Instant nylon khaman recipe without curd and ENO
Nylon khaman without eno and curd is a kind of steamed savoury cake made up of soaked and freshly ground channa dal or channa flour, also named as gram flour or besan.
Equipment
- Steamer
Ingredients
1 Cup = 200 ml
FOR KHAMAN
- 1 Cup Gram flour/besan
- 2 tbsp sugar
- 1/2 tsp Citric acid
- 1/8 tsp Turmeric powder
- 1/2 tsp salt
- 1/2 tbsp Corn starch/corn flour
- 2 tbsp Oil unflavored
- 1/2 tsp baking soda
- 3/4 cup water
FOR TEMPERING
- 2 tbsp oil unflavored
- 1 tsp mustard seeds
- 2 green chillies
- 10-12 curry leaves
- 1/4 cup water
FOR GARNISH
- 2 tbsp coriander leaves/cilantro
- 1 tbsp fresh grated coconut optional
Instructions
MAKING OF KHAMAN
- Grind citric acid and sugar together to a very fine powder.
- Transfer the powder into a bowl.
- Add turmeric, salt, oil and water. Mix well so that everything gets completely dissolved.
- Place a sieve on the bowl and add gram flour and corn flour in it.
- Sift into a bowl.
- Whisk for at least 3 to 4 minutes leaving no lumps behind.
- Cover the bowl and rest for 15 minutes.
- Till the time, ready your steamer and also grease the bowl, in which khaman has to be steamed, with oil.
- After the duration of 15 minutes are over, take up the bowl carrying batter and add baking soda in it.
- Whisk vigorously for at least a minute.
- IMMEDIATELY transfer the batter into greased bowl.
- Put the bowl into the steamer and steam for 20 minutes.
- After the said period, take a toothpick and insert it in khaman. If the toothpick comes out clean, it's a sign that khaman is steamed perfectly.
- Take the bowl out of streamer and place it on a cooling rack for cooling.
- Once it is completely cool, run a knife from the edges to loosen the khaman.
- Invert into a plate and cut into reasonable sized pieces.
PREPARATION OF TEMPERING
- Add oil in a tempering bowl.
- Add mustard seeds and let them crackle.
- Add curry leaves and green chillies and let them too roast for couple of seconds.
- Add water and let water begin to boil.
- Pour this tempering all over the khaman evenly.
- Garnish with fresh corainder leaves/cilantro and grated fresh coconut.
- Nylon khaman is ready
- Enjoy chilled.
Notes
Add Baking Soda ONLY AND ONLY when you are ready to steam khaman. You have to add baking soda IMMEDIATELY before steaming and not much prior. So this is important to keep your bowl ready with grasing and the steamer should be ready with boiling water.