For me Khaman means Vati Dal na khaman...I hardly ever had the Nylon Khaman
...But Vaati Daal na Khamans were a regular feature at home :) Both the variety of khaman look alike but taste very very different!!! Yes, this is called Khaman in Gujarat, am not sure why people in other parts of the country call khaman as dhokla?!?!
I find this khaman healthier compared to Nylon khaman( which is all juicy with sugar syrup)....
In Ahmedabad, there is a shop called Daas na Khaman...Khaman from this shop are my all time favorite, whenever i visit Ahmedabad, i have to have khaman from here!!!
|Daas na khaman - Ahmedabad (Image from here)|
But what when i am away from Ahmedabad??!! Of course, i have to make my own khaman. And i am very proud to report that after few trials and errors my khaman, now tastes as good as the Daas na Khaman, yippeeee.......
|Vaati Daal na Khaman|
So before i forget, i'll record the recipe here...
1 cup chana daal (Bengal gram)
1 tablespoon sour curd
1 pinch of meetha soda
green chili ginger paste 1/2 tablesppon
2 pinches of turmeric powder
1 pinch of Asofoetida
Salt to taste
3 Tablespoon of oil
1 teaspoon of Mustard seeds (Sarson/Rai)
1 teaspoon of Sesame seeds (Til/Tal)
2 pinches of Asafoetida (Hing)
Cilantro - Cleaned and Finely Cut
1) Wash the daal and soak in water. While soaking water level should be little more than daal...
2) After 4 hours, grind the daal to a COARSE paste with little water.
3) Add the curd, mix well, cover and keep in a warm place for 7-8 hours for fermentation.Proper fermentation is the key to great taste. So ensure that it takes place....
4) Once fermentation takes place, add salt, green chili ginger paste, turmeric powder, Soda and Asofoetida. Mix well.
5) Now take a big pateela (deep pan), take water in it, put a stand inside(or a bowl on which you will be putting your khaman plate) put it on a medium flame. Cover it using a lid (Wrap the lid in a cloth to avoid soggy khaman).
|Big Pateela/Pan before putting khaman plate - you can see the circular stand in center to keep the plate on it|
|After covering with a lid wrapped in a cloth|
6) Grease a thali (deep plate), or dabba (or anything in which you plan to pour the batter for making khaman - But should be deep enough so that khaman can rise properly)
7) After the water heats, pour your khaman batter in the thali and put the thali inside the Big Pateela, on the stand (Or Katori, whaterver you chose).
8) Cover with the lid.
9) Steam the Khaman for 20 mins (or till the knife inserted in it comes out clean).
10) Once steamed take the plate out and let it cool. Once cooled, cut into square or diamond shape.
11) For tadka in a kadai, take oil, add mustard seeds.
12) Once they crackle, add Til, let them crackle then Add hing and turn the flame off.
pour the tadka on the cut Khaman.
Garnish with Dhania patta and grated cocounut/coconut powder and Enjoy with Chutney...
As i suggested in the recipe of Nylon khaman, in absence of the utensils mentioned, you can use your idli stand or Electric Rice cooker (or even regular cooker)
These khaman are not juicy like Nylon khaman. Also they are denser compared to them...I feel that this is kind of an acquired taste...Because, my hubby who initially didn't like these khamans (Instant khaman
is still his favorite) has started liking these :)