Vati dal na Khaman is made with Chana Dal (lentil). In this recipe, chana dal is being soaked in water, then grind coarsely (Vatana). During the grinding process, we need to add curd for the further fermentation process. After the coarsely grind process, the batter needs to get fermented.
This recipe is delicious in taste. We can pair it with green chutney & onion salad/ with rassa of Rasse Vala khaman. Let's jump to the recipe.
Vati Dal na Khaman | Surti Khaman Recipe | Chana dal Khaman Recipe:
Preparation Time: 4hrs (soaking) + 8hrs (fermentation) + 10 mins (basic preparation)
Cooking Time: 15-20 mins
Servings: 3-4 people
Vati Dal na Khaman | Surti Khaman Recipe | Chana dal Khaman Recipe includes 3 steps:
Servings: 3-4 people
Vati Dal na Khaman | Surti Khaman Recipe | Chana dal Khaman Recipe includes 3 steps:
- Soaking
- Fermentation
- Cooking of Vati Dal na Khaman
Ingredients: (1 cup = 200ml)
- Chana dal: 1.5 cups
- Oil: 1/4 cup
- Curd: 1/2 cup
- Green chilies: 3-4
- Ginger: 3-4"
- Salt: as per taste
- Turmeric powder (Haldi): 2 tsp
- Asafoetida (Hing): 1/4 tsp
- Sugar: 1 tbsp
- Cooking Soda: 1 tsp
- Water: 1.5 cup + 1/2 cup + 1/2 cup
- Eno: 1-2 pouch
For Tadka:
- Oil: 4-5 tbsp
- Green chilies (slited): 3-4
- Curry leaves: 6-8
- Coriander leaves (chopped): for garnishing
1. SOAKING:
Wash 1.5 cups of chana dal thoroughly, soak them in a good amount of water.
Soaking time: 4 hrs.
2. FERMENTATION:
Step 1:
Discard the soaked water. Wash them in 2-3 times in running water to discard the smell.
To check that dal is properly soaked, we need to take them in hands and press them with nails or any knife, it should be cut into two halves easily (as shown in the image below).
Step 2:
Take a mixer jar, add green chilies, ginger and grind them. Divide the soaked dal into two halves.
Step 3:
Now add, half part of soaked chana dal, salt, hing, oil, and curd. Grind them coarsely.
Take a mixer jar, add green chilies, ginger and grind them. Divide the soaked dal into two halves.
Now add, half part of soaked chana dal, salt, hing, oil, and curd. Grind them coarsely.
Step 4:
Take out the mixture into a bowl and add another part of soaked chana dal in the jar. Now add 1 cup of water, haldi, and grind them well.
Take out the mixture into a bowl and add another part of soaked chana dal in the jar. Now add 1 cup of water, haldi, and grind them well.
Step 5:
Now mix both the batter well. Add cooking soda and sugar to the batter. Adjust the salt. Cover the bowl with lid. Keep the covered bowl at a warm place or wrap a towel on the bowl then keep it in a warm place for fermentation.
Fermentation time: 7-8 hrs.
How can we check that batter is fermented??
- The batter becomes double in the volume (as shown in image).
- The batter gets pours or get porous texture (as shown in image).
3. The Cooking of Khaman:
Step 1:
Add 1/2 cup of water and 1 Eno pouch or 1/2 tsp to every 2 cups of fermented batter and give it a mix.
By the time add water to the steamer and cover the vessel with lid. Let the water gets its first boil.
By the time add water to the steamer and cover the vessel with lid. Let the water gets its first boil.
Step 2:
Now take a khaman plate, grease with oil. Now pour the batter into the plate.
Now take a khaman plate, grease with oil. Now pour the batter into the plate.
Step 3:
Put the plate in the steamer, let it steam for 15-20 mins. Keep the flame low-medium.
Step 4:
How to check the Vati dal na khaman is cooked??
Put the plate in the steamer, let it steam for 15-20 mins. Keep the flame low-medium.
Step 4:
How to check the Vati dal na khaman is cooked??
Insert a knife or toothpick or stick to the steamed batter, if it comes out clean then our khaman is ready to serve.
Step 5:
Take the khaman plate out, let it cool down to room temperature. After the cooling process of khaman, mark the pieces with a knife. take out the pieces with the use of tavetha.
Step 6:
Take a kadhai, add oil. When the oil is heated, add mustard seeds (rai). When rai begins to splutter, add curry leaves, slited green chilies.
Take a kadhai, add oil. When the oil is heated, add mustard seeds (rai). When rai begins to splutter, add curry leaves, slited green chilies.
Add the pieces of khaman and mix lightly. Garnish with coriander leaves. Our Vati dal na khaman/ Surti khaman is ready.
Notes:
THANK YOU... FOR READING MY RECIPE. IF YOU LIKE THE RECIPE, PLEASE SHARE YOUR EXPERIENCE IN COMMENT SECTION. IN CASE OF ANY DOUBT YOU CAN ALSO REACH ME ON MAIL.
- You can sprinkle red chili powder/ black pepper powder on the batter when you keep the plate in steamer.
- Keep the switch flame on low-medium only.
- Vati Dal na Khaman | Surti Khaman Recipe | Chana dal Khaman Recipe can be served in snacks or breakfast also. you can enjoy it with green chutney and masala onions.
THANK YOU... FOR READING MY RECIPE. IF YOU LIKE THE RECIPE, PLEASE SHARE YOUR EXPERIENCE IN COMMENT SECTION. IN CASE OF ANY DOUBT YOU CAN ALSO REACH ME ON MAIL.
V.nice..
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