A classic Gujarati snack made from fermented chana dal batter. These steamed cakes are soft, spongy, and have a delightful savory-sweet-tangy flavor, finished with a classic tempering. Perfect for breakfast or a light snack. Note: This recipe requires 4-5 hours of soaking and 8-10 hours of fermentation time.
Prep20 min
Cook25 min
Soak240 min
Ferment480 min
Servings4
Serving size: 4 pieces
454cal
17gprotein
53gcarbs
Ingredients
1.5 cup Chana Dal (Also known as split chickpeas)
0.5 cup Curd (Use slightly sour curd for best fermentation)
1 inch piece Ginger (Roughly chopped)
6 pcs Green Chili (2 for batter, 4 slit lengthwise for tempering)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida, use gluten-free if needed)
2.5 tsp Sugar (1 tsp for batter, 1.5 tsp for tempering)
Fluffy, gut-friendly Vati Dal na Khaman – perfectly spiced and a great start to your day!
This gujarati dish is perfect for breakfast. With 453.9 calories and 17.21g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
(2 tbsp for batter, 2 tbsp for tempering)
1.5 tsp Fruit Salt (Eno brand is commonly used)
0.5 cup Water (Approx. 1/4 cup for grinding and 1/4 cup for tempering)
1 tsp Mustard Seeds
1 tsp Sesame Seeds (White sesame seeds)
10 pcs Curry Leaves
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
2 tbsp Grated Coconut (Fresh, for garnish)
Instructions
1
Soak and Grind Dal
Rinse the chana dal thoroughly under running water 3-4 times. Soak it in ample water for 4-5 hours.
Drain the water completely. Transfer the soaked dal to a grinder jar along with the curd, chopped ginger, and 2 green chilies.
Grind to a coarse, thick paste. Add 2-4 tablespoons of water only if necessary to aid grinding. The batter consistency should be similar to idli batter, not runny.
2
Ferment the Batter
Transfer the ground batter into a large bowl. Add salt, turmeric powder, hing, and 1 tsp of sugar. Whisk well for 1-2 minutes to incorporate air.
Cover the bowl and place it in a warm spot to ferment for 8-10 hours, or overnight. The batter will rise, become airy, and have a slightly sour aroma when fermented.
3
Prepare for Steaming
Once the batter is fermented, gently stir in 2 tbsp of oil. Do not overmix.
Grease an 8-inch round thali or cake tin with oil. Prepare your steamer by adding 2-3 inches of water and bringing it to a rolling boil over high heat. Place a stand inside.
4
Steam the Khaman
Just before steaming, add 1.5 tsp of fruit salt (Eno) to the fermented batter. Pour 1 tbsp of water over the fruit salt to activate it. You will see it fizz.
Gently and quickly mix the batter in one direction for about 30 seconds until it is light and frothy. Do not overmix.
Immediately pour the aerated batter into the greased tin, filling it up to 3/4 of its height.
Place the tin in the steamer, cover with a lid, and steam on high heat for 15-20 minutes.
After 15 minutes, insert a toothpick or knife into the center. If it comes out clean, the khaman is cooked. If not, steam for another 5 minutes.
Turn off the heat and let the tin rest in the steamer for 5 minutes before removing. Allow it to cool for another 10 minutes on a wire rack.
5
Prepare the Tempering (Tadka)
While the khaman cools, heat 2 tbsp of oil in a small pan over medium heat.
Add the mustard seeds. Once they begin to splutter, add the sesame seeds, slit green chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Carefully pour in 1/4 cup of water. Add 1.5 tsp of sugar and the lemon juice. Bring the mixture to a boil and let it simmer for 1 minute. Turn off the heat.
6
Assemble and Serve
Run a knife along the edges of the cooled khaman to loosen it. Invert the tin onto a plate.
Cut the khaman into 2-inch squares or diamond shapes.
Pour the hot tempering liquid evenly over the khaman pieces, ensuring they are well-coated.
Garnish with finely chopped coriander leaves and fresh grated coconut.
Let the khaman rest for 10-15 minutes to absorb the flavors of the tempering. Serve warm or at room temperature.
