespoon sugar , 2 tablespoons for sweeter Khaman
Garnish
- ¼ cup chopped cilantro
- 2 Tablespoons freshly grated coconut , optional
Instructions
Khaman Batter
- Place a strainer on a large prep bowl and sift 1 ½ cups gram flour (Indian besan) through it. If you do not have a strainer use whisk to break the flour lumps.
- Now add ¼ teaspoon turmeric powder, ½ teaspoon citric acid, ½ teaspoon, 1 teaspoon sugar, oil, and salt to the sifted gram flour and stir everything well.
- Now slowly add 1 cup of water to incorporate the ingredients. Beat the ingredients using a whisk until no flour lumps are left and the batter is silky smooth. Now set the batter aside.
Steam Khaman
- Add 3 ½ cups of water to an Instant pot. Place a trivet or a silicone sling in the pot. Bring the water to a rolling boil on a sauté setting. If you do not have an IP, bring 4 cups of water to a rolling boil in a large pot on the stovetop at medium heat.
- Meanwhile, grease any 7 to 8 inch cake pan or about the same size round ramekin or Dabba would work great as well.
- Once the water starts to a rolling boil add Eno to the khaman batter and quickly incorporate Eno into the batter until the batter becomes thick and fluffy.
- Use a whisk to incorporate the batter evenly making sure Eno incorporates well. This will help make fluffy khaman.
- Quickly pour whipped khaman batter into a greased pan. Place the pan on a trivet in the pot.
- Cancel the sauté setting on Instant pot and select steam on high. Cover the lid and turn the steam release valve to “venting” mode. Steam the khaman for 15 minutes. Set an external timer for the Instant pot as the steam setting doesn't have a timer on the Instant Pot.
- If you do not have an IP use a large pot on a stovetop. Cover the pot with a lid with a venting hole. Steam khaman for 15 to 18 minutes.
- Insert a toothpick in the center of the khaman. If it comes out clear, khaman is ready. Remove the khaman from the pot and place it aside to cool down for a minute or two.
- Place a plate over the khaman pan and invert the pan to transfer khaman on a plate. Cut even pieces of khaman with a clean knife.
Tempering
- Heat 3 tablespoons oil in a skillet on medium heat. Add mustard seeds to hot oil. Once mustard seeds start to crackle, turn the heat to low. Now add green chili, and curry leaves. Stir and sauté for few seconds or just until curry leaves start to change color.
- Now add sugar and ¼ cup of water to the skillet. Once the water comes to boil, turn the heat off.
- Quickly spread hot tempering evenly all over khaman pieces.
- Garnish the khaman with freshly grated coconut and chopped fresh cilantro. Serve it with cilantro chutney, chutney raita, or as is.
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