Vateli Dal nu Khaman
Vateli Dal nu Khaman is a steamed lentil cake made with coarsely ground and fermented Bengal Gram. It is special to Surat city of Gujarat.
Prep Time
10Minutes
Cook Time Passive Time
15Minutes 12Hours
Prep Time
10Minutes
Cook Time Passive Time
15Minutes 12Hours
Ingredients
For tempering
Instructions
  1. Wash and soak the chana dal for 5-6 hours.
  2. Drain the water from the soaked chana dal.
  3. Add chopped green chillies and ginger to the dal and grind it to a coarse paste.
  4. Remove the crushed coarse dal mixture into a bowl.
  5. Add yogurt, turmeric powder and salt.
  6. Mix well, cover and keep aside for 3-4 hours for fermenting.
  7. After 3-4 hours mix the mixture lightly.
  8. Add ENO and 2 tsp of water on it.
  9. Mix it gently, do not over mix.
  10. Pour the batter in a greased tin ( square 8″ x 8″) or round deep dish.
  11. Place the tin in the steamer, cover and steam for 20 minutes.
  12. Remove from the steamer and let it stand for 5 minutes.
  13. With the help of the knife lose the edges.
  14. Cut into square pieces and demould the Khaman.
Tempering
  1. Heat oil in a pan. Add mustard seeds.
  2. When the mustard seeds start to crackle, add slit green chili and asafoetida.
  3. Add water.
  4. Let it boil for 4-5 minutes.
  5. Add the cut khaman pieces and toss them genlty.
  6. Sprinkle chopped coriander over the Khaman.
Recipe Notes

Vateli Dal nu Khaman

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