A common savoury spongy snack that originated from the state of Gujarat, now popular all over India and globally too. It is made with chana dal (split Bengal gram) or chickpea flour (besan). Often mistaken as dhokla which consist of rice and urad dal.
There are two types of khaman; nylon and vati dal. Nylon is the instant version prepared with chickpea flour (besan) and popular in North Gujarat. Vati dal khaman involves soaking the chana dal, grinding, fermenting and then steaming, requiring more time and famous in South Gujarat. I have prepared the latter which is worth the time and effort. It's light, soft with a hint of sourness and mildly sweet from the sugar. The sugar water that is combined with the tempering keeps the khaman moist making it easier to swallow without experiencing the stickiness at the back of your throat.
Khaman can be eaten for breakfast, along with a main meal, as a side dish or snack. Served garnished with chopped coriander leaves, grated coconut along with green chutney and deep fried green chillies.
Chana dal also known as split Bengal gram has a very low glycemic index and ideal for those with diabetes. Low in fat, high in fibre and helps in lowering cholesterol. A good source of protein, calcium, zinc and folate. It reduces hair fall, making the hair healthy. Overall delicious, nutritious and easily digested.
There are two types of khaman; nylon and vati dal. Nylon is the instant version prepared with chickpea flour (besan) and popular in North Gujarat. Vati dal khaman involves soaking the chana dal, grinding, fermenting and then steaming, requiring more time and famous in South Gujarat. I have prepared the latter which is worth the time and effort. It's light, soft with a hint of sourness and mildly sweet from the sugar. The sugar water that is combined with the tempering keeps the khaman moist making it easier to swallow without experiencing the stickiness at the back of your throat.
Khaman can be eaten for breakfast, along with a main meal, as a side dish or snack. Served garnished with chopped coriander leaves, grated coconut along with green chutney and deep fried green chillies.
Chana dal also known as split Bengal gram has a very low glycemic index and ideal for those with diabetes. Low in fat, high in fibre and helps in lowering cholesterol. A good source of protein, calcium, zinc and folate. It reduces hair fall, making the hair healthy. Overall delicious, nutritious and easily digested.
Khaman (Vati Dal Khaman)
(Serves 8)
Batter
Ingredients:
1 cup chana dal (split Bengal gram)
2 long green chillies (roughly chopped)
1/2" ginger (roughly chopped)
1/4 cup sour cream or curds
a pinch of turmeric powder
2 teaspoons of lemon juice
2 teaspoons oil
1 teaspoon of Eno fruit salt (1 sachet)
1 cup water
1/2 teaspoon salt
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
a pinch of asafoetida (hing)
1/4 cup water (warm)
1 teaspoon sugar
2 tablespoons oil
Garnishing
Ingredients:
1 tablespoon fresh grated coconut
1 tablespoon coriander leaves (chopped)
Method:
Wash chana dal and cover with enough water. Soak the dal overnight or at least for 6 to 8 hours.
Next morning, grind the dal with green chillies, ginger, sour cream or curds and 1 cup water to a slightly coarse paste.
Transfer paste to a bowl, cover and allow to ferment for an additional 6 to 8 hours. (Note: The batter will not rise.)
On medium flame, heat a steamer with enough water.
Grease a round 8" cake pan, square cake pan or thali to steam the batter.
To the fermented batter, mix in oil, turmeric powder and salt.
When water in the steamer starts to boil, add the Eno fruit salt to the batter and lemon juice over it. The fruit salt will start to bubble. Stir gently to combine the fruit salt with the batter. Immediately pour batter in the greased cake pan or thali filling half the height of the mould.
Place mould in the steamer, close lid and steam for 15 to 20 minutes till a knife inserted in the centre comes out clean.
Transfer pan in a dish with some cold water to cool for 5 minutes.
Heat oil for tempering and when hot enough, add mustard seeds, hing and curry leaves. In a cup, mix in sugar with warm water. Carefully combine the sugar water with the hot seasoned oil.
Run a knife along the sides of the pan to loosen khaman. Invert onto a cutting board and then onto a plate. Cut into small squares.
Pour seasoned oil over the warm khaman pieces. Serve garnished with coconut and coriander leaves.
Note:
(Serves 8)
Batter
Ingredients:
1 cup chana dal (split Bengal gram)
2 long green chillies (roughly chopped)
1/2" ginger (roughly chopped)
1/4 cup sour cream or curds
a pinch of turmeric powder
2 teaspoons of lemon juice
2 teaspoons oil
1 teaspoon of Eno fruit salt (1 sachet)
1 cup water
1/2 teaspoon salt
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
a pinch of asafoetida (hing)
1/4 cup water (warm)
1 teaspoon sugar
2 tablespoons oil
Garnishing
Ingredients:
1 tablespoon fresh grated coconut
1 tablespoon coriander leaves (chopped)
Method:
Wash chana dal and cover with enough water. Soak the dal overnight or at least for 6 to 8 hours.
Next morning, grind the dal with green chillies, ginger, sour cream or curds and 1 cup water to a slightly coarse paste.
Transfer paste to a bowl, cover and allow to ferment for an additional 6 to 8 hours. (Note: The batter will not rise.)
On medium flame, heat a steamer with enough water.
Grease a round 8" cake pan, square cake pan or thali to steam the batter.
To the fermented batter, mix in oil, turmeric powder and salt.
When water in the steamer starts to boil, add the Eno fruit salt to the batter and lemon juice over it. The fruit salt will start to bubble. Stir gently to combine the fruit salt with the batter. Immediately pour batter in the greased cake pan or thali filling half the height of the mould.
Place mould in the steamer, close lid and steam for 15 to 20 minutes till a knife inserted in the centre comes out clean.
Transfer pan in a dish with some cold water to cool for 5 minutes.
Heat oil for tempering and when hot enough, add mustard seeds, hing and curry leaves. In a cup, mix in sugar with warm water. Carefully combine the sugar water with the hot seasoned oil.
Run a knife along the sides of the pan to loosen khaman. Invert onto a cutting board and then onto a plate. Cut into small squares.
Pour seasoned oil over the warm khaman pieces. Serve garnished with coconut and coriander leaves.
Note:
- If desired, decrease the amount of mustard seeds.
- Increase sugar as per preference.