SEV KHAMNI

Sev Khamni is a delicious snack from Surat – Gujarat, made of crumbled dhoklas, tempered with garlic chillies etc and served and garnished with besan sev and pomogranate seeds.

Combination of sweet and sour taste with spiciness makes this dish likable to all. Crumbly texture with crunchy sev and juiciness of pomogrante – all these are enough to satiate one’s taste buds.

Preparation time : 20 minutes

Cooking time : 10 minutes

Serves: 4 persons

Ingredients :

2 cup split bengal gram
3-4 green chillies
1 small piece of ginger
7-8 garlic cloves
1/4 tsp turmeric powder
3 tbsp powdered sugar
1 tsp fruit salt/ baking soda
1/8 tsp citric acid
1/8 tsp asafoetida
Salt to taste

For tempering:

2 tbsp oil
1/2 tsp mustard seeds
2-3 finely chopped green chilies
1/4 tsp asafoetida
1/4 cup water
1 tbsp powdered sugar
Salt to taste
1/4 cup finely chopped coriander

For garnish & serving:
2 cup besan sev
1/4 cup pomogranate seeds

Method:

1. Wash and soak split bengal grams for 5-7 hours.

2. After 5-7 hours, when dal is soaked properly, drain out all the water. Then transfer the dal to the mixer jar, add green chillies, garlic and ginger to it and graind it into coarse paste without water. If needed add 2-3 spoons water.

3. Now add powdered sugar, salt, turmeric, asfoetida and citric acid to this paste and mix well.

4. Add water to steamer and turn off the flame. Once the water heats up, add fruit salt to the batter and mix well. Transfer this to the greased plate and place this plate in the steamer, cover and cook for about 15 minutes.

5. Check with a knife if the dhokla is cooked or not. If the knife comes out clean, it is cooked. Turn off the flame and remove the plate.

6. Unmould it and let it cool completely . Then grate it. You can crumble it with hands too but with grater , we get a uniform crumble.

7. Heat the oil, add mustard seeds, once the mustard seeds splutter, add assfoetida and green chillies.

8. Then add 1/4 cup water ( 2 cups of crumbled dhokla : 1/4 cup water), powdered sugar and salt to taste.

9. Once it starts boiling, turn the flame on low and add crumbled dhokla little by little and mix well with a light hand.

10. Add chopped coriander, mix well and after couole of minutes, turn off the heat.

11. Garnish with pomogranate and sev and serve.

Note:
1. Can skip garlic for jain version.
2. Add sev only when you serve sev khamni.
3. Can add fresh grated coconut at the time of serving.