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Vati dal na khaman recipe | sev khamani recipe | surti khaman recipe | Gujarati sevkhamani recipe

Surti vati dal na khaman and sev khamani is popular gujarati farsan. It is originating from city surat in Gujarat. Both are tasty, healthy, and light dishes made from chana dal batter. I also share a special chutney recipe served with it. So with a little planning, breakfast or dinner can be made it quickly and served. Do try this!

The key to making tasty vati dal na khaman and sev khamani at home are
  • The fermentation of chana dal batter is the key step for the soft and crispy dhokla. Typically 6 hours or overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it under direct sunlight during the day and in a preheated oven during the night.
  • Chana dal batter should be thick and pouring. Do not add more water while grinding the batter, because if the batter is thin then it will not ferment properly.
  • For soft and fluffy khaman, I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink color spot.
  • i have steamed the dhokla in a steamer (or kadai) and boiled water before placing the dhokla plate in it. preheating steamer or kadai helps to make spongy dhokla.
  • Lastly, khaman and sev khamani taste great when it is slightly sweet and sour.
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Recipe Video

Vati dal na khaman recipe | sev khamani recipe | surti khaman recipe | Gujarati sevkhamani recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 50 mins
Soaking & fermentation 6 mins
Total Time 1 hr 1 min
Course Snack
Cuisine Indian
Servings 6 servings

Ingredients
  

For chana dal batter

  • 2 cup or 340 grm chana dal
  • 1 cup curd
  • 2-3 tbsp water or as required

For vati dal na khaman

  • 1 part of chana dal batter
  • Salt to taste
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • Pinch of hing
  • ¼ tsp turmeric powder
  • ½ tsp black pepper powder
  • 1 tsp eno fruit salt
  • Oil for greasing
  • Some coriander leaves

Tempering for vati dal na khaman

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 green chilli slits
  • 10-12 curry leaves
  • Pinch of hing
  • ¼ cup water
  • 1 tsp sugar

For sev khamani

  • 1 part of chana dal batter
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ¼ tsp turmeric powder
  • Salt to taste
  • Pinch of hing
  • 3 tbsp sugar
  • ¼ tsp nimbu na phool citric acid
  • 1 tsp eno fruit salt
  • Oil for greasing

Tempering for sev khamani

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • ½ tsp fennel seeds
  • Pinch of hing
  • 3 green chilli slits
  • ½ cup water
  • 1 tbsp sugar
  • Pinch of salt
  • Some coriander leaves
  • Garnish with: sev and pomegranate seeds

For dhokla chutney

  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 1 inch ginger
  • 2-3 green chilli
  • ½ tsp cumin seeds
  • Salt to taste
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 2-3 dhokla pieces
  • Water to grind chutney

Instructions
 

Making chana dal batter

  • Wash and soak chana dal for 5-6 hrs or till it completely puffs up.
  • Drain water from the soaked dal and grind it with curd and required water. the batter should be thick and pouring. Do not add more water while grinding the batter.
  • Cover and keep it in a warm place for 5-6 hours to ferment.
  • When the batter is properly fermented, then divide it into two parts.

Making vati dal na khaman

  • Take one part of the batter. add salt, green chilli paste, ginger paste, a pinch of hing, turmeric powder, and black pepper powder. Mix well.
  • Meanwhile, add water to the steamer. Cover and steam for 5 minutes.
  • Add eno fruit salt into the batter & mix in one direction.
  • Grease mould or plate with oil & pour the mixture into a plate.
  • Steam in idli-dhokla steamer or kadai for 20 minutes on high flame.
  • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
  • Cut into the desired shape
  • Now heat oil into tadka pan, add mustard seeds, chopped green chili, curry leaves, and hing. Sauté it.
  • Add ¼ cup of water and bring it to boil on medium flame.
  • Add 1 tsp sugar and mix well.
  • Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
  • Serve dhokla with chutney.

Making sevkhamani

  • Take one part of the batter. add green chilli paste, ginger paste, garlic paste, salt, a pinch of hing, turmeric powder, sugar, and limbu na phool. Mix well.
  • Meanwhile, add water to the steamer. Cover and steam for 5 minutes.
  • Add eno fruit salt into the batter & mix in one direction.
  • Grease mould or plate with oil & pour the mixture into a plate.
  • Steam in idli-dhokla steamer or kadai for 20 minutes on high flame.
  • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
  • Now with the grater crumble the dhokla evenly.
  • In a pan, add oil, mustard seeds, white sesame seeds, fennel seeds, things, and chopped green chilli. Sauté for a minute.
  • Then add water and bring it to boil for 2-3 minutes on medium flame.
  • When water is boiling and reduce its quantity, then add sugar and salt to it. mix well.
  • add crumble mixture of dhokla and mix well.
  • Finally, add coriander leaves and garnish with sev and pomegranate seeds. Serve.

Making dhokla chutney

  • In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
  • Add some water and grind it into a smooth paste.
  • Dhokla chutney is ready.

Notes

  • adding curd helps to fasten the fermentation process.
  • Grind dal with very less water.
  • consistency of the batter should be thick and pouring.
  • whisk batter for 2-3 minutes, so air particles incorporate in it.
  • rest batter for 5-6 hrs or overnight, so it will properly ferment.
  • steam khaman dhokla batter on high-medium flame for 20 minutes.
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