Sev Khamani

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Today's snack is another steamed delicacy from Gujarat called sev khamani. This dish uses either freshly made or left over khaman, which are savory, steamed cakes that can be eaten either as a snack or a light meal. This dish is eggless, vegan and gluten free if semolina and asafoetida are left out. These khaman can be made using freshly ground chana dal (split chick peas) batter or besan aka chickpea flour. If using chana dal, it is soaked ahead for about 3 hours, ground adding green chillies, ginger, garlic, etc and then the batter steamed. The steamed block is then crumbled and passed through a sieve to get a mixture with a consistency resembling semolina. It is then tempered, slightly moistened adding water and topped with ingredients like sev, cilantro and other stuff.

The chickpea flour version is an instant one which cuts down the time since it needs no soaking and grinding. I made the version in the microwave which further cuts down the cooking time and makes it a quick fix snack. Khaman could be done under 10 minutes including prep work for one cup of chickpea flour used in the recipe. I usually use this recipe and it can be used here and cooked in two batches instead of the recipe below. I make dhoklas regularly at home but this caught my husband's fancy and I have been been requested to repeat this recipe regularly. Of course he adds everything he finds in the box of spice powders and makes it his own dish at the end.

This recipe has been on my to do list for years but somehow never got made. This time I didn't even bother when I couldn't procure good colored pomegranate arils and went ahead. They ended up being sweet and juicy in spite of their dismal look and made a very delicious topping for this sev khamani. In fact, they were the star of this sev khamani. Use pomegranate and sev in generous portions. Garlic is another interesting addition to this sev khamani which can be added either as a paste to the batter or minced and fried in the tempering.  

I noticed online that the topping can be done in two ways and did both. The common toppings used are coconut, cilantro, sev and pomegranate arils. A street food video showed that the crumbled khaman is moistened with water to almost a lumpy consistency like a moist upma, and then topped with a fried green chili, sev, cilantro and minced onion. I liked this sev khamani without onion somehow,

Ingredients for khaman:
1 cup chick pea flour / besan
2 tbsp. semolina
1 tsp. sugar
Salt to taste
2 pinches of asafoetida
1 tbsp. green chili paste (Adjust as needed)
1.5 tsp. garlic paste
1 tsp. ginger paste
1 tsp. oil
1 tsp. lemon juice
3/4 cup water (1 or 2 tbsp. less)
1 tsp. Eno's fruit salt

Ingredients for tempering: (Version 1)
1.5 tbsp. oil
1/2 tbsp. mustard seeds
1 or 2 green chillies, finely chopped
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
2 tbsp. water
1/2 cup nylon sev
1/2 cup pomegranate arils
Minced cilantro to garnish
Fresh, grated coconut (optional)
Lemon juice

Ingredients for tempering: (Version 2)
1.5 tbsp. oil
3 /4 green chillies
1/2 tbsp. mustard seeds
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
2 tbsp. water or more
1/2 cup nylon sev
Minced cilantro to garnish
Minced onion to garnish


Directions:
* Grease a microwave safe bowl.
* Combine all the ingredients under 'khaman' list in a mixing bowl except water and fruit salt. Add 1/2 cup water initially and then in slow increments, add about 2 to 3 tbsp. water. Make a medium consistency batter and transfer to the microwave safe bowl.

* Add fruit salt and sprinkle a tsp. of water over it. 

* Mix the batter well and cover with a microwave safe lid. 

* Place it in the microwave and cook until a tooth pick / knife inserted at the center comes out clean, about 5 - 7 minutes depending upon the strength of microwave.

* Let the mixture cool down and then crumble it using fingers, breaking any tiny lumps present.

Tempering for version 1:
* Heat oil in a pan and add mustard seeds. When they start to crackle, add green chillies and saute them for few seconds. Then add asafoetida, turmeric and mix. Immediately add the crumbled khaman and sprinkle about 2 tbsp. of water. Mix well and cook for a minute or two.

* Divide the mixture into 2 or 3 serving bowls. Top with sev, cilantro, coconut and pomegranate arils. Squeeze lemon juice over and serve immediately.

Tempering for version 2:
* Heat oil in a pan and add green chillies. Saute them, remove and keep aside. To the same oil, add mustard seeds. When they start to crackle, add asafoetida, turmeric and mix. Immediately add the crumbled khaman and sprinkle about 2 tbsp. of water. (More water can be added if preferred.) Mix well and cook for a minute or two.
* Divide the mixture into 2 or 3 serving bowls. Top with fried green chili, sev, cilantro, and onion. Sprinkle some lemon juice and serve immediately.

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