Fried Egg on Sev Khamani
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Khaman Batter (5 minutes + 4-5 hours soaking)
- b.Rinse 1 cup of chana dal thoroughly and soak it in ample water for 4 to 5 hours.
- c.Drain the water completely. In a grinder jar, combine the soaked dal, 1 inch ginger, 2 green chillies, and 1/4 cup curd.
- d.Grind to a coarse, thick paste. Add 1/4 cup of water, a little at a time, only as needed to facilitate grinding. The batter must be thick, not runny.
- e.Transfer the batter to a large mixing bowl. Stir in 1/4 tsp turmeric powder, 1/4 tsp hing, 1 tsp sugar, and 3/4 tsp salt. Mix until well combined.
- 2
Step 2
- a.Steam the Khaman (15-20 minutes)
- b.Prepare a steamer by adding water to the base and bringing it to a rolling boil. Grease a 7 or 8-inch thali or round pan with oil.
- c.Just before steaming, add 1 tsp of Eno fruit salt to the batter. Gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix.
- d.Immediately pour the aerated batter into the greased pan, spreading it evenly.
- e.Place the pan in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes.
- f.Check for doneness by inserting a toothpick into the center; it should come out clean. Turn off the heat and remove the pan. Let it cool completely for at least 20 minutes.
- 3
Step 3
- a.Prepare the Sev Khamani (5 minutes)
- b.Once the steamed khaman is completely cool, use your hands or a fork to crumble it into a coarse, breadcrumb-like texture. Set aside.
- c.Heat 2 tbsp of oil in a wide pan or kadai over medium heat. Add 1 tsp mustard seeds and allow them to crackle.
- d.Add 1 tsp sesame seeds and sauté for a few seconds until they pop.
- e.In a small bowl, dissolve 2 tsp sugar in 1/4 cup of water. Pour this mixture into the pan and bring it to a boil.
- f.Add the crumbled khaman to the pan. Toss gently to coat everything evenly and cook for 2-3 minutes until the khamani is heated through and has absorbed the liquid. Turn off the heat.
- 4
Step 4
- a.Fry the Eggs and Assemble (5 minutes)
- b.Heat 1 tbsp of oil in a non-stick skillet over medium heat.
- c.Carefully crack the 4 eggs into the pan, ensuring they remain separate. Cook for 2-3 minutes for a runny yolk (sunny-side up) or longer for a firmer yolk.
- d.Season the eggs with 1/4 tsp salt and 1/4 tsp black pepper powder.
- e.To assemble, divide the warm sev khamani among four serving plates.
- f.Generously garnish each portion with nylon sev, chopped coriander leaves, and pomegranate arils.
- g.Carefully place one fried egg on top of each bed of sev khamani and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the chana dal is ground to a coarse paste, not a fine one.
- 2Do not let the batter sit after adding Eno. Steam it immediately to get a light and fluffy khaman.
- 3Allow the steamed khaman to cool down completely before crumbling. A warm khaman will turn mushy.
- 4The sugar-water mixture in the tempering step is essential for keeping the khamani moist and adding the classic sweet and savory Gujarati flavor.
- 5For the ultimate experience, serve right after assembly to enjoy the warm egg, moist khamani, and crunchy sev.
Adapt it for your goals.
Vegan
Omit the fried egg and use a plant-based yogurt (like coconut or soy yogurt) instead of dairy curd in the batter.
SpicierSpicier
Increase the number of green chillies in the batter or add a pinch of red chilli powder to the tempering for extra heat.
With GarlicWith Garlic
Add 2-3 cloves of minced garlic to the tempering along with the mustard seeds for a pungent flavor boost.
Garnish TwistGarnish Twist
Add 2 tablespoons of freshly grated coconut and some chopped cashews to the garnish for added texture and richness.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chana dal (split chickpeas) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Chana dal is packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the dal release energy slowly, providing a steady supply of fuel to keep you active and energized throughout the day.
Frequently asked questions
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.