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    Home » Breakfast, Brunch, Dinner Recipes » Sev Khamani | How to make Surti Sev Khamani

    Sev Khamani | How to make Surti Sev Khamani

    Published: Jan 18, 2018 · Modified: Sep 23, 2020 by Srivalli · 13 Comments

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    Sev Khamani is popular Gujarati Breakfast dish from Surat. Sev Khamani is traditionally made from Dhokla and also known as Amiri Khaman. While this is a dish served for Breakfast, it makes a wonderful meal for any time.

    When you go through the recipe, you would understand that this might have come about because one had excess khaman or Dhokla on hand, maybe from a previous meal and it is enhanced or beautified into a different avatar that's very delicious and makes a wonderful meal. I remember this from our visit to Ahmadabad for our BM#25 Meet, where Vaishali made sure we tasted all the street food that was available. It was such a memorable tour.

    I had this recipe challenged for Indian Cooking Challenge, one of the finest events I have hosted, where we cooked traditional Indian dishes. Unfortunately, I was not able to make it then. When I had picked up steamed dishes as the topic, I spent quite some time pondering which dish should be taken, when I suddenly remembered that I am still to make this dish. I was glad I had time during the weekend to complete this dish and it indeed was a filling dinner for us.

    Sev Khamani is the second Steamed Dish I made for BM#84 Week 3. I totally enjoyed this meal.
    Sev Khamani

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        Step by Step Pictures for making Sev Khamani

    How to make Sev Khamani 2

    How to make Sev Khamani 4

    Khaman Dhokla

    Sev Khamani | Gujarati Street Food

    For Khaman

    1.5 cups Besan / Gram flour
    1/4 cup Semolina / Rava
    2 nos Green chilies
    1 inch Ginger made into a paste
    1.5 tsp Sugar
    2 tbsp Curds
    2 tsp Lemon Juice
    2 tsp Cooking Oil
    2 tsp ENO Fruit salt
    Salt to taste
    1/4 cup Water

    For Tempering Khaman

    1 tsp Cooking Oil
    1 tsp Mustard Seeds
    1 tsp sesame seeds
    1 tsp Green Chillies finely chopped
    Handful Curry Leaves
    2 tsp Coconut Grated
    1 tsp Cooking Oil
    1 tsp Water

    For Sev khamani

    2 tbsp Cooking Oil
    1 tsp Mustard Seeds
    1 tsp Sesame Seeds
    A Pinch Asafoetida
    5-6 cloves Garlic, minced
    2 Green Chillies finely chopped
    Few curry leaves
    1/4 tsp turmeric powder
    1 cup Sev nylon
    1/ 2 cup Pomegranate pearls
    1/4 cup Coconut Grated
    1/4 cup Coriander Leaves, chopped
    Lemon juice

    Making the Khaman

    Combine all ingredients in a bowl, except the ENO in a large mixing bowl.
    Mix everything very well, making sure there are no lumps.
    Place a steamer on gas with 3 cups of water. Bring the water to a rolling boil.
    When the water is ready, grease a thali/baking tray for steaming the Dhokla.
    Add the ENO fruit salt to the batter and mix very well.
    You will find bubbles getting formed.
    Pour the batter into the Thaali, and place it in the steamer.
    Close the lid and let it steam for 10-15 minutes.
    Check with a knife if done, the knife should come out clean.
    Cut into pieces to serve as khaman.

    Tempering the Khaman

    When the Dhokla is cooled down, transfer to a bowl.
    Add 1 tsp water and oil, pour over the dhokla.
    Heat a nonstick pan with oil. Temper with mustard seeds, sesame seeds and immediately add asafoetida.
    Add curry leaves, green chilli. Pour this over the Khaman.

    If you want to make Sev Khamani, then crumble the khaman and proceed with below.

    Making Sev Khamani

    Heat a nonstick pan with oil. Temper with mustard seeds, sesame seeds.
    Add curry leaves, green chili and minced garlic. Saute for a while.
    Add turmeric powder and the crumbled khaman pieces.
    Mix well. Transfer to a bowl.
    Sprinkle nylon Sev, coriander leaves, coconut and pomegranate pearls.
    Drizzle lemon juice.
    Serve right away.

    Notes

    I used a 6 inch baking tray and the batter was enough. Else you will have use two thalis.
    The khamani can be made in advance but the Sev and rest of the garnishes should be added only at the time of serving.

    Surti Sev Khamani

    Sev Khamani
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    Sev Khamani | Gujarati Street Food

    Course Dinner, Snacks
    Cuisine Gujarat
    By Cook Method Steamed, Stovetop
    Occasion Evening Snack
    By Diet Diabetic
    Dish Type Street Food
    Author Srivalli

    Ingredients

    For Khaman

    • 1.5 cups Besan / Gram flour
    • 1/4 cup Semolina / Rava
    • 2 nos Green chilies
    • 1 inch Ginger Grind chillies and ginger made into a paste
    • 1.5 tsp Sugar
    • 2 tbsp Curds
    • 2 tsp Lemon Juice
    • 2 tsp Cooking Oil
    • 2 tsp ENO Fruit salt
    • Salt to taste
    • 1/4 cup Water

    For Tempering Khaman

    • 1 tsp Cooking Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Sesame Seeds
    • 1 tsp Green Chillies finely chopped
    • Handful Curry Leaves
    • 2 tsp Coconut Grated
    • 1 tsp Cooking Oil
    • 1 tsp Water

    For Sev khamani

    • 2 tbsp Cooking Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Sesame Seeds
    • A Pinch Asafoetida /Hing
    • 5-6 cloves Garlic minced
    • 2 Green Chillies finely chopped
    • Handful Curry Leaves
    • 1/4 tsp Turmeric Powder
    • 1 cup Sev nylon variety
    • 1/ 2 cup Pomegranate
    • 1/4 cup Coconut Grated
    • 1/4 cup Coriander Leaves chopped
    • Lemon juice

    Instructions

    Making the Khaman

    • Combine all ingredients in a bowl, except the ENO in a large mixing bowl.
    • Mix everything very well, making sure there are no lumps.
    • Place a steamer on gas with 3 cups of water. Bring the water to a rolling boil.
    • When the water is ready, grease a thali/baking tray for steaming the Dhokla.
    • Add the ENO fruit salt to the batter and mix very well.
    • You will find bubbles getting formed.
    • Pour the batter into the Thaali, and place it in the steamer.
    • Close the lid and let it steam for 10-15 minutes.
    • Check with a knife if done, the knife should come out clean.
    • Cut into pieces to serve as khaman.

    Tempering the Khaman

    • When the Dhokla is cooled down, transfer to a bowl.
    • Add 1 tsp water and oil, pour over the dhokla.
    • Heat a nonstick pan with oil. Temper with mustard seeds, sesame seeds and immediately add asafoetida.
    • Add curry leaves, green chilli. Pour this over the Khaman.

    Making Sev Khamani

    • If you want to make Sev Khamani, then crumble the khaman and proceed with below.
    • Heat a nonstick pan with oil. Temper with mustard seeds, sesame seeds.
    • Add curry leaves, green chili and minced garlic. Saute for a while.
    • Add turmeric powder and the crumbled khaman pieces.
    • Mix well. Transfer to a bowl.
    • Sprinkle nylon Sev, coriander leaves, coconut and pomegranate pearls.
    • Drizzle lemon juice.
    • Serve right away.

    Notes

    I used a 6 inch baking tray and the batter was enough. Else you will have use two thalis. The curd I used was not sour, so I had to add lemon as well. The khamani can be made in advance but the Sev and rest of the garnishes should be added only at the time of serving.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Sapana Behl says

      January 18, 2018 at 2:51 pm

      So addictive looking sev khamani. I am going to try it today itself. This is breakfast time and I am drooling over it,not fair. Btw did you use yogurt to make the khaman?? I see something like that in the pictures but not in the ingredients.

      Reply
      • Srivalli says

        January 18, 2018 at 3:53 pm

        Yes Sapana, I used curds which I forgot to update..thanks for pointing it out..:)

        Reply
    2. usha says

      January 18, 2018 at 7:00 pm

      Wow, mouthwatering sev khamani. What a nice way to use up leftover khaman and would not mind making it from scratch, as you did..

      Reply
    3. Sandhiya says

      January 20, 2018 at 1:11 am

      First time, i'm hearing about this recipe !!! Very interesting recipe and it remind me of our idli upma. Best way to finish off with leftover dhokla!!!

      Reply
    4. Priya Suresh says

      January 21, 2018 at 12:48 am

      Wish i get a plate of sev khamani rite now, what a fabulous dish.. Absolutely droolworthy.

      Reply
    5. Harini-Jaya R says

      January 21, 2018 at 12:56 am

      Definitely a mouth watering plate there! Bookmarked!

      Reply
    6. Priya Kumar says

      January 21, 2018 at 5:15 pm

      wish I would have stayed nearby you. would have come and have it. looking so tempting

      Reply
    7. vaishalisabnani says

      January 22, 2018 at 5:53 am

      Sev Khamani is a delicious snack and you have made it perfectly..looks yum.You brought back old memories.

      Reply
    8. themadscientistskitchen says

      January 22, 2018 at 9:26 pm

      Looks yummy Valli.I do not think I will ever make this dish as dhokla in my place is always over.

      Reply
    9. Suja Ram says

      January 23, 2018 at 8:47 am

      Fantastic Khamani Sev Valli. Wonder how you could do such an elaborate Recipe post, Hats off yaar! Cant wait to try this soon for kids. Pics are so good too!

      Reply
    10. Jayashree says

      January 23, 2018 at 9:41 am

      This is such a delicious, flavorful snack. In fact, I could have this any time of the day.

      Reply
    11. Priya Srinivasan says

      January 27, 2018 at 12:44 pm

      I make this till date valli, one of my go-to snacks anytime!! absolutely love this crumbled dhokla & the colors on the plate, superb theme valli!!!

      Reply
    12. Annapurnaz says

      June 30, 2018 at 11:33 am

      This is a wonderful way to use leftover khaman dhokla. sev and pomegranate are making it look so good , I'm sure it must have tasted that good as well

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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