Authentic Gujarati Sev Khaman V3 with Warm Gathiya
Indulge in this popular Gujarati snack featuring spongy, tangy chickpea flour cakes topped with crunchy sev and fresh coriander. It offers a delightful burst of textures and traditional flavors that will elevate your teatime experience.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a mixing bowl, combine besan, semolina, ginger-green chili paste, lemon juice, sugar, salt, and water to make a smooth, lump-free batter.
2
Stir in the fruit salt and a teaspoon of water over it to activate, gently mixing in one direction until fluffy.
3
Pour the batter into a greased steaming tray and steam on medium-high heat for about 15 to 18 minutes until a toothpick inserted comes out clean.
4
Allow it to cool slightly, then crumble the khaman loosely into pieces.
5
In a separate pan, heat oil and crackle mustard seeds, cumin seeds, asafoetida, and curry leaves, adding a little water and sugar to make a tempering syrup.
6
Pour the tempering evenly over the crumbled khaman.
7
Garnish generously with crunchy sev and chopped fresh coriander, and serve hot alongside extra gathiya.
Ingredients
1 cup besan (gram flour)
1 tbsp semolina (sooji)
1 tsp ginger-green chili paste
1 tsp lemon juice
1 tsp sugar
1/2 tsp fruit salt (eno)
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
A few curry leaves
1/2 cup sev for garnishing
Fresh coriander leaves, chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.