Vati Dal Khaman

 

Gujarati cuisine has lovers all over the world. Specially it is famous for its snacks. Snacks is called farsan in gujarati. Some of the farsan are Dhokla, Khaman, Fafda, Khandvi and many more. I am sure as you are reading this, you are drooling over all this. Everything can be made at home but needs practice. 

There are two types of khaman usually made at home and available in the farsan house. First one is nylon khaman and second one is dry khaman. Former one is sweet tangy and moist while latter one is dry and savory.  Both of  them can never be compared as both have separate fan base. It is an unending debate. 

There is difference in ingredients and method to cook while both are steamed. Nylon khaman is made of chana dal flour (besan) whereas dry khaman is made of soaked chana dal. Both needs to be fermented well before cooking as to give perfect texture.

Earlier, people were not aware of gujarati cuisine but gujarati people travel internationally and they always carry homemade food. Even though they started to settle in foreign countries, they continue to consume homemade gujarati food. Thus, many people became aware of its cuisine and gradually it became available globally. People loved the cuisine and as a result, no matter where you go, you can eat gujarati food.

There is a notion that khaman and dhokla are same. They are totally different. Khaman is made from chana dal or chana dal flour unlike dhokla which can be made of rice flour, suji, or chick peas. 

It is not easy to make khaman at home as it needs accurate measurements and practice. So i decided to share with you my recipe of making dry khaman at home with perfect texture. All you need to do is follow the instructions given and if needed watch the video displayed below.

Preparation Time: 15 hours

Cooking time: 45-50 mins

Ingredients:

• Chana dal - 2 cups
• Curd - 1 cup
• Water - 1/2 cup or less
• Salt to taste
• Turmeric powder - 1/2 teaspoon
• Ginger chilli paste - 1/4 cup 
• Eno(fruit salt) - 1 1/2 sachet
• For tampering:
• Oil - 3/4 cup
• Mustard seeds - 2 teaspoon
• Asafoetida - 1/4 teaspoon
• Coriander leaves - 1/2 cup

Vati Dal Khaman

Method:

1. Wash and soak chana dal for atleast 5 hours.
2. Rinse it again and grind it with curd. Make sure curd is not too thick. Grind it in slow spped.
3. This will help fermentation in batter.
4. Make a smooth batter just like that of idli batter.
5. Mix it gently, cover it with lid and keep it in a warm place for 10-12 hours for fermentation.
6. After 12 hours, you will notice that batter will be fermented well.
7. Mix it again nicely.
8. If it is too thick, then add little water.
9. Add salt and turmeric powder.
10. Add ginger chilli paste.
11. Mix the batter well and separate quarter batter in a small bowl.
12. Meanwhile head idli steamer or cooker with water in it.
13. Add eno on the quarter batter and mix it really well.
14. It will become light and fluffy. 
15. In a idli plate, apply some oil and pour the quarter batter into it.
16. Put the plate in idli cooker.
17. Let it steam for 15 minutes on high flame.
18. Check it with inserting knife into steamed khaman.
19. If the knife comes out clean, it means khaman is cooked.
20. Switch off the flame and the khaman cool down completely.
21. Once cooled down, cut the khaman in square shape.
22. Now to tamper the khaman, add oil in a large pan or kadai.
23. Once oil is heated, add mustard seeds. Let mustard seeds splutter.
24. Once the crackling sound stops, add asafoetida(hing) and khaman.
25. Mix it gently, then add finely chopped coriander leaves.
26. Switch off the flame.
27. Serve it with with green chutney or just like that.