• 1 cup gram flour (besan)
  • 1/4 cup semolina (sooji)
  • 1/2 cup yogurt
  • 1 tablespoon ginger-green chili paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon fruit salt (eno)
  • Salt to taste
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons grated coconut (optional)
  • 2 tablespoons finely chopped green chilies (optional)
  • 2 tablespoons oil (preferably Ankur Groundnut Oil)

For Tempering:

  • 2 tablespoons oil (preferably Ankur Groundnut Oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2-3 green chilies, slit lengthwise
  • 2 tablespoons water
  • 2 tablespoons chopped coriander leaves for garnish


Prepare the Batter:
  • In a mixing bowl, add gram flour, semolina, yogurt, ginger-green chili paste, turmeric powder, sugar, lemon juice, salt, chopped coriander leaves, grated coconut, and chopped green chilies (if using).
  • Mix well to form a smooth batter. Add water if necessary to adjust the consistency. The batter should be of pouring consistency but not too thin. Let the batter rest for 10-15 minutes.


Prepare the Steamer:

  • Grease a steaming plate or tray with some oil.


Steam the Batter:

  • Just before steaming, add fruit salt (eno) to the batter and mix gently. You'll notice the batter will become frothy.
  • Immediately pour the batter into the greased plate and spread it evenly.


Steam the Khaman:

  • Place the plate in a steamer and steam for about 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
  • Once steamed, remove the plate from the steamer and let it cool slightly.


Prepare the Tempering:

  • Heat oil in a small pan. Add mustard seeds and let them crackle.
  • Add sesame seeds and let them splutter.
  • Now add asafoetida, curry leaves, and slit green chilies. Saute for a few seconds.
  • Add water and let it come to a boil. Turn off the heat.


Temper the Khaman:

  • Pour the prepared tempering evenly over the steamed khaman.



  • Garnish with chopped coriander leaves.
  • Cut the khaman into desired shapes and serve with green chutney or tamarind chutney.


Enjoy your homemade Nylon Khaman made with Ankur Groundnut Oil!