Ragi beetroot khandvi. Gujrati Recipe

Name: Ragi Beetroot Khandvi. Gujrati Recipe
Yield: 4
Cuisine: Gujarati

Recipe By Santoshbangar

It is healthy version of khandvi

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Ingredients For Ragi beetroot khandvi. Gujrati Recipe

1 cup Raggi flour
0.25 cup Besan
3.67 cup sour buttermilk/chaasor curd
1 nos small beetroot diced and boiled
1 tsp ginger/adrak + green chili paste
as required about ½ inch
as required salt to taste
as required A pinch of asafoetida/hing
as required For the filling:
2 tbsp Fresh grated coconut
2 tbsp chopped coriander leaves/dhania patta
as required tempering
1 tbsp Oil
18 nos to curry leaves/kadi patta
2 tsp White sesame seeds/safed til
1 nos Green chili/hari mirch
as required Chopped
as required Hing

Directions : Ragi beetroot khandvi. Gujrati Recipe

STEP 1.take the yogurt in a bowl. add water and stir well till smooth.
STEP 2.Grind boiled beetroot,chili and ginger.add little water and strain in stainer for smooth paste.add it to buttermilk
STEP 3.add raggi flour and besan with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. th
STEP 4.spread oil on plates or boards or tray. large steel lids or thalis work very well.
STEP 5.also mix chopped coriander leaves and grated coconut. keep aside.
STEP 6. pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
STEP 7.keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
STEP 8.the batter would thicken and keep on thickening.
STEP 9.spread a few teaspoons of the batter on a greased plate.
STEP 10.allow to cool and then sprinkle sprouted dal.coconut and coriander leaves
STEP 11. sparingly .let it cool then begin to roll.temper the khandvi rolls.
STEP 12. cut into equal sized strips and roll tight making sure there are no cracks forming on khandvi.
STEP 13.
STEP 14.furthermore, garnish the khandvi with more coconut and coriander leaves.
STEP 15.also prepare the tempering, by heating oil.
STEP 16.add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
STEP 17.once the tempering splutter, pour it over the khandvi.
STEP 18.finally, gujarati khandvi is ready to serve with hot chai.

Nutrition
value

1013

calories per serving

21 g Fat83 g Protein121 g Carbs2 g FiberOther

Current Totals

21 g Fat
83 g Protein
121 g Carbs
2 g Fiber

MacroNutrients

Carbs
121 g
Protein
83 g
Fiber
2 g

Fats

Fat
21 g

Vitamins & Minerals

Calcium
2813 mg
Iron
2 mg
Vitamin A
375 mcg
Vitamin B1
1 mg
Vitamin B2
4 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
159 mcg
Vitamin B12
9 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
289 mg
Manganese
0 mg
Phosphorus
2239 mg
Selenium
49 mcg
Zinc
10 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Flavors of the North contest to Easy to Cook Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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