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Sev Khamani is a Gujarati favourite, originating from Surat. Today, I’ll share a quick sev khamani recipe with chickpea flour in place of soaked chana dal.
Chickpea flour is cooked crumbly after being combined with various spices. Sev, fresh coconut, and pomegranate seeds are used as garnishes. It can be prepared quickly and has a similar flavour to khamani made from chana dal lentils.
Sev khamni is referred to as farsan here in Surat (namkeen). The food is somewhat sweet rather than namkeen (salty). Additionally, it satisfies the stomach.
In place of amdavadi or bhavnagri, khamani is now referred to as Surti Sev Khamani. Follow the step-by-step instructions given below to cook this mouthwatering sev khamani recipe.
How to Make Sev Khamani?
Sev Khamani Recipe
- 2 Bowls
- Steamer/ Pan
- Frying pan
- Serving Dish
- 1 cup Gram flour or Chana dal
- 1 cup Urad dal
- 1 tsp Green chilli paste
- 1 tsp Ginger garlic paste
- ½ tsp Turmeric powder
- 1 tbsp Powdered sugar
- ½ tsp Nimbu ka phool or lemon juice
- 1 tsp Baking soda
- 1-2 cups Water
- 2-3 tsp Oil
- Salt as per taste
- 2-3 tbsp Oil
- 1 tsp Mustard seeds
- 1-2 tsp White sesame seeds
- 1-2 Green chilli chopped
- 6-8 Curry leaves
- ¼ cup Water
- 2-3 tsp Sugar
- 1-2 tbsp Coriander chopped
- A pinch of salt and hing
- ½-1 cup Surti sev
- Fresh coconut grated
- Pomegranate seeds
- Soak Chana dal and urad dal and then bring to the batter form and then sieve into a mixing bowl.
- Add the oil, salt, sugar, nimbu na phool, ginger-garlic paste, turmeric powder, and green chilli paste. Gradually add water to the batter to get a medium consistency.
- For 10 minutes, cover and let the batter rest.
- Add two cups of water to a pan and set it up like a steamer.
- After that, stir the baking soda into the batter thoroughly. The besan batter puffs up quickly.
- Now pour the batter into the prepared dish coated with oil and cook the dhokla plate on a medium flame for 15 minutes.
- Take out the steam khaman dhokla and let it cool after 15 minutes.
- Now uniformly crumble the dhokla using a grater.
- Heat oil, add mustard seeds, white sesame seeds, curry leaves, and chopped green chillies to a pan. For one minute, sauté. Hing, turmeric powder, and water are then added. Mix gently, then let the water come to a boil.
- Add the crumbled dhokla mixture to the boiling water and stir well.
- Add the coriander leaves last, followed by the sev, coconut, and pomegranate seeds for garnish. Serve.
- With khamani, sugar helps in moisture retention.
- Continuously whisk the batter to include air particles.
- If you want better results, switch to eno from baking soda.
- As an option, you can prepare regular khaman dhoklas and crumble them before frying them in the spice mixture and garnishing it as usual.
- You can also add garlic to this dish if you prefer the flavour.
We all know the popular Gujarati snacks Muthiya and Khandvi, now sev khamani is a new candidate. The main ingredient in sev khamani is chana dal or split chickpeas. Steamed khaman made from chana dal is crumbled or cut into pieces.
The khamani is then coated with a tadka or vaghar, sev, and pomegranate seeds. We like sev khamani paired with chutney. When combined with the pomegranate seasoning, the chutney gives the dish a tangy, delightful flavour.
How many different types of sev exist?
Commercially sev is available in many flavours, including plain sev, tomato sev, palak sev, laung sev, and bhujia. There are many other flavours of sev depending upon the locality.
What separates khaman from sev khamani?
Sev khamni is a crumble of steamed bread, whereas khaman is a soft, fluffy cake. While sev khamni can be eaten either plain or with sev sprinkled on top, khaman is often served with chutney or green chilli pepper. Khaman is normally served in slices, while sev khamni is typically served as a bhel in a bowl.
Where did Sev Khamani come from?
It is said that Surat is where this dish initially appeared. It is a well-known street cuisine in Gujarat. The main ingredient in sev khamani is chana dal or split chickpeas.