Vati Dal Khaman (Surati Khaman)
Vati Dal Khaman, also called Surati Khaman or Chana Dal Dhokla, is a traditional Gujarati steamed savory cake made with chana dal (split Bengal gram), rice and curd (yogurt). The dal and rice are soaked, ground and fermented before the batter is seasoned and steamed. A tempering of mustard seeds, sesame seeds, curry leaves, sugar and water adds flavor and moisture.
What Makes Vati Dal Khaman Different
Growing up in a suburb of Mumbai, I remember a vendor in our local vegetable market who sold dhokla made with fermented batter. My mother would sometimes bring some home for us when she went to buy vegetables. The dhokla was very popular and would sell out quickly.
Even after so many years, I still remember its distinct taste and aroma. I always preferred foods made with fermented batter over instant versions, and the same is true for dhokla.
Fermentation brings about changes in the taste, aroma and texture of the batter. It can also improve digestibility and the availability of certain nutrients.
For this Vati Dal Khaman recipe, I soak and grind chana dal with a small quantity of rice, then ferment the batter with curd. The rice helps give the Vati Dal Khaman a softer texture, while fermentation gives it a mildly tangy taste and characteristic aroma.
If the batter has fermented well, the Surati Khaman can be steamed without adding baking soda. It will be soft and taste good, though it may not have the same porous and spongy texture.
I prefer adding a little baking soda because it makes the Vati Dal Khaman lighter and more spongy. It is also especially helpful when the batter has not fermented sufficiently or the weather is too cold for proper fermentation.
This traditional method takes longer than instant Khaman Dhokla, which uses gram flour (besan) as its base. It does require some active preparation, though much of the total time is taken up by soaking and fermentation.
Serve Vati Dal Khaman with Coriander Chutney for breakfast or as an evening snack.
I hope you enjoy this traditional Vati Dal Khaman as much as we do at home.
If you enjoy Gujarati Snacks, you may also like these recipes:
How to Make Vati Dal Khaman (Stepwise)
Soak Dal & Rice
1. Add 1 cup chana dal (200 grams) and ¼ heaped cup rice (50 grams) to a bowl. Chana dal is also called split and husked Bengal gram.
2. Add 10 fenugreek seeds (methi seeds). These are optional and can be skipped.
3. Rinse the chana dal, rice and fenugreek seeds a few times with water. Add 2 to 2¼ cups water, cover and soak for 4 to 5 hours.
Make & Ferment Batter
4. After 4 to 5 hours, drain all the soaking water. Add the soaked chana dal, rice and fenugreek seeds to a grinder jar. Depending on the size of your grinder, you can grind them in one or two batches.
Add 1 chopped green chilli, 1 inch chopped ginger and ½ teaspoon cumin seeds.
5. Add water in parts and grind. The chana dal should be ground finely, while the rice should retain a fine rava or semolina-like texture that you can feel in the batter.
Do not grind the batter completely smooth. Overall, you will need about ¾ to 1 cup water while grinding.
6. Transfer the batter to a deep bowl or pan, leaving some space for it to rise.
Add ¼ teaspoon turmeric powder, 1 pinch asafoetida, 3 tablespoons curd (yogurt) and 1 teaspoon salt, or as needed.
7. Mix thoroughly. Cover and leave the batter to ferment for 8 to 9 hours.
8. After fermentation, the batter will have tiny air bubbles and a faint sour aroma. It will also rise slightly, but it may not necessarily double in volume.
Note: In warm or hot weather, the batter may ferment in 5 to 6 hours. In a cool or cold kitchen, it can take longer than 9 hours.
9. Grease the base and sides of a steaming pan with some oil.
10. Add 2½ cups water to a large pot or a stovetop pressure cooker. Place a slightly tall stand or trivet inside and begin heating the water over medium-low to medium heat.
The stand should be high enough to prevent the bubbling water from entering the pan while the dal khaman steams. Let the water come to a boil.
11. Meanwhile, add 1 teaspoon lemon juice to the fermented batter. Lemon juice adds a little tang and also reacts with the baking soda.
12. Next add 2 teaspoons peanut oil to the fermented batter. You can use sunflower oil or another neutral-flavored oil instead.
Mix thoroughly until the lemon juice and oil are evenly combined with the batter.
13. Sprinkle ⅓ teaspoon baking soda evenly over the batter. Alternatively, you can use 1 teaspoon fruit salt (Eno).
14. Using a spoon, spatula or wired whisk, mix briskly and thoroughly. The baking soda must be distributed evenly, or some parts of the Surati Khaman may remain a bit dense.
15. Immediately pour the batter into the greased pan. Do not let the batter rest after adding the baking soda.
Level the surface gently with a spoon or spatula.
16. Sprinkle a few pinches of red chilli powder over the top, if you like.
Steam Vati Dal Khaman
17. With the help of tongs, carefully place the pan on the stand/trivet inside the pot or pressure cooker. The water should already be simmering or boiling when you place the pan inside.
18. Cover with a vented lid and steam over medium heat for 20 to 25 minutes. If using a stovetop pressure cooker, remove the vent weight or whistle from the lid.
If using a regular flat lid, leave a small space at the side so that some steam can escape.
19. After 20 minutes, insert a toothpick or skewer into the center of the dal khaman. It should come out clean.
If wet batter sticks to the toothpick, steam for another 5 minutes or until completely cooked. Check the water level in the pot and add more hot water if required.
20. Carefully remove the pan and place it on a wire rack or heatproof stand. Let the dal khaman cool until it is warm or reaches room temperature.
21. Place a plate over the pan and carefully turn it upside down. Tap the pan gently so the dal khaman releases onto the plate.
22. Place another plate over the dal khaman and turn it again so that the top faces upward.
Cut the Surati Khaman into medium or large square pieces. Cover and keep aside while you prepare the tempering.
Make The Tempering
23. Heat 1 tablespoon peanut oil in a small pan or tadka pan over low heat. Sunflower oil or another neutral-flavored oil can also be used.
Add ½ teaspoon mustard seeds and let them crackle.
24. Add 1 to 2 teaspoons sesame seeds and stir.
25. Add 1 pinch asafoetida and 7 to 8 curry leaves. Fry for a few seconds until the curry leaves become crisp.
26. Reduce the heat or switch it off. Carefully add 2 tablespoons water, as the hot oil will splutter.
Add 2 teaspoons sugar, or adjust the quantity according to your taste.
27. Stir until the sugar dissolves, then bring the mixture to a brief boil.
28. Switch off the heat and pour the tempering evenly over the cut Vati Dal Khaman pieces.
29. Garnish Surati Khaman with 2 tablespoons chopped coriander leaves (cilantro) and 2 tablespoons freshly grated coconut. You can skip the coconut if you prefer.
30. Serve Vati Dal Khaman warm or at room temperature with coriander chutney.
Serving Suggestions & Storage
Serve Vati Dal Khaman warm or at room temperature with Mint Chutney, Tamarind Chutney or Green Chutney. It works well for breakfast, as an evening snack or as part of a Gujarati meal.
Vati Dal Khaman tastes best when freshly made. Refrigerate leftovers in an airtight container for up to 2 days. Reheat briefly in a steamer or microwave before serving.
Helpful Tips
- Ferment the batter well: Look for tiny bubbles and a faint sour aroma rather than relying only on the time. Fermentation can take 5 to 6 hours in warm weather and 8 to 9 hours or longer in a cool kitchen.
- Choose the curd according to the weather: Use fresh curd in hot weather so the batter does not become overly sour. Slightly sour curd can help fermentation when the weather is cool.
- Keep the right grinding texture: Grind the chana dal well, but let the rice give the batter a very fine, semolina-like texture. Do not grind it completely smooth.
- Add water gradually: The batter should be medium-thick and pourable. A thin batter may take longer to steam and can produce a dense or sticky texture.
- Use baking soda when needed: A well-fermented batter can be steamed without baking soda, but the Surati Khaman will be less porous. I add a small amount of baking soda for a lighter and more spongy texture. It is also particularly helpful when the batter has not fermented sufficiently.
- Do not add too much baking soda: Excess baking soda can leave an unpleasant taste and may give the Vati Dal Khaman a darker color. Use only the quantity mentioned in the recipe.
- Steam without delay: Once the baking soda is mixed in, pour the batter into the pan and begin steaming immediately.
- Use a tall stand: Keep the steaming pan above the level of the bubbling water. Water entering the pan can make the Vati Dal Khaman wet and unevenly cooked.
- Cool before cutting: Let the Vati Dal Khaman cool until warm before unmolding and slicing. Cutting it while very hot can cause it to break.
- Make it without rice: You can prepare the batter using only chana dal, but the addition of rice gives the khaman a softer texture.
Step by Step Photo Guide Above
Vati Dal Khaman
Ingredients
For Batter
- 1 cup (200 grams) chana dal (split and husked bengal gram)
- ¼ heaped cup (50 grams) rice
- 10 fenugreek seeds – optional
- 2 to 2¼ cups water – for soaking
- ¾ to 1 cup water – for grinding, add as needed
- 1 green chili
- 1 inch ginger
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida
- 3 tablespoons curd (yogurt)
- 1 teaspoon salt or add as required
- 2 teaspoons peanut oil – can also use sunflower oil or any other neutral tasting oil
- 1 teaspoon lemon juice
- ⅓ teaspoon baking soda or 1 teaspoon eno (fruit salt)
- 2 to 3 pinches red chilli powder – optional
Other ingredient
- 1 to 2 teaspoons peanut oil – for greasing the pan, can use any neutral flavored oil
- 2½ cups water – for steaming
For Tempering
- 1 tablespoon peanut oil – can also use sunflower oil or any other neutral tasting oil
- ½ teaspoon mustard seeds
- 1 to 2 teaspoons sesame seeds
- 1 pinch asafoetida – optional
- 7 to 8 curry leaves
- 2 tablespoons water
- 2 teaspoons sugar or add as per taste
For Garnish
- 2 tablespoons coriander leaves – chopped (cilantro)
- 2 tablespoons freshly grated coconut – optional
Instructions
Soaking Chana Dal & Rice
- Add the chana dal, rice and optional fenugreek seeds to a bowl. Rinse a few times with water, then cover with fresh water and soak for 4 to 5 hours.
Making & Fermenting Batter
- Drain all the soaking water. Transfer the soaked dal, rice and fenugreek seeds to a grinder jar.
- Add the green chilli, ginger and cumin seeds. Add water gradually and grind to a medium-thick, pourable batter.
- The chana dal should be ground well, while the rice should give the batter a very fine, semolina-like texture. Do not make the batter completely smooth or too thin.
- Transfer the batter to a deep bowl. Add the turmeric powder, asafoetida, curd and salt, then mix thoroughly.
- Cover and ferment until the batter has tiny air bubbles and a faint sour aroma. This can take 5 to 6 hours in warm weather and 8 to 9 hours or longer in a cool kitchen.
Prepare For Steaming
- Grease the base and sides of a steaming pan with oil.
- Add water to a large pot or stovetop pressure cooker and place a tall stand or trivet inside. Bring the water to a boil over medium-low to medium heat.
- Add the lemon juice and oil to the fermented batter and mix well.
- Sprinkle the baking soda evenly over the batter. Alternatively, use fruit salt instead.
- Mix briskly and thoroughly so that the leavening agent is evenly distributed.
- Immediately pour the batter into the greased pan and level the surface gently. Sprinkle a few pinches of red chilli powder on top, if using.
Steam Vati Dal Khaman
- Carefully place the pan on the stand or trivet inside the pot or pressure cooker. Cover and steam over medium heat for 20 to 25 minutes.If using a pressure cooker, remove the vent weight or whistle from the lid.
- Insert a toothpick or skewer into the center. It should come out clean. If wet batter sticks to it, steam for a few more minutes.
- Carefully remove the pan and let the Vati Dal Khaman cool until warm or until it reaches room temperature.
- Place a plate over the pan and invert it. Tap the pan gently to release the dal khaman.
- Place another plate over the dal khaman and turn it again so that the top faces upward. Cut into medium or large pieces.
Make Tempering
- Heat the oil in a small pan over low heat. Add the mustard seeds and let them crackle.
- Add the sesame seeds, asafoetida and curry leaves. Fry for a few seconds until the curry leaves become crisp.
- Lower the heat or switch it off before carefully adding the water, as the mixture will splutter.
- Add the sugar and stir until it dissolves. Bring the tempering to a brief boil, then switch off the heat.
- Pour the tempering evenly over the cut Surati Khaman.
- Garnish Vati Dal Khaman with chopped coriander leaves (cilantro) and freshly grated coconut, if using. Serve with coriander chutney or green chutney.
Dassana’s Notes
- Grind the chana dal well, but retain a very fine, semolina-like texture from the rice.
- Add water gradually while grinding. The batter should be medium-thick and pourable, not thin.
- Look for tiny bubbles and a faint sour aroma to confirm that the batter has fermented.
- A well-fermented batter can be steamed without baking soda, but the texture will be less spongy. Baking soda gives it a lighter and more porous texture.
- Use either baking soda or fruit salt, not both.
- Bring the steamer water to a boil before adding the baking soda to the batter.
- Mix the baking soda quickly and evenly, then steam the batter without delay.
- Do not open the steamer during the first 15 minutes.
- Let the khaman cool until warm before unmolding and cutting.
- Add the water to the hot tempering carefully, as it will splutter.
