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Sunday, October 4, 2009

Surti Khaman


Khaman is most popular Gujarati snack. Gujjus can't imagine Gujarati thali without Khaman as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn't. Main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Khaman but main two types are: Nylon Khaman and Vati Dal Khaman.

Nylone khaman is made with besan (Chick Pea flour)and is made instantly. Vati Dal Khaman is made with Chana dal, and it takes a litte more time to cook. Nylon khaman is mostly popular in North Gujarat, and Vati Dal Khaman is more popular in South-Gujarat. This recipe is taken from Surti version of Vati Dal Khaman, hence the name.


Ingredients:-


  • 3 cups Chana Dal
  • 4-5 tbsp Besan
  • 1 cup Yogurt
  • 2 cups Water
  • 3 tbsp Green Chilli-Ginger paste
  • 4-5 Garlic Cloves, grated
  • 4-5 tbsp Sugar
  • 1-1/2 tsp Eno Fruit Salt
  • 3 tsp oil
  • Salt to taste
  • Cilantro, chopped


-- For Tadka

3 tbsp Oil
1 tsp Mustard Seeds
1-2 Whole green Chilli
Pinch of salt

Method:-

1. Soak Chana Dal in water for 12 hours.

2. Soak besan and yogurt mix for 5-6 hours.

3. Grind soaked chana dal coarsely.

4. Mix coarsely-ground chana dal with besan and yogurt mix. Add green chilli paste, oil, salt, sugar, and garlic.

5. Leave this mixture in the sun for 7-8 hours for fermentation.

6. Take steamer and boil water on high.

7. Grease containers.

8. Add Eno and mix well.

9. Pour batter into the containers.

10. Steam Khaman for 20 minutes without pressure.

11. Open steamer after 10 minutes and let it cool for 3-4 minutes.

12. Cut khaman into squares.

-- For Tadka

1. Heat oil in pan.

2. Add mustard seeds, When they crackle,add green chilli and pinch of salt.

3. Give tadks to the khaman.

4. Sprinkle chopped cilantro and Serve with chutney and sev.


Enjoy...


Also check out my upcoming posts.



1.Spinach and Bottlegourd Hondvo




2.Oven Roasted Chatpate Chane and Almonds





3. Mughlai Corn Curry





Enjoy...

14 comments:

Prathibha said...

wow lovely khaman..thanks for letting us know the difference..I m waiting for that handvo recipe dear..

Balakrishna Saraswathy said...

Hi all recipe looks great and u got a very nice space with excellent veg recipe..do drop by and check out my blog too..will be closely follow ur updates..

lata raja said...

Soft and spongy khaman here.
Awaiting the upcoming posts1 the pictures are So tempting.

Jennifer said...

Neat Blog you have here!
http://blissfulplace.blogspot.com/

Cham said...

Hi Madhavi,
How r u? Nice to know the difference , well i never made khaman from scratch :) Delicious recipe...

Uma said...

mmm. yummy khaman. looks gorgeous. Other dishes look tempting too :)

Sushma Mallya said...

Hi Madhavi,u got a nice blog..and this dish def looks delicious...

Neha said...

Hey thanx Madhavi for telling the difference.. Khaman looks so soft and spongy....

kitchen queen said...

you have a nice blog with nice recipes. you can visit my blog view my recipes and give ur comments.

Divya Vikram said...

Looks beautifully garnihed with those spices. Have tried dhokla. Will try this for a snack next time! How are you doing madhavi?

Parita said...

Love khaman dhoklas!

Ankita said...

looks delicious.This is an excellent recipe I have come across.

Sukanya Ramkumar said...

Love dhokla a lot, I was searching for a nice recipe for it. Love to try ur version. YUM!

Pavithra said...

Dhoklas looks so fluffy and yummy dear...