Sev Khamani Recipe (Soft Gujarati Khamani with Sweet and Tangy Tempering)

Sev khamani is a Gujarati street-food favourite made from leftover or fresh chana dal dhokla, crumbled and tempered with sugar, lemon and green chilli, then topped with sev, pomegranate and coriander. This is the quick home version. Last verified: October 16, 2026.

Sev khamani recipe graphic: soft Gujarati khamani topped with sev
Quick answer: Steam a thick batter of soaked chana dal into a soft cake, crumble it, toss with a tempering of oil, mustard, curry leaves, green chilli, sugar and lemon, and top with sev. Serves 4, about 40 minutes plus soaking.

What ingredients do you need for sev khamani?

  • 1 cup chana dal, soaked 4 to 5 hours
  • 1 green chilli and a small piece of ginger
  • 1 tsp lemon juice, a pinch of turmeric and salt to taste
  • 1 tsp fruit salt or baking soda
  • 2 tbsp oil, 1 tsp mustard seeds, a few curry leaves, 2 green chillies
  • 1 tbsp sugar, juice of half a lemon, a little water
  • Fine sev, pomegranate seeds, chopped coriander and grated coconut to serve

How do you make sev khamani step by step?

  1. Grind the soaked dal with green chilli, ginger and a little water into a thick, slightly coarse batter.
  2. Mix in turmeric, salt and lemon juice. Just before steaming, add the fruit salt and stir gently once.
  3. Pour into a greased plate and steam for 15 to 18 minutes until a toothpick comes out clean.
  4. Cool slightly, then crumble the cake with your hands.
  5. Heat oil, crackle the mustard seeds, add curry leaves and slit green chillies, then add 3 tbsp water, the sugar and lemon juice. Let it bubble for a minute.
  6. Pour over the crumbled khamani, toss lightly, and top with sev, pomegranate, coriander and coconut.

How do you keep sev khamani soft?

Do not over-mix after adding fruit salt, and steam on a rolling boil. Add the sev only when serving, or it turns soft.

Can you make it from leftover dhokla?

Yes. Crumble leftover khaman dhokla and use the same tempering. Add a little extra water so it does not dry out.

FAQ

Is sev khamani sweet or spicy? Both. It is lightly sweet, tangy and a bit spicy. Adjust sugar and chilli to taste.

Can I store it? Keep the crumbled khamani covered in the fridge for a day, and add sev fresh.

Which dal is used? Chana dal, soaked well. Some homes use a mix with a spoon of toor dal.

More Gujarati recipes: Gujarati shakarpara, all Kathiyawadi Kitchen recipes and our churma ladoo.

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