Recipe- Easy To Make Surti Sev Khamni

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.

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

* Wash the chana dal and soak it for 5-6 hrs or overnight.

* 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.

* 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.

* 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.

* 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.

* Remove the steamed Khaman plate from the steamer and keep aside till cool down little bit.

* 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.

* 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.

* Add pomegranate, chopped coriander and grated coconut in it and mix well.

* 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.