VATELI DAL NU KHAMAN

This is a succulent variety of the Khaman family. Most people outside of Gujarat are not familiar with Vaateli Dal Na Khaman. Vaateli means crushed. In this recipe Chana Dal is crushed coarsely render a delicious bite to the dish.

This Khaman is savoury, sour and a bit denser than its friend Nylon Khaman. It is best had as breakfast but you can always serve it as a snack or appetizer too. 

Ingredients:

Chana Dal, 1 cup

Yogurt, 2 tbsp (preferably sour)

Ginger Paste, 1 tsp

Green Chili Paste, 1 tsp

Turmeric Powder, 1/8 tsp

Salt to taste

Fruit Salt, 1 tsp

Oil to grease the steaming plates + 1 tbsp

For Tempering:

Oil, 1 tbsp

Asafoetida, a pinch

Mustard Seeds, 1 tbsp

Sesame Seeds, 1 tbsp

Green Chilies, 2 Slit

Procedure:

1. Wash the chana dal thoroughly and soak for 6-8 hours. 

2. Strain the dal and grind to a coarse paste using the sour yogurt and water, if needed.

3. Remove on to a metal bowl for better fermentation and let it ferment for another 6-8 hours.

4. After 8 hours, take the batter and add turmeric powder and salt. 

5. Add the ginger & green chili paste. Also, add in a tbsp of oil.

6. Grease the dhokla plates and set the water in the steamer to heat. 

7. Add in the fruit salt to the batter just before you're about to steam and give it a  gentle stir. 

8. Pour the batter on to the steaming dish and give it a tap to spread evenly. 

9. Sprinkle some black pepper on the top and steam for 15 minutes  on medium high heat. 

10. After 15 minutes pierce a knife in the centre of the khaman, if the knife comes out clean that means that the khaman is ready. Remove and let it rest for 5 minutes. Once they cool down, cut the medium sized square pieces. 

11. For the tempering, take a small pan and heat it on medium heat. Add in a tablespoon of oil. Once the oil is heated add in the mustard seeds, asafoetida, slit green chilies and sesame seeds. 

12. Pour the prepared tempering over the Khaman pieces generously. Garnish with some fresh coriander leaves, if you want and enjoy hot with fried green chilies and green chutney.