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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.
Soak and Grind Dal
Ferment the Batter
Prepare for Steaming
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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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 453.9 calories per serving with 17.21g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Steam the Khaman
Prepare the Tempering (Tadka)
Assemble and Serve
Add 1/2 teaspoon of red chili powder to the batter along with the turmeric for extra heat.
Garnish with fine nylon sev just before serving for a delicious crunchy texture, similar to Surti Khaman.
For a Jain-friendly version, you can skip the ginger in the batter.
You can reduce or omit the sugar in both the batter and the tempering, or use a natural sweetener like stevia for a healthier option.
Chana dal is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and overall body function.
The fermentation process not only makes the khaman light and spongy but also introduces probiotics, which improve digestion and promote a healthy gut microbiome.
With a low glycemic index from the lentils, this snack provides a slow and steady release of energy, helping to manage blood sugar levels and keep you feeling full for longer.
Being steamed and not fried, Vati Dal Khaman is low in saturated fat. The high fiber content from the dal can also help in managing cholesterol levels, contributing to better heart health.
Traditionally, Khaman is made from chana dal (split chickpeas) or besan (gram flour), giving it a yellow color and a soft, porous texture. Dhokla is made from a fermented batter of rice and lentils (like urad dal), making it paler in color and slightly denser.
This usually happens for a few reasons: 1) The batter was not fermented properly. 2) You overmixed the batter after adding the fruit salt (Eno), which deflated the air bubbles. 3) The steamer was not hot enough, or you steamed on low heat.
The traditional Vati Dal Khaman requires fermentation for its characteristic taste and texture. For an instant version, you would typically use besan (gram flour) instead of dal, which is a different recipe known as 'Nylon Khaman'.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. It can be enjoyed cold or gently reheated in a microwave for 20-30 seconds before serving.
Yes, it is a relatively healthy snack. It's made from protein-rich lentils, is steamed instead of fried, and the fermentation process makes it easy to digest. It's a good source of protein and fiber.
One serving of Vati Dal Khaman (approximately 4 pieces or 165g) contains around 350-400 calories. The primary sources of calories are the chana dal and the oil used in the batter and tempering.