Can I grind the chana dal completely smooth?

You can, but a slightly coarse batter gives the traditional rustic texture and often steams up lighter.

How do I know when the khaman is done steaming?

The top should look set and a skewer inserted in the center should come out clean without wet batter.

Can I make the batter ahead of time?

You can soak and grind the dal ahead, but add the yogurt and fruit salt only just before steaming for the best rise.

What can I use if I do not have a steamer?

Use a deep pot with a trivet or ring inside and steam the plate covered, making sure the water does not touch the batter.

How should I store leftover vati dal khaman?

Cool it fully, refrigerate in an airtight container, and reheat by steaming briefly or microwaving with a few drops of water.

Home / Recipes / gujarati / Vati Dal Khaman

gujaratiMediumvegetariangluten freenut free

Vati Dal Khaman

RATING

4.6/5(147)

TASTE SCORE

8/10

A rustic Gujarati steamed lentil cake made from soaked chana dal, fresh ginger, green chili, and a light tempering. It turns out fluffy, savory, and gently spiced, making it perfect as a snack or light side.

PREP

20m

COOK

25m

SERVES

1 PIECE

116 cal

SERVINGS

METHOD · 10 STEPS

prep · ~360 min
Soak and drain the chana dal.
Wash the chana dal well, soak it in enough water for 6 hours, then drain completely before grinding.
TIPDrain the dal very well so the batter stays thick and the khaman turns fluffy.
mix · ~5 min
Grind the dal into a coarse batter.
1.Add the drained chana dal, ginger, and chopped green chili to a grinder.
2.Add a little water for grinding and make a slightly coarse, thick batter.
3.Transfer the batter to a bowl.
mix · ~3 min
Season the batter.
1.Add yogurt, sugar, turmeric powder, salt, and 1 tbsp oil to the batter.
2.Mix well until the batter looks even and light.
3.Grease a steaming plate or shallow tin lightly with a little batter oil.
boil · ~5 min
Heat water for steaming.
Bring water to a boil in a steamer or deep pot so it is ready before the fruit salt goes into the batter.
TIPKeep the steamer hot before adding fruit salt so the batter goes in right away and rises properly.
mix · ~1 min
Add fruit salt and pour the batter.
1.Sprinkle fruit salt over the batter.
2.Mix gently in one direction until the batter turns airy.
3.Pour it immediately into the greased steaming plate and level the top lightly.
steam · ~15 min
Steam the vati dal khaman.
Place the plate in the steamer, cover, and steam on medium heat until the khaman is set and a skewer comes out clean.
rest · ~5 min
Cool the khaman slightly.
Take the steamed khaman out and let it rest for a few minutes so it firms up and cuts neatly.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds, curry leaves, and slit green chili.
4.Cook for a few seconds until fragrant.
TIPKeep the heat medium so the sesame seeds toast lightly without burning.
assemble · ~2 min
Cut and finish the khaman.
1.Cut the khaman into 8 equal pieces.
2.Pour the tempering evenly over the top.
3.Sprinkle cilantro and drizzle lemon juice over it.
serve
Serve the vati dal khaman warm.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked chana dal very thoroughly; extra water makes the batter loose and the khaman dense.
2
Grind the dal slightly coarse, not silky smooth, so the steamed texture stays rustic and light.
3
Keep the steamer boiling before adding fruit salt, then steam immediately for the best rise.
4
After adding fruit salt, mix gently just until airy; overmixing can knock out the lift.
5
Steam on medium heat rather than high so the center cooks through without turning rubbery.
6
Let the khaman rest a few minutes before cutting, otherwise the pieces may crumble at the edges.
7
Pour the mustard-sesame tempering while the khaman is still warm so it absorbs the flavor better.
8
Leftovers keep well refrigerated; re-steam or sprinkle with a little water before reheating to soften.