Khandvi (patudi) Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, yogurt, turmeric powder, ginger paste, and salt to make a smooth batter.
• STEP 2.Heat the batter in a non-stick pan over medium heat, stirring continuously until it thickens.
• STEP 3.Spread a thin layer of the batter on a greased surface and let it cool for a few minutes.
• STEP 4.Cut the cooled batter into strips and carefully roll them up.
• 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 chopped coriander leaves before serving.
• STEP 7.Khandvi can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to stir the batter continuously while cooking to avoid lumps.
• Spread the batter thinly and evenly to get a smooth and flexible texture.
• If the batter becomes too thick, add a little water to adjust the consistency.

Storage and Serving

• Serve khandvi as a snack or appetizer with green chutney or tamarind chutney.
• You can also enjoy it as a light meal with a side of yogurt or salad.
• Store leftover khandvi in an airtight container in the refrigerator. Reheat in a microwave or steam before serving.