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Surti Sev Khamani

A famous Surat street food made by steaming chana dal batter, crumbling it, and re-cooking it with spices, sugar water, and nuts. Served hot with crunchy sev and pomegranate pearls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4
Calories 280 kcal

Ingredients
  

The Base (Khaman Batter)

  • 2 cups Chana Dal ~ (Split Chickpeas), soaked overnight
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 2 tbsp Lemon juice
  • 1 tbsp Oil
  • 1 tbsp Fruit Salt ~ Eno or baking soda
  • ½ cup Water ~ as needed for blending

The Tempering (The Khamani Masala)

  • 3 tbsp Oil ~ Peanut oil tastes best
  • 1 tsp Mustard Seeds Rai
  • 1 tsp Asafoetida Hing
  • 1 tbsp Green Chilli & Ginger Paste
  • 1 tbsp Cashews & Raisins ~ Kaju Draksh
  • ⅓ cup Curry Leaves

The Juice Factor

  • ¼ cup Sugar
  • ½ cup Water

The Garnish

  • ¼ cup Fresh Coriander
  • 1 cup Nylon Sev
  • 1 cup Pomegranate Seeds

Instructions
 

  • The Grind (Texture is Everything)

    - Drain the soaked Chana Dal completely.
    - Add it to a blender. Grind it into a coarse paste (Dardara). Do not make it a smooth fine chutney. Add very little water only if required to move the blade.
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  • Steaming the Base

    - Transfer the paste to a bowl. Add Turmeric, Salt, Lemon Juice, and 1 tbsp Oil. Mix well.
    - Activate: Just before steaming, add the Fruit Salt (Eno) and a splash of water on top of it. Whisk vigorously in one direction until fluffy.
    - Steam: Pour into a greased thali/plate. Steam on medium-high flame for 12–15 minutes.
    - Check: Insert a knife; if it comes out clean, it's done.
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  • The Crumble (The Transformation)

    - Remove the steamed Khaman plates and let them cool completely.
    - Once cool, cut them into rough pieces.
    - Now, use your hands to crumble these pieces. You want a texture that looks like couscous or coarse sand. Ensure there are no large lumps.
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  • The Royal Tempering

    - Heat 3 tbsp Oil in a large Kadhai.
    - Add Mustard Seeds and let them pop. Add Hing and Curry Leaves.
    - Add the Cashews and Raisins. Fry them for 30 seconds until the raisins plump up and cashews turn golden.
    - Add the Green Chilli & Ginger paste. Sauté for a minute to remove the raw smell.
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  • Cooking the Khamani

    - Add the crumbled Khaman into the pan. Mix gently with the tempering.
    - The Magic Step: Now, add the Sugar and about 1/2 cup of Water.
    - Mix well. The Khaman will drink up the water and become soft and juicy.
    - Cover the pan with a lid and let it cook on low steam (dum) for 2-3 minutes. This fuses the sugar and spices into the dal grains.
    - Texture Check: It should be soft and moist, not dry and powdery. If it feels dry, sprinkle more water.
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  • Serve Like a Surti

    - Transfer the hot, yellow, juicy Khamani into a bowl.
    - Top generously with Nylon Sev (the crunch is mandatory!).
    - Sprinkle Pomegranate seeds for a pop of red and sweetness.
    - Garnish with fresh Coriander. Serve immediately!
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Keyword Chana Dal Khaman, Gujarati Street Food, Leftover Dhokla Recipe, Madhi ni khamani, Sev Khamani Recipe, Surat Famous Food, Surti Khamani