Sev Khamani
An authentic snack recipe from Dadra And Nagar Haveli And Daman And Diu, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
250g Chana dal (split Bengal gram)
60g Sev (thin chickpea flour noodles)
25ml Lemon juice
15g Sugar
3piece Green chillies, finely chopped
10g Ginger, grated
25g Fresh coriander leaves, chopped
40g Pomegranate seeds
4g Mustard seeds
1g Asafoetida (hing)
3g Turmeric powder
30ml Oil
6g Salt
100ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and soak chana dal for 2 hours. Drain and grind coarsely with green chillies and ginger, adding minimal water. The batter should be thick and grainy, not smooth.
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Heat oil in a pan. Add mustard seeds and let them splutter. Add asafoetida and turmeric powder. Stir for 10 seconds.
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Add the ground chana dal mixture to the pan. Stir well to coat with the tempering.
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Add water and salt. Cover and cook on medium heat for 8–10 minutes, stirring occasionally, until the dal is cooked through and the mixture is dry and crumbly.
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Remove from heat. Add lemon juice and sugar. Mix well — the sweet-sour balance is characteristic of Gujarati-influenced snacks from this region.
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Taste and adjust salt, lemon, and sugar to achieve a balanced sweet-sour-spicy flavour.
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Transfer to a serving plate and spread evenly.
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Top generously with sev (thin chickpea noodles).
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Garnish with chopped fresh coriander leaves and pomegranate seeds.
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Serve immediately as a snack or light meal.
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Chef's Tips
The chana dal should be ground coarsely, not into a smooth paste — the grainy texture is what gives khamani its characteristic crumbly consistency.
The sweet-sour-spicy balance is the hallmark of this dish; taste and adjust lemon juice and sugar until the flavours are in harmony.
Add sev just before serving to keep it crispy; sev added too early will absorb moisture and become soggy.
Pomegranate seeds add a burst of sweetness and colour; they are a traditional garnish and should not be skipped.
About This Dish
Sev Khamani is a traditional snack dish from Dadra And Nagar Haveli And Daman And Diu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The chana dal should be ground coarsely, not into a smooth paste — the grainy texture is what gives khamani its characteristic crumbly consistency. - The sweet-sour-spicy balance is the hallmark of this dish; taste and adjust lemon juice and sugar until the flavours are in harmony. - Add sev just before serving to keep it crispy; sev added too early will absorb moisture and become soggy. - Pomegranate seeds add a burst of sweetness and colour; they are a traditional garnish and should not be skipped.
Category
Snack
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium