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AMIRI KHAMAN/GUJARATI SEV KHAMAN

mayurisjikoni
Amiri Khaman/Gujarati Sev Khaman is simply dhoklas that are crumbled, tempered and served with sev, coconut and pomegranate. Serve this at tea time with hot masala tea or a cold drink. Check out the recipe and enjoy this tea time snack.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack, Starter
Cuisine Gujarati, Indian
Servings 8

Ingredients
  

FOR THE DHOKLA:

  • 1½ cups besan flour
  • 1½ cups semolina
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp garlic paste
  • ¼ tsp turmeric powder
  • 1½ tbsp sugar
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • 1 tsp Eno, fruit salt
  • 1-1½ tsp salt
  • 1½ cups warm water

FOR TEMPERING(VAGHAR):

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 tbsp sesame seeds
  • 1 sprig curry leaves
  • ½ cup chopped fresh coriander
  • 2-3 green chilli cut into thin slices
  • ½ cup chopped cashew nuts
  • ¼ tsp asafoetida
  • 1-2 tbsp lemon juice

FOR SERVING:

  • 6-8 tbsp pomegranate seeds/arils
  • ½ cup grated fresh coconut
  • ½ -¾ cups thin sev
  • 1 cup green chutney
  • ½ cup garlic chutney

Instructions
 

PREPARATION OF THE DHOKLA

  • Mix besan flour and semolina together in a big bowl.
  • Add all the remaining ingredients for dhokra, except for the eno and mix well.
  • Cover and keep the mixture on the side for 15-20 minutes
  • In the meantime get your steaming device ready. If you have a dhokla steamer then use that. I don't have one here so we need to improvise.
  • Take a wide saucepan with a lid or a wide wok. Put about 2 -3 cups of water in it.
  • Keep it on a medium low flame to heat.
  • Take one steel or aluminium plate which is about 7-8" in diameter.
  • Grease it with oil well.
  • Put a ring or stand in the water on which the plate will rest. Put the plate on it.The water should not get into the plate.
  • When the water begins to boil, take the mixture and add the eno (fruit salt).
  • Mix it very well till the mixture becomes fluffy.
  • Pour the mixture into the plate.
  • Cover the pan and steam the dhokla for 10 minutes over medium high flame.
  • After 10 minutes take the pan off the heat, remove the lid and the plate with the dhokla.
  • Let the dhoklas cool down completely.

PREPARATION OF AMIRI KHAMAN/GUJARATI SEV KHAMAN

  • Crumble the dhokras with your hands till it resembles like bread crumbs.
  • Heat oil in a wide pan over medium heat.
  • When it is hot, add mustard seeds, sesame seeds, chopped cashew nuts and stir for a few seconds.
  • Then add curry leaves (take the leaves off the stem), asafoetida, chopped green chillis and coriander.
  • Stir fry the mixture for a few seconds.
  • Add the crumbled dhokra. Lower the heat.
  • Mix very well. Add lemon juice and mix.

SERVING AMIRI KHAMAN/GUJARATI SEV KHAMAN

  • Spoon the tempered dhokla crumbs into serving bowls.
  • Sprinkle with sev.
  • Top it with pomegranate and grated coconut and serve.
  • Add chutneys according to your taste if you want to. Or serve on the side.

Notes

  • Add extra lemon juice according to your taste.
  • You can add more roasted cashew nuts on top if you like.
  • Don't worry if you don't get pomegranate(which I don't get sometimes). Serve it with finely chopped grapes or cranberries.
  • If you find that the crumbled mixture is too dry, add about 1-2 tbsp water when you have tempered the mixture.
Keyword amiri khaman, gujarati sev khaman