- Authentic Flavor: Experience the authentic taste of Gujarat with this traditional Khandvi recipe, packed with tangy, spicy, and aromatic flavors.
- Healthy and Nutritious: Made with gram flour and yogurt, Khandvi is rich in protein, fiber, and probiotics, making it a wholesome snack.
- Easy to Make: With simple ingredients and a straightforward cooking process, this recipe is perfect for both beginners and experienced cooks.
- Versatile: Enjoy Khandvi as a snack, appetizer, or even a light meal. It’s great for parties, family gatherings, or just a cozy evening at home.
- Vegan-Friendly: Easily adaptable for a vegan diet by using plant-based yogurt, allowing everyone to enjoy this delightful dish.
Prep Time: 10 minutes | Cook Time: 20 minutes Total Time: 30 minutes
Khandvi, a beloved Gujarati delicacy, is a treat for the senses with its delicate, melt-in-the-mouth texture and a burst of flavors. This snack, also known as Patuli, Dahivadi, or Suralichi Vadi in Maharashtra, is made from besan (gram flour) and seasoned with a blend of spices.
It’s light, nutritious, and can be enjoyed any time of the day. Let’s delve into the details of this wonderful recipe and
learn how to make it at home.
Recipe
Steamed Khandi Rolls
Khandvi, a beloved Gujarati delicacy, is a treat for the senses withits delicate, melt-in-the-mouth texture and a burst of flavors.
- 11 Aug 2024
- 0 Comments
Ingredients
Ingredients for Khandvi Batter:
- 1 cup Besan or 100 grams
- 3/4 cup Sour Curd about 150 grams
- 2.25 cups Water mix with the curd; alternatively, use 3 cups sour buttermilk or chaas
- 1 tbsp Ginger crush about 1/2 inch ginger & 1 green chili in a mortar-pestle
- 1 tbsp Green Chili Paste
- 1/4 tbsp Salt adjust for taste
- 1 pinch Asafoetida huing
Ingredients For The Filing
- 2 tbsp Coconut fresh grated
- 2 tbsp Chopped Coriander Leaves
Ingredients for Tempering/Seasoning:
- 1 tbsp Oil
- 8 to 10 Curry Leaves
- 1 tbsp Mustard Seeds
- 2 tbsp White Sesame Seeds
- 1 tbsp Green Chili chopped for 1/2 teaspoon red chili powder
Instructions
1. Prepare the Batter:
- In a mixing bowl, combine besan, sour curd, water (or buttermilk/chaas), ginger-green chili paste, turmeric powder, salt, and asafoetida. Whisk the mixture well toform a smooth, lump-free batter. Ensuring there are no lumps is crucial for thesmooth texture of the Khandvi.
2. Cook the Batter:
- Pour the batter into a non-stick pan. Cook on medium heat, stirring continuously.This constant stirring is essential to avoid lumps and to ensure even cooking. Thebatter will start to thicken. Keep cooking until the mixture becomes thick andglossy and starts leaving the sides of the pan. This should take about 10-12 minutes.
Spread the Batter:
- Quickly spread the thick batter onto greased plates, the back of a large stainlesssteel tray, or a smooth kitchen counter. Spread it thinly and evenly using a spatulaor the back of a spoon. The batter should be spread before it cools down, as it setsquickly.
Prepare the Filling:
- In a small bowl, mix fresh grated coconut and chopped coriander leaves. This fillingadds a burst of freshness and flavor to the Khandvi.
Cut and Roll:
- Once the batter is spread and has slightly cooled, cut into 2-inch wide strips using asharp knife. Carefully roll each strip into tight, neat rolls. If the batter has beenspread too thick, the rolls might crack, so ensure it is thin and even.
Tempering/Seasoning:
- Heat oil in a small pan. Add mustard seeds and let them splutter. Then add curryleaves, sesame seeds, and chopped green chili (or red chili powder). Fry for a fewseconds until the curry leaves are crisp and the sesame seeds are golden brown. Pourthis tempering over the rolled Khandvi.
Serve:
- Garnish with extra coconut and coriander leaves if desired. Serve the Khandvi atroom temperature as a snack or appetizer. They pair well with a cup of chai or canbe enjoyed on their own.
Tried this recipe?Let us know how it was!
