Okay!,from now on I'll try to be regular (hopefully!) in putting up my experiments & also try to take a peek into the blogs I admire.
Coming to the recipe now. This is my son's yellow idli & I prepare it whenever he asks/requests/demands for it. It is super easy & can be prepared in less than 20mins time.
Here is my version of the nylon khaman or khaman dhokla.
Preparation time: 5-10mins
Cooking time: 10 mins
Ingredients: (Serves 3-4 as a snack or starter)
Besan/Gram flour/Kadale hittu: 1.5 cups (1 cup holds 250ml of water).
Water: 1.5 cups
Citric acid crystals: 1/2tsp, or 2 tbsp lemon juice.
Sugar: 1.5 tbsp
Salt: 1/2 tsp or a little more
Turmeric: 1/4 tsp
Green chilli-ginger paste: 1/2 tsp
Oil: 1.5 tbsp
Fruit salt: 1.5 tsp or 7gms approximately.
Oil: 1 tbsp
Mustard seeds: 1 tsp
Sesame seeds: 1 tsp
Curry leaves: 10-12 nos
Green chillies: 2 nos, split into 4 sllices
Coconut: 1 tbsp, optional
Steamer or a pressure cooker
stainless steel plate/thali (something similar to this one)
- Mix all the ingredients(except fruit salt & water) mentioned in the ingredients section. Add few tablespoons of water at a time & make a lump free batter. The batter has to be very smooth with the consistency similar to that of an idli batter or a thick milk shake.
- Let the batter rest for 2-3 mins.
- Meantime, prepare the steamer. Add water to it & allow it to boil.
- Grease the plate with few drops of oil or spray.
- Add the fruit salt to the gram flour batter & mix. The batter will become frothy, light & increases its volume.
- Immediately pour it on to a greased plate/thali.
- Place the plate in the steamer & steam it for 10mins. A skewer inserted should come out clean.
- Prepare the tempering. Heat oil in a pan. When oil is hot, add mustard seeds. When seeds splutter add sesame seeds followed by curry leaves & green chilies. Keep the tempering aside.
- Allow the cooked khaman to rest for a minute.
- Sprinkle few drops of water over the cooked cake to keep it moist.
- Cut the steamed cake into desired shape (when it is still warm), pour the tempering over the steamed cake.
- Garnish it with coriander leaves & serve it hot with any dip of your choice. Green chutney is a great combination with nylon khaman.
- Do not try to cut down on the oil used while making the batter. The dhokla might turn hard.
- Use good quality fruit salt. Fruit salt that is stored for a long time will not give desired results. Use 1 packet of Eno's fruit salt(5gm packet available in India) for 1 cup of gram flour.
- You can make this khaman sweet n sour or khatta meeta by adding 2 tbsp of sweet n sour water. (Add 1 tbsp of lemon juice + 1.5 tsp of sugar to 2 tbsp warm water). Dissolve the sugar & sprinkle the water over the hot steamed cake.
- The gram flour to water ratio is 1:1.
- In case, you do not have a steamer, use the pressure cooker to prepare the khaman dhokla. Do not add the weight, instead place a steel tumbler (as shown below).
- If you are planning to prepare the khaman in bulk, it is better to invest in a khaman dhokla stand. Refer picture here.