Nylon khaman

In a mixing bowl, add besan, salt, turmeric, and sugar.

Gradually add water and whisk well to make a smooth, lump-free batter.

Add citric acid and oil, mix well

Just before steaming, add baking soda, mix lightly — the batter will become frothy and airy.

Grease a dhokla plate or thali with a little oil.

Pour the batter immediately into the plate and spread evenly.

Steam for 12–15 minutes on medium flame (or until a toothpick comes out clean).

Let it cool for 5 minutes, then cut into square or diamond pieces.

Heat 4 tbsp oil in a small pan.

Add mustard seeds; let them crackle.

Add green chilli and curry leaves, sauté for a few seconds.

Add ½ tbsp sugar and ½ cup water, bring to a boil.

Pour this hot tempering evenly over the steamed khaman pieces.

Let the khaman absorb the tempering for 5–10 minutes.

Garnish with fresh coriander and grated coconut (optional).

Serve soft, spongy, and flavorful Nylon Khaman with green chutney.