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

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 40 minutes
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