Sev Kamani

Name: Sev Kamani
Total time: 900 s
Yield: 3 - 4 servings
Cuisine: Indian
Ingredients: 1 cup chana dal; 1 tsp curds; 1 tbsp green chilli - ginger paste; 1-2 tbsp water; Salt to taste; 1/4 tsp citric acid; 1/4 tsp cooking soda; 3-4 tsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 1/4 tsp asafoetida; 1 tsp garlic paste; 1 pinch turmeric powder; 3 tbsp water; 3-4 tsp sugar; Chopped green garlic (whites + greens); Chopped coriander; Sev

Bina Samir Telivala @Bina_Samir

#FBP
#FlavoursofBasantPanchami
#post1

Sev Khamani , a Gujarati Snack ( Farsan) , has a special place in our hearts . It is made regularly in our house & most importantly during festivals like Diwali 🪔, Holi, Dusshera & Basant Panchami. It is quick to make & a very filling snack . It is delicious with a sweet , sour & spicy taste that balances very well with chana dal Khamani . It is nutritious also. A plate of Sev Khamani will keep you satisfied for a long time.

Basant Panchmi represents the coming of Spring where the fields are covered with sarson or mustard & you can visualise the young girls dancing in the fields welcoming the spring season . There is a splash of colour everywhere. The mood of Basant Panchami is that of jovial , laughter & dance . You can also hear songs of spring all over . To welcome the spring season, Yellow & Orange colours play a dominant role during this festival . Hence people dress also in hues of yellows & orange.Dishes also prepared on this day resemble the on coming of the Spring Season .

Cooksnap
@Mital Viramgama

#FBP
#FlavoursofBasantPanchami
#post1

Cooksnap
@Mital Viramgama

Bina Samir Telivala @Bina_Samir

#FBP
#FlavoursofBasantPanchami
#post1

Cooksnap
@Mital Viramgama

#FBP
#FlavoursofBasantPanchami
#post1

Cooksnap
@Mital Viramgama

Saved

Ingredients

15 minutes

3 - 4 servings

1 cupchana dal
1 tspcurds
1 tbspgreen chilli - ginger paste
1-2 tbspwater
Salt to taste
1/4 tspcitric acid
1/4 tspcooking soda
Tempering : 👇
3-4 tspoil
1 tspmustard seeds
1 tspsesame seeds
1/4 tspasafoetida
1 tspgarlic paste
1 pinchturmeric powder
3 tbspwater
3-4 tspsugar
Toppings : 👇
Chopped green garlic (whites + greens)
Chopped coriander
Sev

Saved

Steps

15 minutes

1

Wash chana dal 3 - 4 times. Soak the dal in fresh water for 7 - 8 hours.Drain the soaked water & grind it with 1 tsp of curds.
2

Add water slowly to make a thick batter. Heat the steamer in the meantime.
3

Add citric acid & 1 tsp of water & mix very well. Citric acid should melt completely. Add cooking soda & mix.
4

Add green chilli - ginger paste. Mix. Pour the batter in a greased thali & stem the batter for 15 minutes. The Khaman should be under cooked & not completely cooked.
5

Remove the Khaman from the steamer, make uneven cuts on it to cool faster. Cool completely.
6

Grate the Khaman with a big grater. Now it will resemble Khamani (grated flakes). Keep aside.
7

Tempering : Heat oil in the pan. Add mustard seeds & let them splutter. Add asafoetida & sesame seeds.Also add garlic paste. Do not make the garlic paste brown but cook it till the raw smell of the garlic disappears. Add water & sugar. Stir to melt the sugar. Add turmeric powder. Mix.
8

Add Khamani in the tempering & mix very well. Add 1 tbsp of chopped coriander.
9

To serve : Take the Khamani in a bowl. Press well.Invert this bowl on a serving plate.Garnish with chopped coriander,green garlic (both greens + whites) & Sev. Serve immediately.