Vati Dal Khaman

Vati Dal Khaman is a Gujarati cuisine, comes into the snack category. In Gujarat, it is normally enjoyed alongside a full meal as a farsan. It is sour in taste with the subtle spiciness of green chili and the nuttiness of lentil.

I have always enjoyed market-available Khaman, but since we stay away from Gujarat in another state, it is hardly available here with the authentic taste. So I tried it at home and it was really worth trying. It turned out similar in taste and texture. This Vati Dal Khaman is made with freshly ground soaked chana dal/bengal gram lentil and rice. It is easy to make and requires a few ingredients. Do try it.

Prep time: 5 mins

Resting time: 12 hours

Cook time: 10 mins

Serves: 2

Vati dal Khaman


1 cup chana dal/bengal gram lentils

2 tbsp rice

1/2 tsp turmeric powder

3 green chili

1 tsp citric acid/nimbu ke phool

1/2 tsp baking soda

Salt to taste

Water as per requirement

For tempering:

1 tsp Mustard seeds

1/4 tsp asafetida

2-3 slit green chili

2 tbsp oil

How to make Vati Dal Khaman?

Wash Bengal gram lentils, rice in a bowl and soak it in the water for around 4-5 hours.

After the soaking period, drain water off it.

Then transfer the dal mixture into the mixing bowl along with green chili, citric acid/nimbu phool, and turmeric powder.

First, grind it dry, so that green chili and lentil crush well.

When it is roughly ground, add around 1/3rd cup of water and grind to get a smooth paste-like texture.

Transfer the content into the bowl, cover it with the lid, and let it ferment for around 7-8 hours.

After the resting period, add salt and mix it well.

Next, add baking soda, 2 tbsp of water and whisk it well with your hand or hand whisker. Make sure to stir it in the same direction.

Pour the batter to the steaming plate and transfer it into the steamer.

Cook it for 7-8 minutes at medium flame and insert the knife to check if it is done. If the knife comes clean, it is cooked well otherwise cook it for a few more minutes and check again.

Cool it down completely and cut them into equal pieces. Carefully, take out pieces and transfer them into another plate.

For tempering, take 2 tbsp oil in a pan. Add mustard seeds, asafetida, and slit green chilies.

Let it splutter and transfer the boiled khaman into it. Just give a little toss to avoid its breaking.

Once heated uniformly, enjoy hot and fresh Vati Dal Khaman with pickled green chili or chutney.

Vati Dal Khaman
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