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

Breakfast Recipes | vegetarian

  • Prep Time 2 Mins
  • Cook Time 20 Mins
  • Resting Time 90 Mins
  • Servings 8

Ingredients

  • 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
  • SEASONING
  • 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

Instructions

  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.