Friday, January 4, 2008

Amiri Khaman or Sev Khamni

Amiri Khaman can be roughly described as tempered yellow dhokla. Just like if there are leftover idlis, one would make Idli Upma, if too many leftover chapatis, one would make fodnichi poli (tempered chapati), if too much leftover rice, then fodnicha bhat (tempered rice), similarly, if too much yellow dhokla is left, then one could make "Amiri Khaman". But there is one major difference. One doesn't wait for Dhoklas to be leftovers. For Amiri Khaman, the fresh dhoklas are especially steamed, cooled, crushed and tempered. It's that good!

But the lazy cook that I am, I used Nylon Khaman Dhokla (using besan) for a quick alternative to the ground one. The soaked one tastes much better than besan one. But that's the price you pay when you have a time crunch. Last week, when I had guests over, I steamed more nylon khaman dhokla than needed to deliberately make the leftovers. So next day I could make Amiri Khaman in a jiffy.

For getting a detailed recipe of Amiri Khaman using chana daal, refer to Tarla Dalal's "The complete Gujarati Cookbook". There is a "photo essay" about this book on my blog too, which was my very first post. And for a detailed recipe, click here. & oh, by the way, have you guys checked Tarlaji's blog?I sure was excited when I saw it.

Amiri Khaman /Sev Khamni


Leftover yellow dhoklas (this, this or even this)

salt to taste

sugar to taste

1 tbsp freshly squeezed lemon juice


1 tbsp oil

1 tsp mustard seeds

1 tsp sesame seeds

2-3 cloves garlic, chopped finely

1-2 red chillies


1 tbsp cilantro/coriander leaves, chopped

1 tbsp coconut, freshly scraped

1 tbsp ruby red fresh pomegranate seeds

1 tbsp nylon sev


1. Crumble the dhoklas by hand.

2. Heat oil. Add all the ingredients for tempering

3. Add dhokla crumbles, salt, sugar & lemon juice. Mix well.

4. Cover and cook for 5 -7 minutes.

5. Pour in a serving platter. Garnish with nylon sev, coconut, cilantro and pomegranate seeds.


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