Ingredients

• For the Kaman:
• 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 - eon 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

How to Make Nylon Khaman

• Take all ingredients (except eno) for the khaman in a bowl and mix them.
• Add water gradually to make a 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 and salt to the batter and whisk it for 2-3 minutes to make the batter fluffy.
• Pour it into a tray and cover it with a cling wrap.
• Microwave it on high for 4-5 minutes and take it out removing the cling wrap.
• Let it rest for 5 minutes and then cut it into pieces.
• Transfer all the pieces to a serving plate/bowl.
• Heat oil in a tadka (tempering) pan and add mustard seeds.
• Once it splutters, add sesame seeds and hing into it.
• Turn off the heat and add water.
• Spread this watery tadka over the khaman evenly.
• Garnish with chopped coriander.