Nylon Khaman-Microwave Recipe

Healthy snack prepared in a jiffy, sounds like a keeper, yeap I'm talking about gujju dish called khaman. Gujarti food is well known for its sweet and sour taste and unique preparations, Khaman falls in that category.Tasty because it  has sweetness from sugar, tangy taste from citric acid crystals and hot flavor from green chili and ginger. Healthy because it is steam cooked (here microwaved) without excessive oil or frying.
And on top of it, it is prepared from besan which is a very good source of protein. Hence we can say this is a guilt free snack.
Khaman falls into the category of dhokla, along with khatta dhokla, rasia dhokla and more famous these days are tri-colored cheese dhoklas. Usually dhokla are made by fermenting the chickpeas batter but the nylon khaman calls in for chickpea / bengal gram flour and is the easier version compared to other dhokla recipes.
The word "Nylon" perfectly adheres to this khaman because it is very smooth to palate plus airy and tender in texture.
 I had great time cooking this recipe which took less than 12-15 mins from start to finish. :)

Ingredients:

For Khaman:
1 cup Besan (Bengal gram flour)
2 tbs rava/sooji/semolina
pinch of turmeric powder/haldi powder
3 tsp sugar
1/2 tsp citric acid crystals/nimbu ke phool
1 tsp ginger-green chili paste
1 1/2 tsp Eno/fruit salt
salt to taste
1 cup water

For Garnish:
handful of chopped coriander leaves
1 tsp of red chili powder/lal mirch powder

For Tempering:
2 tbs oil
1 tbs sesame seeds/ til
1/2 tsp mustard seeds/rai
2 green chillies slit and halved
pinch of asafoetida/hing
3 tbs water

Method:
Grease two microwave safe containers of approx 5 to 6 inch diametre and keep aside.
In a big bowl combine all ingredients for khaman except eno, mix well and break any lumps that might have formed in the batter.
Now add eno to the batter and pour 2 tbs of water on it in such a way that eno sizzzles up into a foamy bubbly mix. Now mix the batter well so that eno is fully incorporated in batter.
Pour this batter into two greased containers and wrap it with cling film (if you dont have a cling film then cover the container with microwave safe plate)
Place one container in microwave and Microwave on 100% power for 2 minutes. Let it stand for 90 seconds and then remove. Repeat this process for second container.
Remove the wrap and let khaman cool down a bit.
Prepare them for tempering by cutting them into square pieces and sprinkling red chilli powder and coriander leaves on them. Keep aside.

For tempering :
Heat oil in a small pan, add rai to it and once it starts to crackle add til, hing and green chillies. Turn of the heat and add 3 tbs of water to it. Pour this tempering mix to prepared khaman.
Serve with chutney of your choice or ketchup, I prefer with green chutney.