Surti Vatidal Khaman Recipe | Perfect Tips & Measurement | बाजार जैसे गुजरती खमण | Chef Sanjyot Keer

By Your Food Lab · 120 min

Ingredients

Instructions

1. Wash the chana dal in water until it runs clear, then soak it in fresh water for 5–6 hours or overnight. Drain.
2. Grind the dal with 1/2 cup water plus 3 tablespoons water into a thick, slightly grainy semi-fine batter, like fine semolina. It should not be runny.
3. Transfer the batter to a large bowl, add the gram flour and citric acid, and whisk for 2–3 minutes.
4. Cover and ferment in a warm place for 8–10 hours or overnight. In winter, wrap the bowl in a thick cloth to help it ferment.
5. When fermented, the batter should be airy and nearly doubled. Gently deflate it, then mix in the ginger-green chilli paste, groundnut oil, asafoetida, turmeric and sugar, whisking for about 1 minute.
6. Grease the thali trays with oil and prepare the steamer before adding the salt and eno.
7. Add salt to the batter and mix. Transfer half to a bowl, add 1/2 tsp eno with 1 tsp water, and mix thoroughly.
8. Pour the batter into a greased tray, steam for 15 minutes without opening the lid, then check that a knife inserted in the centre comes out clean.
9. Cool the khaman completely. Meanwhile, add 1/2 tsp eno and 1 tsp water to the remaining batter and steam it the same way.
10. Once cool, cut the khaman into pieces and lift them out with a metal spatula. Set aside some small irregular pieces for the chutney.
11. Place all the khaman in a large bowl. Heat 2–3 tablespoons oil in a pan over high heat until hot. Fry the 7–8 slit green chillies briefly, then add 2 tsp mustard seeds, 10–12 curry leaves, 1/4 cup water and a pinch of salt, using a deep pan and making sure the oil is not extremely hot before adding the water.
12. Pour the tempering over the khaman, add the chopped coriander and mix well.
13. For the chutney, grind 1 cup coriander, 1/2 cup mint, 2–3 green chillies, 1/2 inch ginger, the reserved khaman, 1 tsp cumin seeds, 1 tbsp sugar, the juice of a lemon, salt, 2 ice cubes and a little water into a thick, fine chutney.

Summarized from Your Food Lab's video. Watch it for the details.

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