Updated: May 4
Manjari learned how to make Sev Khamani from her mother with a few personal tweaks. Its made vegan and naturally gluten-free! Sev Khamani is popular all around the state of Gujarat. You find it on the streets, people's houses, and restaurants as appetizers. This recipe is a mouth-watering and refreshing snack. The recipe is made with chana dal and garnished with sev, cilantro, and pomegranate. Along with the softness of the dal, the sev adds a crispy-crunchy texture. The pomegranate and cilantro what makes it refreshing. Next time you think about making Sev Khamani, why not try making it with Manjari's recipe!
Sev Khamani Recipe
Makes: 2-4 servings
Prep: 20 minutes
Cook time: 20 - 30 minutes
Recipe by Manjari
2 cups of chana dal
4-5 of fenugreek seeds
2 liters of water
1/4 cup of water
2 tablespoon of grated ginger
1-2 of chopped chilies
1/4 cup of oil (I used avocado)
1 1/2 teaspoon of salt
1/2 teaspoon of turmeric
1 teaspoon of fruit salt like Eno
4 tablespoons of oil
2 teaspoons of mustard seeds
1 teaspoon of hing (Asafoetida)
20 - curry leaves
Juice from one lemon
2 tablespoons of maple syrup
Soak chana dal, fenugreek leaves and water for a minimum of 8 hours.
Drain and rinse chana dal and reserve 1/2 cup or more before grinding the rest in a food processor or blender with some water to create a smooth gritty batter.
Add ginger, chilies, oil, salt, turmeric, and the reserved whole chana dal and combine.
Add the fruit salt and stir thoroughly before adding to you pan for steaming.
Steam for 20 minutes on medium to high heat.
Once the batter has steamed and cooled slightly move on to the last step the vaghar.
Add oil to a hot pan. Once it’s hot add mustard seeds and let them pop. Followed by curry leaves and hing.
Add the khamani to the pan and sauté gently.
When all the ingredients are incorporated add lemon juice and maple syrup.
Finish with a great serving of sev for a perfect crunch and top with the garnish of your choice. Green chutney optional.
Hope you like it! Share your thoughts!