Vati dal khaman

Name: Vati dal khaman
Total time: 1500 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 cup chana dal; 2 tablespoon rice; to taste Salt; 1/2 teaspoon turmeric powder; 1/2 teaspoon asafoetida; 1/4 teaspoon citric acid; 1 tablespoon crushed green chillies ginger paste; 1 teaspoon fruit salt; 2 tablespoon oil; 1 teaspoon mustard seeds; 2-3 slit green chillies; leaves Few curry; 1 teaspoon sesame seeds; 1/4 cup curd; 1 teaspoon besan; 1-2 chopped green chillies; to taste Salt; 1 teaspoon sugar; 1/4 teaspoon turmeric powder; 1 teaspoon oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 5-6 curry leaves

Purvi Modi @PurviModi_1105

Ahmedabad

This is a famous Gujarati snack. There are two types of khaman. Nylon khaman and Vati dal khaman. Nylon khaman is made from besan whereas Vati dal khaman is made from Crushed chana dal. That's why it is called Vati dal khaman.

Purvi Modi @PurviModi_1105

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Ingredients

25 minutes

4 persons

1 cupchana dal
2 tablespoonrice
to tasteSalt
1/2 teaspoonturmeric powder
1/2 teaspoonasafoetida
1/4 teaspooncitric acid
1 tablespooncrushed green chillies ginger paste
1 teaspoonfruit salt
For tadka:-
2 tablespoonoil
1 teaspoonmustard seeds
2-3slit green chillies
leavesFew curry
1 teaspoonsesame seeds
For kadhi:-
1/4 cupcurd
1 teaspoonbesan
1-2chopped green chillies
to tasteSalt
1 teaspoonsugar
1/4 teaspoonturmeric powder
1 teaspoonoil
1/2 teaspoonmustard seeds
1/2 teaspooncumin seeds
5-6curry leaves

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Steps

25 minutes

1

Wash and soak chana dal and rice together into water for 6-8 hours. Grind in mixer grinder. First grind without water. Then add required water gradually and prepare thick slightly coarse batter. Add salt, turmeric powder, asafoetida and citric acid and mix well.
2

Cover with lid and put into warm place for fermentation for 6-8 hours or overnight. After fermentation add crushed green chillies ginger paste and combine well.
3

Add enough water into steamer and bring to boil. Grease deeply bottom plate or mould with oil. Add fruit salt into batter, add 1 teaspoon water on it and rotate in one direction. Batter turns soft and increase in volume. Pour batter into greased mould and tap it. Put into steamer, close the lid and steam for 15-20 minutes.
4

After 15 minutes insert knife or toothpick. If it comes out clean khaman is ready otherwise steam more for 4-5 minutes. Allow to cool down for sometimes. Then cut into pieces.
5

In a pan heat oil. Add mustard seeds. When crackles add slit green chillies, curry leaves and sesame seeds. Add khaman pieces and mix carefully and stir for 2-3 minutes. Vati dal khaman is ready to serve. Serve with kadhi.
6

For kadhi, in a vessel take curd and besan. Beat them, add approximate 1 cup water and make lump free mixture. Add salt, green chillies, turmeric powder and sugar. Bring to boil at low flame. Stir in between. Make tadka of oil, mustard seeds cumin seeds and curry leaves. Pour into Kadhi and cook till thickens.. serve with khaman.