Authentic Gujarati Sev Khaman with Warm Masala Chai
Savor the fluffy, tangy texture of freshly steamed gram flour cakes topped with crunchy sev and fresh pomegranate. This beloved street food pairs wonderfully with a fragrant cup of spiced Indian tea.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine besan, semolina, ginger-green chili paste, turmeric, lemon juice, salt, and warm water to form a smooth, lump-free batter.
2
Grease a steaming plate and keep water boiling in a steamer or large pot.
3
Add fruit salt to the batter, mix gently until it froths, and immediately pour it into the greased plate.
4
Steam on medium-high heat for about 15 to 18 minutes until a toothpick inserted comes out clean.
5
Allow it to cool slightly, then crumble the khaman loosely into a bowl.
6
For the tempering, heat oil in a pan, add mustard seeds, sesame seeds, hing, and curry leaves, letting them splutter.
7
Pour the tempering over the crumbled khaman and toss gently.
8
Garnish generously with nylon sev and freshly chopped coriander leaves, and serve warm alongside freshly brewed masala chai.
Ingredients
1.5 cups besan (gram flour)
1 tbsp semolina (sooji)
1 tsp ginger-green chili paste
1 tsp lemon juice
3/4 tsp fruit salt (eno)
1 tsp turmeric powder
Salt to taste
2 tbsp oil for tempering
1 tsp mustard seeds
1 tsp sesame seeds
A pinch of asafoetida (hing)
10-12 curry leaves
1/2 cup nylon sev for garnishing
Fresh coriander leaves, chopped
2 cups water for boiling and tea
*This AI-generated recipe may contain inaccuracies.