Vateli Dal na Khaman is a steamed lentil cake which is prepared with coarsely ground and fermented Bengal Gram. It is special to Surat region of Gujarat.
Vateli Dal is ground lentil, and a steamed cake is made from this ground lentil which is fermented. It is due to fermentation that the batter rises and hence incorporates air and makes this savoury cake light and spongy. To add on we add fruit salt which is also called ENO and this causes the flours to rise and make it fluffy and soft.
What is Fruit Salt or ENO?
Fruit salt or fruit salts is a term for effervescent compounds made up of organic acids such as citric acid or tartaric acid and salts such as sodium bicarbonate, sodium carbonate, or sodium bitartrate in combination with added flavouring and sugar.
Fruit salt is actually an antacid but is used in a variety of food preparations. We use it in Khaman, Dhoklas, idlis, it is not only used in the steamed dishes but also in pancakes, rice flour tortillas, wheat flour tortillas.
Back to Vateli Dal na Khaman, while making this variety we need to soak the dal for a minimum of 5-6 hours, this shall help the dal to grind well. Once it is ground we need to ferment for 3-4 hours. Henceforth add the spices and chilly paste and steam. There are some important rules that we follow while making these steamed snacks so that we get them soft and spongy. Check them!
1. Once our batter is ready, divide into 2-3 bowls depending on the thickness of the khaman you want. ( for this I have not divided as I steamed in one square tin )
2. Place the steamer on flame at least 7-10 minutes prior to placing your plate to steam.
3. The greased plate should be placed inside the steamer. It should be hot while we pour the batter into it.
4. Add ENO to the batter and mix gently, do not over mix, if overmixed it will lose its properties and your dish will not rise enough.
5. Immediately cover the steamer.
6. After steaming, remove from the steamer and let stand for a few minutes, to get clean cuts while cutting into pieces.
Once you are done you can temper the khaman and enjoy with fried green chillies and Kadhi Chutney.
Vateli Dal na Khaman is my post for the alphabet V, for the A to Z series where I have picked Gujarat as the state. My theme is Pick one State and make three Dishes. The Khaman was a part of the Gujarati Farsan Platter that I created for the September Mega Marathon where we posted 26 Traditional Thalis and Platters.
Recipe Source; Here
Vateli Dal na Khaman
1 cup chana dal
3 green chilli chopped
1 inch ginger chopped
1/4 tsp turmeric powder
1 1/2 tsp fruit salt plain, ENO
1 tbsp oil
1 tbsp curd
2 tbsp water
Salt to taste
2 tbsp oil
1 tsp mustard seeds
1/4 tsp asafoetida
2 green chillies slit
1/4 cup water
2 tbsp coriander, finely chopped
Wash and soak the chana dal for 5-6 hours.
Drain the water from the soaked chana dal.
Add chopped green chillies and ginger to the dal and grind it to a coarse paste.
Remove the crushed coarse dal mixture into a bowl.
Add yoghurt, turmeric powder and salt.
Mix well, cover and keep aside for 3-4 hours for fermenting.
After 3-4 hours mix the mixture lightly.
Add ENO and 2 tsp of water on it.
Mix it gently, do not over mix.
Pour the batter in a greased tin ( square 8″ x 8″) or round deep dish.
Place the tin in the steamer, cover and steam for 20 minutes.
Remove from the steamer and let it stand for 5 minutes.
With the help of the knife lose the edges.
Cut into square pieces and demould the Khaman.
Heat oil in a pan. Add mustard seeds.
When the mustard seeds start to crackle, add slit green chilli and asafoetida.
Let it boil for 4-5 minutes.
Add the cut khaman pieces and toss them gently.
Sprinkle chopped coriander over the Khaman.
Vateli Dal nu Khaman
- 1 cup Chana dal
- 3 green chili chopped
- 1 inch ginger chopped
- 1/4 tsp turmeric powder
- 1 1/2 tsp fruit salt plain eno
- 1 tbsp oil
- 1 tbsp curd
- 2 tbsp water
- Salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 2 green chilies slit
- 1/4 cup water
- 2 tbsp Coriander finely chopped
- Wash and soak the chana dal for 5-6 hours.
- Drain the water from the soaked chana dal.
- Add chopped green chillies and ginger to the dal and grind it to a coarse paste.
- Remove the crushed coarse dal mixture into a bowl.
- Add yogurt, turmeric powder and salt.
- Mix well, cover and keep aside for 3-4 hours for fermenting.
- After 3-4 hours mix the mixture lightly.
- Add ENO and 2 tsp of water on it.
- Mix it gently, do not over mix.
- Pour the batter in a greased tin ( square 8" x 8") or round deep dish.
- Place the tin in the steamer, cover and steam for 20 minutes.
- Remove from the steamer and let it stand for 5 minutes.
- With the help of the knife lose the edges.
- Cut into square pieces and demould the Khaman.
- Heat oil in a pan. Add mustard seeds.
- When the mustard seeds start to crackle, add slit green chili and asafoetida.
- Add water.
- Let it boil for 4-5 minutes.
- Add the cut khaman pieces and toss them genlty.
- Sprinkle chopped coriander over the Khaman.