Surti Sev Khamni, it is a popular savory street food from Surat in Gujarat. I have seen at many places, Amiri Sev Khaman is served as Sev Khamani, where khaman dhoklas are crushed and served with sev on top.
Now you must be wondering, what is Amiri Sev Khaman? Actually, most of the people think, both are same but there are not. Being Gujarati, I have a chance of understanding the difference between these two dishes. Amiri Sev Khaman, is fluffy gram flour dhoklas, known as Khaman and sev is garnished on top of it. And Sev Khamani, is crushed chana dal, cooked by adding lots of ginger-garlic and green chilies, served with a topping of sev on it. 

This Sev Khamani Recipe comes from my aunt, living in Surat and during one of our vacations with her I learned this recipe along with many other Gujarati dishes.

Ingredients:

For Chana Dal Khaman

• 1 cup Chana Dal
• 4-5 cloves Garlic
• 3-4 Green Chilies
• 2-inch Piece of Ginger
• ¼ tsp Turmeric
• ½ tsp Lemon Salt/Citric Acid or ½ Lemon Juice
• ¼ tsp Baking Soda
• 1 tbsp Oil
• Salt
• 2-3 tsp Sugar (as per taste)
• For Tadka/Tempering
• 2 tbsp Oil
• 1-2 Finely chopped Green Chilies
• 1 tsp Mustard Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Sugar
• Pinch of Salt

For Garnishing

• ¼ cup Chopped Coriander Leaves
• ½ cup Sev
• ¼ cup Pomegranate Arils (opt.)
• ¼ cup Grated Fresh Coconut

Method:

1. Wash the chana dal and soak it for 5-6 hrs or overnight.
2. Drain the water from the soaked chana dal and add into the blender. Add ginger, green chilies and garlic also into the blender and blend it. While blending use less than ¼ cup of water to make the batter, do not blend very fine paste.
3. Now remove the paste into a mixing bowl. Add sugar, salt, lemon salt, soda, turmeric, oil into the mixing bowl and mix it well. Now whisk the mixture using a spoon for 2-3 mins till some light foamy texture and keep aside.
4. Now take the idli or dhokla steamer or you can use the large deep pan. Add 1-2 cup water and bring it to the boil. Place small stand for plate in it.
5. Meanwhile take a dhokla steaming plate and grease it with few drops of oil. Pour the prepared batter into the plate, then place the batter plate into the steamer and steam the mixture about 10-15 mins.
6. Remove the steamed Khaman plate from the steamer and keep aside till cool down little bit.
7. Cut the khuman and crumble it using your hands, into the mixing bowl, it should be like the bread crumbs texture. Spread finely chopped green chilies over it and keep aside.
8. Now heat the oil into a small pan. Once the oil is hot enough, add mustard seeds and pinch of hing. Once start crackling add 3-4 tbsp of water, sugar and salt in it, bring it to the boil, then pour the liquidy tadka over the crumbly mixture.
9. Add pomegranate, chopped coriander and grated coconut in it and mix well.
10. Khamani is ready now. Just before serving add sev, mix it again and serve it fresh. You can garnish it with sev, pomegranate as an extra toping.

Tips:

• Add sugar and spices as per your taste.
• For the best fine crumbly texture, let Khaman cool down completely, then crumble it and then pass it thru the sieve (gently rub your hand palms over the crumbs), do not use fine sieve.

Surti Sev Khamni

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Surti Sev Khamni, it is a popular savory street food snack from Surat, part of Gujarat state, India. Sev Khamani, is crushed chana dal, cooked by adding lots of ginger-garlic and green chilies, served with topping sev on it.

Author: Binjal Pandya

Recipe type: Breakfast

Cuisine: Indian

Serves: 4-5

Ingredients

• For Chana Dal Khaman
• 1 cup Chana Dal
• 4-5 cloves Garlic
• 3-4 Green Chilies
• 2-inch Piece of Ginger
• ¼ tsp Turmeric
• ½ tsp Lemon Salt/Citric Acid or ½ Lemon Juice
• ¼ tsp Baking Soda
• 1 tbsp Oil
• Salt
• 2-3 tsp Sugar (as per taste)
• For Tadka/Tempering
• 2 tbsp Oil
• 1-2 Finely chopped Green Chilies
• 1 tsp Mustard Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Sugar
• Pinch of Salt
• For Garnishing
• ¼ cup Chopped Coriander Leaves
• ½ cup Sev
• ¼ cup Pomegranate Arils (opt.)
• ¼ cup Grated Fresh Coconut

Instructions

1. Wash the chana dal and soak it for 5-6 hrs or overnight.
2. Drain the water from the soaked chana dal and add into the blender. Add ginger, green chilies and garlic also into the blender and blend it. While blending use less than ¼ cup of water to make the batter, do not blend very fine paste.
3. Now remove the paste into a mixing bowl. Add sugar, salt, lemon salt, soda, turmeric, oil into the mixing bowl and mix it well. Now whisk the mixture using a spoon for 2-3 mins till some light foamy texture and keep aside.
4. Now take the idli or dhokla steamer or you can use the large deep pan. Add 1-2 cup water and bring it to the boil. Place small stand for plate in it.
5. Meanwhile take a dhokla steaming plate and grease it with few drops of oil. Pour the prepared batter into the plate, then place the batter plate into the steamer and steam the mixture about 10-15 mins.
6. Remove the steamed Khaman plate from the steamer and keep aside till cool down little bit.
7. Cut the khuman and crumble it using your hands, into the mixing bowl, it should be like the bread crumbs texture. Spread finely chopped green chilies over it and keep aside.
8. Now heat the oil into a small pan. Once the oil is hot enough, add mustard seeds and pinch of hing. Once start crackling add 3-4 tbsp of water, sugar and salt in it, bring it to the boil, then pour the liquidy tadka over the crumbly mixture.
9. Add pomegranate, chopped coriander and grated coconut in it and mix well.
10. Khamani is ready now. Just before serving add sev, mix it again and serve it fresh. You can garnish it with sev, pomegranate as an extra toping.

Notes

Tips:
Add sugar and spices as per your taste.
For the best fine crumbly texture, let Khaman cool down completely, then crumble it and then pass it thru the sieve (gently rub your hand palms over the crumbs), do not use fine sieve.

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Also this post Surti Sev Khamni is a guest post for Hina’s blog Fun Food and Frolic, which I did last month but I almost forgot about to share here with you all. Firstly, thanks to Hina for inviting me to share the guest post on her blog. Actually, we know each other as a food blogger through social media but never had the chance to meet in person or interact casually. Thanks to Instagram, our interaction grew beyond formal with appreciating each other’s work and sharing a word or two on insta story. I have always been a silent admirer of Hina’s blogging skills, she has such a wonderful blog. She is one of the few active bloggers who put their soul into each blog post, and it is evident from the photographs she clicks. So, when she extended an invite for the guest post, I could not refuse. I am delighted to share this traditional Gujarati recipe with her blog readers. Hope you all enjoy it!!

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