Aug 202015
 

Sev Khamani Recipe is a typical Gujarati snack from Surat region (that’s why it’s called surti sev khamani). Sev Khamni is basically grated khaman serves with sev (fried gram flour noodles) and pomegranate seeds.

Cooking Time: Appr. 20-25 Minutes
Serves: 3-4 People

Sev Khamani Recipe

Ingredients:

1 cup chana dal (split chickpeas)
1 inch Ginger
½ teaspoon cumin seeds
2 tablespoon lemon juice
4-5 green chillies
1 spring curry leaves
½ teaspoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon turmeric powder
3 tablespoon oil
¼ cup sev (fried gram flour noodles) – nylon sev would be perfect
¼ cup pomegranate seeds
¼ cup chopped coriander
¼ cup fresh grated coconut (Optional)
Salt to taste

Sev Khamani

Cooking Method 1:

1. Soak the chana dal for at least 4 hours. Grind it and make coarse paste.

2. Peel the ginger and chop it. Chop the chillies. Remove the curry leaves from curry leaves spring.

3. Make the coarse paste of salt, lemon juice, turmeric powder, ginger and chillies.

4. Heat the oil in a non-stick pan. Add the cumin and mustard seeds. When the seeds crackle, add asafoetida.

5. Add the curry leaves and add the coarse paste of chillies and ginger. Stir for a minute.

6. Add the chana dal coarse paste. Stir well. Cook for 15-20 mins on slow heat. Keep stirring in between to avoid sticking to the bottom of the pan. Oil will be separated on sides once it is cooked.

7. Finally turn the heat off. Garnish (when you are ready to eat) the sev khamni with sev (fried gram flour noodles), pomegranate seeds, chopped coriander and grated coconut.

Sev Khamni

Cooking Method 2:

1. Soak the chana dal for at least for 4 hours.

2. Peel the ginger and chop it. Chop the chillies. Remove the curry leaves from curry leaves spring.

3. Make the coarse khaman batter paste of chana dal, salt, lemon juice, turmeric powder, ginger and chillies.

4. Steam the khaman batter for 15 minutes in pressure cooker till it is cooked properly.

5. Grate the khaman through the grater (Khamani). You will get the soft coarse powder sort of mixture.

6. Heat the oil in a pan. Add the cumin and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves. Pour the tempering (tadka) on the grated mixture and mix it.

7. Garnish (when you are ready to eat) the sev khamani with sev (fried gram flour noodles), pomegranate seeds, chopped coriander and grated coconut.

Serve sev khamani immediately as a snack or breakfast with cup of tea.

Surti Sev Khamani

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  2 Responses to “Sev Khamani Recipe”

  1. Hey sev khamani is my big time fav :), I have loved having this in gujarat but then never bothered to learn how to make it…I am 100 percent going to make this soon… thanks for sharing :)!

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