Monday, March 25, 2013

SURATI KHAMAN

"Surati Khaman" is a popular food in Gujarat state of India made from gram flour.Generally eaten as a snack,it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney.
In some shops it is also served traditionally in a large green leaf.Sometimes it is also garnished with scraped coconut.Khaman, also the part of the Gujarati Thaali (cuisine) is an almost identical dish of Dhokla in look but,actually has lot many variations with its batter and taste in comparison with that snack.


INGREDIENTS:-

Bengal gram(chana dal)-1 cup
Urad Dal-1 tbsp
Gram flour-2 tbsp
Yogurt-1/2 cup
Green Chili-Ginger paste-1 tbsp
Eno Fruit Salt/Soda bicarbonate-1 tsp
Turmeric powder-1/4 tsp
Oil-2 tbsp
Water as needed
Sugar to taste
Salt to taste

FOR SEASONING-

Chopped cilantro-2 tbsp
Grated coconut-1 tbsp
Mustard Seeds-1 tsp
Asafoetida-1/4 tsp
Lemon juice-1 tbsp
Green Chili-4(Cut Vertically)
Sugar-1/2 tsp
Oil-2 tbsp
Little water as needed

METHOD:-

1-Soak Chana Dal and Urad dal in water overnight or for 5-6 hours.
2-Drain the chana dal and urad dal and Grind it coarsely,add water if required.
3-Mix chana dal paste with gram flour,yogurt,ginger-green chili paste,turmeric powder,oil,salt and sugar.
4-Leave for 6-7 hours in a warm place for fermentation.
5-After fermentation add soda bicarbonate or eno fruit salt and mix well.
6-Pour immediately in a 6 centimeter diameter greased plate.
7-Steam right over water either in a steamer or cooker(without pressure)for 25-30 minutes or Poke a tooth pick at the center to check if its done.
If the toothpick comes out clean with no batter stuck to it that means our Khaman is ready.
8-let it cool for 5 minutes then cut it into square or diamond shapes.
9-In a pan heat oil add mustard seeds,When they begin to pop and sputter,add asafoetida,green chili,sugar and pinch of salt,mix well,then add little water and remove from the flame.
10-Pour it over khaman and sprinkle lemon juice,grated coconut and  chopped cilantro and Serve hot with chutney.
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