Nylon Khaman - A savory steamed snack [Gujarat Special]

Think Gujarat, and we are reminded off the lipsmacking food varities and the colorful vibrance . Gujuratis are fun loving and enjoy every single moment  of life with zeal & enthusiasm . 
Their snacks are famous across the length and breadth of India and there will hardly be anyone who would dislike the Khakhras, Dhoklas , Fafda , Jalebi, ghatiya etc .

If you are lucky like me to have been brought up amongst  Gujju families and friends  , you would have definitely experienced their generous hospitality and the love with which one is served when invited of luncheon or dinner . They totally live up to the Indian Motto "Athithi Devo Bhava" meaning " Guests are to be treated like God " 

Khaman and Dhokla are 2 delicacies which will be a part of any Gujurati festive meal . Though the two are often confused to be the same and names used interchangeably there is quite a lot of difference in the ingredients , the preparation method etc. Let us have a look at the difference and then head on to the recipe of Nylon Khaman which was shared with me by my friend Crima . This post is also a big dedication to all my Gujju friends and their dear mommies who sowed the seed for my liking towards this wonderful cuisine.

What is Khaman ?

• Khaman is prepared using gramflour or chickpeas flour known as Besan in India . This is more like an instant version where the gramflour is mixed in water along with semolina, curd, oil , lime juice ,salt and a cake like batter is prepared . To this batter is added cooking soda or fruit salt ( most often used is eno) for immediate fermentation and the batter is steamed to perfection.
• The texture of is very fine and silky as we use gramflour mixed with oil and water, hence the name "NYLON KHAMAN"  and is bright yellow in color.
• Amiri Khaman is another lip smacking delicacy prepared from the Khaman by crumbling the steamed cakes and tempering it with some spices and finally garnished with fresh coconut , corriander and pomegranate arils.  Amiri Khaman recipe is on my blog and you can refer to it by clicking on the name .

What is Dhokla ?

• Dhokla is somewhat similar to South Indian Idli . Rice along with udad dhall & channa dhal are soaked and ground into a battter which is left to ferment for 6 to 8 hrs . Little curd and green chilli paste is added to this fermented batter and then steamed.Finally tempered with mustard seeds , white sesame seeds and red chilli powder . 
• Dhokla is slightly dense as compared to Khaman . 
• Traditional dhoklas are white or cream in color  and also known as Idada or Khatta Dhokla .Khatta means sour , there is a hint of sourness in the batter due to the addition of curds ,hence the name.
• Lot of variations are being prepared in Dhokla off late like Moong dhall dhokla , Millets Dhokla , Peas Dhokla  etc. 

Preparation Time : 15 mins
Cooking Time : 10-12 mins
Serves : 2-3

Complexity : Simple

 

  

Ingredients

 

For the dhokla batter
1 cup chickpea flour/ besan (150 to 160 gms approx)
1 Tbsp  rava/ sooji
1 cup water (I used a little more than ¾ cup but a little less than 1 cup)
Juice of a lemon
4 to 5 tbsp curd/yogurt (beat well)
1 Tbsp oil
ginger green chilli paste [ use only green chilli paste for Jain version ]
2 tsp sugar
1/2 tsp red chilli powder
Salt
1 tsp Eno fruit salt

For the tempering:
2 Tbsp oil
1-2 tsp mustard seeds
A pinch of asafoetida
2 green chillies, finely chopped
4-5 curry leaves, chopped
2 tsp sugar
Juice of a lemon

For garnishing:
2-3 Tbsp chopped coriander leaves

2-3 tsp fresh grated coconut [optional]

 

Method

 

Batter Preparation

• Combine the chickpea flour, semolina, lemon juice, oil, ginger green chilli paste, sugar, chilli powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.
• Batter should be close to dropping consistency almost like dosa batter.
• Just before steam cooking the batter, add the Eno fruit salt and mix well.

How to steam the Khaman?

Cooker / Stove top Method

• Add 2 cups of water to a cooker pot or a wide vessel and bring it to a boil , this is how to ready the steamer.
• Grease a cake mould or any stainless steel container and fill in the batter to a little over 1/2 .We have to leave space as the batter will rise up on steaming.
• Tap the mould before placing into the steamer to remove any trapped air bubbles.
• Place the container into the steamer and  cover it .Steam the batter for 15-20 minutes. Donot use the pressure cooker's weight / whistle if you are using the cooker pan for steaming.
• Insert a tooth pick to check if the khaman is cooked properly. The tooth pick must come out clean. 
• Allow it cool for a few mins and then unmould it. If you try to unmould while it is hot , the khaman will crumble and you won't be able to make slices.

Microwave recipe.

• Grease a microwave safe container and pour the batter onto it and cook for 5-8 mins.   
• The container must be like a rectangular or squarish cake tin . If you don't have , use a round container.
  
• Use a microwave safe lid available please cover the box or the tray with the lid while baking so that the corners don't turn out to be rough and dry. 

 Serving Suggestions

• While the batter is cooking, get the sugar solution ready. Heat the oil in a small pan, add the mustard seeds,asafoetida and let the seeds pop.  
• Add the curry leaves and chopped green chillies and turn off the heat. 
• Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while it is still warm.Cool for a bit, cut into wedges and garnish with coriander leaves and grated coconut if using.  I don't use grated coconut as no one likes that on khaman.
• Serve along with  mint chutney and date tamarind chutney . Also fried green chillies with salt are served .

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