Sev Khamani (Surti Style) | Instant Snack

Cook with Chefadora AI

Sev Khamani is a popular snack from Surat, Gujarat made from khaman dhokla . It is soft, crumbly, sweet-spicy and topped generously with sev. Perfect for breakfast or an evening snack! This delightful dish combines the flavors of crumbled khaman with a mix of spices and is garnished with sev, fresh coriander, and grated coconut. It's a treat for your taste buds and a must-try for lovers of Gujarati cuisine.

khaman (steamed & crumbled)

green chillies (finely chopped)

fresh coriander (chopped)

Step 1

Crumble the khaman nicely without lumps.

Step 2

Heat oil in a pan and add mustard seeds, sesame seeds, hing, curry leaves, green chillies, and ginger paste.

Step 3

Add sugar and a little water, letting it dissolve completely.

Step 4

Add the crumbled khaman and mix gently to combine.

Step 5

Add lemon juice and adjust the salt as needed.

Step 6

Cook the mixture on low flame for 2–3 minutes, ensuring it does not dry out too much.

Step 7

Serve hot, topped with nylon sev, fresh coriander, grated coconut, and pomegranate seeds.

Day-old khaman becomes dry and crumbly. Always use freshly steamed khaman for that melt-in-mouth texture. Rub it gently between palms or pulse once in mixer. It should be grainy, not sticky dough.

Once khaman is added to tempering, cook only 2–3 minutes on low flame. Overcooking makes it dry.

Nylon sev becomes soggy quickly. Add sev, pomegranate, coconut and coriander only at serving time for fresh taste.

Can I use store-bought khaman for this recipe?

Yes, you can use store-bought khaman. Just make sure to crumble it well before using it in the recipe.

What is the best way to keep Sev Khamani moist?

Sprinkle a little sugar water over the khamani if it feels dry. This will help keep it soft and moist.

Can I skip sesame seeds in the recipe?

Yes, sesame seeds are optional and can be skipped if you prefer.

What type of sev should I use for topping?

Use nylon sev for the best texture and flavor. It is light and crispy, making it perfect for this dish.

Can I make Sev Khamani ahead of time?

It is best served fresh and hot, but you can prepare the khamani mixture in advance and reheat it before serving. Add the toppings just before serving.