Sunday, July 6, 2014

Sev Khamani

Sev Khamani is popular farsan / snack originating from Gujarat. I have sweet memories of this farsan as my family used to indulge in Sev Khamani and Amiri Khaman alternatively on weekends.  This snack can be made either by making Vati dhoklas (as per this recipe) or by directly cooking soaked Chana Dal in a pan without steaming it (similar to Vatli Dal from Maharashtra). 
Servings: 4 people
Approx.Time: 30 minutes

Ingredients:
For Dhoklas:
1 Chana Dal Crush (as given under pre-preparation)
1 tbspn Green Chilly Paste
1 tspn Ginger Paste
1 tspn Sugar
1 tspn Citric Acid
Salt to taste
1/2 tspn Soda Bi-carb
Water (as required)

For Sev Khamani:
3 tbspns Oil
1 tspn Mustard Seeds
1/4 tspn Asafoetida (Hing)
1 tspn Sesame Seeds (Til)
1 tbspn Green Chillies Paste
1 tspn Ginger Paste
1 tspn Garlic Paste (Optional)
8-10 Cashews
25-30 Raisins
1 tspn Turmeric Powder 
1/2 cup Water
2 tbspns Sugar
Salt to taste
Crushed Dhokla 
1 tbspns chopped Onion (Optional)
1/2 cup Corriander leaves
1/2 cup fresh scrapped Coconut
1 cup Besan Sev

For Garnishing:
Chopped Corriander leaves
Fresh Scrapped Coconut
Sev


Pre-preparation:
Take half cup of Chana Dal / Harbhara Dal and soak it in water for atleast 4-5 hours. Remove the excess water and grind it into a coarse paste. Transfer the Chana Dal paste into a bowl. Set it aside for 4 hours. Half a cup of Chana Dal will yield approx. one cup Chana Dal Crush

Method:
To make Dhokla:
Take Chana Dal Crush into a bowl. Add Green Chilly paste, Ginger Paste, Sugar, Citric Acid and Salt. Mix well and make batter of thick consistency. Simultaneously, heat the Steamer cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased  plate in the Steamer and keep it ready. Once the water in the Steamer boils and starts releasing steam, add Soda Bi-carb in the batter and whisk by following a single direction only. Pour the Dhokla batter into the plate. Steam it for approximately 10-12 minutes on medium flame. Once done, allow it to cool and cut it into square pieces. Grate the cooled Dhokla Pieces and set it aside.

To make Sev Khamani:
Heat oil in a deep pan and add Mustard seeds and Asafoedita. Once the seeds starts sputtering add Green Chillies Paste, Ginger Paste, Garlic Paste and saute it for a minute. Then add Cashews, Raisins and Turmeric Powder and saute. Add half a cup of Water into the tempering. Then add Sugar and Salt and boil the mixture for 2 minutes. Then add the grated Dhokla and mix well. Also add chopped Corriander leaves and fresh scrapped Coconut and turn off the flame. At this state, check if Sev Khamani has turned dry. If it is dry, then sprinkle some water over it. At the end, add chopped Onion (optional) and Sev. Mix it well. Garnish it with Coriander leaves, Scrapped Coconut and Sev. Serve immediately. 

Notes:
1. To check whether the Khaman is ready or not, insert a knife into the Khaman. If it comes out clear, then it is done. 
2. If you find that the Khaman has turned dry, then you may have to pour more tempering on the Khaman.
3. Onion and Garlic are optional.

Stepwise Pictures:













































Sending this recipe to Foodelicious 'ONLY' Gluten Free Cooking Event

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