Nylon Khaman by Chef Sanjyot Keer ❤️ Ingredients: Water 1 cup Citric Acid 1 tsp Sugar 3 tosp Salt 1/2 tosp Groundnut Oil 1.5 tosp Gram Flour 2 cups Baking Soda 1/2 tsp Method: In a large bowl add water, citric acid, sugar, salt & groundnut oil, whisk until the sugar & citric acid dissolves. Next, sieve in the gram flour & whisk until you get a smoothly flowing batter, cover & let the batter rest for 10 minutes. While the batter is resting, set a steamer over high flame & keep it ready before you add the final ingredients of the batter, also grease the tray or plate you are going to be using to steam the khaman with oil, make sure it fits in the steamer. Once the batter has rested, add the baking soda along with a tablespoon of water & whisk well, the batter will puff up & rise, keep whisking for 2-3 minutes. Quickly transfer the batter into the greased tray & tap it gently. Place the tray into the steamer, cover & steam for 25 minutes or until a knife inserted comes out clean. Remove the tray from the steamer once the khaman is ready & let it cool down to room temperature. Meanwhile, set a pan over high flame to make the tempering, add in the oil & let it heat up. Further add mustard seeds, green chilli & all the remaining ingredients of the tempering & boil the tempering for 2-3 minutes, then switch off the flame & let the tempering cool down slightly. Once the khaman comes down to room temperature, demold it by flipping it onto a plate, run a knife through the sides once before flipping it & then cut it into squares. Pour the tempering over the khaman & garnish it with fresh coriander, grated coconut & serve it with some green chutney.