Authentic Gujarati Sev Khamani Recipe

Ingredients

  • 1 cup of coarsely ground Chana Dal (Bengal Gram)
  • 2 tablespoons of Oil
  • 1/2 teaspoon of Mustard Seeds
  • 1/2 teaspoon of Cumin Seeds
  • 1/4 teaspoon of Asafoetida (Hing)
  • 2 Green Chilies, finely chopped
  • 1 inch piece of Ginger, grated
  • 1/2 teaspoon of Turmeric Powder
  • 1/2 teaspoon of Sugar
  • Salt to taste
  • 1 tablespoon of Lemon Juice
  • 2 tablespoons of chopped Coriander Leaves
  • 1/4 cup of grated fresh Coconut
  • 1/4 cup of Sev (fried gram flour noodles)

Steps and instructions

  1. Soak the chana dal in enough water for 4-6 hours or overnight. Once soaked, drain the water.
  2. Grind the soaked and drained chana dal to a coarse paste without adding water.
  3. Heat oil in a pan over a medium flame. Add mustard seeds and cumin seeds. Once they start to splutter, add asafoetida.
  4. Add finely chopped green chilies and grated ginger to the pan. Stir and sauté for a few seconds.
  5. Add the coarsely ground chana dal paste to the pan. Mix well. Cook for 2-3 minutes, stirring continuously.
  6. Add turmeric powder, sugar, and salt. Mix well and cook for another 2-3 minutes.
  7. Squeeze in the lemon juice and mix well. Switch off the flame.
  8. Allow the mixture to cool slightly, then use your hands to crumble it into a grainy texture.
  9. Garnish with chopped coriander leaves, grated fresh coconut, and sev. Serve the sev khamani warm.

Tools for making

  • Mixing Bowl - A bowl to soak and mix the chana dal.
  • Blender or Food Processor - Used to grind the soaked chana dal into a coarse paste.
  • Pan - A medium-sized pan to cook the khamani mixture.
  • Spatula - To stir and sauté the ingredients in the pan.
  • Knife - To finely chop the green chilies and grate the ginger.
  • Grater - To grate the fresh coconut.
  • Lemon Squeezer - Optional but helpful for extracting lemon juice without seeds.
  • Measuring Spoons - To accurately measure spices like mustard seeds, cumin seeds, turmeric powder, etc.
  • Sev - Fried gram flour noodles for garnishing the sev khamani.

Recipe variations

  • Use Besan (gram flour) instead of Chana Dal for a quicker version.
  • Add chopped onions and tomatoes for a tangy twist.
  • Include finely grated carrots or cabbage for added texture and flavor.
  • Experiment with different spices like garam masala or chaat masala to enhance the taste.
  • Add roasted peanuts or cashews for a crunchy element.
  • Replace the regular sev with flavored sev like tomato sev or masala sev.
  • For a vegan version, skip the asafoetida and use vegetable oil instead of ghee.
  • Make it gluten-free by using gluten-free flour like chickpea flour or rice flour.
  • Add chopped fresh herbs like mint or cilantro to give it a refreshing taste.
  • For a spicy kick, add finely chopped green chilies or chili powder.

Recipe overview

Sev Khamani is a popular and delicious Gujarati snack made from coarsely ground chana dal, enriched with the flavors of ginger, green chilies, and a tempering of mustard and cumin seeds. Served warm, this dish is garnished with fresh coriander, grated coconut, and sev, which offers an exciting mix of textures. This recipe guides you through the process of making Sev Khamani at home, from soaking and grinding the chana dal to preparing the tempering and finishing off with the garnish. Expect a deeply satisfying dish that's perfect for breakfast or a teatime snack. Though the recipe requires some time for preparation, mainly for soaking the chana dal, the cooking process itself is straightforward and easy to follow. Enjoy the process and the end result—a plate of warm, homemade Sev Khamani.

Common questions

  1. Can I use split yellow peas instead of chana dal?
    Yes, you can use split yellow peas (toor dal) as a substitute for chana dal. However, the taste and texture of the dish might differ slightly.
  2. Can I make sev khamani ahead of time?
    Yes, you can make sev khamani ahead of time. Prepare the dish as instructed and store it in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.
  3. Can I skip adding sugar to the recipe?
    Yes, you can skip adding sugar if you prefer. It is added to balance the flavors, but the dish will still taste delicious without it.
  4. Can I adjust the spice level?
    Yes, you can adjust the spice level according to your preference. Increase or decrease the amount of green chilies used in the recipe to make it spicier or milder.
  5. Can I use store-bought sev instead of making it at home?
    Yes, you can use store-bought sev (fried gram flour noodles) if you don't want to make it at home. Simply sprinkle the store-bought sev on top of the prepared sev khamani before serving.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the coarsely ground chana dal and other ingredients.
  • Pan - A pan to cook the chana dal mixture.
  • Grater - A grater to grate the ginger.
  • Knife - A knife to finely chop the green chilies.
  • Spatula - A spatula to stir and sauté the ingredients in the pan.
  • Lemon Squeezer - A lemon squeezer to extract fresh lemon juice.

Origin stories

Sev Khamani, an iconic dish hailing from the vibrant streets of Gujarat, India, is a testament to the region's love for flavors and textures. The dish has its roots in the Gujarati snack culture, where meals are often replaced with a variety of lip-smacking, savory snacks. Legend has it that the humble Sev Khamani was born out of a desire to utilize left-over Dhokla (a steamed savory cake made from fermented batter). Resourceful locals began to crumble the leftover Dhoklas, adding sev, fresh coriander, and coconut, thus transforming it into a completely new and delectable dish. Over time, the recipe evolved to include coarsely ground soaked chana dal instead of Dhokla, and this delightful snack began to be served not just in homes, but also in street-side stalls across Gujarat. To this day, the mention of Sev Khamani instantly whisks one away to the bustling lanes of Gujarat, painted with myriad flavors and aromas, and brimming with the spirit of culinary ingenuity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.