Another sultry dish from Gujarat’s diamond metropolis of Surat is the sev khamani recipe. It is a Gujarati meal cooked with chana dal, sometimes known as split chickpeas. I have some information to give about this dish.
There is sev in it, to start. To adorn the khamani is the goal. The batter is then steamed to create khaman. The khaman should then be crumbled to create khamani. Sev Khamani, in essence, is Khaman shattered.
Another Gujarati dish prepared with chana dal is khaman. When I produce surti khaman, I’ll let you know about that other narrative, which is a different one. The Surti Sev
Tips to make Better Sev Khamani Recipe
- Verify the ingredient measurements a second time.
- After adding baking soda or Eno, the batter shouldn’t be let to rest.
- Steam the batter right after adding baking soda or eno.
- It’s important to grease the mold to prevent the batter from sticking.
- The amount of baking soda or eno must adhere to the rules.
- Before grinding the chana dal, soak it.
- After removing the mixture from the mold, let it cool.
- When the khamani mixture is still warm, avoid crumbling.
NUTRITION
Calories: 206kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 550mg | Potassium: 25mg | Fiber: 10g | Sugar: 3g | Vitamin A:57IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 2mg
Sev Khamani Recipe | Sev Khamani | Khamani Recipe
Equipment
- 1 Blender
- 1 One nonstick frying pan
- 1 Bowl
- 1 cooking spud
- 1 Saucepan
Ingredients
For Making Sev Khamani Recipe
- 1 Cup Chana dal
- 1 Cup Water
- Salt (to taste)
- ¼ Tbsp Turmeric powder
- â…“ Tbsp Asafoetida
- ½ Tbsp Eno
- 4-5 Tbsp Oil
- Hot water (as required)
- ¼ Cup Sugar
For tadka
- 2-3 Tbsp Oil
- 1 Tbsp Mustard seeds
- 1 Tbsp Garlic (chopped)
- Ginger (chopped)
- 1-2 Piece Green chilli (chopped)
- ½ Tbsp Asafoetida (chopped)
- Hot water
- 1-2 Tbsp Lemon juice
- A small handful Fresh coriander (chopped)
For Garnish
- Lemon juice
- Nylon sev
- Fresh coriander
- Pomegranate
Instructions
For Making Sev Khamani Recipe Step by Step
- To make a 'Sev Khamani Recipe', wash & soak 1 cup Chana Dal (split Bengal gram) for 7-8 hours. I've already soaked this dal here. After soaking the dal will look somewhat like this.
- After soaking the chana dal, we have to grind it. To grind, transfer the chana dal to a mixer grinder jar without adding any water, & initially, you have to grind it without any additional water. Grind the chana dal using the pulse mode, as in turning the mixer grinder on & off at regular intervals.
- Once you've ground the chana dal a little bit, then slowly & gradually you have to start adding water to it. Here, I'm using 1 cup of water, but I will add it in batches. Slowly add the water, & grind the chana dal as you continue to add water. The texture of your ground dal shouldn't be too fine or too coarse, It should be somewhere in middle, a very semi-fine, semi-coarse. You have to grind it in that texture. You can see that I've ground the dal, You can see the texture. Your dal should have a texture somewhat like this.
- After grinding the dal, we have to transfer it to a bowl. After transferring it to a bowl, add salt to taste, 1/4th tsp turmeric powder, 1/2 tsp asafoetida, & now, I've added 1/2 tsp Eno powder here. It's a fruit salt (for effervescence), so I've added fruit salt here.
- Now, mix everything very well here. Mix it very lightly, don't over-mix it. You can see that because of adding Eno, your batter will become fluffy.
- Now, to cook it, take a pan. Add 4-5 tbsp oil to the pan, You need a little more oil to make the khaman, Once the oil is hot, then add the dal that we ground earlier. After adding the dal, keep stirring it nicely.
- You have to cook this dal really well for 5-6 minutes while stirring. Keep in mind to stir continuously as the dal can easily stick to the bottom of the pan. Don't let the dal stick to the bottom of the pan. Even if it gets lightly stuck then keep scraping it off the pan, & while stirring it continuously, cook it for 5-6 minutes.
- At this stage, cover it with a lid & after covering it, you have to cook this further on a very low flame. It may take around 20-25 minutes for this 'Sev Khamani' to cook. So continue to cook it slowly & gradually on a low flame. In between at around 4-5 minute duration, you have to be, remove the lid, and stir it well & while stirring in between, you have to cook it.
- When the mixture has become too dry, then I will add a splash of hot water to it. Just add a splash of water & stir nicely, Again cover it with a lid & just like this & keep cooking it nicely for about 25 minutes. Until the texture of this 'Sev Khamani recipe' is not at all sticky & should be lightly crumbly.
- Now, we have to add sugar to it. I've added 1/4th cup of sugar here. You can adjust the sugar as per your taste. Its taste is tangy & sweet. It will be tangy with lemon, & sweet with sugar.
- Now stir it very nicely. If you feel the need then you can add a splash of water at this stage too, to help the sugar dissolve & until the sugar dissolves, continue to stir it & cook it.
- At this stage, our 'Sev Khamani' is ready. Now, we just have to temper it.
- Now, for the tempering, heat another pan very well. Once the pan is hot, add 2-3 tbsp oil & let it become nice & hot too. Now, to this add 1 tsp mustard seeds, 1 tsp chopped garlic, 1 tsp chopped ginger, 1-2 green chilies & add 1/2 tsp asafoetida & stir everything well.
- After that, quickly add 1-2 tbsp of hot water to it.
- Now pour this tempering on the khamani. Along with that add 1 tsp lemon juice for that tanginess & add plenty of freshly chopped coriander leaves & stir it nicely.
- And now our Sev khamani recipe is ready. Garnish it and serve hot hot
Video
1. To make a ‘Sev Khamani Recipe’, wash & soak 1 cup Chana Dal (split Bengal gram) for 7-8 hours. I’ve already soaked this dal here. After soaking the dal will look somewhat like this.
2.After soaking the chana dal, we have to grind it. To grind, transfer the chana dal to a mixer grinder jar without adding any water, & initially, you have to grind it without any additional water. Grind the chana dal using the pulse mode, as in turning the mixer grinder on & off at regular intervals.
3. Once you’ve ground the chana dal a little bit, then slowly & gradually you have to start adding water to it. Here, I’m using 1 cup of water, but I will add it in batches. Slowly add the water, & grind the chana dal as you continue to add water. The texture of your ground dal shouldn’t be too fine or too coarse, It should be somewhere in middle, a very semi-fine, semi-coarse. You have to grind it in that texture. You can see that I’ve ground the dal, You can see the texture. Your dal should have a texture somewhat like this.
4. After grinding the dal, we have to transfer it to a bowl. After transferring it to a bowl, add salt to taste, 1/4th tsp turmeric powder, 1/2 tsp asafoetida, & now, I’ve added 1/2 tsp Eno powder here. It’s a fruit salt (for effervescence), so I’ve added fruit salt here.
5. Now, mix everything very well here. Mix it very lightly, don’t over-mix it. You can see that because of adding Eno, your batter will become fluffy.
6. Now, to cook it, take a pan. Add 4-5 tbsp oil to the pan, You need a little more oil to make the khaman, Once the oil is hot, then add the dal that we ground earlier. After adding the dal, keep stirring it nicely.
7. You have to cook this dal really well for 5-6 minutes while stirring. Keep in mind to stir continuously as the dal can easily stick to the bottom of the pan. Don’t let the dal stick to the bottom of the pan. Even if it gets lightly stuck then keep scraping it off the pan, & while stirring it continuously, cook it for 5-6 minutes.
8. At this stage, cover it with a lid & after covering it, you have to cook this further on a very low flame. It may take around 20-25 minutes for this ‘Sev Khamani’ to cook. So continue to cook it slowly & gradually on a low flame. In between at around 4-5 minute duration, you have to be, remove the lid, and stir it well & while stirring in between, you have to cook it.
9. When the mixture has become too dry, then I will add a splash of hot water to it. Just add a splash of water & stir nicely, Again cover it with a lid & just like this & keep cooking it nicely for about 25 minutes. Until the texture of this ‘Sev Khamani recipe’ is not at all sticky & should be lightly crumbly.
10. Now, we have to add sugar to it. I’ve added 1/4th cup of sugar here. You can adjust the sugar as per your taste. Its taste is tangy & sweet. It will be tangy with lemon, & sweet with sugar.
11. Now stir it very nicely. If you feel the need then you can add a splash of water at this stage too, to help the sugar dissolve & until the sugar dissolves, continue to stir it & cook it.
12. At this stage, our ‘Sev Khamani’ is ready. Now, we just have to temper it.
13. Now, for the tempering, heat another pan very well. Once the pan is hot, add 2-3 tbsp oil & let it become nice & hot too. Now, to this add 1 tsp mustard seeds, 1 tsp chopped garlic, 1 tsp chopped ginger, 1-2 green chilies & add 1/2 tsp asafoetida & stir everything well.
14. After that, quickly add 1-2 tbsp of hot water to it.
15. Now pour this tempering on the khamani. Along with that add 1 tsp lemon juice for that tanginess & add plenty of freshly chopped coriander leaves & stir it nicely.
16. And now our Sev khamani recipe is ready. Garnish it and serve hot hot
