Chana Dal Khaman Recipe: An Authentic Gujarati Snack!

I have stayed in Gujarat for a long period  of my life and there is a saying ,”When in Gujarat, eat what Gujjus eat!”Well… I made it up! But truly gujarati cuisine is so tempting that you just can’t ignore it. Khaman holds a special place in hearts of gujarati people and it is made often & with different techniques & variations. Today, I am sharing Khaman Recipe which is made from Chana Dal/Bengal Gram Whole which is packed with proteins! With just little tips & tricks it is easy to make soft & fluffy Khaman…Yummm!!

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You will need:

1 Cup Chana Dal/Bengal Gram Whole

3 Tbsp Curd (Preferably Sour Curd)

1/4 Tsp Turmeric Powder

2 Tbsp Oil + for greasing plate

1 Tbsp Green Chillies & Ginger Paste

2 Tsp Eno Fruit Salt (Non Flavoured)

Water as needed to grind the paste

Salt to taste

For tempering:

3 Tbsp Oil

1 Tsp Mustard Seeds/Rai

2 Green Chillies Slit in half

1/2 Tsp Sesame Seeds/Til/Taal

Chopped Coriander Leaves for garnish

Serving: Makes about 2 plates of Khaman

Steps to Make Chana Dal Khaman:

1. Wash & soak Chana Dal in water for 6-7 hours.
2. In a mixer, grind the soaked Chana Dal, Curd & Turmeric Powder with the help of water (if needed) to a coarse consistency paste.
3. Transfer the coarsely grated Chana Dal mixture into a bowl, cover with a lid & allow it to ferment for 8 hours or overnight.
4. Once fermented, add Salt, Oil, Green Chillies & Ginger paste & mix well.
5. Divide the batter in two portions & add Eno Fruit Salt to the batter which you will steam first, pour a little water over it to activate the soda. Mix well.
6. Pour the batter in greased plate & spread it evenly.
7. Place the plate in a steamer & cook it for 20 minutes on high flame.
8. After 20 minutes, check with the help of a knife if it is cooked properly. The knife will come clean if its cooked otherwise give it a few more minutes.
9. Once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.
10. For tempering, heat oil in a small pan.
11. Add Mustard Seeds, allow it to crackle. Then add, slit Green Chillies & Sesame Seeds. Turn off the gas.
12. Spread the tempering evenly over the Khaman. Garnish with some Coriander Leaves.
13. Its ready to serve.

Important Pointers:

• For soft & fluffy Khaman, add Eno fruit salt just before you put it in steamer. If you will let it sit for long, the Khaman will turn out hard.
• Burner flame should always high when you are steaming, it is possible Khaman will become hard if you switch the flame in between to low or medium.
• For the batter, make sure the dal is grinded coarsely. You wont get nice grainy Khaman if you grind it to a fine paste.

If you want to see how I made this  Chana Dal Khaman, then head over to video recipe by clicking this link:

https://www.youtube.com/v/8Y29rjMsurk?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe!