Nylon Khaman Dhokla ( Gujarati Recipe)

Nylon Khaman Dhokla made with equal quantities of besan and semolina are soft and spongy and quick to make. The addition of fruit salt to the batter and water to the tempering is responsible for the super-soft and spongy nature of this dhokla.

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These dhoklas are so soft and spongy that the reference to nylon is really apt! what is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. 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 dhokla. Temper just before serving, for the perfect “100/100”!

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Makes 4 servings
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  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with ¾ cup of water in a deep bowl and mix well to get a thick and smooth batter.
  2. Just before steaming, add the fruit salt and mix lightly.
  3. Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
  5. Heat the oil in a small non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, green chillies, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
  7. Remove from the flame, add ¼ cup of water and mix well.
  8. Pour the tempering over the prepared dhoklas and spread it evenly.
  9. Cut into pieces and serve immediately garnished with coriander.
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 on 29 Nov 14 03:11 PM

I made khaman dhokla at home for the first time and i am 100% satisfied with this recipe.. They are so soft and much better in taste then what you get from the readymade.. The 1 more good thing is that it is really quick.. It hardly takes 5 minutes to prepare and 10 minutes to steam.. If you see, this farsaan is just ready in 15 minutes..
 on 25 May 14 02:41 PM

Love this recipe.
 on 02 Oct 13 08:27 PM

very nice.
 on 16 Feb 11 04:07 PM

I tried this receipe and it turned out to be perfect.
 on 26 Nov 10 05:37 PM