Khandvi (From Leftover Kadhi) Recipe

Cooking Directions

• STEP 1.In a bowl, mix besan, yogurt, turmeric powder, ginger paste, and green chili paste to make a smooth batter.
• STEP 2.Cook the batter in a non-stick pan, stirring continuously, until it thickens and leaves the sides of the pan.
• STEP 3.Spread the cooked batter on a greased surface and let it cool for a few minutes.
• STEP 4.Cut the cooled batter into thin strips and roll them tightly into bite-sized rolls.
• STEP 5.In a small pan, heat oil and add mustard seeds, curry leaves, and grated coconut for tempering.
• STEP 6.Pour the tempering over the rolled khandvi and garnish with chopped coriander leaves.
• STEP 7.Serve the khandvi as a snack or appetizer.

Cooking Tips

• Make sure to cook the batter on low heat and stir continuously to avoid lumps.
• Grease the surface with oil before spreading the cooked batter to prevent sticking.
• For a tangier flavor, you can add a squeeze of lemon juice to the batter.

Storage and Serving

• Khandvi is best served fresh, but you can store leftovers in the refrigerator for up to 2 days.
• Serve the khandvi as a snack or appetizer with green chutney or tamarind chutney.