Ragi Sev Khamni

Hello folks,

Sev Khamani also known as Amiri khaman is a popular snack in Surat wherein crumbled khamans are topped with nylon sev, pomegranate arils, fresh grated coconut and green chutney (optional). We were introduced to the dish through a Gujarati recipe show which we used to watch regularly and note down the ones we intended to try out. It is inherently a steamed snack and also protein rich snack owing to use of chana dal/ chickpea flour. There are two methods of preparing it. The first one uses dhoklas made with fermented chana dal batter and the second one is a quicker version made with khaman.

Ragi recipes, sev khamani


We did not note down this recipe. However, a couple of days later, an idea struck us as to why not prepare it with millets. That lead to this recipe generation. We went ahead with the instant version and chose finger millet/ ragi flour. For getting a light and crumbly texture, we had to add sooji and thereby chose to proceed with equal parts of ragi flour, besan and sooji. For extra crunch factor, we added roasted peanuts which is not a part of traditional recipe. Fresh grated coconut adds mild natural sweetness, peanuts add crunch, chutney spices up the dish, pomegranate arils burst out with juice as you bite onto it and sev gives a nice crunch. All these toppings over simple khaman is what makes this dish a delightful experience to your senses. Give it a try and you would understand what we have described here 😊


Ingredients:                                                                                          Serves: 4 people


For making khaman:

Ragi flour- ½ cup

Semolina/ Rava- ½ cup

Bengal gram flour/ besan- ½ cup

Curd- 1 cup

Red chilli powder- 1 tsp

Cooking soda- ½ tsp

Salt- to taste

Oil- few drops (for greasing)

 

For tempering:

Cumin seeds/ jeera- ½ tsp

Mustard seeds/ Rai- 1/4 tsp

Sesame seeds/ til- 1½ tsp

Curry leaves- 1 sprig

Oil- 2 tsp

 

For garnishing:

Pomegranate arils- 1 cup

Fresh grated coconut- 1/2 cup

Roasted peanuts- 2 tbsp

Coriander- mint chutney- 4 tbsp

Nylon sev- 4 tbsp


Method:

  1. In a mixing bowl, add ragi flour, semolina, gram flour, salt and chilli powder. Mix well.
  2. Now, add curd and mix well without forming lumps. Add water and ensure it is similar to idli batter in consistency. Let it rest for 30 minutes so that sooji absorbs water and swells up.
  3. After resting time, the batter would be thick so add water to adjust the consistency. Just before pouring the batter into the moulds for steaming, add cooking soda and give it a nice mix.
  4. Grease idli plates with oil. Pour the batter into moulds. You can also use thali for preparing it, we used idli plates as we find it convenient.
  5. Steam cook the idli for 7- 8 minutes.
  6. Remove the idli from steamer. Keep it aside and let it cool.
  7. Crumble the idlis. 


For tempering:

  1. In a kadhai, heat oil.
  2. Add mustard seeds, let it crackle. Then, add cumin seeds and curry leaves and let them splutter. Once it splutters, add sesame seeds and mix well till it turns light golden in colour.
  3. Now, add the crumbled idlis and mix well. Cook for 2 minutes. 
  4. Turn off the heat and remove from stove.

 

For serving:

For assembling the dish, take 4 serving plates and portion out the crumbled ragi khamani equally. 


Next, top the khamani with grated fresh coconut, coriander- mint chutney, pomegranate arils, dry roasted peanuts and sev in the same order.






Now, it’s time to dig in with a spoon and enjoy each bite.

Sev khamani, Gujarati dish


Do give this recipe a try and let us know how it turned out in the comments.

Thanks for stopping by.

Chandhini & Subhashini

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