So after 3 trials and few calls to mom, i could make the perfect Sev khamani at home 🙂
This is also known as Ameeri Khamani as it is rich in oil!!!
|Sev Khamani – It was yummm…..|
1 Cup Chana Daal (Split Bengal gram)
1 tablespoon sour curd
Salt to taste
1/4 teaspoon Green chili ginger paste
1/4 teaspoon turmeric powder
1 pinch of hing
5 Tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Sesame seeds
1 pinch Hing
5-6 garlic pods (crushed/grated or finely cut)
4 Teaspoon Sugar for mixing
Dhania patta for garnishing
1 fistful of Pomegranate seeds
2 cups of fine Sev (Nylon Sev/ Salted Agra Sev) – In absence of fine sev you can use other sev also
1) Wash and Soak the chana daal for 3-4 hours and crush to a coarse paste.
2) Add sour curd, mix well. Cover and keep in a warm place for fermentation for around 8 hours.
3) Once fermented add, salt, green chili-ginger paste, soda, turmeric powder and hing.
4) Then steam in a big pateela to get khaman.
5) Once steamed, take out and cool. Then crumble it thoroughly.
|Khaman being crumbled…|
6) Now put a pan on medium flame. Add oil.
7) In that add mustard seeds. Once they crackle, add Sesame seeds, hing and garlic.
8) Ensure that the garlic doesn’t turn brown.
9) To this add the crumbled khaman. Add sugar and mix well…
10) Cook on medium flame for 5-7 minutes, continuously stirring.
11) Garnish with Pomegranate seeds and dhania patta.
And enjoy 🙂 Hey Anamika, this one is for you….
|The Last Bite|
Oh and you see the last few bits of khamni on the spoon?!? I saw it too and planned to eat it after clicking, but it turned out, hubby too had seen it and was faster than me in reaching for the spoon!!!! Not Fair, i know…..
1) On internet i found other way of making khamani. where rather than steaming the batter and making khaman, you can directly give it a tadka. But i didn’t feel much confident about that method. Hence i decided to stick with this method 🙂 If you feel comfortable about it then you can skip steps 4 and 5 and directly give tadka to the khaman batter. But please ensure that it is properly cooked and also doesn’t stick to the bottom of the pan.
2) As you saw in the pic, i didn’t have the Fine sev, i used the regular sev, that too worked all right. But if you can manage to lay your hands on fine sev then please, use that, highly recommended…
3) You can adjust the sugar and garlic as per your liking.
4) Because you are ultimately crumbling the khaman, it’s not needed to add soda while steaming.