Vati dal khaman. Vati dal khaman is a tempting dhokla made from soaked and crushed chana dal (lentils). The secret of making them soft and fluffy lies in preparing perfect batter and using right amount of soda bicarbonate. With this recipe you can very easily make fluffy and mouth watering dhokla at home.

Dhokla is made from soaked rice with little amount of Chana Dal. dal dhokla recipe lentil dhokla with detailed photo and video recipe. a popular and tasty gujarati snack recipe made with lentil chana dal and rice. unlike the traditional besan dhokla, where dhokla is made instantly, dal dhokla follows the traditional way of soaking, grounding and fermenting. the recipe tastes great when served with spicy chutney. Khaman is made often & with different techniques & variations. You can cook Vati dal khaman using 25 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vati dal khaman

It's 1 cup of chana dal.
You need 2 tablespoon of rice.
Prepare to taste of Salt.
It's 1/2 teaspoon of turmeric powder.
Prepare 1/2 teaspoon of asafoetida.
It's 1/4 teaspoon of citric acid.
You need 1 tablespoon of crushed green chillies ginger paste.
You need 1 teaspoon of fruit salt.
Prepare of For tadka:-.
Prepare 2 tablespoon of oil.
It's 1 teaspoon of mustard seeds.
It's 2-3 of slit green chillies.
You need leaves of Few curry.
It's 1 teaspoon of sesame seeds.
Prepare of For kadhi:-.
Prepare 1/4 cup of curd.
It's 1 teaspoon of besan.
Prepare 1-2 of chopped green chillies.
Prepare to taste of Salt.
It's 1 teaspoon of sugar.
You need 1/4 teaspoon of turmeric powder.
You need 1 teaspoon of oil.
You need 1/2 teaspoon of mustard seeds.
Prepare 1/2 teaspoon of cumin seeds.
Prepare 5-6 of curry leaves.

Here we have shared Chana Dal Khaman Recipe which is made from Chana Dal/Bengal Gram Whole which is packed with proteins! Vateli Dal Na Khaman means that the Chana Dal is grinded to make this Khaman instead of using Besan (Chana Dal Flour). The secret of making them soft and fluffy lies in preparing perfect batter and using right amount of soda bicarbonate. With this recipe you can very easily make fluffy and mouth watering dhokla at home.

Vati dal khaman step by step

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..
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..
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..
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..
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..
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..

It is also called vati dal dhokla or vati dal na dhokla. It is a very popular snack from Gujarati cuisine. Chana daal Dhokla/ Vati Daal Na Khaman- A steamed and spongy lentil cake from the state of Gujarat. Chana daal Dhokla/ Vati Daal Na Khaman -Their are so many things for which Gujarat is popular for and their snacks are one among the list. Gujarati snacks are very delicious and most of the time are made with gram flour/besan.