Nylon Khaman is the pride of Gujarati street food - and achieving the perfect spongy texture starts with the right gram flour. Double Asopalav Besan's smooth, fine milling creates a lump-free batter that steams evenly, giving you soft, light nylon khaman every time.
Best Besan: Double Asopalav Besan / Super Asopalav Besan
| 1 ½ cups Asopalav Besan (bengal gram flour) | |
| 1 ½ tbsp Semolina (rava) | |
| 4 tsp Sugar | |
| 1 tspGinger-green chilli paste | |
| 1 tspl Lemon juice | |
| 1 tsp Fruit salt temper | |
| 3 tsp Oil | |
| 1 tsp Mustard seeds ( rai / sarson) | |
| 1 tsp Sesame seeds (til) | |
| 1 tsp Chopped green chillies | |
| A pinch of asafoetida (hing) | |
| 2 to 3 Curry leaves (kadi patta) | |
| Salt to taste | |
| 2 tbsp Finely chopped coriander (dhania) for garnishing |
Take a deep bowl and put the Asopalav besan (flour), semolina, sugar, ginger-green chilli paste, lemon juice, salt into it. Add ¾ cup of water and mix well to achieve a thick and smooth batter.
Just before steaming you can add the fruit salt and mix it lightly.
Pour the mixture onto a large thali or plate with about 7” diameter (greased slightly) by rotating the thali as you pour the batter. put in a steamer and steam for 10 to 12 minutes, maybe slightly more till the khaman are cooked. Once done keep aside.
Now heat oil in a small non-stick pan.
Add the mustard seeds. when they start crackling add the sesame seeds, green chillies, hing (aesofoetida), curry leaves. Saute the mix n a low to medium flame for about 30 seconds.
Remove the pan add ¼ cup water to it, mix nicely.
This tempering is then to be poured evenly over the prepared dhoklas on the plate.
After a few minutes this can be cut into small even cubes and garnished with coriander just before serving.
