Khaman is most popular Gujarati snack. Gujjus can't imagine Gujarati thali without Khaman as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn't. Main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Khaman but main two types are: Nylon Khaman and Vati Dal Khaman.
Nylone khaman is made with besan (Chick Pea flour)and is made instantly. Vati Dal Khaman is made with Chana dal, and it takes a litte more time to cook. Nylon khaman is mostly popular in North Gujarat, and Vati Dal Khaman is more popular in South-Gujarat. This recipe is taken from Surti version of Vati Dal Khaman, hence the name.
- 3 cups Chana Dal
- 4-5 tbsp Besan
- 1 cup Yogurt
- 2 cups Water
- 3 tbsp Green Chilli-Ginger paste
- 4-5 Garlic Cloves, grated
- 4-5 tbsp Sugar
- 1-1/2 tsp Eno Fruit Salt
- 3 tsp oil
- Salt to taste
- Cilantro, chopped
-- For Tadka
3 tbsp Oil
1 tsp Mustard Seeds
1-2 Whole green Chilli
Pinch of salt
1. Soak Chana Dal in water for 12 hours.
2. Soak besan and yogurt mix for 5-6 hours.
3. Grind soaked chana dal coarsely.
4. Mix coarsely-ground chana dal with besan and yogurt mix. Add green chilli paste, oil, salt, sugar, and garlic.
5. Leave this mixture in the sun for 7-8 hours for fermentation.
6. Take steamer and boil water on high.
7. Grease containers.
8. Add Eno and mix well.
9. Pour batter into the containers.
10. Steam Khaman for 20 minutes without pressure.
11. Open steamer after 10 minutes and let it cool for 3-4 minutes.
12. Cut khaman into squares.
-- For Tadka
1. Heat oil in pan.
2. Add mustard seeds, When they crackle,add green chilli and pinch of salt.
3. Give tadks to the khaman.
4. Sprinkle chopped cilantro and Serve with chutney and sev.
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