Nylon Khaman Dhokla (gujarati Recipe)
by Tarla Dalal
nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images
nylon khamman dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
These Gujarati nylon khamman dhokla 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”!
I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. 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. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla 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. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 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 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.
Serve nylon khamman dhokla with green chutney.
Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.
Nylon Khaman Dhokla (gujarati Recipe) recipe - How to make Nylon Khaman Dhokla (gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Nylon Khaman Dhokla
1 1/2 cups besan (bengal gram flour)
1 1/2 tbsp semolina (rava / sooji)
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
salt to taste
1 tsp fruit salt
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)
1 tsp chopped green chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Nylon Khaman Dhokla
green chutney
For nylon khaman dhokla
- For nylon khaman dhokla
- To make 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.
- Just before steaming, add the fruit salt and mix lightly.
- Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
- Remove from the flame, add ½ cup of water and mix well.
- Pour the tempering over the prepared {span class="bold1"}nylon khamman dhokla{/span} and spread it evenly.
- Cut the {span class="bold1"}nylon khamman dhokla{/span} into pieces, garnish with coriander and serve immediately with green chutney.
Nylon Khaman Dhokla Video by Tarla Dalal
Khaman Dhokla batter recipe method with photos
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To make Nylon Khaman Dhokla batter, first take 1 1/2 cups of besan or gram flour in a large mixing bowl. This will come out to approximately 250 gms.
- Now add the semolina.
- 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.
- Now add the ginger-green chilli paste.
- 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.
- Now add approx. ¾ cup of water to the bowl.
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Mix well using a whisk to get a smooth Nylon Khaman Dhokla 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
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To steam nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | heat some water in a steamer till it boils.
- 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.
- Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter.
- Pour 1 tsp water over the fruit salt to activate it.
- 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!
-
Pour the Nylon Khaman Dhokla mixture immediately to the thali.
-
To steam nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | heat some water in a steamer till it boils.
-
Place in the steamer and steam in a steamer for 10 to 12 minutes or till the nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | are cooked.
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Remove the Nylon Khaman Dhokla 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
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds to the pan.
- Then add the asafoetida and curry leaves.
- Now add the green chillies. Sauté on a medium flame for 30 seconds.
- Remove from the flame, add ½ cup of water and mix well.
- 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.
- Let the dhoklas sit for 10-15 minutes till soft and spongy before serving.
- Cut into even pieces.
- Garnish with coriander.
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Serve the soft and spongy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with green chutney.
What are Dhoklas?
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What are Dhoklas? Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
There are innumerable dhokla recipes falling under different types, so you can make this snack multiple times a week and still not get bored. Some dhokla batters like the healthy Moong Dal Dhokla require grinding and fermentation, while others like the Rava Dhokla are quick-fix options that you can simply mix and steam. If you have just a few minutes, not to worry, you can put together yummy Khaman Dhokla in the microwave - Microwave Mug Dhokla! You can even make Khatta Dhokla with handy idli batter. So, depending on the availability of time and ingredients, you can pick a dhokla recipe.
The best part is that you can always reinforce your dhokla batter with delicious and tasty veggies and greens, like grated carrots, crushed green peas or fenugreek leaves. This makes the dhokla colourful, tasty and healthy too. Once you know the different types of dhokla batters, you can go it on your own, by varying the added veggies, tempering, and so on, according to preferences and availability.
Tips for Nylon khaman dhokla
-
Add the lemon juice and salt to the dough. 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.
-
Mix well using a whisk to get a smooth Nylon Khamman Dhokla 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.
-
Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking.
-
Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter.
-
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!
-
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.
| Energy | 81 cal |
| Protein | 3.6 g |
| Carbohydrates | 12.1 g |
| Fiber | 2.5 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 30.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 25.3 mcg |
| Calcium | 11.1 mg |
| Iron | 0.9 mg |
| Magnesium | 22.5 mg |
| Phosphorus | 56.3 mg |
| Sodium | 12.3 mg |
| Potassium | 121.5 mg |
| Zinc | 0.3 mg |