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A delightful Gujarati snack made from crumbled, steamed chickpea lentil cakes. It's seasoned with a zesty tempering and topped with crispy sev, fresh cilantro, and sweet pomegranate seeds for a burst of flavor and texture.
For 4 servings
Prepare the Dal Batter
Steam the Khaman
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A delightful Gujarati snack made from crumbled, steamed chickpea lentil cakes. It's seasoned with a zesty tempering and topped with crispy sev, fresh cilantro, and sweet pomegranate seeds for a burst of flavor and texture.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 580.64 calories per serving with 19.85g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Crumble the Khaman
Prepare the Tempering (Tadka)
Assemble and Serve
Add 1/2 teaspoon of red chili powder to the tempering for extra heat and color.
Add 1 tablespoon of finely chopped garlic to the tempering along with the curry leaves for a pungent, garlicky twist.
Reduce the amount of sugar in the recipe and use a baked sev or a healthier alternative like roasted chickpeas for garnish to lower the calorie count.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the lentils aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates in chana dal provide a slow and steady release of energy, making it a great snack to keep you energized between meals.
One serving of Sev Khamani (approximately 1.5 cups) contains around 380-420 calories. The final count can vary based on the amount of oil and sev used.
Sev Khamani can be a moderately healthy snack. The base is made from chana dal, which is rich in protein and fiber. It is steamed, not fried. However, it contains sugar, and the sev topping is deep-fried, which adds fat and calories. For a healthier version, reduce sugar and use sev sparingly.
Eno is crucial for making the khaman light and fluffy. You can substitute it with 1/2 teaspoon of baking soda and 1/4 teaspoon of citric acid (nimbu ka sat). Add them just before steaming for a similar leavening effect.
A dense khaman is usually caused by overmixing the batter after adding Eno, using a batter that is too thin, or not having the steamer hot enough before placing the batter inside. Ensure your steamer is at a rolling boil and mix the Eno in gently and quickly.
You can store the crumbled khamani (without tempering and garnish) in an airtight container in the refrigerator for up to 2 days. Prepare the tempering and add garnishes just before serving for the best taste and texture.