Name: Nylon Khaman/Steamed Chickpea Dumplings recipe by Linsy Patel at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup besan; 1 and 1/2 tbsp semolina (rava); 2 tsp sugar; 1 tsp ginger-green chili paste salt to taste; 1/2 tsp citiric acid or lime juice; Salt to taste; 2 tsp fruit salt; 3 and 1/2 tsp oil for greasing and cooking; 1 tsp mustard seeds; 2-3 green chillies, slit; A pinch of hing; 2 to 3 curry leaves - optional

ABOUT Nylon Khaman/Steamed Chickpea Dumplings RECIPE

Today I am sharing a 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 Serving: 4

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

Instructions

Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately 3/4 cup) in a bowl and mix it 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 it gently.
Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread it evenly by rotating the thali clockwise.
Steam it 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 thalis 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 saute on a medium flame for a few seconds. Remove from the flame and add 1 and 1/2 tbsp of water and mix well.
Pour this tempering over the khamans. Cool slightly and cut into equal sized pieces.

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