Friday, April 1, 2016

Amiri Khaman

Blogging Marathon# 63 -Journey through the cuisines: Day 1
State: Gujarat 
Dish: Amiri Khaman

April begins today, and we as a group of bloggers start our journey to explore various cuisines in this month long Mega Marathon hosted by Valli on her blog. This is my first time on marathon it is was so much fun preparing for it. Based on the theme, we had to select a country or state of India for each week and post recipes from that region. The catch is that the recipes have to start from the letter A on day one and go on till we reach Z on day 30, excluding Sundays. 



For the first week, I have selected the state of Gujarat. Being my everyday cuisine, I thought it would be fun to post authentic recipes from the state for eight days. So I have gujarati recipes from A to H coming up each day. 

For the first day, I am posting Amiri Khaman. Also called as Sev Khamani, this is a typical Gujarati Bhel. The main ingredient in this dish is mashed up khaman dhokla. This dhokla, made from besan/chickpea flour is steamed, cooled and finally mashed. Temper the crumbled dhokla, add toppings and serve. 



While dhokla is a very famous Gujarati snack, this amiri khaman is a little less famous. This dish makes a perfect breakfast, as the dhoklas can be prepared a day prior and only tempering is required the next day. While Pomegranate seeds, Thin Sev, Shredded coconut and Cilantro are used for topping, you can add spicy sev or mixed farsan too. Adding pomegranate gives the dish a pop of color and a great texture, try not to leave that out! Enjoy this quick snack immediately on preparing, else it becomes soggy.

Ingredients

For the Khaman
Khaman Dhokla 1 plate
Oil 2 tsp
Sesame Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Green Chili 1, minced
Curry leaves 1-2
Ginger Garlic paste 1 tsp
Turmeric Powder 1 tsp
Salt, Sugar, Lemon Juice

For the Topping
Pomegranate seeds
Thin Sev 
Shredded coconut 
Cilantro




Method

Make a plate of Khaman Dhokla following this recipe. Just follow it till steaming and cooling the dhoklas.

While this recipe works best for dhokla that has been made a day earlier, the same can be made after a couple of hours of making the dhokla too. Break the dhokla pieces into small particles using your hands. 




Heat oil in a pan. Add sesame seeds, let them pop and then add asafoetida and cumin seeds. Add the minced green chilli and curry leaves. Once they pop, add the ginger garlic paste. Next, add the crumbled dhokla. Mix well, and add turmeric powder.

Then add salt, sugar and lemon juice to taste. Serve immediately, topped with pomegranate seeds, sev, coconut and cilantro. Squeeze some more lemon if you like. 










22 comments :

  1. Smruti, lovely presentation and it is a wonderful snack for the evenings :) Looking forward to the rest of the cuisines that you have explored!

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  2. That is a lovely twist to regular doklas. With the colourful toppings, it looks so inviting..

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  3. Considering my dhoklas don't fluff that much, I am definitely gonna try this recipe :)) and look forward to all ur Gujarati + other regional dishes , Smruti ! Good to have u in the mega BM !

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  4. Such a lovely and colorful snack. Love your presentation. Great start with a wonderful dish:)

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  5. Amiri khaman bhel looks mouth watering.Love your presentation.Looking forward to see your recipes.

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  6. Good choice for the first week Smruti. I still remember for the first time I had this in Vaishali's place such a very tempting snack nice choice.

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  7. Love Gujarati Cuisine. Awesome. Bookmarking this Smruti. Looking forward to your other recipes. Great clicks

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  8. Wonderful choice to do 4 states. I love this one and as Padma said we tasted this first when we visited vaishali. Lovely presentation.

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  9. Wow, just can resist to this irresistible amiri khaman, never had a chance to taste, thanks for sharing this dish. Looking eagerly to watch out your beautiful choices.

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  10. beautiful presentation, stunning clicks!! something similar to our idly upma, addition of pomo seeds gives a nice crunch!!!

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  11. What a yummy looking Gujarati snack you got their Smruthi. Looks amazing. Looking forward to your delicious creations this month.

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  12. This has been on my to do list for so long and your snack looks absolutely tempting. Looking forward to your other Gujarati delicacies this week.

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  13. This is a nice way to use up leftover khaman dhokla. Looking forward to your Gujarati dishes for the week of the BM.

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  14. Absolutely stunning presentation and a mouthwatering snack! Looking forward to all the Gujarati delicacies..

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  15. What a vibrant color?? Never tried this tempting dish before. I'm noting this down. your Day 1 rocks..

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  16. Well I might not be a Gujju, but living here makes me a Gujju :))...love all Gujrati dishes and this Khamani is one o four favorites, well made and presented.

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  17. Wow it looks so colorful and inviting... Well presented.. Looking forward to all the 4 states dishes from you...

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  18. Smruti...first time here, it is a nice blog, and your choice of theme is also good....i made amiri khama a few months back , first time at home, looking forward to your rest of the recipes

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  19. I love this dish though i have tasted it only once. Have been wanting to make it since then.Your pics looks so inviting and really tempting me to try it out now itself :)

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  20. Wonderful start for the A-Z series,looking forward to your recipes and awesome presentation..Amiri khaman sounds so delicious and healthy.

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  21. what a tasty looking snack - looks perfect to munch on while watching a movie

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  22. Lovely start and Amiri khaman looks so inviting. Loved the clicks

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