Gujarati Chana Dal Khaman holds a special place in the hearts of Gujarati people. Gujarati cuisine is so tempting that you just can’t ignore it. Khaman is made often & with different techniques & variations. Here we have shared Chana Dal Khaman Recipe which is made from Chana Dal/Bengal Gram Whole which is packed with proteins! Vateli Dal Na Khaman means that the Chana Dal is grinded to make this Khaman instead of using Besan (Chana Dal Flour). With just little tips & tricks it is easy to make soft & fluffy Khaman…Yummm!! Serve this delicious cuisine with Green Coriander Chutney and Chopped Onions.
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Ingredients:
1 Cup Chana Dal/Bengal Gram Whole
1/3 Cup Curd (Preferably Sour Curd)
1/4 to 1/3 Cup Water (if required for grinding)
1 or 2 pinch Turmeric Powder
2 Tbsp Oil + Oil for greasing plate
1 Tbsp Green Chillies & Ginger Paste
1 Tsp Eno Fruit Salt (Non Flavoured)
Water as needed to grind the paste
Salt to taste
For tempering:
3 Tbsp Oil
1/4 Tsp Mustard Seeds/Rai
2-3 Green Chillies Slit in half
1/8 Tsp Asafoetida
1 Tbsp Chopped Coriander Leaves for garnish
Serving: Makes 1 plate of Khaman (8.5" Plate)
Preparation time: 15 min + Soaking time = 6 hours
Cooking time: 25 min
* 1 Cup = 237 ml
Method:
1. Wash & soak Chana Dal in water for 6-7 hours.
2. Drain water from the Dal and grind the soaked Chana Dal and Curd with the help of water (if required) to a coarse consistency paste.
3. Transfer the coarsely grinded mixture to a bowl and add turmeric and mix well. Cover with a lid & allow it to ferment for 8-9 hours or overnight.
4. Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well. You may also add pinch Turmeric for more colour.
5. Add Eno Fruit Salt to the batter, pour a little water over it to activate the soda. Mix well in same direction until smooth and fluffy.
6. Pour the batter in greased plate & tap the plate to spread the batter evenly.
7. Place the plate in a steamer & cook it for 20 minutes on high flame.
8. After 20 minutes, check with the help of a knife if it is cooked properly. The knife will come clean if its cooked otherwise give it a few more minutes.
9. Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.
10. After cutting the pieces evenly spread Freshly Cut Coriander Leaves on the Khaman Plate.
11. For tempering, heat oil in a small pan.
12. Add Mustard Seeds, allow it to crackle. Switch off the flame and then add slit Green Chillies & Asafoetida.
13. Spread the tempering evenly over the Khaman.
14. Take out the Khaman pieces in a plate.
13. Its ready to serve. Serve with Green Coriander Chutney and Sev!
Tips:
1. Grind the Batter to a thick paste. Don't add much water and don't grind to free flowing paste.
2. For soft & fluffy Khaman, add Eno fruit salt just before you put it in steamer. If you will let it sit for long, the Khaman will turn out hard. Also ensure to mix in same direction when you add Eno and mix well till it gets fluffy.
3. Burner flame should always high when you are steaming, it is possible Khaman will become hard if you switch the flame in between to low or medium.
4. If the batter is thick after fermentation add at max 1/4 cup water little by little but don't add much water.
5. This recipe makes 1 plate of Khaman in 8.5" Plate. If you use a smaller plate divide batter in to 2 parts and steam the Khaman. Ensure to add Eno just before steaming in case you plan to steam one plate at a time.
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