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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!