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sev khamani in plate and green chutney in white color bowl.

Sev Khamani Recipe

Mansi Akaveeya
A popular Gujarati snack called sev khamani recipe is made from crumble of steamed bread. Tadka, sev, chutney and pomegranate seeds are added as seasoning.
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 2 plate

Equipment

  • Blender
  • 2 Bowls
  • Steamer/ Pan
  • Grater
  • Frying pan
  • Serving Dish

Ingredients
  

For khamani

  • 1 cup Gram flour or Chana dal
  • 1 cup Urad dal
  • 1 tsp Green chilli paste
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 1 tbsp Powdered sugar
  • ½ tsp Nimbu ka phool or lemon juice
  • 1 tsp Baking soda
  • 1-2 cups Water
  • 2-3 tsp Oil
  • Salt as per taste

For tempering

  • 2-3 tbsp Oil
  • 1 tsp Mustard seeds
  • 1-2 tsp White sesame seeds
  • 1-2 Green chilli chopped
  • 6-8 Curry leaves
  • ¼ cup Water
  • 2-3 tsp Sugar
  • 1-2 tbsp Coriander chopped
  • A pinch of salt and hing

For garnish

  • ½-1 cup Surti sev
  • Fresh coconut grated
  • Pomegranate seeds

Instructions
 

  • Soak Chana dal and urad dal and then bring to the batter form and then sieve into a mixing bowl.
  • Add the oil, salt, sugar, nimbu na phool, ginger-garlic paste, turmeric powder, and green chilli paste. Gradually add water to the batter to get a medium consistency.
  • For 10 minutes, cover and let the batter rest.
  • Add two cups of water to a pan and set it up like a steamer.
  • After that, stir the baking soda into the batter thoroughly. The besan batter puffs up quickly.
  • Now pour the batter into the prepared dish coated with oil and cook the dhokla plate on a medium flame for 15 minutes.
  • Take out the steam khaman dhokla and let it cool after 15 minutes.
  • Now uniformly crumble the dhokla using a grater.
  • Heat oil, add mustard seeds, white sesame seeds, curry leaves, and chopped green chillies to a pan. For one minute, sauté. Hing, turmeric powder, and water are then added. Mix gently, then let the water come to a boil.
  • Add the crumbled dhokla mixture to the boiling water and stir well.
  • Add the coriander leaves last, followed by the sev, coconut, and pomegranate seeds for garnish. Serve.

Notes

  • With khamani, sugar helps in moisture retention.
  • Continuously whisk the batter to include air particles.
  • If you want better results, switch to eno from baking soda.
  • As an option, you can prepare regular khaman dhoklas and crumble them before frying them in the spice mixture and garnishing it as usual.
  • You can also add garlic to this dish if you prefer the flavour.
Keyword Sev Khamani