Surat's iconic street-style rassawala khaman – soft and spongy chickpea cake soaked in a spicy, flavourful rassa gravy. This recipe showcases the savoury side of Gujarati cuisine with authentic techniques to achieve the perfect texture and bold taste at home.
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Adapted from a video by Your Food Lab
Rassawala Khaman Recipe | SURAT FAMOUS SPICY STREET-FOOD | सूरत का रस्सावाला खमण | Chef Sanjyot Keer
chana dalwashed and soaked for at least 6 hours1 cup
besan (gram flour)2 tbsp
citric acid¼ tsp
gingerfor ginger-chilli paste2 inches
green chilliesmostly reserved for rassa, only 1 tsp paste goes into batter8-10
groundnut oilfor khaman batter1½ tbsp
turmeric powder½ tsp
sugar1 pinch
asafoetida (hing)¼ tsp
saltto taste~1 tspest.
fruit salt (Eno)1 tsp
waterto adjust batter consistency, as needed2-3 tbsp
mustard seedsfor khaman tempering2 tsp
curry leavesfresh, for khaman tempering8-10
chana dalfor rassa gravy3 tbsp
toovar dalfor rassa gravy1 tbsp
dried red chilliesbroken, for rassa powder~2-3est.
cinnamonsmall piece, for roasting1 piece
black peppercornswhole, for rassa powder4-5
clovesfor rassa powder2
groundnut oilfor rassa tempering1 tbsp
mustard seedsfor rassa tempering½ tsp
cumin seedsfor rassa tempering½ tsp
asafoetida (hing)for rassa tempering¼ tsp
waterfor rassa gravy2 cups
turmeric powderfor rassa gravy½ tsp
coriander powderfor rassa gravy2 tsp
jaggery (gur)for sweetness balance in rassa1-2 tbsp
onionchopped, for salad garnish~1est.
cabbageshredded, for salad garnish~¼est.
tomatochopped, for salad garnish~1est.
spring onion greensfor salad garnish~2 tbspest.
fresh corianderchopped, for khaman and garnish~2 tbspest.
Steps
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1
Wash and soak chana dal for at least 6 hours. Drain and grind with a little water in a blender to a smooth, fine batter.
2
Add besan and citric acid to the ground batter and stir for 2-3 minutes to ensure even distribution, which aids fermentation.
3
Transfer the batter to a steel bowl or deep container, cover with a damp cloth, and let ferment in a warm place. Allow 8 hours in summer or 12-14 hours in winter until the batter rises and develops a slight sour aroma.
4
Prepare ginger-chilli paste: blend 2 inches of ginger with 8-10 green chillies and a little water to a coarse paste. Reserve most of it for rassa; add only 1 tsp to the khaman batter.
5
Transfer fermented batter to a bowl and add 1 tsp ginger-chilli paste, 1.4 tsp asafoetida, 1.5 tbsp groundnut oil, turmeric powder, salt, a pinch of sugar, and 2-3 tbsp water. Adjust to a dropping consistency.
6
Heat a steamer and prepare a tray, lightly oil it to prevent sticking. Add 1 tsp fruit salt (Eno) and a little water to the batter and mix quickly to activate and make the batter fluffy.
7
Pour the activated batter into the oiled tray and level it gently. Place in the heated steamer and steam until a toothpick inserted comes out clean (about 8-10 minutes).
8
Once the khaman is steamed and slightly cooled, cut it into pieces. For rassawala khaman, use your hands to crumble the khaman into coarse pieces while keeping some small chunks.
9
Heat 2-3 tbsp groundnut oil in a pan. Once hot, add 2 tsp mustard seeds and let them crackle. Add 8-10 curry leaves, then mix this tempering with the crumbled khaman and fresh coriander.
10
Wash and dry 3 tbsp chana dal and 1 tbsp toovar dal. Roast them in a pan over medium heat until partially dry and slightly coloured, then add broken dried red chillies, a cinnamon piece, 4-5 black peppercorns, and 2 cloves. Roast for about 2 more minutes.
11
Transfer the roasted dal and spices to a bowl and cool to room temperature. Once completely cooled, grind in a blender into a fine powder.
12
Place the ground rassa powder in a large bowl and mix with 2 cups of water to prevent lumps. Stir well until smooth.
13
Heat 1 tbsp groundnut oil, add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds and let crackle. Add 0.25 tsp asafoetida and 8-10 curry leaves. Stir in the reserved ginger-chilli paste.
14
Pour the tempered mixture into the rassa powder liquid. Add 0.5 tsp turmeric powder, 2 tsp coriander powder, 1-2 tbsp jaggery for sweetness, and salt to taste. Stir well.
15
Bring to a boil, then simmer over medium heat for 7-10 minutes, stirring occasionally, until the rassa thickens slightly and cooks through.
16
Prepare the salad garnish: combine chopped onion, shredded cabbage, chopped tomato, spring onion greens, and fresh coriander.
17
To serve, place the crumbled khaman in a bowl, pour the hot rassa gravy over it, and top with the vegetable salad mixture and fresh coriander garnish.
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