Vati Dal Na Khaman - Surat Popular Street Food Khaman Recipe - Gujarati Khaman Recipe

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Surat Vati dal na Khaman is a popular street food of Surat.  Today we will make this Gujarati Khaman recipe. This surti khaman recipe  is prepared from chana dal and rice. Vati dal na khaman are enjoyed on the streets of Surat with the tasty green chutney. Surti Vati Dal Na Khaman are also used to prepare the popular Rasavala Khaman of Surat. This khaman dhokla recipe in gujarati is very easy to make, so do try out this Surat street food and let us know about the taste in the comment box.
Recipe:
Ingredients:
  • 1 Cup of Chana Dal
  • 1 Tablespoons of Rice (Chawal)
  • ½ Cup of Curd (Dahi)
  • 1-2 Teaspoons Green Chilli-Ginger (Hari Mirch – Adrak) Paste
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Sugar
  • ½ Teaspoon Soda
  • 1 Packet Eno
  • Coriander Leaves (Dhania)
  • Salt
  • Water
  • Oil
For Tempering:
  • 1 Teaspoon Mustard Seeds (Rai)
  • ½ Teaspoon Asafoetida (Hing)
  • 4 Chopped Green Chillies (Hari Mirch)
  • 8-10 Curry Leaves
  • Oil

Procedure:
  1. Soak chana dal and rice for 3-4 hours in water. Grind them along with curd into a paste without adding water. Let the mixture ferment for 6-7 hours.
  2. After fermentation add turmeric powder, green chilli-ginger paste, sugar, salt and soda. Mix well. Add some water and prepare a smooth batter.
  3. Grease an utensil with oil to prepare the khaman.
  4. Add eno to the batter and add some water. Stir well but in one direction only. The batter will become fluffy, add this to the greased utensil. Make it even.
  5. Heat some water in a pressure cooker, place a stand and on that stand place the khaman utensil. Steam it on medium flame for 15-20 minutes without whistle.
  6. Once the khaman are steamed well, let it cool and cut into square pieces.
  7. Heat some oil for tempering and add mustard seeds, asafoetida, curry leaves and chopped green chillies. Pour this tadka over the khamans and garnish it with some coriander leaves. Surat Vati Dal Na Khaman is ready.

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