Vati Dal Khaman | Dhokla | Chana Dal Dhokla | Surti Khaman | How to make Spongy Dal Dhokla recipe

Vati Dal Khaman | Dhokla | Chana Dal Dhokla | Surti Khaman | How to make Spongy Dal Dhokla recipe - A starter that does not have any particular time or an occasion to relish is “ Gujarati Dal Khaman | Dhokla. This is a sour, sweet and spicy snack, which can be had for breakfast or as a party starter.

There is always a small confusion among non-Gujaratis with the name Khaman/Dhokla, actually they both are completely different in colour and taste. Generally, Dhokla is white in colour and is made of Rice and Black Gram (Urad Dal) and Khaman is made of Bengal Gram (Chana dal) or Bengal Gram flour (Besan). It is only Gujaratis who can make out the difference but we all know call them both as Dhokla. I too am calling it Dhokla, for easy understanding of those who want to try it.

A typical South Indian day starts with breakfast items such as Idli, Dosa. And a Gujarati’s day starts with Dal Khaman, Fafda, Ghatiya and Jilebi.

Dal Khaman is steamed like Idli, but is made with Bengal Gram (Chana Dal). It tastes different when it is made of Bengal Gram(Chana Dal) and Bengal Gram flour (Besan) but both are special in their own way. Dal Khaman is made with fermented batter, any mistake will make the Khaman hard and difficult to swallow. It gets wrapped around inside your throat. Please follow these tips to make the Khaman 100% soft and fluffy.

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Grinding tips:

1.Grind Bengal Gram, Rice and Black Gram (Urad Dal) into a coarse batter.

2.Whisk the batter thoroughly for air bubbles to settle and the batter gets fermented properly.

3.Let the batter ferment for 5 hrs in summer season, but we can leave the batter overnight in winters. Do not use Baking soda during summers.

4.Add a little Oil to get Khaman soft, spongy and fluffy.

Citric Acid:

Citric Acid gives a better taste to Khaman than Lemon Juice.


Sugar is optional, though Gujaratis like most of their dishes sour, sweet and spicy.

Vati Dal Khaman | Dhokla | Chana Dal Dhokla | Surti Khaman | How to make Spongy Dal Dhokla recipe - Recipe Video

Vati Dal Khaman | Dhokla | Chana Dal Dhokla | Surti Khaman | How to make Spongy Dal Dhokla recipe

Breakfast Recipes | vegetarian
  • Prep Time 2 mins
  • Soaking Time 4 hrs
  • Cook Time 20 mins
  • Resting Time 1 hr 30 mins
  • Total Time 5 hrs 52 mins
  • Servings 8


  • For Khaman preparation
  • 1.5 cups Bengal Gram (Chana Dal) (soaked for 4 hours)
  • 2 tbsp Rice (Soaked for 4 hours)
  • 2 tbsp Black Gram (Urad Dal) (Soaked for 4 hrs)
  • 1/2 cup Curd
  • Water – for grinding
  • Salt – As per taste
  • 2 tbsp Oil
  • 1 tbsp Eno Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Turmeric
  • 3 tbsp Oil (To add in the fermented batter)
  • 3 - 4 Water (To loosen the batter)
  • Coriander – Finely chopped
  • 3 tbsp Grated Coconut
  • 1 Ginger Garlic Paste
  • 5 Green Chillies (not too spicy)
  • 3 Green Chillies (spicy)
  • 1 Inch Ginger
  • 1/8 tsp Citric Acid
  • 1 tbsp Lemon Juice
  • 10 - 12 Garlic Cloves
  • 2 tbsp Oil
  • 1.5 tsp Mustard
  • 5 Green Chilies
  • Salt
  • 2 Pinches Asafoetida (Hing)
  • 3 Springs Curry Leaves
  • 1/2 cup Water
  • 1.5 tbsp Sugar


  1. Grind the Bengal Gram (Chana dal), Rice, and Black Gram(Urad dal), soaked for four hours, coarsely, adding Curd.
  2. Add Salt and Oil to this mixture, beat it for 2-3 minutes and leave the batter to rest for 5 hrs*
  3. Grind the ingredients coarsely which are required for Ginger Green Chilli paste (1)
  4. Grease the Khaman mould with a little Oil.
  5. Add Ginger and Green Chilli paste,(1) Oil and Turmeric to the fermented batter and beat it for another 2 mins
  6. Add Baking Soda, Eno and Lemon Juice and mix well for the batter to rise well.
  7. Pour the batter in the Khaman Mould, place it in the cooker, cover it with a lid and steam it for 8 mins on a high flame and for 10 mins on a low flame. (Like Idli)
  8. After 8 mins, test it with a toothpick, if it comes out clean, cover it with a cloth and allow it to cool.
  9. Cut it into pieces.
  10. Take a little oil, add Mustard. Once the mustard seeds crackle, add cut Green Chillies, Curry Leaves, Asafoetida, Salt, and fry. Now add Sugar, Water and bring to a boil on a high flame.
  11. Sprinkle the seasoned water, Coriander, and grated Coconut on the Khaman. Serve it with Mint (Pudina) Chutney or Tomato Sauce.

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