About Khandvi Recipe:
- 35 mins
- 2 Ingredients
Ingredients for Khandvi Recipe
- 1/4 cup 1/2 cup Gram
- 7.50 tablespoons seeded and finely chopped
How to Make Khandvi Recipe
. First prep up all the ingredients required. Take the yogurt in a bowl. You can use dairy or vegan yogurt
Add water and stir well.
Add ginger-green chili paste, turmeric powder, asafoetida and salt. If using fresh yogurt, then to add the sourness, add about 1/2 tsp of lemon juice
Add the gram flour aka besan.
With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter
Pour this batter in a saucepan or a broad frying pan. Switch on the stovetop and keep the flame to the lowest. Begin to stir.
Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray. I had to use 4 steel lids. A suggestion would be to use your kitchen counter top, if you prefer. Then you just spread the whole cooked batter on it and can spread it in your own pace. A large wooden or metal tray would also be good.
plates for putting khandvi batter
8. Also mix the chopped coriander leaves and grated coconut. Keep aside.
grated coconut for khandvi recipe
9. 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.The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula.
You will see the khandvi batter has thickened more than the previous pic
So I just spread a few teaspoons of the batter on a greased lid. As you see the texture is still wet.Tested again and this time the rolls were happening. This time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batteQuickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread. If you use a large tray or a parat, then its much easier as you don’t hurry like a harried woman here and thereCut into equal sized strips.
cut khandvi recipe
Gently roll each strip tightly. Then place them in a serving tray or plate next to each other or stack them neatly. If the tray or plate is large, then you will get large khandvi rolls. In this case after you finish rolling half, just cut horizontally and make a second roll.
Then add curry leaves, green chilies and fry for a few seconds.Pour this hot tempering mixture along with the oil on the khandvi rolls
You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.
This recipe was submitted by a Slurrp Community Member and hasn't been tested by the Slurrp recipe team