• Aanal Kotak

Surti Sev Khamani

Updated: Apr 10, 2019



Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 15 Minutes

  • Cook Time: 40 Minutes

Ingredients of Surti Sev Khamani

For Chana Dal Khaman

  1. 1 Cup Chana Dal

  2. 4-5 cloves of garlic

  3. 2 - 3 green chilies

  4. 2-inch piece of ginger

  5. 1/4 tsp turmeric powder

  6. 1/2 tsp lemon salt/citric acid or lemon juice

  7. 1/4 tsp baking soda

  8. 1 tbsp cooking oil

  9. Salt to taste

  10. 2-3 tsp granulated white sugar (as per taste)

Ingredients for tempering

  1. 2 tbsp cooking oil

  2. 1 green chili finely chopped

  3. 1 tsp mustard seeds

  4. a pinch of asafoetida (hing)

  5. 1 tsp sugar

  6. a pinch of salt

Ingredients for garnishing

  1. 1/4 Cup chopped coriander leaves

  2. 1/2 Cup sev bhujia

  3. 1/4 Cup pomegranate arils

  4. 1/4 Cup fresh grated coconut

How to Make Surti Sev Khamani

  1. Wash the chana dal and soak it for 5-6 hrs or overnight.

  2. Drain the water from the soaked chana dal and add it into the blender.

  3. Add ginger, green chilies and garlic into the blender. Blend all the ingredients together.

  4. While blending use less than ¼ cup of water to make the batter, do not make very fine paste.

  5. Now transfer the dal paste into a mixing bowl. Add sugar, salt, lemon salt, soda, turmeric, oil into the dal paste and mix well.

  6. Whisk the dal mixture using a spoon for 5 minutes or till the paste has a light and airy texture.

  7. Prepare your steamer ( buy it here ) to steam the khaman. Grease the steaming plate with a teaspoon of oil.

  8. Pour the prepared batter into the plate, then place the batter plate into the steamer and steam the khaman for 10-15 minutes.

  9. Remove the steamed khaman plate from the steamer and keep aside till it cools down.

  10. Cut the khuman into squares and crumble it using your fingers, into the mixing bowl.

  11. Spread finely chopped green chilies over the crumbled khaman.

  12. Now heat oil into a small pan. Once the oil is hot enough, add mustard seeds and a pinch of hing. Once seeds start crackling add 3 - 4 tbsp of water, sugar and salt, bring it to the boil.

  13. Pour this tempering over the crumbled khaman.

  14. Sprinkle pomegranate, chopped coriander and grated coconut over the khaman and mix well.

  15. Surti Sev Khamani is now ready to be served. Just before serving add sev and mix nicely.

  16. Serve Surti Sev Khamani with green chutney ( see recipe ) for breakfast or tea-time snack.

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