Gujaratis are known for making not just innovative, but delicious snacks. People definitely get judgemental, when on tours, their gujju friends carry their own snacks and meals. But one bite of that, and you would want to do the same! They are absolutely lip-smacking delicious!
I had never tasted khamni before I got married. Didn't have the wildest idea that something like that existed. When my family visited our house in Ahmedabad, my mum-in-law had made this for everyone as a snack. And as soon as I tasted it, I headed straight to my room, got a pen and paper and noted the recipe without missing the smallest detail. And now, I make this at least once a month. Gujju food is that captivating!
This is a must try. Hope you not just enjoy feasting on it, but making it too.
I had never tasted khamni before I got married. Didn't have the wildest idea that something like that existed. When my family visited our house in Ahmedabad, my mum-in-law had made this for everyone as a snack. And as soon as I tasted it, I headed straight to my room, got a pen and paper and noted the recipe without missing the smallest detail. And now, I make this at least once a month. Gujju food is that captivating!
This is a must try. Hope you not just enjoy feasting on it, but making it too.
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 25 - 30 Minutes 4 - 5 Portions |
INGREDIENTS Channa Dal Green Chillies Garlic cloves Ginger Salt Sugar Lemon juice Haldi Hing Oil Tadka Oil Mustard seeds Hing Water Green Chillies Sugar Garnish Chopped onions Pomegranate seeds / chopped tomato Sev Coriander leaves | QUANTITY 200 gms 2 - 3 10 - 15 2 tbsp, grated to taste 1 tbsp 2 tbsp 1/4 tsp 1/4 tsp 1 tbsp 4 tbsp 1 tsp 1/4 tsp 3/4th cup 2 1 tsp |
RECIPE
Soak the channa dal for atleast 6-8 hours.
Drain all the water and grind all the ingredients together.
Do not add extra water to the paste, if needed, use as little water as possible.
Pour it on a steaming plate and steam for atleast 15-20 minutes.
Touch the top to make sure it doesnt stick to your finger.
Cut it in cubes to remove it from the steaming plate.
Set aside and allow to cool completely.
Touch the top to make sure it doesnt stick to your finger.
Cut it in cubes to remove it from the steaming plate.
Set aside and allow to cool completely.
Put these cubes in a mixie and grind them to a powder, till it becomes light and fluffy.
Make the tadka, and add water. Once it starts boiling, add sugar and the khamni to it and stir well.
Garnish with chopped, onions, sev, coriander leaves and pomegranate seeds.
Make the tadka, and add water. Once it starts boiling, add sugar and the khamni to it and stir well.
Garnish with chopped, onions, sev, coriander leaves and pomegranate seeds.