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Vati Dal Khaman

Vati Dal Khaman

SnackGujaratiVegetarianMedium50 min work

Submitted by Sanjay Patel

Source: youtu.be

Ingredients

Scale
  • 1 1/2 cups Chana Dal
  • 3 spoons Curd
  • 7 spoons Water
  • 1 spoon Lemon Juice
  • 4-5 pinch Hing
  • 1/4 spoon Turmeric
  • 1/4 cup Peanut Oil
  • 4 Green Chillies
  • 1 inch Ginger
  • 1 1/4 spoon Salt
  • 1/2 Tsp Eno
  • 1/2 Tsp Baking Soda
  • 3 Tbsp Oil
  • 1.5 spoons Mustard Seeds
  • 1/2 cup Water
  • Coriander

Instructions

  1. 1.
    Take 1 1/2 cups of Chana Dal in a bowl. Wash it 2 to 3 times with water, rubbing well to remove any powder or impurities, then drain the dirty water.
  2. 2.
    Transfer the washed dal to a tall vessel and add enough water to cover the dal by about two finger joints (approximately 2-3 inches above the dal).
  3. 3.
    Soak the dal for 5 to 6 hours.
  4. 4.
    After soaking, drain the soaking water as it can develop an odor.
  5. 5.
    Wash the soaked dal 2 times with fresh, clean water to prevent any bad smell in the fermented batter.
  6. 6.
    Transfer half of the soaked dal to a mixer grinder jar. Add 1.5 spoons of medium sour curd and 3 spoons of water.
  7. 7.
    Grind the dal in batches, pulsing and stirring in between to ensure even grinding. The batter should not be runny, but have a coarse, semolina-like texture.
  8. 8.
    Transfer the ground batter to a tall container (this helps with better fermentation).
  9. 9.
    Add the remaining half of the dal to the mixer grinder. Add 1.5 spoons of curd. If the curd is not sour enough, add 1 spoon of lemon juice (or a pinch of citric acid for cold climates). Add 2 spoons of water.
  10. 10.
    Grind this second batch similarly and transfer it to the same container with the first batch.
  11. 11.
    Add 2 to 3 pinches of hing and 1/4 spoon of turmeric to the batter. Do NOT add salt at this stage, as it can hinder the fermentation process.
  12. 12.
    Add 1/4 cup (60 ml) of peanut oil to the batter. This is a special trick to prevent the khaman from feeling dry when eaten and enhances flavor.
  13. 13.
    Mix all ingredients thoroughly by hand for 2 to 3 minutes. This will lighten the batter and incorporate air bubbles, aiding fermentation. The batter should be thick, resembling soaked semolina.
  14. 14.
    Cover the batter and let it ferment for 7 to 8 hours.
  15. 15.
    After fermentation, the batter should have risen and show a good texture with visible air pockets.
  16. 16.
    To prepare the ginger-chilli paste, chop 2 green chilies and 1 inch of ginger. Grind them into a paste (adjust spiciness to your preference).
  17. 17.
    Add the ginger-chilli paste and 1 small spoon of salt to the fermented batter. Mix well.
  18. 18.
    The batter consistency should be pouring but not too thin, similar to idli batter. Add water gradually, 2 spoons at a time, mixing well after each addition, until the desired consistency is reached (approximately 7 spoons of water were added in total to reach desired consistency).
  19. 19.
    Prepare a steamer: add water up to the halfway mark and turn on medium flame to bring it to a boil.
  20. 20.
    Take steaming plates or trays and grease them thoroughly with oil using a brush to prevent the khaman from sticking.
  21. 21.
    Just before steaming, add 1/2 tsp of Eno (regular) and 1/2 tsp of baking soda to the batter. If using only one, use 1 tsp of either.
  22. 22.
    Add 2 spoons of water over the Eno and baking soda to activate them.
  23. 23.
    Mix rapidly in one direction until the leavening agents are well combined and the batter becomes frothy. This step should be done quickly and just before steaming.
  24. 24.
    Pour the batter into the greased plate(s) and gently spread it evenly.
  25. 25.
    Carefully place the plate(s) in the preheated steamer. Cover and steam for 15 minutes on full flame. Do not open the lid during this time.
  26. 26.
    After 15 minutes, check the khaman for doneness by inserting a knife in the center. If it comes out clean, it is cooked. (If not, steam for a few more minutes).
  27. 27.
    Turn off the gas and carefully remove the khaman plates from the steamer.
  28. 28.
    Let the khaman cool completely before cutting. Chana dal khaman can crumble if cut while hot.
  29. 29.
    Once cooled, cut the khaman into desired pieces. (1 1/2 cups of dal typically yields about 1 1/2 lb of khaman).
  30. 30.
    Prepare the tempering (Vaghar): Heat a non-stick pan on a slow flame. Add 3 tablespoons of oil.
  31. 31.
    Add 1.5 spoons of mustard seeds to the hot oil. Let them crackle.
  32. 32.
    Once the mustard seeds crackle, add 2 pinches of hing.
  33. 33.
    Add 2 chopped green chilies (adjust to taste).
  34. 34.
    Add 1/2 cup of water and 1/4 spoon of salt to the tempering. Bring it to a boil. This ensures the khaman remains moist.
  35. 35.
    Turn off the gas and pour the prepared tempering evenly over the cut khaman.
  36. 36.
    Gently toss the khaman to ensure all pieces are coated with the tempering.
  37. 37.
    Garnish with chopped coriander.
  38. 38.
    Serve the soft, spongy, and delicious Vati Dal Khaman.