Nylon Khaman Dhokla Recipe | Gujarati khaman dhokla | Instant Nylon dhokla

Nylon Khaman is an extremely simple and instant snack recipe prepared using besan (gram flour) and basic Indian spices. This popular Gujarati delicacy is especially loved for its light, airy, and spongy texture, which makes it softer and fluffier than many other varieties of dhokla. In fact, the name “nylon” comes from its smooth, soft, and melt-in-the-mouth consistency.

Unlike traditional dhokla recipes that may require fermentation, nylon khaman can be prepared quickly, making it a perfect option for breakfast, evening snacks, or even as a light meal. The key to achieving its signature softness lies in the right batter consistency, proper aeration, and careful steaming.

In this recipe, I share a market-style tempering technique that enhances both the flavor and texture of the khaman. This tempering keeps the dhokla moist, soft, and spongy, just like the ones from sweet shops. Do try it!

Key Tips for Making market style Khaman Dhokla at Home:

1. Dhokla Batter:
   The consistency of the dhokla batter is very important. It should be medium-thick with a smooth pouring consistency. 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. Whisk the batter well to incorporate air, as this helps make the dhokla soft and spongy. You can use a hand whisk for better results.
2. 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 turmeric with baking soda can cause a reaction that creates pink spots in the dhokla.
3. Steaming Tips:
   Steam the dhokla on a high flame for 20–25 minutes. Make sure to preheat your steamer or kadai before placing the batter inside. This helps the batter rise properly and results in a soft, spongy texture.
4. Tempering:
   Once steamed, enhance the flavor by adding tempering (tadka). I prepare the tempering with mustard seeds, sesame seeds, and green chilies. Then I add 2 glasses of water along with sugar for slight sweetness. Once the tempering is ready, let it cool slightly and then pour it over the dhokla. This helps keep the dhokla moist and super soft for a longer time.
5. Serving:
   Khaman dhokla is best served warm, accompanied by besan chutney or green chutney for an authentic street-style taste.

Related Recipe Collections

• Sweet recipes collection
• Pakoda recipe collection
• Thali recipes collection

Recipe video

Nylon Khaman Dhokla Recipe | Gujarati khaman dhokla | Instant Nylon dhokla

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Resting time 10 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine Indian

Servings 4 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 limbu na phool - citric acid
• 2 tbsp sugar
• 2 tbsp oil
• 1 tsp Eno
• Water for steaming

Dhokla tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 3-4 chopped green chilli
• 2 glass water
• 4-5 tbsp sugar
• Some coriander leaves

Other ingredient

• Fresh grated coconut
• Pomegranate seeds

Instructions

• In a mixing bowl, add 1 cup (260 ml) wter, salt to taste, ¼ tsp hing, ¼ tsp turmeric powder, 1 tsp limbu na phool, 2 tbsp sugar and mix well.
• Then add 2 cup (200 grm) besan and sieve the flour and add into mixing bowl. Mix well.
• Whisk batter for 2-3 minutes till it slightly changes its color.
• Cover the batter and let it rest for 10 minutes.
• Now, add 1 packet of Eno and little water 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 completely and then demould it.
• In a pan, add oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 3-4 chopped green chilli and saute it.
• Add 2 glass of water and 4-5 tbsp sugar to the tadka. Stir continuously until the sugar is completely dissolved. Switch off gas and cool down tempering completely.
• When tempering is cool down, add dhokla into tempering and pour tempering on dhokla. Make sure dhokla and tempering is completely cool down. (refer video).
• Then take out dhokla from tempering and place into plate. Add some coconut and pomegranate seeds. Cut dhokla into pieces.
• Serve nylon khaman with besan kadhi or green chutney.

Notes

• Sieve the flour and add it to the dhokla batter.
• Whisk the batter for 2 minutes until it becomes light and fluffy.
• Let the batter rest for 10 minutes.
• You can use 1 tsp baking soda instead of Eno, but Eno gives better results.
• Mix the Eno gently until the batter becomes light and fluffy in texture.
• Steam the dhokla on a high flame for 20–25 minutes.
• Let the tempering cool completely, then add the dhokla to it.
• Let the dhokla cool completely, then demould it.
• Coat the dhokla with the tempering so it absorbs the flavors properly.
• Keep the dhokla in the tempering for only 2 minutes, then remove it immediately.
• Nylon khaman taste great when it serve with besan kadhi