Surti Vatidal Khaman (Soft & Fluffy)
Light, fluffy, and tangy - Vati Dal Na Khaman (aka Surti Khaman) is an irresistible steamed Gujarati snack made from chana dal lentils. Perfect for breakfast, teatime, or guilt-free snacking!
Ingredients
- 1 cup chana dal soak overnight
- 2 teaspoon ginger-garlic paste
- 5 green chillies
- 4 teaspoon yogurt
- 1.5 teaspoon salt
- 1.5 teaspoon citric acid
- ¼ teaspoon haldi (optional) see note
- ¾ cup water (see note)
- ½ teaspoon baking soda
Tempering:
- 3 tablespoon oil
- ½ teaspoon rai
- ¼ teaspoon hing
- 2-3 green chillies
Garnish
- 1 tablespoon black pepper
- 1 handful fresh coriander leaves
Instructions
- Soak dal: Rinse and soak 1 cup chana dal overnight.1 cup chana dal
- Blend: In the morning, drain the dal and blend with ingredients mentioned into a slightly coarse, thick batter. Control the water: Start small and only add more if needed.2 teaspoon ginger-garlic paste, 5 green chillies, 4 teaspoon yogurt, 1.5 teaspoon salt, 1.5 teaspoon citric acid, ¼ teaspoon haldi (optional), ¾ cup water (see note)
- Ferment: Transfer batter to a large bowl. Cover and ferment in a warm place for at least 5 hours or overnight (especially in winter). See Note on water.
- Set steamer or use pot and plate method with a ring placed inside to hold the plate of batterOnce water is almost boiling, add baking soda to the fermented batter and mix really well to ensure no lumps, the batter will look light and frothy, immediately pour it into the hot steamer plate and steam on high heat for 15 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before cutting into pieces.½ teaspoon baking soda
- Tadka: 3 tablespoon oil, ½ teaspoon Rai, ¼ teaspoon hing, 2-3 green chilies, toss in cut khaman pieces and sprinkle a generous amount of black pepper or as desired, garnish with fresh coriander leaves.3 tablespoon oil, ½ teaspoon rai, ¼ teaspoon hing, 2-3 green chillies, 1 tablespoon black pepper, 1 handful fresh coriander leaves
Video
Notes
- Soak well: Soaking overnight helps the dal blend easily and steam properly.
- Control the water: Start with ¾ cup and only add more if needed. If you notice that after fermentation the batter seems dry then add another ¼ cup water and mix to ensure the batter consistency is the same.
- Mix baking soda thoroughly: This ensures even rising and avoids any red or pink color spots. If you notice the red spots don't worry, it's still completely safe to consume :)
- If you notice during steaming the Khaman the pot cover drips a lot of water into the plate of Khaman then use a cloth to wrap the cover so it can trap the moisture and prevent water droplets falling into the plate.
- Don’t open the steamer early: Let it finish fully before checking!
- Serve the Khaman with this chutney for a full authentic experience and a side of chillies if you can handle the heat! ;)