Nylon Khaman/Steamed Chickpea Dumplings | How to make Nylon Khaman/Steamed Chickpea Dumplings

By Linsy Patel  |  28th Mar 2016  |  
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  • Nylon Khaman/Steamed Chickpea Dumplings, How to make Nylon Khaman/Steamed Chickpea Dumplings
Nylon Khaman/Steamed Chickpea Dumplingsby Linsy Patel
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

45

0





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.

Nylon Khaman/Steamed Chickpea Dumplings is a popular aromatic and delicious dish. You can try making this amazing Nylon Khaman/Steamed Chickpea Dumplings in your kitchen. This recipe requires 5 minutes for preparation and 15 minutes to cook. The Nylon Khaman/Steamed Chickpea Dumplings by Linsy Patel has detailed steps with pictures so you can easily learn how to cook Nylon Khaman/Steamed Chickpea Dumplings at home without any difficulty. Nylon Khaman/Steamed Chickpea Dumplings is enjoyed by everyone and can be served on special occasions. The flavours of the Nylon Khaman/Steamed Chickpea Dumplings would satiate your taste buds. You must try making Nylon Khaman/Steamed Chickpea Dumplings this weekend. Share your Nylon Khaman/Steamed Chickpea Dumplings cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Linsy Patel for inputs. In case you have any queries for Nylon Khaman/Steamed Chickpea Dumplings you can comment on the recipe page to connect with the Linsy Patel. You can also rate the Nylon Khaman/Steamed Chickpea Dumplings and give feedback.

Nylon Khaman/Steamed Chickpea Dumplings

Ingredients to make Nylon Khaman/Steamed Chickpea Dumplings

  • 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

How to make Nylon Khaman/Steamed Chickpea Dumplings

  1. 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.
  2. 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.
  3. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread it evenly by rotating the thali clockwise.
  4. 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.
  5. Heat 3 tsp of oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds.
  6. 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.
  7. Pour this tempering over the khamans. Cool slightly and cut into equal sized pieces.

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