A fluffy and spiced chickpea cake made with whole chana dal (dried and split chickpeas), ginger, spices, and yogurt. You can make this delicious authentic vati dal khaman recipe using a steaming vessel such as Our Place Pan.
Prep Time15 minutesmins
Cook Time20 minutesmins
Soaking Time8 hourshrs
Total Time35 minutesmins
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Steaming Vessel (something similar like an Ourplace Always Pan)
Blender
spatula
Knife
Bowl with a Lid or an Instant Pot, to ferment in
Small Butter Pot
Oven Mits or Pot Holders
Large Bowl or Tray, to store end product in
Ingredients
INGREDIENTS
1cupchana dal (split dried chick-peas)
1tablespoonfresh ginger, grated
1tablespoonfresh green chilies, blended (jalapeno, serrano, thai)
3tablespoonplain yogurt (see note 1 for substitution)
½teaspoonhing (asafetido)
pinchturmeric powder (optional)
salt
2tablespoonoil + some for coating
2tablespooneno (fruit salt) add this right before cooking
TEMPERED OIL
1tablespoonoil
1tablespoonwhole mustard seeds (rye)
½tablespooncumin seeds (jeera)
½teaspoonasafaetido (hing)
large chopped fresh green chili peppers
½cupchopped cilantro (do not add to the oil instead pour tempered oil over it)
2tablespoonshredded fresh coconut (do not add to the oil. Instead pour tempered oil over it)
Instructions
INSTRUCTIONS FOR THE BATTER
Wash the dal and soak for 8 hours. (Tip: soak it in the blender for less cleaning)
Remove the water (try not to rinse the dal again).
Add dal, ginger, green chili, yogurt, salt, hing, pinch of turmeric powder, and enough water until half of the dal is soaked in a blender.
Blend until smooth/mildly coarse. I prefer a few chunks of dal to be left in the mixture, but you can blend it fully as well.
Pour the batter into a bowl with a lid and set it aside.
Let the batter ferment in a warm dark place for about 8-12. Alternatively, you can use the yogurt mode on an Instant Pot to ferment for about 12 hours. Simply pour the batter into the Instant Pot and set yogurt mode to 12 hours.
Once fermented, you can make the khaman right away, refrigerate for up to 3 days, or freeze for about 3 months.
HOW TO MAKE STEAMED KHAMAN
Add water to a steaming vessel.
Place an empty oiled tray inside of the vessel (assuring it does not touch the water), cover with a lid, and let the tray heat up while the water boils on medium-high heat. NOTE: heating the tray before adding the mixture is a key tip here.
Split the dal mixture into two portions (this will depend on the size of your tray but the recipe makes two 10" trays of khaman).
In one portion that you are going to cook, add 1 tablespoon of Eno and 1 tablespoon oil. Mix it quickly and well. This will activate the Eno and the batter with double in quantity.
Open the lid to the vessel and pour the mixture into the tray. It should spread evenly. If not, gently tap and spread. Try to work quickly here
Making sure the heat is still on a high/medium-high, place the lid on top of the vessel immediately and let it cook for 12 minutes. KEY TIP: Do not tap, touch, shake, or move the vessel in any way. It can prevent the khaman from rising.
Once the time is up, do both of these at the same time: Lower the flame and open the lid without spilling the condensation from the lid onto the khaman.
Take the tray out of the vessel and let it cool for about 5-10 minutes.
Once it cools, cut into small squares using a butter knife or "subway" knife. I like to cut it into 1" squares but you are welcome to cut it bigger or smaller.
Top the khaman with cilantro and coconut shreds. Then make the tempered oil.
Pour the tempered oil over the cilantro and coconut. Enjoy!
TEMPERED OIL
You must work quickly. Heat oil in a small butter pot. Once the oil is hot add mustard seeds + jeera seeds.
They will begin to pop. Once the popping stops, immediately add hing and chopped chili peppers.
Let the peppers cook until slightly translucent.
Drizzle the oil mixture on top of the khaman with cilantro and coconut.
Toss it together and enjoy!
SERVE
Serve with sev, marinated onions, fresh chili peppers, and a cup of hot chai.
OPTIONAL WAFFLE MAKER INSTRUCTIONS
Pour the batter on a lightly oiled waffle maker. Let it cook a few minutes.
Remove from the waffle maker and enjoy as is topped with some oil and jaljeera, chaat masala, or red chili powder.
MICROWAVE KHAMAN
Combine batter with equal amounts of water. Pour it into a coffee mug until it is half way full.
Cook for about 5 minutes or until done in a microwave on high power.
Enjoy topped with oil and chaat masala, jaljeera, and red chili powder.