Скачать или смотреть ૧૦૦% સોફ્ટ અને જાળીદાર વાટી દાળના ખમણ | 1 કપ ચણા ની દાળ માં થી 500g ખમણ | Vati Dal Na Khaman

૧૦૦% સોફ્ટ વાટી દાળના ખમણ બનાવવાની રીત | Soft Surti Vati Dal Khaman Recipe with Chutney

Learn how to make authentic Gujarati *Vati Dal na Khaman* (Surti Khaman) at home! In this video, I am sharing a *secret trick* (using a special oil) to make your Khaman soft like cotton without using harmful citric acid (lemon flower). We also make a special commercial-style Green Chutney that pairs perfectly with this farsan.

😋 *Why watch this video?*
*No Citric Acid:* Healthy homemade recipe.
*Secret Trick:* A unique tip to ensure softness every time.
*Bonus Recipe:* Includes the secret "Lari-style" green chutney recipe.
*Perfect Texture:* Get that market-style "Jali" (sponge) easily.

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📋 Ingredients (સામગ્રી)

*For Khaman Batter:*
Chana Dal (Gram Dal): 1 Cup (Soaked overnight)
Curd (Dahi): ¼ to ½ Cup (as needed for grinding)
Ginger-Chili Paste: 1 tsp (2 Green Chilies + 1 inch Ginger)
Oil (Special Trick): 2 tsp (Castor Oil/Divel or Peanut Oil)
Turmeric Powder (Haldi): ¼ tsp
Salt: To taste
Eno Fruit Salt: 1 Packet (Regular)
Water: 1 tsp (to activate Eno)

*For Tempering (Vaghar):*
Oil: 1 tbsp
Mustard Seeds (Rai): 1 tsp
White Sesame Seeds (Tal): 2 tsp
Green Chilies: 2-3 (Slit)
Coriander Leaves: For garnishing

*For Special Green Chutney:*
Fresh Coriander: 1 Cup
Ginger: 1 small piece
Green Chilies: 2
Lemon Juice: 2 tsp
Sugar: 1 tsp
Salt: To taste
*Secret Thickener:* 2-3 pieces of prepared Khaman
Ice Cubes: 2-3 (to keep color green)

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⏳ Timestamps (Chapters)
00:00 - Intro & Special Trick Highlight
00:46 - Soaking Chana Dal (Tips)
01:13 - Grinding Dal with Curd
02:25 - Fermentation Process (5 Hours)
03:15 - Adding Spices & Secret Oil
03:40 - Adding Eno & Steaming
05:30 - Checking Softness & Cutting
06:05 - Making Special Green Chutney
07:05 - Tempering (Vaghar) Process
08:03 - Final Softness Test & Serving

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❓ Frequently Asked Questions (FAQs)

*Q1: Why is my Khaman hard?*
A: This usually happens if the fermentation is not done well or if you over-mix the batter after adding Eno. Also, try our "Castor oil" trick for extra moisture!

*Q2: Can I use baking soda instead of Eno?*
A: Yes, you can use ½ tsp baking soda, but Eno gives a lighter and more uniform sponge.

*Q3: Why do red spots appear on Dhokla?*
A: Red spots occur if Turmeric reacts with Soda/Eno. Ensure you mix the turmeric well into the batter before adding the soda.

*Q4: Is Castor Oil safe to use?*
A: Yes, traditionally in Gujarat ("Divel"), edible castor oil is used in very small quantities in pulses and some recipes for softness. If you don't have it, you can use Peanut Oil.

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#VatiDalNaKhaman #SurtiKhaman #GujaratiFarsan #KhamanDhokla #GujaratiRecipe #DhoklaRecipe #StreetFood #KathiyawadiSwad #SoftKhaman
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