Vati Dal na Khaman, also known as Surti Khaman, is a popular Gujarati farsan originating from the city of Surat in Gujarat. It offers a delightful combination of sweet and sour tastes and is made from fermented chana dal batter. Alongside, I am sharing a special chutney and besan kadhi recipe that complements it perfectly. With a little planning, this dish can be quickly prepared for breakfast or dinner, serving as a wonderful morning breakfast or snack.
This recipe is easy and foolproof, and I will also provide some tips for achieving soft and spongy instant Vatidal Khaman Dhokla on your first attempt. Be sure to give it a try!”
The key to making soft and spongy vatidal na khaman at home are
- The key step for achieving soft and crispy dhokla is fermenting the chana dal batter. Typically, 6 hours or overnight fermentation is more than sufficient, especially in humid weather. You can place it under direct sunlight during the day and in a preheated oven at night.
- The chana dal batter should have a thick and pouring consistency. Avoid adding excess water while grinding the batter, as thin batter may not ferment properly.
- To achieve soft and fluffy khaman, I have added “limbu na phool” for sourness and besan to provide strength to the khaman dhokla batter.
- I steamed the khaman dhokla in a steamer (or kadai) and boiled water before placing the dhokla plate in it. Preheating the steamer or kadai helps in making spongy dhokla.
- Lastly, khaman tastes great when it has a slightly sweet and sour flavor.
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Recipe Video
Vatidal na khaman recipe | surti khaman | surti khaman dhokla
Ingredients
For chana dal batter
- 2 cup chana dal
- 1 cup water or as required to grind it
- ½ tsp turmeric powder
- ¾ tsp limbu na phool
- 4 tbsp besan
For vatidal na khaman
- 2 cup chana dal fermented batter
- Salt to taste
- ½ cup water or as required to adjust consistency
- 1 tsp ginger paste
- 2 tbsp green chilli paste
- Pinch of hing
- ½ tsp black pepper powder
- 1 tbsp oil
- ½ tsp baking soda
Tempering for vati dal na khaman
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 green chilli slits
- 10-12 curry leaves
- Pinch of hing
- ¼ cup water
- 1 tbsp sugar
- Garnish with coriander leaves
For besan kadhi
- 4 tbsp besan
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp green chilli paste
- ½ tsp ginger paste
- 2.5 cup water
- 2 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 4-5 curry leaves
For dhokla chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2-3 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2-3 dhokla pieces
- Water to grind chutney
Instructions
Making chana dal batter
- Wash and soak chana dal for 5-6 hrs or till it completely puff up.
- Drain water from soaked dal and grind it with curd and required water. batter should be thick and pouring. Do not add more water while grinding the batter.
- Now add ½ tsp turmeric powder, ¾ tsp limbu na phool and 4 tbsp besan. Mix well and whisk batter for 2-3 minutes.
- Cover and keep it in warm place for 5-6 hours to ferment. (refer video)
- When batter is properly ferment, then divide it into two parts.
Making vati dal na khaman
- Take a one part of batter. Add ½ cup water and make batter slightly thin.
- Then add salt, green chilli paste, ginger paste, pinch of hing, oil and black pepper powder. Mix well.
- Meanwhile, add water into steamer. Cover and steam for 5 minutes.
- Add ½ tsp baking soda into batter & mix in one direction.
- Grease mould or plate with oil & pour the mixture in plate.
- Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
- Once done take out plate from steamer & allow it to cool for 5-10 min.
- Cut into desired shape
- Now heat oil into tadka pan, add mustard seeds, chopped green chilli, curry leaves and hing. Sauté it.
- Add ¼ cup water and bring it to boil on medium flame.
- Add 1 tbsp sugar and mix well.
- Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
- Serve dhokla with chutney.
Making besan kadhi
- In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chilli paste and ginger paste.
- Add water and mix well.
- Now in a pan, add oil, mustard seeds, hing and curry leaves. Saute it.
- Add prepared mixture and mix well.
- Keep flame on low and cook chutney mixture for 5-7 minutes on low flame.
- Switch off gas and serve besan kadhi with surti khaman.
Making dhokla chutney
- In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice and dhokla pieces.
- Add some water and grind it into smooth paste.
- Dhokla chutney is ready.
Notes
- Do not add more water while grinding the batter.
- The consistency of khaman batter should be thick and have a ribbon-like flow.
- You can use ½ cup of sour curd instead of limbu na phool (citric acid).
- Besan gives strength to surti khaman. Do not add more besan to the batter.
- Whisk the batter in one direction to incorporate air particles into it.
- Switching on the oven light helps to generate a hot temperature inside, making it easier for the batter to ferment.
- After adding baking soda, stir the batter continuously for 30 seconds to ensure the soda is fully incorporated.
- khaman batter should be frothy with a velvety texture.
- Steam khaman on medium-high flame for 15 minutes. Avoid over-steaming the dhokla.
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