How to Make Nylon Khaman: A Soft, Fluffy Gujarati Delight

Nylon Khaman is one of the most beloved dishes from the vibrant state of Gujarat, India. This savory steamed snack has won hearts not just in India but globally. If you’ve ever had the pleasure of tasting it, you know how light, fluffy, and tangy it is. Whether enjoyed as a breakfast dish, a snack with tea, or as a part of a festive spread, Nylon Khaman can brighten up any meal. Today, we’re diving deep into this recipe, showing you exactly how to prepare it from scratch, and guiding you through each step to achieve that perfect spongy texture.

In this article, we will not only walk you through the detailed recipe but also share some fun facts and the origin of this delightful dish. If you're someone who enjoys experimenting with different cuisines and loves regional Indian food, then this Nylon Khaman recipe is for you! So, let’s get started with how you can make this soft, spongy snack at home.

History & Origin of Nylon Khaman
Nylon Khaman is a variation of the traditional Khaman, a popular snack in Gujarat. The word ‘Khaman’ refers to a savory, steamed cake made from ground chickpea flour (also called besan). The 'nylon' aspect refers to the super soft, spongy texture of the dish, which is the hallmark of a well-prepared Khaman. The dish gets its unique name due to its lightness and elasticity, somewhat similar to the feel of nylon fabric, although there is no direct connection to nylon in the ingredients.

Historically, Khaman has been part of Gujarati cuisine for centuries. It is believed to have evolved from the classic dhokla, another steamed delicacy that is also made with chickpea flour. The distinct difference between Khaman and Dhokla lies in the preparation and texture. While Dhokla is slightly firmer, Nylon Khaman has a more airy and fluffy texture, making it incredibly satisfying to eat.

This dish is a staple in Gujarati households and can be found at nearly every street food vendor in Gujarat. It is also commonly served at festivals, weddings, and family gatherings, where it is often paired with a tangy chutney and a hot cup of tea.

Ingredients for Nylon Khaman
Here’s what you’ll need to make this delicious Gujarati snack:

• 1 cup besan (gram flour)

• 1/4 cup semolina (rava)

• 1/2 teaspoon baking soda

• 1 teaspoon citric acid (or lemon juice)

• 1 teaspoon sugar

• 1 tablespoon curd (yogurt)

• 1 teaspoon ginger-green chili paste

• 1/4 teaspoon asafoetida (hing)

• 1/2 teaspoon mustard seeds

• 1 tablespoon curry leaves

• 1 tablespoon green chilies (finely chopped)

• Salt to taste

• 1/2 cup water (or as required for consistency)

• 1 tablespoon oil (for greasing the pan)

For the tempering:

• 1 tablespoon ghee or vegetable oil

• 1 tablespoon sugar

• 1/4 cup water

Optional Garnishes:

• Fresh coriander leaves (chopped)

• Grated coconut

• Pomegranate seeds

Step-by-Step Guide to Making Nylon Khaman

1. Prepare the Khaman Batter:
   Start by sieving the besan (gram flour) and semolina (rava) in a large mixing bowl. This ensures that there are no lumps and the batter becomes smooth. Add salt, sugar, citric acid (or lemon juice), and the ginger-green chili paste. Mix all these dry ingredients well.

2. Add Wet Ingredients:
   Now, add the curd (yogurt) and gradually start adding water to form a smooth batter. The batter should be thick but flowing, similar to a pancake batter consistency. You may need to adjust the amount of water slightly, but be careful not to make it too runny.

3. Activate the Leavening Agents:
   In a small bowl, combine the baking soda with a little water and let it activate for a few seconds. Once it begins to bubble, add it to the batter. This will help the Khaman rise and become soft and fluffy.

4. Prepare the Steamer:
   While the batter is resting, prepare your steamer. Fill the steamer with water and bring it to a gentle boil. Grease a steaming tray or shallow pan with oil. Make sure the pan is heatproof and large enough to hold the batter comfortably.

5. Steam the Khaman:
   Pour the prepared batter into the greased pan. Tap the pan gently to level the batter, then place it in the steamer. Cover the steamer with a lid and steam the Khaman for 15 to 20 minutes. To check if it's done, insert a toothpick in the center; it should come out clean.

6. Prepare the Tempering:
   While the Khaman is steaming, heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Next, add curry leaves and chopped green chilies, and sauté them for a minute. Add sugar and water to the pan and let it simmer for a few seconds until the sugar dissolves. This will create a delicious syrupy tempering for the Khaman.

7. Finishing Touches:
   Once the Khaman is steamed and cooked through, remove it from the steamer. Let it cool for a couple of minutes. Then, use a knife or spoon to cut it into bite-sized squares or diamonds. Pour the hot tempering over the Khaman and let it soak in.

8. Garnish and Serve:
   Garnish the Nylon Khaman with freshly chopped coriander leaves, grated coconut, or pomegranate seeds, as per your preference. Serve it hot with green chutney or tamarind chutney on the side for that extra zing.

How Many Serves?
This recipe yields about 4 to 6 servings, depending on the portion size.

FAQs About Nylon Khaman

1. What’s the difference between Nylon Khaman and regular Khaman?
Nylon Khaman is known for its light, spongy texture, which is softer than regular Khaman. It gets its name from its soft, "nylon-like" feel, whereas traditional Khaman has a firmer texture.

2. Can I make Nylon Khaman without a steamer?
If you don’t have a steamer, you can also steam Nylon Khaman in a pressure cooker (without the pressure). Just remove the pressure valve and place a trivet or ring inside to hold the pan above the water.

3. Can I make Nylon Khaman ahead of time?
Nylon Khaman tastes best when freshly made, as it retains its soft texture. However, if you have leftovers, store them in an airtight container and reheat them by steaming again before serving.

4. How can I make my Nylon Khaman spicier?
To increase the spice level, you can add more green chilies or include some red chili powder into the batter. You can also make the tempering spicier by adding more green chilies.

5. Is Nylon Khaman suitable for a gluten-free diet?
Yes, Nylon Khaman can be made gluten-free by substituting the semolina (rava) with rice flour or gluten-free flour, ensuring that the recipe is entirely gluten-free.

Stay Tuned for More Delicious Recipes!
We hope you enjoyed making Nylon Khaman with us today! This delightful dish is sure to add a burst of flavor to your day. Make sure to check out our other recipes for more mouth-watering treats, and don't forget to leave a comment below. Let us know if you have any questions or suggestions. Stay tuned for more exciting culinary adventures right here!