# How to Make Soft Vati Dal Khaman at Home Using Chana Dal and Poha

> Make spongy and soft Surat-style Vati Dal Khaman easily at home by replacing besan with soaked chana dal and poha.

**Type:** article · **Category:** Food · **Published:** 2026-08-24 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/ghar-par-banaye-bazar-jaisa-soft-vati-dal-khaman-chana-dal-aur-pohai-ki-asan-recipe-21391 · **Language:** English
**Tags:** Vati Dal Khaman, Surti Khaman, Chana Dal Recipe, Breakfast Recipe, Gujarati Snacks, Spongy Khaman

Recreating the iconic soft and fluffy texture of market-style khaman at home can often prove challenging, as batters frequently turn out too heavy or fail to rise properly. If you wish to enjoy the authentic flavors of Surat's famous breakfast delicacy right in your own kitchen, this unique recipe utilizing chana dal and flattened rice serves as an ideal solution.

## Chef Twisha Explains an Easy Method for the Perfect Texture
Chef Twisha has shared a simplified method for preparing vati dal khaman that substitutes traditional besan with wholesome chana dal. The standout element of this preparation is the inclusion of poha, which acts as a secret catalyst in keeping the khaman light and remarkably tender. For anyone eager to try something deliciously different for their morning meal, this homemade preparation is definitely worth exploring.

## Preparing the Batter with Chana Dal and Poha
To begin making this savory snack, take one cup of chana dal and mix in 2 to 3 spoons of poha. Wash both ingredients thoroughly using clean water and let them soak in adequate water for approximately 5 to 6 hours. Proceed to the next steps only after the lentils have expanded completely. Poha is a minor yet crucial component of this recipe, ensuring that the resulting khaman retains a light texture and feels exceptionally soft after cooking. If your homemade snacks often lack that signature bakery-style softness, this technique will effectively resolve the issue.

## Coarse Grinding and Fermentation Are Essential Steps
Once the lentils and poha have soaked thoroughly, drain away all the excess water. Transfer them into a grinder jar and process them into a slightly coarse mixture while adding a small amount of water. Avoid making the batter excessively runny. Pour the prepared mixture into a clean vessel, cover it securely, and place it in a warm location for about 7 to 8 hours. During this period, the batter will undergo natural fermentation, a vital process that gives the khaman its inner lightness and sponginess. Cooler weather conditions may require slightly longer fermentation times.

After fermentation is complete, gently stir the batter. Season it with salt to taste, roughly a quarter spoon of turmeric, a pinch of asafoetida, and a paste made from ginger and green chilies. Next, add half a spoon of baking soda along with a spoon of cooking oil, and whisk the batter vigorously. The introduction of soda will immediately impart an airy lightness to the mixture. Rather than letting the batter sit for too long at this stage, it is best to transition directly to steaming.

## Steaming the Khaman to Perfection in Minutes
Grease a traditional dhokla plate or a deep serving tray lightly with oil. Pour the prepared batter evenly into the container and place it inside a preheated steamer. Steam the mixture over medium-high heat for about 15 to 20 minutes. To verify whether the khaman is thoroughly cooked, insert a knife or a toothpick into the center; if it emerges clean, the snack is ready. Allow it to cool down for a few minutes before slicing it into desired geometric shapes.

Complement the dish by preparing a fresh green chutney using coriander leaves, green chilies, a dash of salt, a touch of sugar, and lemon juice blended together. Incorporating three to four pieces of the prepared khaman directly into the grinder along with a splash of water gives the chutney a rich consistency. Finish the dish by dusting the sliced khaman with crushed black pepper, then prepare a tempering by heating one to two spoons of oil in a small pan, sputtering mustard seeds and curry leaves, and optionally adding sliced green chilies. Pour this sizzling tempering over the khaman and garnish with freshly chopped cilantro. The soft, spongy, and porous vati dal khaman is now ready to be served alongside the green chutney for a delightful breakfast experience.

## Questions & Answers

### 1. What is used instead of besan in vati dal khaman?
This recipe uses soaked chana dal and poha instead of traditional chickpea flour.

### 2. How long should the dal and poha be soaked?
The chana dal and poha should be soaked in clean water for approximately 5 to 6 hours.

### 3. What is added to the batter to make the khaman spongy?
Baking soda and cooking oil are whisked into the fermented batter to make the khaman light and spongy.

### 4. How long does it take to steam the khaman?
It takes about 15 to 20 minutes to cook the khaman in a preheated steamer over medium-high heat.

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