Sev Khamani is a simple tea-time snack made from crumbled khaman dhoklas, topped with roasted garlic, coconut shavings, pomegranate seeds and most importantly, yummy sev!
If you have any leftover dhoklas it is super easy to make. If you don't, you can always make some fresh dhoklas in a jiffy.
You can even use this recipe with leftover idlis or dosas if you feel creative!
Recipe for Sev Khamani
20 Khaman Dhoklas
1 tsp Mustard Seeds
1 tsp Garlic, peeled & minced
1 tsp Green Chili, chopped
1 pinch Asafoetida / Hing / Perunkaayam
2 tbsp Date Syrup
2 tbsp Date Sugar (dry dates powder)
2 tbsp Pomegranate Seeds
1 tbsp Coconut, grated
2 tbsp Coriander Leaves, chopped
4 tbsp Sev
To make Sev Khaman, first crumble the dhoklas in a big mixing bowl and keep aside.
Heat a kadai. There is no need to use any oil. Once hot, add mustard seeds and dry roast for a few seconds until they sputter. Immediately transfer into a small cup with 3-4 tbsp of water.
Now that the hot kadai is empty, continue heating it. Add the chopped garlic, chopped green chili, and asafoetida with a few spoons of water. Saute until cooked, then add to the same cup of water as mustard seeds.
Pour this tempering mix over the dhoklas along with date syrup and date sugar. Mix well.
Garnish with pomegranate seeds, grated coconut, coriander leaves.
When serving, mix well with sev and serve fresh.