Vateli Chana Dal Na Khaman is a popular Gujarati non fried snack made by steaming the fermented batter made by soaking and crushing the chana dal. A tempering made of oil, mustard seeds, asafoetida, chilies enhances the flavor of the khaman. It is served with hot cup of tea or coffee as a popular snack in Gujarat. The khaman is protein rich.
Once again sharing with you all one of my mother in law’s (Geeta Shah ) most demanded recipe at our home – vateli chana dal na khaman. Infact we say :”Geeta na khaman” in our house.
I had shared with you all earlier the recipe of making instant khaman dhokla. It does not need any fermentation, soaking or grinding. You can make it instantly when you are in hurry and have not time to follow the lengthy process.
Since my mother in law is with us in Sydney, we are glad to enjoy the dishes made by her. Vateli chana dal na khaman is enjoyed by everyone in our house and mostly my mother in law makes it for everyone. She would soak the chana dal for 5-6 hours, then drain and grind it to a coarse paste along with green chili and ginger. She will leave the mixture to ferment for 4-5 hours. She would then pour the batter in a greased tin or tray and steam in the steamer for 20 minutes. Once the steam cake is cool, she would cut into pieces and serve us by stir frying the pieces of khaman in a tempering made with oil, mustard seeds, asafoetida, chili. (My father in law will always request her to add more mustard seeds in the tempering). We all would relish her delicacy with a cup of hot tea.
Variation of khaman like tam tam khaman, palak khaman can be made by stir frying the khaman pieces in spinach puree, red chili powder etc.
If we had left over khaman then the next day my mother in law will grate the khaman and stir fry the mixture in a tempering made with oil, mustard seeds, garlic paste , green chili and ginger paste, asafoetida, water and sugar to make sev khamani . Lemon juice is added to the mixture and is served hot by garnishing with sev, coconut, coriander leaves and pomegranate. She would serve it for the breakfast next day.
So friends, I hope you liked the recipe and will give it a try. Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vateli Chana Dal Na Khaman
- mixing bowl
- tin or tray
- heavy bottom pan
- wire rack
- Wash and soak the chana dal for 5-6 hours.
- Drain the water from the soaked chana dal. Reserve some water for grinding the dal if neccessary. Put the drained chana dal in the mixture grinder. Add chopped ginger and green chili.
- Crush the dal coarsely in the grinder . .
- Add the reserved water around 2 tbsp if needed to grind and grind the dal to a coarse texture
- The texture of the ground dal should be coarse as shown. (If you like then you can leave around 1 tbsp of soaked chana dal without grinding and then add it to the batter. The bits of chana dal adds crunch and tastes delicious when we bite the khaman)
- Remove the crushed coarse dal mixture into a bowl.
- Add yogurt, turmeric powder and salt. Mix well and cover and keep aside for 3-4 hours for fermenting.
- Now after 3-4 hours mix the mixture lightly. Add fruit salt and 2 tsp of water on it.
- Mix it lightly. The mixture will rise.
- Pour the batter in the tin ( square 8" x 8") or round deep dish greased with 1/2 tsp of oil. Place the tin in the big pot filled 1/4 th with boiling water (or steamer) and cover and steam for 20 minutes.
- Remove from the steamer and let it stand for 5 minutes. With the help of the knife lose the edges and unmould. The steamed cake is ready. Let it cool on the wire rack.
- Once cool, cut into small square pieces.
- The khaman are so soft and spongy.
- For the tempering – Heat oil in a pan. Add mustard seeds.
- When the mustard seeds start to crackle, add slit green chili and asafoetida.
- Add water.
- Let it boil for 4-5 minutes.
- Add chopped coriander.
- Add the cut khaman pieces and toss them genlty. The khaman are ready to serve.
- Serve the vateli dal na khaman with green coriander garlic chutney and hot cup of tea or coffee. They can be packed for lunch box or potluck or picnic.