Nylon Khaman recipe | khaman dhokla | Gujarati khaman dhokla

Nylon Khaman Dhokla is a quick, easy, and all-time favorite Gujarati snack recipe. In this recipe, I share the technique commonly used in khaman dhokla shops, where a water mixture is prepared and added to gram flour (besan) to make the batter. I also provide the perfect ingredient ratios and a few key tips to make soft, spongy, and market-style khaman dhokla on the first try.

This delicious snack is a balance of sweet and tangy flavors, making it a delightful option not just as a snack, but also as a morning breakfast or to serve unexpected guests. The method I’m sharing is super easy and allows you to prepare dhokla in just 20–25 minutes. Even if it’s your first attempt, this foolproof recipe will help you achieve perfectly soft and spongy khaman dhokla. Give it a try!

1. Perfect Ratio:
   I use 2 cups (200 grams) of besan with 1 cup (260 ml) of water. The water quantity should be about half the amount of besan. The batter should be medium-thick and have a smooth, pouring consistency. Whisk the batter well to incorporate air, which helps in making the dhokla soft and spongy. You can use a hand whisk for this.
2. Sweet and Sour Balance:
   Khaman dhokla tastes best when it has a mild sweet and sour flavor. Use limbu na phool (citric acid) to add tanginess to the batter. If you don’t have citric acid, lemon juice is a good substitute.
3. Rising Agent:
   Add Eno fruit salt to the batter for that signature fluffiness. You can substitute it with baking soda if needed. However, be cautious with turmeric — using too much can react with baking soda and create pink spots in the dhokla.
4. Steaming Tips:
   Steam the dhokla on a high flame for 20 minutes. Make sure to preheat your steamer or kadai to help the batter rise well and achieve a spongy texture.
5. Tempering:
   Once steamed, enhance the flavor by adding a tempering (tadka) of mustard seeds, green chilies, curry leaves, and a little sugar water.
6. Serving:
   Khaman dhokla is best served hot, accompanied by besan chutney or green chutney for an authentic street-style taste.

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Recipe video 

Nylon Khaman recipe | khaman dhokla | Gujarati khaman dhokla

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting time 15 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Indian

Servings 5 servings

Ingredients

 

Dhokla batter

• 2 cup or 200 grm gram flour - besan
• 1 cup or 260 ml water
• 1 tsp salt
• ¼ tsp hing
• ¼ tsp turmeric powder
• 1 tsp green chilli paste
• 1 tsp limbu na phool - citric acid
• 6 tbsp sugar
• 2 tbsp oil
• 1 tsp Eno
• 1 tsp lemon juice
• Water for steaming

Dhokla tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• 3-4 chopped green chilli
• 8-10 curry leaves
• ½ cup water
• 2 tbsp sugar

Other ingredient

• Coriander leaves
• Fresh grated coconut
• Pomegranate seeds

For besan kadhi

• 4 tbsp besan
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp sugar
• 1 tsp green chilli paste
• ½ tsp ginger paste
• 2.5 cup water or as required

For kadhi tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• Pinch of hing
• 4-5 curry leaves

Instructions

Making Nylon Khaman Dhokla:

• In a mixing bowl, add 2 cups of besan and sieve it.
• Now in another bowl, add 1 cup and 260 ml of water, 1 tsp salt, ¼ tsp hing, ¼ tsp turmeric powder, 1 tsp green chilli paste, 1 tsp lemon juice, and 6 tbsp sugar. Mix well with a hand blender. The water mixture is ready.
• Then gradually add the water mixture into the besan and mix well with a blender. The batter is ready.
• Cover the batter and let it rest for 15 minutes.
• Now, add 1 packet of Eno and 1 tsp lemon juice to the batter and mix well.
• Pour the batter into a greased bowl.
• In a steamer, add 3–4 cups of water and place a stand in the center. Preheat the steamer for 5 minutes.
• Place the dhokla tin on the stand in the steamer. Cover and steam the dhokla on medium-high flame for 20 minutes.
• Once the dhokla is properly steamed, allow it to cool down slightly.
• Cut the dhokla into square pieces.
• In a tadka pan, add oil, mustard seeds, slit green chilies, and curry leaves. Sauté them.
• Add ½ cup of water and sugar to the tadka. Stir continuously until the sugar is completely dissolved.
• Pour the tadka mixture over the dhokla pieces. Also add coriander leaves, freshly grated coconut, and pomegranate seeds.
• Serve nylon khaman with besan kadhi.

Making Besan Kadhi:

• In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chili paste, and ginger paste.
• Add water and mix well to form a smooth mixture.
• In a pan, heat oil and add mustard seeds, hing, and curry leaves. Sauté them.
• Add the prepared mixture to the pan and mix well.
• Keep the flame on low and cook the kadhi mixture for 5–7 minutes.
• Switch off the gas and serve the besan kadhi with khaman dhokla.

Notes

• Gradually add the water mixture and blend the batter.
• The consistency of the dhokla batter should be smooth and pourable.
• Let the dhokla batter rest for 10 minutes to allow the besan to soak properly.
• After adding ENO, stir the batter continuously for 1 minute to incorporate it well.
• The dhokla batter should be frothy with a velvety texture.
• Steam the dhokla over a medium-high flame for 20 minutes. Avoid over-steaming.
• While preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after cooling
• Nylon khaman taste great when it serve with besan kadhi