Surti Sev Khamni
Prep time
Cook time
Total time
Surti Sev Khamni, it is a popular savory street food snack from Surat, part of Gujarat state, India. Sev Khamani, is crushed chana dal, cooked by adding lots of ginger-garlic and green chilies, served with topping sev on it.
Recipe type: Breakfast
Cuisine: Indian
Serves: 4-5
  • For Chana Dal Khaman
  • 1 cup Chana Dal
  • 4-5 cloves Garlic
  • 3-4 Green Chilies
  • 2-inch Piece of Ginger
  • ¼ tsp Turmeric
  • ½ tsp Lemon Salt/Citric Acid or ½ Lemon Juice
  • ¼ tsp Baking Soda
  • 1 tbsp Oil
  • Salt
  • 2-3 tsp Sugar (as per taste)
  • For Tadka/Tempering
  • 2 tbsp Oil
  • 1-2 Finely chopped Green Chilies
  • 1 tsp Mustard Seeds
  • Pinch of Asafoetida/Hing
  • 1 tsp Sugar
  • Pinch of Salt
  • For Garnishing
  • ¼ cup Chopped Coriander Leaves
  • ½ cup Sev
  • ¼ cup Pomegranate Arils (opt.)
  • ¼ cup Grated Fresh Coconut
  1. Wash the chana dal and soak it for 5-6 hrs or overnight.
  2. Drain the water from the soaked chana dal and add into the blender. Add ginger, green chilies and garlic also into the blender and blend it. While blending use less than ¼ cup of water to make the batter, do not blend very fine paste.
  3. Now remove the paste into a mixing bowl. Add sugar, salt, lemon salt, soda, turmeric, oil into the mixing bowl and mix it well. Now whisk the mixture using a spoon for 2-3 mins till some light foamy texture and keep aside.
  4. Now take the idli or dhokla steamer or you can use the large deep pan. Add 1-2 cup water and bring it to the boil. Place small stand for plate in it.
  5. Meanwhile take a dhokla steaming plate and grease it with few drops of oil. Pour the prepared batter into the plate, then place the batter plate into the steamer and steam the mixture about 10-15 mins.
  6. Remove the steamed Khaman plate from the steamer and keep aside till cool down little bit.
  7. Cut the khuman and crumble it using your hands, into the mixing bowl, it should be like the bread crumbs texture. Spread finely chopped green chilies over it and keep aside.
  8. Now heat the oil into a small pan. Once the oil is hot enough, add mustard seeds and pinch of hing. Once start crackling add 3-4 tbsp of water, sugar and salt in it, bring it to the boil, then pour the liquidy tadka over the crumbly mixture.
  9. Add pomegranate, chopped coriander and grated coconut in it and mix well.
  10. Khamani is ready now. Just before serving add sev, mix it again and serve it fresh. You can garnish it with sev, pomegranate as an extra toping.
Add sugar and spices as per your taste.
For the best fine crumbly texture, let Khaman cool down completely, then crumble it and then pass it thru the sieve (gently rub your hand palms over the crumbs), do not use fine sieve.
Recipe by Binjal's VEG Kitchen at