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Vati Dal Na Khaman Dhokla
Binjal Pandya

Vati Dal Na Khaman Dhokla

Gujarati cuisine is famous for its unique flavors and healthy dishes, and Vati Dal Na Khaman Dhokla is a perfect example. This savory steamed cake, made from chana dal, is a popular snack that showcases the simplicity and brilliance of Gujarati cooking.
The key to this dish is the fermentation process. Chana dal is soaked, ground with yogurt, and left to ferment overnight, then steamed and tempered with basic spices and served with chutneys..
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 -12
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 1 ½ cup Chana Dal/Split Bengal Gram
  • ½ cup Sour Yogurt/Dahi
  • 1 tsp Green Chili Paste
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 2-3 tbsp Oil
  • ½ tsp Turmeric
  • ¼ tsp Hing
  • 1 tsp Eno Soda/Fruit Salt
  • Tempering
  • 2-3 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Sesame Seeds
  • ¼ tsp Hing
  • 2-3 Green Chili Silted
  • 7-8 Fresh Curry Leaves
  • ¼ tsp Salt
  • ¼ cup Water
  • For Garnishing
  • Chopped Coriander Leaves
  • Fresh Grated Coconut opt.

Method
 

  1. Wash and soak chana dal in an enough warm water for 4-5 hours.
  2. Then add soaked dal into the grinder jar, add yogurt and blend smooth but slightly grainy.
  3. Remove it into the mixing bowl, cover and keep aside for fermentation for 6-7 hours or overnight.
  4. Once fermented well, add green chili-ginger paste, turmeric, hing, salt and oil. Mix it well and keep aside.
  5. In a big pan or in a steamer/dhokla cooker, boil enough water, keep the stand in the center.
  6. Grease the dhokla pan/tray inside with oil.
  7. Now take the prepared batter bowl, add ENO soda, add 2 tbsp water over the soda, mix well the batter with spatula, batter will be foamy and soft.
  8. Pour foamy batter immediately into the greased pan and put it into the steamer, cover with lid and steam it about 15-18 minutes on medium flame.
  9. Insert knife in the center of steamed Khaman and check, if knife comes out clear that means it is ready, if not cover and steam it again for another 5-8 minutes.
  10. Remove the pan from the steamer and allow it to cool down for 5 minutes, then cut it into square pieces. Remove the Khaman pieces into the big mixing bowl and keep aside.
  11. For Tempering
  12. Heat oil in a tempering pan add mustard and sesame seeds, once start crackling add hing, silted green chilies and curry leaves. Add water, salt, mix and let it boil.
  13. Now pour hot tempering over prepared Khaman pieces, add chopped coriander leaves, grated fresh coconut, toss and mix gently.
  14. Vati Dal Na Khaman Dhokla are ready, serve with green chutney and enjoy with cup of tea.

Notes

  • Ensure Proper Fermentation: Let the batter ferment overnight for a fluffy and tangy dhokla.
  • Add Eno Just Before Steaming: Mix Eno into the batter right before steaming to ensure maximum fluffiness.
  • Steam on Medium-High Heat: Consistent medium-high heat while steaming ensures even cooking and perfect texture.
  • Temper Immediately After Steaming: Pour the tempering over the dhokla while it's still hot to allow flavors to meld perfectly.
  • Use Fresh Ingredients: Fresh green chili-ginger paste enhances the flavor significantly.
  • Grease the Steaming Tray Well: This prevents the dhokla from sticking and ensures easy removal after steaming.