Nylon Khaman

Name: Nylon Khaman
Cuisine: Indian
Ingredients: 1 1/2 cup gram flour (besan); 1 tsp salt; 1/4 tsp white crystal citric acid (nimbu phool); 1/2 tsp sugar; As needed Water for batter; 1 tsp eno; 2 tsp oil; 1 tsp mustard seeds; 1/4 tsp asafoetida; 3-4 green chillies (sliced); 1 tsp sugar; 1/4 tsp citric acid (nimbu phool); Pinch salt; 1 cup water; 2 tsp Chopped coriander leaves

Suvas Shah @suvasshah

Vadodara, Gujarat

#goldenapron3 #week11 #post1 #puzzle_aata #rainbowweek4 #yellow #post6 #myfirstrecipe

Suvas Shah @suvasshah

Vadodara, Gujarat

#goldenapron3 #week11 #post1 #puzzle_aata #rainbowweek4 #yellow #post6 #myfirstrecipe

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Ingredients

1 1/2 cupgram flour (besan)
1 tspsalt
1/4 tspwhite crystal citric acid (nimbu phool)
1/2 tspsugar
As neededWater for batter
1 tspeno
For Tempering
2 tspoil
1 tspmustard seeds
1/4 tspasafoetida
3-4green chillies (sliced)
1 tspsugar
1/4 tspcitric acid (nimbu phool)
Pinchsalt
1 cupwater
2 tspChopped coriander leaves

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Steps

1

Grease the cake tin with oil. Put a steamer add water. Put ring, place the cake tin in it and keep for steaming on low flame.
2

Now take a mixing bowl add gram flour, salt, sugar, citric acid and add slowing water. Mix it well.
3

Make the batter not thick nor thin. Add ENO, a tbsp water it will start forming
4

Mix it in the batter. The batter with change in colour and become pluffy. Now open the steamer pour the batter in the greased tin.
5

Settle the batter. Close the lid and make flame on high. For 20 min. After 20 min check it with toothpick or knife. Insert in the steam khaman came out clean it's ready. Off the gas.
6

Prepare the tempering. Take a kadhai or a pan on Medium flame add oil, mustard seeds get crackled. Add asafoetida, sliced green chillies and let Chilli get saute well.
7

Now add citric acid, sugar and water. Mix it till sugar get dissolve
8

Now add pinch salt and let the water boil
9

Cut the khaman.
10

Pour the tempered water on the khaman.
11

Sprinkle coriander leaves and serve with kadhi.