VATELI CHANA DAL NA KHAMAN  (Surti Style)

VATELI CHANA DAL NA KHAMAN
(Surti Style)

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I am a Bong brought up in Ahmedabad, Gujarat. So I have a weakness for Gujju food. I am a die-hard fan of Gujarati farsans and all types of street snacks. I have grown up eating and enjoying Dhokla, Fafda, Methi na Gota, and Dalwada. And the list does not end here. I have a long list of Gujju food favourites.

But when I got married in Bangalore, what I missed most was Vateli Chana Dal na Khaman. We used to get this dish in Ahmedabad at a shop called Das Khaman.

This one is different from the sponge Khaman we get around the world. You have to try it to believe it. This particular one is dense in texture and not at all instant; but the taste is to die for. A true Gujarati will understand what exactly I am talking about.

I’ve been searching a lot for the recipe of this yummy Khaman and finally after a lot of googling, I found the perfect recipe on “Bhavna’s Kitchen” on YouTube, and it’s almost close to the taste I was looking for. My cravings for this dish were finally satisfied. Now I can take a tour down the nostalgia lane anytime.

I hope you will try this version of Khaman and enjoy it.

Recipe for Vateli Chana Dal Na Khaman :

Ingredients:

  • 1 cup – Chana dal (Split bengal gram)
  • 1 tbsp – Oil
  • 2 tbsp – Curd
  • 1 tsp – Eno (Lemon flavour)
  • 1 tbsp – Ginger and green chillii paste
  • ¼ tsp – Turmeric powder
  • 1 tsp – Lemon juice
  • Salt to taste

For the tadka (tempering):

  • 2-3 tbsp – Oil
  • 1 tbsp – Mustard seeds
  • A pinch – Hing (asafoetida)
  • 4 to 5 nos – Thick slices of green chillies

For garnish:

  • Grated coconut (optional)
  • Coriander leaves – A handful
  • Pepper powder (optional)

Method:

  1. Soak chana dal for 6 to 8 hrs and then drain the water and grind it to a semi-coarse mixture with 1 tbsp of sour curd and water as needed. (Don’t dilute the batter too much, it should be of a thick batter consistency).
  2. Let it ferment overnight, in the morning, add 1 more tbsp of curd, oil, turmeric powder, green chillies and ginger paste. Add salt to taste and 1/2 a lemon’s juice.
  3. Prepare a steamer with water and grease the plates.
  4. Now, right before steaming, add 1 tsp of eno to the batter and mix lightly. Pour the batter in the thalis or plates and steam for 12 to 15 minutes or till done.
  5. When steamed, take them out, cool completely and cut them into pieces, sprinkle with a little bit of water when cooled.
  6. Heat a pan, add 2 tbsps of oil, mustard seeds, chopped green chillies and hing, Pour this tadka on the khaman, sprinkle some pepper powder if you like and garnish with fried green chillies, coriander leaves and grated coconut.
  7. Serve with khatti-mithi kadhi (an Indian sweet-sour yoghurt gravy dish) or simply with fried, salted green chillies. Serve with love.
  8. Friends, try it out and give me your feedback. Enjoy!

Notes:

  1. Don’t grind the batter too smooth, keep it to a semi-course texture to get right texture when the dhokla is steamed
  2. Make sure not to cut the dhoklas when hot as it won’t be set properly and the cut pieces may lose the shape
  3. Pour the tadka or tempering on the cooled dhokla pieces only.
VATELI CHANA DAL NA KHAMAN (Surti Style)
 
Author:
Recipe type: Appetizers, Break Fast and Snacks Affairs, Gujju Affairs, Street affairs, Veg
Cuisine: Indian
Ingredients
  • 1 cup – Chana dal (Split bengal gram)
  • 1 tbsp – Oil
  • 2 tbsp – Curd
  • 1 tsp – Eno (Lemon flavour)
  • Salt to taste
  • 1 tbsp – Ginger and green chillii paste
  • ¼ tsp – Turmeric powder
  • 1 tsp – Lemon juice
For the tadka (tempering):
  • 2-3 tbsp – Oil
  • 1 tbsp – Mustard seeds
  • A pinch – Hing (asafoetida)
  • 4 to 5 nos – Thick slices of green chillies
For garnish:
  • Grated coconut (optional)
  • Coriander leaves – A handful
  • Pepper powder (optional)
Instructions
  1. Soak chana dal for 6 to 8 hrs and then drain the water and grind it to a semi-coarse mixture with 1 tbsp of sour curd and water as needed. (Don’t dilute the batter too much, it should be of a thick batter consistency).
  2. Let it ferment overnight, in the morning, add 1 more tbsp of curd, oil, turmeric powder, green chillies and ginger paste. Add salt to taste and ½ a lemon’s juice.
  3. Prepare a steamer with water and grease the plates.
  4. Now, right before steaming, add 1 tsp of eno to the batter and mix lightly. Pour the batter in the thalis or plates and steam for 12 to 15 minutes or till done.
  5. When steamed, take them out, cool completely and cut them into pieces, sprinkle with a little bit of water when cooled.
  6. Heat a pan, add 2 tbsps of oil, mustard seeds, chopped green chillies and hing, Pour this tadka on the khaman, sprinkle some pepper powder if you like and garnish with fried green chillies, coriander leaves and grated coconut.
  7. Serve with khatti-mithi kadhi (an Indian sweet-sour yoghurt gravy dish) or simply with fried, salted green chillies. Serve with love.
  8. Friends, try it out and give me your feedback. Enjoy!
Notes
1. Don’t grind the batter too smooth, keep it to a semi-course texture to get right texture when the dhokla is steamed

2. Make sure not to cut the dhoklas when hot as it won’t be set properly and the cut pieces may lose the shape

3. Pour the tadka or tempering on the cooled dhokla pieces only.
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