Surti Sev Khamani | How to make Surti Sev Khamani

By Manini Badlani  |  17th Nov 2015  |  
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  • Photo of Surti Sev Khamani by Manini Badlani at BetterButter
Surti Sev Khamaniby Manini Badlani
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About Surti Sev Khamani Recipe

This is a typical breakfast from Surat, Gujarat. It is now a staple snack too and available everywhere in Surat and a few other cities mainly in Gujarat

Surti Sev Khamani, a deliciously amazing recipe to treat your family members. This recipe of Surti Sev Khamani by Manini Badlani will definitely help you in its preparation. Surprisingly the preparations for Surti Sev Khamani can be done within few minute. Isn't it interesting. Also, the time taken for cooking Surti Sev Khamani is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Surti Sev Khamani can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Surti Sev Khamani is just too tempting. Cooking Surti Sev Khamaniat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Surti Sev Khamani is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofSurti Sev Khamani from Better Butter.

Surti Sev Khamani

Ingredients to make Surti Sev Khamani

  • 500 gms chana dal
  • 3 tbsp oil
  • 2 tbsp ghee
  • 1 small piece ginger
  • 10 green chillies
  • 3 cloves of garlic
  • 3 tbsp sugar
  • 1 tsp haldi
  • 2 tbsp lemon juice
  • 1 tsp roasted jeera
  • a pinch of hing
  • salt to taste
  • For garnishing:
  • chopped dhania leaves
  • finely chopped onions
  • finely chopped raw mango
  • achaar (optional)
  • lemon juice (optional)
  • sev (the finer type)

How to make Surti Sev Khamani

  1. Soak the chana dal for 3-4 hours in warm water or overnight.
  2. Drain the water and grind the chana dal coarse. make sure that the dal is not crushed very fine. add water if needed while grinding.
  3. Grind chillies, garlic, ginger and keep it aside.
  4. Heat oil in the non-stick pan, add jeera, a pinch of hing and stir for 2-3 seconds.
  5. Mix the ground dal and the paste.
  6. Add it and sauté on a low-medium heat until the oil starts separating. (if dal is too dry you can add more oil while sauteing)
  7. Add salt, sugar and lemon juice according to your taste.
  8. Take it off the heat and add ghee and mix well.
  9. Garnish with sev just before serving (not before) and enjoy.

My Tip:

Don't let the mixture become pasty. It is supposed to be dry

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