NYLON DHOKLA | KHAMAN RECIPE

NYLON DHOKLA | KHAMAN RECIPE

NYLON DHOKLA | KHAMAN RECIPE

The juicy and spongy Khaman/nylon dhokla is an amazing variety of appetizer from Gujarat, in Indian cuisine that tempered with mustard seeds, green chili, and sugar water.

Ingredients for NYLON DHOKLA | KHAMAN:

  • Bengal gram flour: 300gram
  • Sugar: 3 tablespoon
  • Salt: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Lemon seeds: 1 teaspoon
  • Oil: 1 tablespoon
  • Ginger-chili paste: 3 tablespoon
  • Baking soda: 1 teaspoon
  • Water: 300 gram

Ingredients for tempering:

  • Oil: 3 tablespoon
  • Mustard seeds: 1 tablespoon
  • Asafoetida: 1 teaspoon
  • Curry leaves: 8-10
  • Green chili: 3 chopped
  • Sugar: 1 tablespoon
  • Water: 1 cup(200 ml)
  • Salt to taste

How to prepare NYLON DHOKLA | KHAMAN:

  1. First of all, strain all of the gram flour in a bowl, straining is very important in it so carefully strain the gram flour.
  2. Add sugar, salt turmeric powder, lemon seeds, and ginger-chili paste mix all these with little by little water and make a nice smooth batter and set it aside for 10 minutes.
  3. As well as grease the dhokla tin or another plate well and keep aside.
  4. Heat the dhokla steamer stand or a deep pan with water on the medium flame.
  5. After the batter is fermented add oil and baking soda, whisk again this batter in only one direction well.
  6. Transfer immediately the fermented batter to the greased plate, tap the plate.
  7. Place the batter plate or tin inside the pan or steamer.
  8. Cover the pan or steamer with the lid and turn the flame low.
  9. Steam it for 15-17 minutes no need to open the lid in between.
  10. Together with start the process of tempering.
  11. For tempering, heat up the oil in a pan on medium flame and add mustard seeds, whenever the seeds are crackling, add asafoetida, curry leaves, chopped green chili.
  12. Altogether, turn the flame low, add sugar and salt into the 1 cup of water and add this water to the tempering pan and turn of the flame.
  13. Take out the fluffy dhokla from the tin and cut it into square pieces.
  14. pour the tempered water on top of the pieces of khaman dhokla.
  15. Consequently, the nylon dhokla is ready to serve.
  16. Garnish with some chopped coriander leaves and pomegranate seeds.


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