Nylon Khaman Recipe | Gujarati Khaman
Nylon Khaman is a sweet and savory Gujarati, Indian breakfast and snack. It comes together in less than 30 minutes with just a handful of ingredients. Includes Instant Pot and Stovetop cooking instructions.
Equipment
Trivet
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.
Nutrition Information
Serving: 4g ,Calories: 239kcal ,Carbohydrates: 23.3g ,Protein: 7.9g ,Fat: 12.8g ,Saturated Fat: 1.6g ,Sodium: 629mg ,Potassium: 302mg ,Fiber: 3.9g ,Sugar: 6.8g ,Calcium: 22mg ,Iron: 2mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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