Khandvi is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It is a mouth watering traditional gujarati snack recipe made with gram flour and curd which is tempered with mustard seeds and few other spices. This khandvi rolls is not only easy to make but also delicious healthy snack because it just involves steaming gram flour and curd and does not require any other complex cooking techniques. However, you need some basic cooking knowledge to make this khandvi. It consists of yellowish tightly bite-size rolled.
Khandvi is a delicious and wonderful dish. This is a dish that everyone likes, you can easily make it whenever you want. You can serve it to your guests in the morning breakfast or evening snack. Khandvi is a Gujarati dish but is now practiced all over the country. You will go anywhere you will find delicious Khandvi everywhere.
Khandvi is a quick dish. If someone suddenly comes to your house and you do not understand what to make, then you can easily make delicious Khandvi. Everyone likes Khandvi. Everyone likes its excellent taste. You can make it easily whenever you want. Although it is available everywhere in the market, but if you want, it can be made in a pure way at home. All the ingredients of this preparation are also easily available at home.
Today we have brought for you an easy recipe with the help of which you can make delicious and wonderful Khandvi anytime. It takes a total of 30 minutes to make Khandvi. It takes 10 minutes to prepare.This is enough for Khandvi 4 members according to the amount of method given.
Follow the recipe given below and make everyone happy by making delicious and wonderful khandvi.
Khandvi
Print RecipeIngredients
- For the Batter - 1 cup gram flour (besan)
- 1 cup plain curd
- 2 cups water
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Salt to taste
- For the filling - 4 tablespoons fresh grated coconut
- 2 tablespoon finely chopped coriander leaves
- For the khandvi Tempering - 3 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1 sprig curry leaves chopped
- ¼ teaspoon asafoetida
- 2 green chillies, slit
- Salt to taste
Instructions
- In a medium size bowl, add gram flour, curd, turmeric powder, red chilli powder and salt to taste.
- In another bowl, take 2 cups of water along with ginger paste. Mix well.
- Add this water mixture gradually into the gram flour mixture. Whisk well.
- Keep on stirring and mixing until there is no lump remains into the batter and you get a smooth batter.
- Take a kadai or sauce pan. Pour the batter into a kadai or sauce pan. Cook it on medium flame; continuously stir without stopping so that the lumps don’t form. Keep on stirring till it becomes a smooth thick batter. You have to stir continuously so that it would not stick in a pan.
- Once it is prepared, quickly spread the batter on a grease thalis as thinly as possible with a spatula. The batter must be hot. If it cools than it is difficult to spread. You have to be quick with the remaining batter too.
- When it is ready, allow it to cool, cut into equal sized strips and sprinkle some grated coconut, coriander leaves. Gently roll each strip tightly. Then place them on a serving plate.
- Arrange the khandvi rolls next to each other in a plate.
For the khandvi Tempering
- Heat oil in a pan and crackle the mustard seeds, sesame seeds, curry leaves and fry for a few seconds.
- Add asafoetida, green chillies and salt to taste. When they change colour, pour this hot tempering mixture on the prepared khandvi rolls evenly.
- Serve hot.
Tips-
- For khandvi, sieve the besan before adding to avoid any lumps into the batter.
- Take thin consistency buttermilk to get smooth batter.
- Also stuff and garnish with grated panner or cheese for more flavours.
- Additionally, this khandvi can be served as a snack or starter.
