First of all, put a sieve in a large bowl and sift the besan flour. So that there is no lump in it.

Now in a bowl add water. Then add salt, sugar, turmeric, citric acid and oil to it and whisk it with a hand whisker until the sugar dissolves.

Then add gram flour little by little to this mixture and whisk vigorously for 2–3 minutes to incorporate air. So that there are no lumps in it. This better should have pouring consistency. Then cover this better and let it rest for 10 minutes.

In a mean while preheat your steamer or a large pot with water. Grease a 8 inch steaming tin with oil and also preheat in a steamer.

Just before steaming, add baking soda in this batter and add a teaspoon of water over it to activate, and mix gently until the batter becomes frothy.

Now pour immediately this batter into the greased tin and steam on high flame for 15–20 minutes.

In a mean while, Now heat oil in a pan, add mustard seeds, asafoetida, sweet curry leaves and green chilies. Add water and sugar, bringing it to a boil.

Now remove khaman tin, let it cool for 5 minutes, then unmold and cut into square pieces. Now pour this hot tempering over the cool khaman. Then garnish this khaman with chopped green coriander leaves and fresh grated coconut.

Now our very spongy and fluffy Instant Nylon Khaman is ready for serve. Serve with green chutney and enjoy your breakfast.