Surti sev khamani, also known as amiri khaman is a delicious, popular Gujarati snack made of chana dal khaman. The khaman is topped with tadka, sev, pomegranate and optionally some chutney. It is quick to make and protein packed.
- Protein packed with chana dal
- Quick to prepare
- Vegetarian and vegan
This dish is known as a popular street food in Gujarat and it is said it was made first in Surat.
Sev khamani is primarily made of a chana dal or split chick peas. Chana dal is turned into steamed khaman which is broken into pieces or crumbled. Then a tadka or vaghar is poured on top of the khaman along with sev and pomegranate arils.
We personally, love to have sev khamani chutney. So we add chutneys to the dish. In case it is not pomegranate season, this helps replace the tangy, delicious balance of flavor pomegranate provides.
Note: Tadka/vaghar refers to the tempering of oil.
Tip: Although sev khamani is usually made from chana dal khaman or vati dal na khaman, you can also make it by using:
- Leftover khaman
To make the khaman:
- Chana dal – make sure to soak the chana dal ahead of time, this is key!
- Green chillies
- Garlic – optional, can skip
- Eno: can sub baking soda
- Lemon juice
For the tadka/vaghar:
- Mustard seeds
- Sesame seeds
- Sugar: can skip if you prefer it is not sweet, however it is traditionally made with the sugar and it adds a great taste
- Green chilli
- Curry leaves
Tadka ingredients can be tailored to your preferences. Sometimes I make it without curry leaves and it still tastes great.
Making the dish
- Make the khaman
- Crumble the khaman
- Top with tempered oil (tadka)
- Top with sev, pomegranate and optionally cilantro
Jain sev khamani – if you skip the optional garlic in the khaman dhokla, this recipe is Jain friendly!
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- Double boiler
- ¾ cup chana dal 155g
- 2 cups water (warm, microwave for 2 minutes) for soaking chana dal
- 2 green chillies hari mirch
- ½ inch ginger
- ½ tsp eno can sub baking soda
- ¼ tsp turmeric
- ⅛ tsp asafoetida hing
- ½ tsp salt
- 1½ tbsp lemon juice
- 2-3 cloves garlic optional
- 2 tbsp water
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- ¼ tsp salt
- 1 tsp sugar
- 1 green chilli
- 6-8 curry leaves optional
- ¼ cup water
- cilantro, chopped to taste
- sev for topping
- pomegranate seeds for topping
- chutneys optional, for topping
- Soak chana dal in 2 cups water. Chana dal should be completely covered with atleast an inch of water.¾ cup chana dal, 2 cups water (warm, microwave for 2 minutes)
- Drain chana dal. Add chana dal, green chillies, garlic, ginger and spices with lemon juice and water. Blend into a paste.¾ cup chana dal, 2 green chillies, ½ inch ginger, ¼ tsp turmeric, ⅛ tsp asafoetida, ½ tsp salt, 1½ tbsp lemon juice, 2-3 cloves garlic, 2 tbsp water
- Set up your double boiler with water and turn on so water begins boiling.
- Coat a shallow pan with oil. Add eno or baking soda to chana dal paste and mix well. Immediately pour into oiled pan.½ tsp eno
- Place inside double boiler and cover with lid to steam. About 15 minutes. If you insert a knife into dhokla plate and it comes out clean it is cooked.
- Cut dhokla into pieces and let cool
- Crumble dhokla into pieces.
- Heat oil in a pan on medium heat. Add mustard seeds and let splutter. Add sesame seeds and chopped green chilli, curry leaves. Add salt and sugar. Mix. Turn gas to low and add water, be careful to ensure it doesn't splash on you.2 tbsp oil, ½ tsp mustard seeds, ½ tsp sesame seeds, ¼ tsp salt, 1 green chilli, ¼ cup water, 1 tsp sugar
- Pour the tadka/vaghar over the crumbled dhokla. Add sev, chopped cilantro and pomegranate seeds. If you like, add chutney and serve.cilantro, chopped, pomegranate seeds, chutneys