Instant Nylon Khaman in 5 Minutes

De Your Food Lab · 5 min

Ingredientes

Preparación

1. In a large bowl, add the water, citric acid, salt, sugar and groundnut oil. Whisk until the citric acid has fully dissolved.
2. Set a strainer over the bowl, sift in the gram flour and whisk into a smooth, lump-free batter that is flowing but slightly thick.
3. Cover and rest the batter for 10 minutes.
4. Grease a microwave-safe tray with a few drops of oil, covering the base and sides.
5. Add the baking soda and 1 teaspoon of water to the batter and mix quickly until light and airy, without overmixing. Pour into the tray, tap to level, and microwave for 5 minutes.
6. Check with a toothpick; it is done when it comes out clean. Cool slightly, unmould, and cut into pieces.
7. Heat 2 tablespoons groundnut oil in a pan. When hot, add 2 teaspoons mustard seeds and let them crackle. Add 3 slit green chillies, 10 to 12 curry leaves and 1/4 teaspoon asafoetida. Turn off the heat and let cool slightly.
8. Add 1 cup water, 2 tablespoons sugar and 1/4 teaspoon salt to the tempering, mix well, and cook 2 to 3 minutes on high heat. Turn off and let cool until warm, not hot.
9. Pour the tempering evenly over the khaman pieces so they soak it up. Garnish with fresh coriander and coconut, and serve with chutney.

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