ઇન્સ્ટન્ટ વાટી દાળ ના ખમણ | Gujarati Vati Dal Khaman Recipe | Perfectly Soft and Fluffy Khaman

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious.

split chickpeas

🥗Healthier: chickpea flour

💰Cheaper: lentil flour

Chickpea flour is high in protein.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: sesame seeds

Cumin seeds provide a similar flavor profile.

Soak split chickpeas for 7-8 hours or use ready-made split chickpeas flour.

Take 150 grams of split chickpeas flour, which is used for making Mohanthal or Ladoo.

If you don't have ready-made flour, grind 1.5 cups of split chickpeas in a mixer and sift to get a fine flour.

Add 1/4 cup of semolina flour to the split chickpeas flour for texture.

Make a paste of 1 inch ginger and 2 green chilies.

Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 2 pinches of asafoetida to the mixture.

Mix everything well.

Add 1 cup of sour yogurt to the mixture and mix again.

Add 1 cup of warm water gradually to form a batter, ensuring it's not too thick or too thin.

Let the batter rest for 20-30 minutes.

Prepare a steamer with 1-1.5 liters of water and heat it until boiling.

Grease a steaming tray with 1/2 tablespoon of oil.

Check the batter consistency and add 3-4 tablespoons of water if it's too thick.

Add 1 teaspoon of lemon juice and mix well.

Add 1 teaspoon of baking soda (not mentioned in the transcript but implied for fluffiness).

Pour the batter into the greased tray and place it in the steamer.

Steam for 15-20 minutes until fluffy and a toothpick comes out clean.

Remove the tray and let it cool slightly before cutting into pieces.

In a pan, heat 2 tablespoons of oil and add 1 tablespoon of mustard seeds, allowing them to splutter.

Add 8-10 curry leaves and sauté for a minute.

Add 1/2 teaspoon of sugar and 1/4 cup of water to balance the flavors.

Pour the tempering over the steamed pieces of Khaman.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens