Naylon Khaman Dhokla

CREDITS

Shahin pathan

INGREDIENTS

2 cups Chick-pea flour (Besan)1 teaspoon Salt1 teaspoon Citric Acid (Neembu-ful)1 tablespoon Sugar2 cups Water (Approx.)1 tablespoon Oil1 teaspoon Soda bi-carb
For Tempering:¼ cup Oil6-7 Chopped Green Chillies Salt to taste¼ teaspoon Citric Acid (Neembu-ful)3-4 tbspns Sugar½ to ¾ cup Water 1 tablespoon roasted Mustard Seeds
For Garnishing:Chopped Coriander leaves

METHOD

Heat oil in a pan. Add chopped Green chillies into the hot oil. Saute it and add water to the tempering. Then add Salt, Citric Acid and Sugar. Boil the tempering till the sugar is dissolved.
To make Nylon Khaman:Take Besan in a mixing bowl. Add Salt, Citric Acid, Sugar and mix. Then add water to make batter of pouring consistency. Ensure that there are no lumps in the batter. Then add a tablespoon of Oil and whisk. Simultaneously, heat Steaming cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased aluminium plate in the Steaming cooker and keep it ready.
Once the water in the Steamer is boils and starts releasing steam, add a teaspoon of Soda Bi-carb in the Besan batter and whisk by following a single direction only. Pour the Khaman batter into the plate. Steam it for approximately 20 minutes on medium flame. Once done, allow it to cool and cut it into square pieces. Sprinkle the roasted Mustard Seeds on the Khaman pieces.
Pour the tempering over the Khaman. Let it rest for 10 minutes. Then garnish it with Chopped Coriander leaves. Serve immediately with Chopped Onion, sev (vermicelli), Fried Green Chillies or Green Chutney.

INFO & TIPS

Serve with gujarati yellow chatni inshaallah I post recipe Earlier

POSTED ON

05 Mar 2020

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