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Khandvi Recipe

Recipe By Alpa Rajani

Khandvi recipe with step by step photos. This is a melt in the mouth, smooth, spiced & seasoned gram flour rolls. khandvi is a delicious healthy snack from the Gujarati cuisine.

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35minstotal
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Khandvi
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Ingredients for Khandvi Recipe

  • 1/4 cup 1/2 cup Gram
  • 7.50 tablespoons seeded and finely chopped

Directions: Khandvi Recipe

  • STEP 1.. First prep up all the ingredients required. Take the yogurt in a bowl. You can use dairy or vegan yogurt
  • STEP 2.Add water and stir well.
  • STEP 3.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
  • STEP 4.Add the gram flour aka besan.
  • STEP 5.With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter
  • STEP 6.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.
  • STEP 7.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.
  • STEP 8.plates for putting khandvi batter
  • STEP 9.8. Also mix the chopped coriander leaves and grated coconut. Keep aside.
  • STEP 10.grated coconut for khandvi recipe
  • STEP 11.9. 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.
  • STEP 12.You will see the khandvi batter has thickened more than the previous pic
  • STEP 13.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.
  • STEP 14.cut khandvi recipe
  • STEP 15.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.
  • STEP 16.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
  • STEP 17.You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.
  • STEP 18.
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    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
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    Recipe By Alpa Rajani