Vati Dal Khaman

4.98 from 38 votes

Vati Dal Khaman, also known as 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 and ground, then mixed with yogurt and fermented before the batter is steamed. A tempering of mustard seeds, sesame seeds, curry leaves, sugar and water adds flavor and moisture. Serve this tasty snack with with coriander chutney.

Prep Time4

Cook Time30

Fermenting Time8

Total Time12 30

Course: Side Dish, Snacks, Starters

Cuisine: Gujarati

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 271kcal

Author: Dassana Amit

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.

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.

Nutrition