Microwave Nylon Khaman

Thought of starting a new series on Food Court – “Under 30 Mins“!!! And here is the first recipe… A very popular Gujarati delicacy “Nylon Khaman”. 
Traditionally, its prepared in steamer which takes a little longer to have it ready on plate. But for those who loves it, but refrains from making it ‘coz of its method to follow… I tried making it using microwave and it turned out to be a super-successful experiment. It was so spongy and yummy!!!

Ready to serve in: 12-15 mins
Makes: 10-12 pieces
INGREDIENTS: 
For Khaman–
1 cup Besan (Chickpea Flour)
2 tbsp Sooji (Semolina)
1/8 tsp Turmeric Powder
2 tsp Sugar
2 tsp Lemon Juice
1/2 tsp Ginger-Green Chillies Paste
1 tsp Eno Fruit Salt
1 cup Water
Salt, to taste
For Tadka–
1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Sesame Seeds
A pinch of Hing (Asafoetida)
3 tbsp Water
Chopped Coriander, for garnish

METHOD:
– Take all ingredients (except Eno) of Khaman in a bowl and mix them well.
– Add water gradually to make smooth batter of pouring consistency with no lumps present.
– Grease a deep microwave proof dish (or baking tray) with 2-3 drops of oil.
– Add eno fruit salt to batter and whisk it for 2-3 mins to make the batter fluffy.
– Pour it to a tray and cover it with cling wrap.
– Microwave it on high for 4-5 mins and take it out removing cling wrap. Let it rest for 5 mins and then cut into pieces.
– Transfer all the pieces to serving plate/bowl.
– Heat oil in tadka (tempering) pan and add mustard seeds. Once it splutters, add sesame seeds and hing into it. Turn off the heat and add water.
– Pour this watery tadka over all khaman evenly.
– Garnish with chopped coriander and it’s ready to serve!!! 

SJ’s NOTE:
– Citric Acid (limbu na phool) can be used to replace lemon juice.
– Make sure cling wrap doesn’t touch your khaman at all. A microwave proof lid can be used instead.
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