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Vati Dal Khaman Recipe

There are two types of khaman. Nylon khaman and vati dal khaman. Nylon khaman is made from besan and Vati dal khaman is made from Crushed Chana dal that's why it is called vati dal khaman. It is a famous Gujarati snack.

  • Prep time:
  • 12 hours
  • cook time:
  • 25 minutes
  • serves:
  • 4 persons

Ratings :

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Ratings

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Vegetarian

Level : Moderate

Cuisine : Gujarati

Course : Snacks

Recipe Notes

Prepare thick coarse batter. You can use sodabicarb instead of fruit salt.

Ingredients

Ingredients For Vati Dal Khaman Recipe

Methods
  • 1. Wash and soak chana dal and rice together into water for 6 hours.
  • 2. Then grind in mixer grinder. First grind without water and then add required water gradually and prepare thick slightly coarse batter.
  • 3. Add salt, asafoetida, turmeric powder and citric acid. Combine well and put into warm place for fermentation for 6-8 hours or overnight.
  • 4. After fermentation add crushed green chillies ginger paste and mix well.
  • 5. Add enough water into steamer and allow it to boil. Grease deep bottom plate or mould with oil.
  • 6. Now add fruit salt into batter and rotate in one direction. Batter should increase in volume.
  • 7. Pour into greased mould, put into steamer, close with lid and steam for 15-20 minutes.
  • 8. After 15 minutes insert knife to check. If it comes out clean khaman is ready and if not, steam more for 4-5 minutes.
  • 9. Allow it to cool down for sometimes. Then cut into pieces.
  • 10. In a pan heat oil. Add mustard seeds. When crackles add slit green chillies, curry leaves and sesame seeds. Add khaman pieces and stir for 2-3 minutes with spatula and mix well. Garnish with chopped coriander leaves. Delicious vati dal khaman is ready. Serve with kadhi.
  • 11. For kadhi, in a vessel take curd and besan and beat them. Add approximate 1/2 cup water and make lump free mixture.
  • 12. Add salt, turmeric powder, green chillies and sugar. Bring to boil on low flame. Stir in between.
  • 13. Prepare tadka of oil mustard seeds cumin seeds and curry leaves and pour into boiling kadhi.
  • 14. Cook till it thickens. Serve with khaman.

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