Khandvi

Khandvi Recipe
  • Snacks
  • Servings
  • 2Spicy
  • 30 MinsCook Time
  • Cuisine : Gujarati
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Khandvi are soft and delicious fluffy rolls that melt in your mouth. It is made from a mixture of gram flour and buttermilk, that is delicately cooked and rolled up from thin strips. Bring home Gujarat by preparing this challenging recipe.


Ingredients

Ingredients for the Khandvi Batter

1 cup of Gram Flour

3 cups of Sour Buttermilk

1 teaspoon of Ginger-Green Chilli Paste

Pinch of Asafoetida

Salt to taste

1/4 teaspoon of Turmeric Powder

 

Ingredients for the Tempering

1 teaspoon of Oil

½ teaspoon of Mustard Seeds

1 sprig of Curry Leaves

1 teaspoon of White sesame Seeds

 

Ingredients for the Garnish

2 tablespoons of Grated fresh Coconut

2 tablespoons of freshly cut Coriander Leaves

Cookwares

Tawa, Spoon, Kadai

Step By Step Method

    1. Take 4-5 large steel plates and grease the inside and outside surfaces.

    2. The gram flour and the butter milk are whisked together till you get a smooth batter.

    3. There should be no lumps at all.

    4. To this add asafoetida, ginger-green chilli paste, salt and turmeric powder and whisk it up well again.

    5. Take a wide pan, start the flame and keep it low. Pour in the batter and continue stirring using the low flame for the next 12-15 minutes.

    6. The batter starts thickening, take care again that there are no lumps being formed.

    7. Once the batter looks creamy and shiny, take a teaspoon of this thickened batter and spread over the clean greased kitchen countertop and let it cool for a couple of minutes.

    8. Try rolling this cooled spread out batter by peeling up one side of the edge and rolling it up tightly.

    9. If it does not peel away and roll, then it requires further cooking.

    10. Once the batter looks ready, spread a large ladle of the batter onto the greased plates with a round bottomed cup real quick into a thin layer.

    11. Continue spreading of the batter on all the greased plates, one after the other, beginning with the inside surface first, then on the outside, till all the batter is used up.

    12. After it cools down, run a knife, as if cutting them into vertical strips.

    13. Lift up the edge from one side and roll it up tightly.

    14. Similarly roll up all the strips and arrange them on the serving dish next to each other.

    15. Heat oil in a Tadka pan, crackle the mustard seeds, sesame seeds and curry leaves.

    16. Now pour this tempering over the Khandvi rolls.

    17. Garnish by sprinkling the grated coconut and fresh coriander over them.

    18. Serve these with green chutney.

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