Sev Khamani | How to make Surti Sev Khamani

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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 anytime.

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.

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

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    Step by Step Pictures for making Sev Khamani

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.

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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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