Sev Khamani
A delightful Gujarati snack made from crumbled, steamed chickpea lentil cakes. It's seasoned with a zesty tempering and topped with crispy sev, fresh cilantro, and sweet pomegranate seeds for a burst of flavor and texture.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dal Batter
- b.Rinse the chana dal thoroughly under running water. Soak it in ample water for 4-5 hours.
- c.Drain the water completely. Transfer the soaked dal to a grinder jar along with curd, chopped ginger, and green chilies.
- d.Grind to a coarse, thick paste without adding much water. Add 1-2 tablespoons of water only if absolutely necessary for grinding. The batter should be thick.
- 2
Step 2
- a.Steam the Khaman
- b.Transfer the batter to a large mixing bowl. Add turmeric powder, salt, 1 tbsp of sugar, and 1 tbsp of lemon juice. Mix everything well.
- c.Prepare your steamer by adding 2-3 cups of water to the base and bringing it to a rolling boil. Grease an 8-inch round tin or plate with a little oil.
- d.Just before steaming, add the Eno fruit salt to the batter. Gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix.
- e.Immediately pour the aerated batter into the greased tin. Place the tin in the steamer, cover with a lid, and steam on medium-high heat for 15-18 minutes.
- f.To check for doneness, insert a knife or toothpick into the center; it should come out clean. Turn off the heat and let the khaman cool down completely in the tin.
- 3
Step 3
- a.Crumble the Khaman
- b.Once the steamed khaman has cooled completely to room temperature, run a knife around the edges and demold it onto a plate.
- c.Using your hands or a fork, gently crumble the khaman into a coarse, grainy texture. Avoid making it too fine. Set the crumbled khaman aside.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter.
- c.Add the asafoetida and curry leaves, and sauté for a few seconds until the leaves are crisp and fragrant.
- d.Carefully pour in 1/4 cup of water. Add the remaining 1 tbsp of sugar and 1 tbsp of lemon juice. Stir well and bring the mixture to a boil. Let it simmer for 1 minute, then turn off the heat.
- 5
Step 5
- a.Assemble and Serve
- b.Pour the hot tempering liquid evenly over the crumbled khaman.
- c.Toss gently with a spoon or your hands to ensure the crumbles are well-coated and moist.
- d.Transfer the prepared khamani to a serving bowl. Garnish generously with nylon sev, finely chopped coriander leaves, pomegranate arils, and grated fresh coconut (if using).
- e.Serve immediately to enjoy the contrasting textures of the soft khamani and crispy sev.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal is ground to a coarse texture, not a fine paste. This is key to the authentic texture of sev khamani.
- 2Do not overmix the batter after adding Eno, as this will deflate the air and result in a dense khaman.
- 3Allow the steamed khaman to cool completely before crumbling. A warm khaman will become pasty when crumbled.
- 4The sweet and tangy tempering water is crucial for adding moisture and flavor to the crumbled khaman.
- 5Add the sev just before serving to prevent it from becoming soggy and losing its crunch.
Adapt it for your goals.
Spicier Version
Add 1/2 teaspoon of red chili powder to the tempering for extra heat and color.
Garlic FlavorGarlic Flavor
Add 1 tablespoon of finely chopped garlic to the tempering along with the curry leaves for a pungent, garlicky twist.
Healthier OptionHealthier Option
Reduce the amount of sugar in the recipe and use a baked sev or a healthier alternative like roasted chickpeas for garnish to lower the calorie count.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
The high fiber content from the lentils aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in chana dal provide a slow and steady release of energy, making it a great snack to keep you energized between meals.
Frequently asked questions
One serving of Sev Khamani (approximately 1.5 cups) contains around 380-420 calories. The final count can vary based on the amount of oil and sev used.