Nylon Khaman

Khaman is a common food in the Gujarat made from soaked and freshly ground channa dal or channa flour (also called gram flour or besan). Generally eaten as a snack,
Nylon Khaman (nylon meaning soft) are much softer than normal Khaman. Although the recipe is similar, the difference is that this type of Khaman takes less time to cook. Nylon Khaman are more famous in Northern Gujarat.

photo of nylon khaman
1 & a 1/2 cup - Gram flour (besan)
2 tsp - Semolina (suji)
2 tsp - Eno powder
1/2 tsp - Sugar
1 tbsp - Oil
1 - lemon (nimbu)
2 - Green chilli (hari mirch)
8 to 10 - Curry leaves (kadi patta)
1 tsp - Mustard seeds (raai)
1/4 tsp - Salt (namak)
1 cup - Water
Mix gram flour, semolina and 1 cup of water.
Grease a container. Heat water in a pressure cooker and place a sieve (jaali) on it.
Add eno powder in the besan batter. Immediately pour this mixture in the greased container. Place it on jaali and cover the cooker. Remove the whistle of the cooker. Let it cook at high flame for 15 minutes.
Take out the dhoklas out of the container and cut into pieces once it is cooled. Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it. After 5 minutes take out the extra water.
Heat oil in a pan and splutter mustard seeds. Then put curry leaves and finely chopped green chilies. Pour the seasoning over the dhokla.
Garnish with finely chopped dhania patti. Serve with some chutney.