Amiri Khaman: A Delicious Street Food from Gujarat.

Ingredients

• 1 cup Chana Dal (Split Bengal Gram)
• 0.5 tsp Turmeric Powder
• 1.5 tbsp Ginger and Chili Paste
• 4 tbsp Sugar
• 1 Lemon (squeezed)
• Salt to taste
• 1.5 tbsp Oil
• 1 tsp Eno (fruit salt)
• 2 tbsp Oil (for tempering)
• 1 tbsp Mustard Seeds
• 2 Boriya Chillies (or any dry chillies)
• A few Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 2 light green Chillies (less spicy)
• 2 tbsp Cashew Nuts
• 0.5 cup freshly grated Coconut
• A handful of Coriander Leaves
• Sev (for garnishing)
• Pomegranate Seeds (for garnishing)

Short Introduction

Amiri Khaman, also known as Sev Khamani, is a popular street food from Gujarat, loved for its tangy and spicy flavor. It’s made from chana dal and is a must-have in any Gujarati thali. This recipe will help you recreate this delicious dish at home.

Step-by-Step Method

To start, soak 1 cup of Chana Dal in hot water for about 4 hours. After soaking, drain the water and grind the dal into a coarse paste, pulsing it intermittently to maintain some texture. If needed, add a couple of tablespoons of water while grinding.

Once you have a coarse yet dry paste with some whole chana dal pieces, prepare your steamer and bring the water to a boil. In a mixing bowl, add the ground chana dal along with half a teaspoon of turmeric powder, one and a half tablespoons of ginger and chili paste, four tablespoons of sugar, the juice of one lemon, and salt to taste. Whisk these ingredients together until the sugar is completely dissolved.

Next, add one and a half tablespoons of oil to the batter and mix well. Once the water in your steamer is boiling, add one teaspoon of Eno to the batter, mixing immediately until it becomes frothy. Quickly pour the batter into a greased 7-inch Thali or dish and cover it to steam for 20 minutes on high flame.

After 20 minutes, turn off the flame and open the lid. Let the steamed dhokla cool slightly, then chop it into larger pieces to facilitate cooling. Once cooled, crumble the pieces lightly.

In a pan, heat 2 tablespoons of oil. Once the oil is hot, add 1 tablespoon of mustard seeds and let them splutter. Add in the Boriya chillies, curry leaves, 0.25 teaspoons of Hing, 2 light green chillies, and 2 tablespoons of cashew nuts. Sauté until the cashews turn brown. You can add finely chopped garlic at this stage, but it’s optional.

Now, add half a cup of water to the pan and let it come to a boil. Season with additional salt, then add the crumbled dhokla to the mixture, ensuring that all the water is absorbed. Finally, add one cup of freshly grated coconut and a handful of chopped coriander leaves. Toss everything together and your Khaman is ready to serve!

Cooking Tips & Variations

To enhance the flavor, consider adding grated carrots or peas. You can also substitute coconut with grated khoya for a richer taste.

For a crispy texture, serve the Khaman with some sev on top and a side of tangy chutney to elevate the flavors. Adjust the spice level by using milder or spicier chillies based on your preference.

Serving Suggestions

Serve the Amiri Khaman hot, garnished with sev, fresh coriander leaves, and pomegranate seeds. It can be enjoyed as a snack or as part of a larger meal.

Storage Instructions

Store leftover Khaman in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave before serving to retain its softness.

Nutrition Information

This dish is rich in protein owing to the chana dal, and the addition of coconut and nuts provides healthy fats. Each serving is approximately 250 calories (may vary based on additional toppings and serving size) and offers a good amount of dietary fiber.

FAQs

What is Sev Khamani?
Sev Khamani is a savory snack made from crumbled steamed chana dal cakes, tempered with spices and garnished with sev.

Can I make this vegan?
Yes, this recipe is naturally vegan as it doesn’t include any animal products.

How do I adjust the spice level?
You can control the spice by adjusting the quantity of ginger, green chillies, and red chillies used in the recipe.

Can I use split peas instead of chana dal?
Yes, but the taste and texture will vary slightly from the traditional recipe made with chana dal.

How long can I store the Khaman?
Store in the refrigerator for up to 2 days in an airtight container. It’s best when consumed fresh.

Can I steam without a steamer?
Yes, you can use a large pot with a heatproof dish placed on a stand inside to create steam.

Is this dish gluten-free?
Yes, Khaman is gluten-free as it is made entirely from chana dal.

Can I add other vegetables?
Feel free to add grated carrots, peas, or bell peppers for added nutrition and flavor.

What can I serve with Khaman?
Serve with a tangy green chutney or yogurt for added flavor.

Does Khaman freeze well?
Although it’s best fresh, you can freeze Khaman in an airtight container for up to a month. Reheat before serving.