surti khaman | khaman recipe | surti khaman recipe

These khaman are on savory spicy side where as the other type of khaman could be a bit watery and sweet.

This fermented chickpea batter for khaman dhokla is cooked on a medium to high flame in a water steamer then topped with a tempered oil that includes mustard seeds, cumin seeds, and sesame seeds.

Two major ways are either instant khaman using chickpea flour or soaking rice and lentils, making fermeted batter to form khanam.

Generally when people attempt to make this traditional Gujarati snack reception , it doesn't begin fluffy and soft.

a popular and attractive gujarati snack recipe made with lentil chana dal and rice.

unlike the normal besan dhokla, where dhokla is formed instantly, dal dhokla follows the normal way of soaking, grounding and fermenting.

surti khaman full recipe video:

recipe card for surti khaman recipe:

 PREP TIME:10 MINUTES

 COOK TIME:25 MINUTES

RESTING TIME:       12 HOURS

 TOTAL TIME:12 HOURS 35 MINUTES

 SERVINGS:4 SERVINGS

 AUTHOR:Rittu'S KITCHEN

 COURSE:SNACK

 CUISINE:GUJARATI

 KEYWORD:DAL DHOKLA RECIPE

INGREDIENTS

FOR DHOKLA:

• 1 cup chana dal1 cup chana dal
• ¼ cup rice¼ cup rice
• water, for soakingwater, for soaking
• 1 inch ginger1 inch ginger
• 2 chilli2 chilli
• ¼ cup curd¼ cup curd
• ¼ tsp turmeric¼ tsp turmeric
• ½ tsp salt½ tsp salt
• ½ cup water½ cup water
• ½ tsp eno / fruit salt½ tsp eno / fruit salt

OTHER INGREDIENTS:

• 2 tbsp oil2 tbsp oil
• 1 tsp mustard1 tsp mustard
• 1 tsp cumin / jeera1 tsp cumin / jeera
• 1 tsp sesame / til1 tsp sesame / til
• pinch hing / asafoetidapinch hing / asafoetida
• 2 chilli, slit2 chilli, slit
• few curry leavesfew curry leaves
• ¼ cup water¼ cup water
• 1 tsp sugar1 tsp sugar
• ¼ tsp salt¼ tsp salt
• 1 tsp lemon juice1 tsp lemon juice
• 2 tbsp coconut, grated2 tbsp coconut, grated
• 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped

INSTRUCTIONS

• firstly, in a large bowl take 1 cup chana dal and ¼ cup rice.
• soak in enough water for 4 hours.
• drain off the water and transfer to the mixi.
• add 1 inch ginger, 2 chilli and blend to a coarse paste.
• transfer the chana dal - rice batter to a large bowl.
• further add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt and ½ cup water.
• mix well forming a smooth consistency batter.
• cover and ferment for 8 hours or until the batter is well fermented.
• now add ½ tsp eno and mix gently until the batter turns frothy.
• transfer the batter to a greased pan.
• and steam for 25 minutes on medium flame.
• cool completely and cut dhokla into pieces.

TEMPERING PREPARATION:

• in a pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, 2 chilli and few curry leaves.
• add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.
• mix and get the water to a boil.
• pour the tempering over dhokla.
• garnish with 2 tbsp coconut and 2 tbsp coriander.
• finally, enjoy dal dhokla with green chutney.

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notes:

firstly, make sure soak the dal well else it will be difficult to blend.

also, adding eno makes dhokla super soft and spongy.

additionally, steam well it may remain uncooked from the centre.

finally, dal dhokla recipe tastes great when prepared slightly sweet and tangy.