Ameri khaman (also called Sev Khamni)

Ingredients
Delicious Gujarati snack, ideally served at tea-time!

:

Chana daal
Yogurt
Ginger
Green chilli
Garlic (optional)
Oil
Sugar
Lemon

For garnishing:

Fresh coconut
Corriander leaves
Kadi patta (curry leaves)
Dry red chillies
Sesame seeds (til)
Fresh pomegranate
Nylon sev (that is used for bhel puri)

Method
METHOD:
Wash and soak 2 cups chana daal in double the quantity of water for approximately 4 hours. Once all the water has been absorbed (or when it cleanly break into 2 parts with your nails), the daal is ready. Then drain out excess water using a large strainer.

Next put the soaked chana daal in a blender, but without additional water. Add a very small quality of water and again run the blender. Grind coarsely. Check the consistency and ensure that the batter is not too smooth or fine.

Then add 1 tbsp of yogurt and 1/4 tsp salt and mix well. Then cover the batter for about 1-2 hours.

Heat water in the dhokla steamer. Then grease the dhokla thali and preheat the dhokla plates in the steamer.

Then add 1/4 tsp haldi powder and salt if required, and mix well. Add 1 tbsp oil and 1/4 tsp Eno or cooking soda to the batter so that the Dhoklas become soft. Whisk the batter 4-5 times to mix well and make it fluffy. Pour batter into the warm greased dhokla thalis right away (before the Eno power wears off). Steam it for 20-25 minutes. (Requires that much time since chana daal takes longer to cook).

Remove the thalis from the steamer and let it cool for at least 30 minutes, until all of the steam is out. Cut into squares and then using your hands ensure that Dhoklas have totally cooled down. Then lightly break them into crumbs. Spread it in a flat serving bowl.

Now heat oil and sauté rye, kadi patta, dry red chillies and sesame seeds. Then depending on whether the dhokla mixture is sufficiently yellow, add a small pinch of haldi. Then add ginger, green chilli and garlic paste. Add sugar and lemon juice to taste. Pour this over the dhokla crumbs.

The garnish it with corriander leaves, freshly grated coconut, fine sev, and pomegranate.

Enjoy!!

(Tip: Don’t over-soak Chana daal else batter will be too pasty)

Preparation Time - 30 mints

Servings - 4