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Sev khamani on a gray plate with pomegranate and sev in the background on plates.
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5 from 5 votes

Sev Khamani

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.
Prep Time1 hour
Cook Time20 minutes
Total Time20 minutes
Course: Appetizer, Breakfast, brunch, lunch
Cuisine: Gujarati, Indian
Diet: Vegan, Vegetarian
Keyword: sev khamani, surti sev khamani, vati dal na khaman
Servings: 4 servings
Calories: 197kcal
Author: Shilpa Joshi

Equipment

  • Blender
  • Double boiler

Ingredients

Dhokla

  • 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

Tadka/Vaghar

  • 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

Sev Khamani

  • cilantro, chopped to taste
  • sev for topping
  • pomegranate seeds for topping
  • chutneys optional, for topping

Instructions

  • 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
    Vati dal khaman ingredients in a blender.
  • Set up your double boiler with water and turn on so water begins boiling.
    Steamer on stovetop.
  • 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
    Vati dal khaman batter in a an oiled plate.
  • 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.
    Khaman in steamer.
  • Cut dhokla into pieces and let cool
    Vati dal khaman cut into square pieces.
  • Crumble dhokla into pieces.
    Crumbled khaman
  • 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
    Vaghar in a gray nonstick pan.
  • 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
    Sev khamani on a plate with pomgrantes, cilantro and sev.

Notes

Note, if you have ready made khaman dhokla, just crumble them and start at the vaghar/tadka recipe step! You may need to adjust for the amount of dhokla you have.

Nutrition

Calories: 197kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 550mg | Potassium: 25mg | Fiber: 10g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 2mg