Sev Khamani (Surti Style)
Soft, fluffy chana dal khamani with a spicy green chilli tempering, finished with crunchy sev, pomegranate, coriander, and coconut. A classic Surti Gujarati street snack made at home.
Ingredients
For the batter
- 1 cup chana dal split Bengal gram
- ¼ tsp turmeric powder
- ½ tsp eno fruit salt
- salt to taste
- ½ tsp hing asafoetida
- 5 tbsp oil
- 4 tbsp sugar
For the vaghar (tempering)
- 3 tbsp oil
- 1 tsp mustard seeds
- 3 green chillies use 1 for mild; finely chopped
- 2 tbsp ginger-garlic paste
- 1 tbsp sesame seeds
For the toppings
- 1 to 1½ cups nylon sev thin gram flour sev
- ¼ cup fresh coriander kothmir; chopped
- ¼ cup fresh grated coconut optional
- ¼ cup pomegranate arils
- chaat masala, optional pinch
Instructions
Soak and grind the dal
- Rinse chana dal under running water. Soak in fresh water overnight, or at least 4 to 6 hours.
- Drain, rinse once more, and add to a grinder jar with about ¼ cup fresh water.
- Pulse to a coarse paste: not chunky, not smooth like idli batter. It should pour like thick pancake batter.
- Transfer to a bowl, cover, and rest at least 30 minutes at room temperature.
Cook the khamani base
- After resting, mix in salt, turmeric, hing, and eno. Stir well. The batter should lighten slightly.
- Heat 5 tbsp oil in a heavy kadai over low heat. Add the ground dal mixture.
- Stir continuously for about 18 to 22 minutes. The dal will stick at first. Keep scraping the bottom with a flat spatula. This is normal.
- When the mixture starts coming together, cover and cook on low for 5 to 6 minutes.
- Stir again, sprinkle 2 to 3 tbsp water over the top, cover, and cook 3 to 4 more minutes until fluffy.
- Test doneness: take a pea-size piece and roll it between your fingers. If it forms a soft ball without sticking, it is ready.
- Add sugar and mix well. Turn off the heat.
Make the tempering
- In a small pan, heat 3 tbsp oil over medium heat.
- Add mustard seeds and let them crackle.
- Add ginger-garlic paste, green chillies, and sesame seeds. Cook 30 to 40 seconds until fragrant.
- Pour in ¼ cup water, bring to a boil, and immediately pour the hot vaghar over the cooked dal.
- Mix gently until the khamani loosens and looks saucy but not runny.
Finish and serve
- Fold in coriander, coconut, and pomegranate arils.
- Transfer to serving bowls. Sprinkle sev on top just before eating.
- Serve warm with green chutney or masala chai. A pinch of chaat masala over the top is optional but very street-style.
Notes
No eno? Use ½ tsp baking soda plus ½ tsp citric acid, mixed into the batter right before cooking.
The dal sticks to the pan during the first 10 minutes. Low heat and constant stirring prevent lumps.
Buy thin nylon sev from an Indian grocery store. Thick sev works in a pinch but changes the texture.
Best eaten fresh. Leftovers keep in the fridge 1 day. Reheat gently in a pan with a splash of water and add fresh sev when serving.
For kids, reduce green chillies to one and skip extra chaat masala.
Soak dal the night before for the most even grind. In a pinch, a 4-hour soak works if dal breaks easily between your fingers.
Tried this recipe?Let us know how it was!