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A creative twist on a Gujarati classic! This recipe combines the savory, tangy flavors of traditional sev khamani with the rich, runny yolk of a perfectly fried egg. It's a fantastic, protein-packed dish for a special breakfast or brunch.
For 4 servings
Prepare the Khaman Batter (5 minutes + 4-5 hours soaking)
Steam the Khaman (15-20 minutes)
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A creative twist on a Gujarati classic! This recipe combines the savory, tangy flavors of traditional sev khamani with the rich, runny yolk of a perfectly fried egg. It's a fantastic, protein-packed dish for a special breakfast or brunch.
This gujarati recipe takes 50 minutes to prepare and yields 4 servings. At 524.25 calories per serving with 20.79g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare the Sev Khamani (5 minutes)
Fry the Eggs and Assemble (5 minutes)
Omit the fried egg and use a plant-based yogurt (like coconut or soy yogurt) instead of dairy curd in the batter.
Increase the number of green chillies in the batter or add a pinch of red chilli powder to the tempering for extra heat.
Add 2-3 cloves of minced garlic to the tempering along with the mustard seeds for a pungent flavor boost.
Add 2 tablespoons of freshly grated coconut and some chopped cashews to the garnish for added texture and richness.
The combination of chana dal (split chickpeas) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Chana dal is packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from the dal release energy slowly, providing a steady supply of fuel to keep you active and energized throughout the day.
One serving of Fried Egg on Sev Khamani contains approximately 350-400 calories, depending on the amount of oil and sev used. It's a balanced meal with protein, carbs, and fats.
Yes, it can be a healthy dish. It's rich in protein from chana dal and eggs, and fiber from the dal. To make it healthier, you can reduce the amount of oil and sev used for garnish.
This recipe is naturally gluten-free as it uses chana dal. However, you must ensure your hing (asafoetida) is gluten-free, as some brands contain wheat flour.
Yes, you can steam and crumble the khaman a day in advance. Store it in an airtight container in the refrigerator. Reheat it during the tempering step just before you are ready to serve.
If you don't have Eno, you can use a combination of 1/2 tsp baking soda and 1/4 tsp citric acid. Add it to the batter just before steaming for a similar leavening effect.
Nylon Sev is a very fine, crispy noodle made from gram flour. It's named for its smooth, thread-like appearance. If you can't find it, you can use any other fine sev, though the texture will be slightly different.