Authentic Gujarati Sev KhamaniVeg
Discover the vibrant flavors of Sev Khamani, a classic Gujarati street food favorite. This savory snack is crafted from soaked split Bengal gram (chana dal), blended into a coarse paste, steamed, and then tossed with a tempering of mustard seeds, curry leaves, and green chilies. Finished with fresh coconut, tangy lemon, and a crunchy layer of sev, this dish offers a perfect balance of textures and tastes. A nutritious, easy, and delicious treat for your next tea-time break.
Ingredients
For the Dhokla Base:
1 cup Bengal Gram (Chana Dal)
1 tsp Turmeric Powder
1 tbsp Ginger Powder
4 tbsp Sugar
1 piece Lemon Juice
to taste Salt
1 tbsp Oil
1 tsp Eno fruit salt
chanaFor the Tempering:
2 tbsp Oil
1 tbsp Mustard Seeds (tempering)
2 piece Dry Red Chilli
8 piece Curry Leaves
1 tsp Asafoetida Powder (Hing)
2 piece Green Chilli
2 tbsp Cashew Nuts
2 tbsp Garlic (chopped)
1 cup Water
to taste Salt
1 cup Fresh greated coconut
1 piece Lemon Juice
few Coriander Leaves (chopped)
For Garnishing:
as needed Sev (Nylon)
as needed Coriander Leaves (chopped)
as needed Pomegranate Seeds
Instructions
1
Soak the split Bengal gram (chana dal) in hot water for four hours. Drain all the water completely after soaking.
2
Grind the soaked chana dal into a coarse paste. Pulse the mixture rather than grinding it continuously; you can add a couple of tablespoons of water if needed to help the process.
3
In a bowl, combine the ground dal paste with turmeric powder, ginger-chili paste, sugar, lemon juice, and salt. Whisk the mixture until the sugar crystals are fully dissolved. Then, stir in the oil.
4
Once your steamer water is boiling, mix the Eno fruit salt into the batter until it becomes frothy. Quickly pour the batter into a greased 7-inch thali or dish and place it in the steamer. Cover and steam on high flame for 20 minutes.
5
Remove the steamed dhokla from the steamer. Cut it into large pieces to help it cool down quickly. Once cooled, use your hands to crumble the soft dhokla into small bits.
6
Heat oil in a pan and add mustard seeds. Once they splutter, add boriya chilies (or dry red chilies), curry leaves, asafoetida, green chilies, and cashew nuts. Sauté until the cashews turn golden brown. Optionally, add finely chopped garlic and cook for a few seconds.
7
Add a half-cup of water to the pan and let it reach a boil. Add a little extra salt to season the water. Add the crumbled dhokla pieces into the pan and mix well, ensuring all the water is absorbed.
8
Stir in the freshly grated coconut, a splash of lemon juice, and a handful of chopped coriander leaves. Toss everything together and turn off the flame.
9
Plate the warm Sev Khamani and garnish generously with sev, fresh coriander leaves, and pomegranate seeds.
Nutrition Facts
2 servings per recipe
