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–+ servings

Sev khamani recipe | instant surti sev khamani recipe | Gujarati sev khamani recipe

Author Nehas Cook Book
3.34 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 55 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • ½ cup soaked chana dal
  • 2 green chilli
  • 1 inch ginger
  • 3-4 garlic cloves
  • Salt to taste
  • Pinch of hing
  • 1/8 or pinch of turmeric powder
  • Pinch of limbu na phool or 1 tsp lemon juice
  • 2 tbsp sugar
  • ¼ cup water for grinding dal

For tempering

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp sesame seeds
  • Pinch of hing
  • Some curry leaves
  • 2 chopped green chilli
  • ¼ cup water
  • 1 tbsp sugar
  • Pinch of salt
  • Some coriander leaves

For serving

  • Sev
  • Pomegranate seeds

Instructions

  • Wash and soak chana dal for 5-6 hours.
  • Drain the water from soaked chana dal and add it into a mixer jar.
  • Add green chilli, ginger, garlic cloves, salt, hing, a pinch of turmeric (do not use more), a pinch of limbu na phool, sugar, and ¼ cup of water to the mixer jar.
  • Grind the mixture into a thick and coarse paste.
  • Take out the mixture into a mixing bowl and whisk it for 2 minutes.
  • Cover the batter and let it rest for 25-30 minutes.
  • Add Eno fruit salt into the batter and mix it in one direction.
  • Grease a mould or plate with oil and pour the batter in it.
  • Steam in an idli-dhokla steamer or kadai on high flame for 12-15 minutes.
  • Once done, take out the plate from the steamer and allow it to cool for 5-10 minutes.
  • Crumble the dhokla evenly with a grater.
  • In a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves, green chilli pieces and sauté it.
  • Then add water, sugar, and a pinch of salt. Bring it to boil for 2-3 minutes till the sugar completely dissolves.
  • Add the crumbled dhokla mixture and mix well.
  • Finally, add coriander leaves and mix well.
  • Serve and garnish with sev and pomegranate seeds.

Making chutney:

  • In a mixer jar, add coriander leaves, mint leaves, ginger, green chilli, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
  • Add some ice cubes or cold water and grind it into a smooth paste.
  • The chutney is now ready.

Notes

  • Soak chana dal for 5-6 hrs.
  • use only a pinch of turmeric powder, otherwise it more proportion create red spots in dhokla.
  • You can use lemon juice instead of limbu na phool.
  • Do not use more water while grinding batter.
  • Batter is slightly coarse and thick.
  • Whisk batter for 1-2 minutes so it will become light and fluffy.
  • If batter is thin, add some fine rava in it.
  • Steam dhokla on high flame for 12-15 minutes.
  • Cool down cooked dhokla completely, then crumble it.
  • Adding some sugar into tempering helps to sev khamani moist after it cools down.
  • Sev khamani taste great when it is slightly spicy, sweet and sour.