HomeBreakfast RecipesVatidal na khaman recipe | surti khaman | surti khaman dhokla

Vatidal na khaman recipe | surti khaman | surti khaman dhokla

Vati Dal na Khaman, also known as Surti Khaman, is a popular Gujarati farsan originating from the city of Surat in Gujarat. It offers a delightful combination of sweet and sour tastes and is made from fermented chana dal batter. Alongside, I am sharing a special chutney and besan kadhi recipe that complements it perfectly. With a little planning, this dish can be quickly prepared for breakfast or dinner, serving as a wonderful morning breakfast or snack.

This recipe is easy and foolproof, and I will also provide some tips for achieving soft and spongy instant Vatidal Khaman Dhokla on your first attempt. Be sure to give it a try!”

The key to making soft and spongy vatidal na khaman at home are
  • The key step for achieving soft and crispy dhokla is fermenting the chana dal batter. Typically, 6 hours or overnight fermentation is more than sufficient, especially in humid weather. You can place it under direct sunlight during the day and in a preheated oven at night.
  • The chana dal batter should have a thick and pouring consistency. Avoid adding excess water while grinding the batter, as thin batter may not ferment properly.
  • To achieve soft and fluffy khaman, I have added “limbu na phool” for sourness and besan to provide strength to the khaman dhokla batter.
  • I steamed the khaman dhokla in a steamer (or kadai) and boiled water before placing the dhokla plate in it. Preheating the steamer or kadai helps in making spongy dhokla.
  • Lastly, khaman tastes great when it has a slightly sweet and sour flavor.

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Recipe Video 

Vatidal na khaman recipe | surti khaman | surti khaman dhokla

Author Nehas Cook Book
4.25 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Soaking & fermentation 12 hours
Total Time 12 hours 35 minutes
Course Snack
Cuisine Indian
Servings 6 servings


For chana dal batter

  • 2 cup chana dal
  • 1 cup water or as required to grind it
  • ½ tsp turmeric powder
  • ¾ tsp limbu na phool
  • 4 tbsp besan

For vatidal na khaman

  • 2 cup chana dal fermented batter
  • Salt to taste
  • ½ cup water or as required to adjust consistency
  • 1 tsp ginger paste
  • 2 tbsp green chilli paste
  • Pinch of hing
  • ½ tsp black pepper powder
  • 1 tbsp oil
  • ½ tsp baking soda

Tempering for vati dal na khaman

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

For besan kadhi

  • 4 tbsp besan
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2.5 cup water
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • 4-5 curry leaves

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


Making chana dal batter

  • Wash and soak chana dal for 5-6 hrs or till it completely puff up.
  • Drain water from soaked dal and grind it with curd and required water. batter should be thick and pouring. Do not add more water while grinding the batter.
  • Now add ½ tsp turmeric powder, ¾ tsp limbu na phool and 4 tbsp besan. Mix well and whisk batter for 2-3 minutes.
  • Cover and keep it in warm place for 5-6 hours to ferment. (refer video)
  • When batter is properly ferment, then divide it into two parts.

Making vati dal na khaman

  • Take a one part of batter. Add ½ cup water and make batter slightly thin.
  • Then add salt, green chilli paste, ginger paste, pinch of hing, oil and black pepper powder. Mix well.
  • Meanwhile, add water into steamer. Cover and steam for 5 minutes.
  • Add ½ tsp baking soda into batter & mix in one direction.
  • Grease mould or plate with oil & pour the mixture in plate.
  • Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
  • Once done take out plate from steamer & allow it to cool for 5-10 min.
  • Cut into desired shape
  • Now heat oil into tadka pan, add mustard seeds, chopped green chilli, curry leaves and hing. Sauté it.
  • Add ¼ cup water and bring it to boil on medium flame.
  • Add 1 tbsp sugar and mix well.
  • Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
  • Serve dhokla with chutney.

Making besan kadhi

  • In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chilli paste and ginger paste.
  • Add water and mix well.
  • Now in a pan, add oil, mustard seeds, hing and curry leaves. Saute it.
  • Add prepared mixture and mix well.
  • Keep flame on low and cook chutney mixture for 5-7 minutes on low flame.
  • Switch off gas and serve besan kadhi with surti khaman.

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 smooth paste.
  • Dhokla chutney is ready.


  • Do not add more water while grinding the batter.
  • The consistency of khaman batter should be thick and have a ribbon-like flow.
  • You can use ½ cup of sour curd instead of limbu na phool (citric acid).
  • Besan gives strength to surti khaman. Do not add more besan to the batter.
  • Whisk the batter in one direction to incorporate air particles into it.
  • Switching on the oven light helps to generate a hot temperature inside, making it easier for the batter to ferment.
  • After adding baking soda, stir the batter continuously for 30 seconds to ensure the soda is fully incorporated.
  • khaman batter should be frothy with a velvety texture.
  • Steam khaman on medium-high flame for 15 minutes. Avoid over-steaming the dhokla.
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