Vati Dal Khaman | Khaman | Surati Khaman

Vati dal means soaked and crushed lentils (vateli dal). Vati dal khaman is a traditional Gujarati snack made from ground and fermented chana dal. It is known for its fluffy, soft texture and savory flavor.

Khaman is often confused with dhokla. Khaman are made with soaked and ground lentil or besan/gram flour, whereas dhoklas are made with rice and lentil batter.

Vati dal khaman is also known as Surti khaman, because of their huge popularity in Surat. Generally when people try to make this traditional recipe at home, it does not come out soft and fluffy. The secret of making them soft and fluffy lies in preparing perfect batter and using right amount of baking soda. With carefully measured ingredients of this recipe, you can easily prepare soft and fluffy khaman at home.

Here I am sharing easy Vati dal khaman recipe with step by step instructions.

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How to make Vati Dal Khaman

Take 1 cup chana dal in a bowl. Wash it well and soak it in enough water for 6-7 hours.

Drain the water completely. Add the soaked dal to a blender along with ¼ cup rinsed poha, 2 tbsp, curd, and ½ cup cold water. Grind into a slightly coarse batter.

Transfer the batter to a bowl. Add 2 tbsp besan and ½ tsp turmeric. Whisk the batter in one direction for about 5 minutes.

Cover the bowl and keep it in a warm place. Let the batter ferment for 8-10 hours.

After fermantation, add 2 tsp ginge-green chili paste, 1 tsp sugar, 2 tbsp oil, salt to taste, and ¼ cup water. Mix well.

Just before steaming, add ½ tsp baking soda along with little water and gently mix. The batter will become light and fluffy.

Immediately pour the batter into a greased plate and steam for 15-20 minutes on medium heat.

Insert a toothpick or knife into the center to check if it is done. If it comes out clean, remove the khaman from the steamer and let it cool for about 10 minutes.

Cut into squares and garnish with chopped coriander leaves.

For Tempering

Heat 3 tbsp oil in a small tadka pan.

Add 1 tsp mustard seeds. Once they splutter, add a pinch of hing.

Pour the tempering evenly over the khaman.

Serve with fried green chilies and chopped onion.

Tips

Do not add too much water while grinding the dal. The batter should be thick.

Do not over grind the dal. A slightly coarse texture gives vati dal khaman its authentic texture.

Add the baking soda just before steaming and mix gently. This helps make the khaman soft and fluffy.

Once baking soda is added, steam the batter immediately.

Vati Dal Khaman | Khaman | Surati Khaman

Recipe by Divya Patel

0.0 from 0 votes

Course: BreakfastCuisine: Indian

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Soaking time

6

hours

Fermentation

8

hours

Total time

35

minutes

Soft, fluffy, and full of traditional Gujarati flavors. These khaman are amde with soaked & ground dal and are perfect for breakfast, snack time, or a delicious evening treat.

Ingredients

• 1 cup Chana dal (soaked)

• 1/4 cup Poha/flattened rice (rinsed)

• 2 Tbsp Curd/Yogurt

• 1/2 cup Cold water (for grinding)

• 2 Tbsp Besan

• ½ Tsp Turmeric

• 2 Tsp Ginger and green chili paste

• 1 Tsp Sugar

• 2 Tbsp Oil

• Salt to taste (around 1 Tsp)

• ¼ cup Water

• 1/2 Tsp Baking soda

• For Tempering

• 3 Tbsp Oil

• 1 Tsp Mustard seeds

• Hing/Asafoetida – a pinch

• For Garnishing/Serving

• 3 Tbsp chopped Coriander leaves

• Fried Green Chili

• Chopped Onion

Directions

• Take 1 cup chana dal in a bowl. Wash it well and soak it in enough water for 6-7 hours.
• Drain the water completely. Add the soaked dal to a blender along with ¼ cup rinsed poha, 2 tbsp, curd, and ½ cup cold water. Grind into a slightly coarse batter.
• Transfer the batter to a bowl. Add 2 tbsp besan and ½ tsp turmeric. Whisk the batter in one direction for about 5 minutes.
• Cover the bowl and keep it in a warm place. Let the batter ferment for 8-10 hours.
• After fermantation, add 2 tsp ginge-green chili paste, 1 tsp sugar, 2 tbsp oil, salt to taste, and ¼ cup water. Mix well.
• Just before steaming, add ½ tsp baking soda along with little water and gently mix. The batter will become light and fluffy.
• Immediately pour the batter into a greased plate and steam for 15-20 minutes on medium heat.
• Insert a toothpick or knife into the center to check if it is done. If it comes out clean, remove the khaman from the steamer and let it cool for about 10 minutes.
• Cut into squares and garnish with chopped coriander leaves.
• For Tempering
• Heat 3 tbsp oil in a small tadka pan.
• Add 1 tsp mustard seeds. Once they splutter, add a pinch of hing.
• Pour the tempering evenly over the khaman.
• Serve with fried green chilies and chopped onion.

Tips

• Do not add too much water while grinding the dal. The batter should be thick.
• Do not over grind the dal. A slightly coarse texture gives vati dal khaman its authentic texture.
• Add the baking soda just before steaming and mix gently. This helps make the khaman soft and fluffy.
• Once baking soda is added, steam the batter immediately.