Nylon Khaman Dhokla ( Gujarati Recipe)


Nylon Khaman Dhokla ( Gujarati Recipe)

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These dhoklas are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”!

Nylon Khaman Dhokla ( Gujarati Recipe) recipe - How to make Nylon Khaman Dhokla ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  2. Just before steaming, add the fruit salt and mix lightly.
  3. Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
  5. Heat the oil in a small non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
  7. Remove from the flame, add ½ cup of water and mix well.
  8. Pour the tempering over the prepared dhoklas and spread it evenly.
  9. Cut into pieces, garnish with coriander and serve immediately with green chutney.
Nutrient values (Abbrv) per piece
Energy81 cal
Protein3.6 g
Carbohydrates12.1 g
Fiber2.5 g
Fat2 g
Cholesterol0 mg
Sodium12.3 mg
Nylon Khaman Dhokla Video by Tarla Dalal
Nylon Khaman Dhokla ( Gujarati Recipe) with step by step photos

Khaman Dhokla batter recipe method with photos

  1. Take 1 1/2 cups of besan or gram flour in a large mixing bowl. This will come out to approximately 250 gms.
  2. Now add the semolina.
  3. Now add the sugar to the bowl. There are two ways to make khaman dhokla – the first one is adding the sugar to the batter and the second one is adding sugar to the tempering which is poured over the dhokla. If you don’t want to add sugar to the batter, you can add it to the oil-water tempering, dissolve it and then pour it over the dhokla.
  4. Now add the ginger-green chilli paste.
  5. Now add the lemon juice and salt. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman.
  6. Now add approx. ¾ cup of water to the bowl.
  7. Mix well using a whisk to get a smooth batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved.

Steaming method for Nylon khaman dhokla

  1. Heat some water in a steamer till it boils.
  2. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the dhokla come out of the plate without breaking or sticking.
  3. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter.
  4. Pour 1 tsp water over the fruit salt to activate it.
  5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this!
  6. Pour the mixture immediately to the thali.
  7. Spread the batter evenly by rotating the thali clockwise.
  8. Place in the steamer and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
  9. Remove the dhoklas from the steamer and insert a toothpick or knife in the centre. If the toothpick comes out clean, the Nylon khaman dhokla are cooked. If not, it needs more time. Keep aside.

Tempering for Nylon Khaman Dhokla

  1. Heat the oil in a small non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the sesame seeds to the pan.
  3. Then add the asafoetida and curry leaves.
  4. Now add the green chillies. Sauté on a medium flame for 30 seconds.
  5. Remove from the flame, add ½ cup of water and mix well.
  6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in.
  7. Let the dhoklas sit for 10-15 minutes till soft and spongy before serving. 
  8. Cut into even pieces.
  9. Garnish with coriander.
  10. Serve the soft and spongy Gujarati dhokla with green chutney.

Reviews

Nylon Khaman Dhokla ( Gujarati Recipe)
 on 14 Feb 19 02:53 AM
5

Please man send me Low potassium and low for sugar breakfast recipes
Tarla Dalal
14 Feb 19 09:36 AM
   Dear Meena You seem to be looking for a diet that suits diabetic patients who have minor kidney problems. Here''s the link for the same. https://www.tarladalal.com/recipes-for-Diabetes-and-Kidney-friendly-recipes-1084 You can choose recipes depending on the amount of potassium allowed per day as per your doctors / dietitians advise. Or in general, you can try recipes which have potassium count less than 200 to 250 mg per serving. However we recommend that you discuss this with your dietitian before making any changes in your meals, since these diets have to be planned individually considering other health issues too.
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 12 Feb 19 02:48 PM
5

tarla mam i liked your khaman dhokla recipe
Tarla Dalal
13 Feb 19 09:44 AM
   Thank You, Shalini for sharing so kind words. Do keep trying more recipes and share your feedback. Happy Cooking!!!
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 02 Nov 18 06:09 AM
5

Does the batter need to ferment before steaming? Please advise, Thank you
Tarla Dalal
02 Nov 18 08:50 AM
   Hi Sarvjit, There is no need to ferment this batter.
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 02 Nov 18 06:07 AM
5

Nylon Khaman Dhokla ( Gujarati Recipe)
 on 30 Mar 18 10:18 PM
5

Hello mam.. I tried the recipie ,, the Dhokla came put little hard.. input in hot steam for 7-8 mins Please can u tell the reason
Tarla Dalal
02 Apr 18 10:33 AM
   Hi Simran, These dhoklas do come out nice and soft, make sure you follow the recipe exactly and also that you do not over mix it after putting the fruit salt, see the video to make it correctly....
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 12 May 17 03:38 PM
5

mam..wts fruit salt.....n any substitute for fruit salt
Tarla Dalal
12 May 17 05:05 PM
   Hi , fruit saltis nothing but Eno, and you can try baking soda as an alternative. Do try the recipe and share your feedback. Happy Cooking!!!
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 12 Mar 17 02:25 PM
5

Nylon Khaman Dhokla ( Gujarati Recipe)
 on 08 Feb 17 07:45 PM
5

i tried recipe. very easy and good.
Tarla Dalal
09 Feb 17 08:44 AM
   Thank You Vimla for sharing so kind words. Do keep trying more recipes and share your feedback. Happy Cooking!!!
Nylon Khaman Dhokla ( Gujarati Recipe)
 on 21 Nov 16 06:58 PM
5

Nylon Khaman Dhokla ( Gujarati Recipe)
 on 09 Oct 16 07:45 PM
5

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