Khandvi Made From Leftover Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, mix leftover kadhi, gram flour, turmeric powder, ginger paste, green chili paste, and salt.
• STEP 2.Cook the mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan.
• STEP 3.Spread the mixture thinly on a greased surface and let it cool for a few minutes.
• STEP 4.Cut the cooled mixture into strips and roll them up tightly.
• STEP 5.Heat oil in a small pan and add mustard seeds and curry leaves. Once they splutter, pour the tempering over the rolled khandvi.
• STEP 6.Garnish with grated coconut and serve as a snack or appetizer.

Cooking Tips

• Make sure to continuously stir the mixture while cooking to prevent lumps.
• Spread the mixture thinly to ensure that the khandvi rolls easily.
• You can adjust the spiciness by adding more or less green chili paste.

Storage and Serving

• Khandvi can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve khandvi as a snack or appetizer with green chutney or tamarind chutney.
• Garnish with fresh coriander leaves for added freshness.