Surati Sev Khamani

Surati Sev Khamani

Surati Sev Khamani

When my in-laws were in Surat, we used to go there very often. My Father-in-law used to get Sev Khamani from a specific shop. That was so yummy. I still remember that taste. Sev Khamani is different than Aamiri khaman. Aamiri Khaman is dry like Maharashtrian Vatli Daal. Sev Khamani is Moist. I searched for the recipe, but could not find it. Thanks to Shubhangi Joshi who searched the recipe from her notes and shared with me. I followed that recipe. It came out very well; very close to what I use to have in Surat.

Ingredients

Tuvar Daal (Split pigeon peas) 1 cup

Chana Daal (Split Chickpeas) ½ cup

Rice ¼ cup

Buttermilk or Curd 2 tablespoon

Chilly Ginger Garlic paste 1 teaspoon

Cumin Seeds Powder ½ teaspoon

Coriander Seeds Powder ½ teaspoon

Garam Masala ½ teaspoon

Turmeric ½ teaspoon (or as required to get yellow colour like Khaman dhkola)

Salt to taste

Sugar to taste

Oil 2 tablespoon

For Tempering

Oil 2 tablespoon (or more if you like)

Mustard seeds ½ teaspoon

Asafoetida (Hing) ¼ teaspoon

Curry leaves 7-8

Green Chillies 3-4

For Garnish

Chopped coriander

Nylon Sev

Instructions

1. Wash and soak Tuvar Daal, Chana Daal and Rice separately for 6-8 hours.

2. Drain and grind separately into coarse paste. Do not add water while grinding. Note that both Tuvar daal & chana daal are soft and hence grind quickly so use pulse mode; else you will land up grinding them fine.

3. Mix together and add curd/ buttermilk. Consistency should be like Idli batter. Keep covered for 6-8 hours to ferment.

4. Add chilly+ginger+garlic paste, Cumin powder, Coriander Powder, Garam Masala, Turmeric, Salt, Sugar and oil. Mix.

5. Heat water in steamer.

6. Transfer the mixture to greased plate and steam for 25-30 minutes till Khaman in cooked.

7. Leave Khaman to cool.

8. Crumble Khaman with your fingers. Make sure there are no lumps. Add water to make a moist mixture. Mixture should not be dry.

9. In a ladle, heat oil. Add mustard seeds, wait till crackles. Add asafoetida (hing), curry leaves and green chilly pieces.

10. Pour onto Khaman and mix.

11. Steam the mixture for 10 minutes.

12. Serve this yummy Sev Khamani hot with chopped coriander and nylon Sev.

Note: The original recipe mentioned 100 gms of oil for Tadka. But I could not dare to use so much oil. Of course, Sev Khamani will be more yummy if you add more oil. So decide the amount that suits your palate.

Surati Sev Khamani

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