Nylon Khaman / Steamed Chickpea Dumplings

I am not a very big fan of Khaman or Dhokla. But once in a while I can eat it. It has reasons, first in my house its only me who has to eat it and for me I don't like to do that much effort. I can survive without that and two, you have to make it in big batch because for small quantity also its going to take same time as one dish in khaman cooker. So when  I have chance to make it in big batch I take it and make these goodies. There are lot of varieties of Khaman, instant, nylon, traditional one, rava , adding purees of vegs and list can go on and on. Today I am sharing simple Nylon Khaman, as per the name says these are so soft and spongy that's why the name is. 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 khaman. Temper it with spices and serve it immediately and you will love it.

Ingredients:

1 cup besan
1 1/2 tbsp semolina  (rava)
2 tsp sugar
1 tsp ginger , green chili paste
1/2 tsp citiric acid  or 1 tsp lemon or lime juice
 salt to taste
2 tsp fruit salt
3 1/2 tsp oil  for greasing and cooking
1 tsp Mustard seeds
2-3 green chilies slits
a pinch of  hing
2 to 3 curry leaves - optional

Method:

Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.

Divide the batter into 2 equal portions and keep aside.

Add 1 tsp of fruit salt to a portion of the batter and mix gently.

Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.

Steam in a steamer for 12 to 15 minutes or till the khamans  are cooked. Keep aside.

Repeat the steps to make one more thali of khamans. or if you have one big and one small thali you can pour batter in to both thalies and put small one first and then top it with big one so you can save time and gas too.

Heat 3 tsp of oil in a small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds. Green chilies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.

Remove from the flame and add 1½ tbsp of water and mix well.

Pour this tempering over the khamans.

Cool slightly and cut into equal sized pieces.

This also perfect dish for picnic , if you don't mind it eating it at room temperature.

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