Name: Sev Khamani recipe by Affaf Ali at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Ingredients: Chana Dal – 1cup; Green chilly – 1; Yoghurt – 2 to 3tbspn; Baking soda – two pinches; Salt – according to taste; For Tempering/tadka:; Green chilly – 1; Garlic cloves – 6; Mustard seeds – 1/2tspn; Lemon juice – 1 to 2tspn; Sugar – 1/2tspn; Turmeric powder – 1/4th tspn; Asafoetida – 1/2 tspn; For garnishing:; Coriander leaves - few; Pomegranate pearls; Onion; Sev

ABOUT Sev Khamani RECIPE

Sev Khamani (a popular street food from Gujarat) made using chana dal. When perfectly cooked it is light and has right balance of khatta, meetha and theekha. A dish i learnt from my foodie friend and this connects me to India and brings back nostalgic memories.

Ingredients Serving: 4

Chana Dal – 1cup
Green chilly – 1
Yoghurt – 2 to 3tbspn
Baking soda – two pinches
Salt – according to taste
For Tempering/tadka:
Green chilly – 1
Garlic cloves – 6
Mustard seeds – 1/2tspn
Lemon juice – 1 to 2tspn
Sugar – 1/2tspn
Turmeric powder – 1/4th tspn
Asafoetida – 1/2 tspn
For garnishing:
Coriander leaves - few
Pomegranate pearls
Onion
Sev

Instructions

Soak chana dal in sufficient water for few hours. Discard excess water, grind it with yogurt, green chilli and little water to get consistency of little thicker than idli batter. Keep in warm place for it to ferment overnight. Adjust fermentation time accordingly.
Add soda and salt as per taste and steam it in dhokla tray/ idli stand. Steam for 20 minutes. Let steamed dhoklas sit for 30 mins and cut them into pieces (store them in fridge for 2 hours for better crumbly texture of khamani).
Now actual khamani is very simple. Crumble dhoklas (like idli upama texture). Heat oil in a pan. Add mustard seeds. Once it crackles add asafoetida, finely crushed garlic pieces, turmeric powder, sugar and few tspns of lemon juice.
Add little water. Check seasoning and adjust accordingly. To this add crumbled dhokla. Cook on low flame for 3 to 4 minutes mixing occasionally. Garnish with finely sliced coriander leaves, few onion pieces, sev and few pomegranate pearls.
Serve fresh.
Note: Ingredients and spices can be adjusted according to your preference.

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