Vati Dal Khaman with Chutney

• Soak chana dal for 4-5 hours
• Ferment khaman batter for 7-8 hours (preferably overnight)

Nutrition values are AI-estimated based on ingredients.

• Chana Dal (Split Bengal Gram): 1 cup
• Yogurt (Dahi): 3-4 large tablespoons
• Water: Approximately 40-50 ml
• Water: 1 tsp
• Asafoetida (Hing): 1/4 teaspoon
• Turmeric Powder (Haldi): 1/2 teaspoon
• Lemon Juice: From 1/2 a lemon (approx. 1 tablespoon)
• Powdered Sugar: 1 tablespoon
• Salt: To taste (approx. 1/2 teaspoon)
• Cooking Oil: 2 tablespoons (for batter)
• Ginger: 2 small pieces (about 1/2 inch each)
• Green Chilies: 2
• Eno Fruit Salt (Lemon flavored): 1 packet (7g)
• Cilantro (Coriander Leaves): 1 large handful
• Green Chilies: 1-2 (for chutney)
• Ginger: 1 small piece (about 1/2 inch) (for chutney)
• Lemon Juice: From 1/2 a lemon (for chutney)
• White Salt: 1/4 teaspoon (for chutney)
• Black Salt (Kala Namak): 1/2 teaspoon (for chutney)
• Cumin Seeds (Jeera): 1/2 teaspoon (for chutney)
• Asafoetida (Hing): A tiny pinch (for chutney)
• Water: 2-3 tablespoons (for grinding chutney)
• Cooked Khaman Pieces: 3-4 small cubes (for chutney)
• Cooking Oil: 2 tablespoons (for tempering)
• Mustard Seeds (Rai): 1 teaspoon
• Curry Leaves: A handful
• Green Chilies: 1-2, slit lengthwise (optional, for tempering)
• Fresh Cilantro: Chopped (for garnishing)

1. 1Drain all water from the soaked chana dal, transfer to a large mixer grinder jar, add 3-4 tablespoons of mildly sour yogurt, and grind coarsely.
2. 2Add about 40-50 ml of water and blend again until it forms a thick, coarse, paste-like batter with a slightly granular texture.
3. 3Transfer the batter to a large metal bowl, then add 1/4 tsp asafoetida, 1/2 tsp turmeric powder, juice from 1/2 a lemon, 1 tbsp powdered sugar, 1/2 tsp salt, 2 tbsp cooking oil, and 1 tbsp ginger-green chili paste.
4. 4Using a whisk, beat the batter vigorously for at least 3-4 minutes until it becomes light, fluffy, and slightly pale yellow.
5. 5Fill a large pot or steamer with 1-1.5 liters of water, place a stand inside, and bring the water to a rolling boil over high heat.
6. 6Grease a square cake tin generously with cooking oil.
7. 7Just before steaming, add 1 packet of Eno fruit salt to the fermented khaman batter, pour about 1 teaspoon of water over the Eno to activate it, and gently mix until just incorporated and frothy without overmixing.
8. 8Immediately pour the Eno-activated batter into the greased tin, filling it about two-thirds, and place the tin carefully on the stand in the boiling steamer.
9. 9Cover the steamer tightly and steam on high flame for the first 15 minutes, then reduce the flame to low and steam for another 5-7 minutes (total 20-22 minutes) until a toothpick inserted into the center comes out clean.
10. 10Remove the tin from the steamer and let the khaman cool completely to room temperature.
11. 11Once cooled, run a knife around the edges of the tin to loosen the khaman, invert the tin onto a cutting board, and gently tap to release it, then cut into small, bite-sized square pieces.
12. 12For the chutney, combine 1 large handful cilantro, 1-2 green chilies, 1/2 inch ginger, juice from 1/2 a lemon, 1/4 tsp white salt, 1/2 tsp black salt, 1/2 tsp cumin seeds, a tiny pinch asafoetida, 2-3 tablespoons water, and 3-4 small cubes of cooked khaman in a small mixer grinder jar and blend until smooth.
13. 13For the tempering, heat 2 tablespoons cooking oil, add 1 teaspoon mustard seeds and a handful of curry leaves (and optional 1-2 slit green chilies), and let them splutter.
14. 14Pour the tempering over the cut khaman pieces and garnish with chopped fresh cilantro before serving with the prepared green chutney.

These instructions are our analysis of the original video. Watch on YouTube →