Nylon Khaman Dhokla is the witty name for the classic Gujarati chickpea flour-based savoury, steamed sponge cakes that use lemon juice, fruit salt, and a little water as special raising agents. What makes this dish unique is the extra fluffiness that can be induced by someone who has mastered the recipe. Even the tempering of spices has a little water added to before it is poured over the steam-cooked dhoklas to make them extra soft. Garnish with chopped coriander leaves and serve with the usual spicy green chutney.
© Pravin Masalewale, 2020