SURTI KHAMAN/VATI DAL NA KHAMAN/DHOKLA
Dhokla or Khaman is a steamed dish which has its origin in the states of Gujrat and Maharashtra but now fondly cooked and eaten in all the states. There are a number of ways to make the khaman or dhokla and the most loved among all, to make it instant with the besan(gram flour). Yet the khaman with chana dal(split bengal gram) is prepared in the South of Gujarat especially in the Surat by fermented method for hours. That is why this is popularly called Surti Khanan or Vati Dal Na Khaman
Vati dal literally means the soaked dal and the Surti khaman is prepared with the well soaked and fermented chana dal. To make this dhokla, chana dal is soaked for hours until it becomes soft. Then this is kept for fermentation at the warm place to get a perfect result. Before steaming an add of soda bicarbonate or the fruit salt(eno) makes it perfect jalidaar by which this khaman is so well known. Finally a tadka or tempering adds the flavour to it. Let’s start making this perfectly fermented (jalidaar) vati dal na khaman with me
Prep time – 10-12 hours(includes soaking dal+fermentation)
Cook time – 20-25 minutes (includes steaming+tempering)
Course – Breakfast/Evening Snack
Cuisine – Gujarat (India)
Author – Bharti Dhawan
ALL YOU NEED TO MAKE SURTI KHANAN
• Chana dal/split Bengal gram – 1 cup
• Water for soaking – 3 cups
• Water for the batter – 1/4 cups
• Water for steaming – As required
• Chopped ginger – 1 inch piece
• Chopped green chillies
• lemon juice – 2 tsp
• Sugar – 2 tsp
• Soda bicarbonate/Eno Salt – 1/2 tsp
• Salt – To taste
• Oil – 1 tsp
• Sour curd – 1 tbsp
INGREDIENTS FOR TEMPERING
• Oil – 2 tbsp
• Mustard seeds – 2-3 tsp
• Chopped green chillies – 2-3
INGREDIENTS FOR GARNISH
• Coriander or Curry leaves – 1 tbsp
• Fresh coconut shreads – 1 tbtbs
HOW TO MAKE SURTI KHAMAN
1- Soak chana dal for minimum 3-4 hours until it becomes soft and break by pressing with the nail
2- Drain the water and grind dal with curd, ginger and green chillies to make a smooth paste(add little water to ease the grinding)
3- Transfer the batter to a big bowl and whisk with your hand or the hand whisk for 5-6 minutes(this will help to trap the air into the batter)
4- Cover the bowl and keep at a warm place for 6-7 hours for fermentation. (This step will form a perfect jaali in the batter)
5- Mix sugar with lemon juice and add this syrup to the khaman batter. Now add salt, oil and 1/4 cup of water to the batter and whisk again for 4-5 minutes
6- Whilst, keep a greased thali ready to place in the steamer with hot water on the flame
7- Next, add soda/eno with 1 tsp of water and mix well (this step requires hurry to form the rise in the batter)
8- Add the batter into the greased thali and steam for 15 minutes at medium flame (keep covered the steamer)
9- Check with a knife or a toothpick to ensure the perfect steaming. If done, switch off the flame
10 Remove thali from steamer and allow the khaman to cool a little. Cut into desired sized pieces
HOW TO TEMPER/GIVE THE TADKA
1- Heat oil to the perfect temperature and add mustard seeds, curry leaves and green chillies. When this splatter, spread this tadka to the steamed khaman
2- Garnish the khaman with coriander leaves and fresh coconut shreads
NOTES AND TIPS
- Rice can be added along with chana dal. 2 tbsp rice should be soaked with 1 cup chana dal to grind into the batter
- The batter should not be too runny. This will not make a perfect khaman
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