Khandvi is a famous Gujarati snacks. Khandvi is prepared using besan (gram flour) and curd and tempered with curry leaves, mustard and sesame seeds. Making it first few times until you get hang of it, requires lot of patience. The very important step is getting the mixture consistency right and time taken to spread. It took me three iterations to get the right consistency of mixture and to make it perfect. Khandvi is garnished with fresh grated coconut and coriander leaves. I also have tried a little variation by stuffing the khandvi with shredded coconut, coriander leaves and beetroot. You can either skip the stuffing or make it as per your choice.
- 1/2 cup Gram flour( besan)
- 1/2 cup Sour curd (yogurt)
- 1 cup Water
- 1/2 tsp Ginger paste
- 1/4 tsp Chili
- 1/4 tsp Turmeric powder
- 1/2 tsp Salt
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp white Sesame seeds
- 3-4 Curry leaves
- Pinch of asafoetida
- 1/3 cup Fresh coriandar leaves chopped
- 1/3 cup Fresh Grated Coconut
- 1/4 cup Grated beetroot
- In a mixing bowl, add yogurt, turmeric powder, chili, ginger paste, salt and besan and mix using wire whisker to make a smooth paste. Add 1 cup water and make a batter. Keep it aside.
- Line two chopping board with aluminium foil. You can also spread it either on flat thali or granite kitchen counter. Keep this ready before you start cooking the mixture.
- Now, Turn on the stove at medium heat. Place a non-stick pan and pour the batter in it. Stir it with rubber spatula continuously while cooking.
- After 6 minutes of cooking, batter will start getting thicker. Ensure the mixture does not get any lump by mixing it continuously.
- Continue cooking and stirring until batter gets thick consistency and is cooked well for about 11-12 minutes. Please note this time would very depending on your heat level and pan used in making this. So, please keep checking the batter consistency using the process mentioned below while you are cooking it.
- To check the khandvi batter, take some cooked batter while it is cooking and spread on thali and let it cool. Try to roll and check if you are able to roll it, if not cook it another minute or so. Once it is cooked to a state where you are able to roll the batter after it is cools down, turn off the heat.
- Quickly spread the cooked batter evenly using rubber spatula on lined board if possible in rectangular shape. Spread it as thin as possible while the batter is still hot.
- Let it cool down completely for about 10 minutes. When it gets cold, cut in to 2'' wide and sprinkle some coriander leaves, grated coconut and some fine grated beetroot on it. ( peel the beetroot and grate it using by fine grater. Spread it on tissue paper so that excess liquid is absorbed from beetroot.)
- Start rolling from edges gently and make a roll. Do not roll it tightly.
- Make rest of the rolls and keep it in plate.
- To make tempering, heat oil in a pan, add mustard seeds and hing. When they splutter turn off the heat.
- Pour tadka on khandvi roll using spoon evenly. keep it in fridge for 15 min.
- Garnish with coconut and coriander leaves.
- Stuffed khandvi is ready to be served.
- Enjoy as a snack with sweet sour mango chutney or coriander mint chutney.
- Khandvi can be stored in fridge for 1-2 days and a light reheat before serving.
1. If batter is not cook properly then it will be sticky and will get stuck on the board and you will not be able to make the roll.
2. If batter gets over cooked, it will get more thick and then you will not able to spread properly.
3. You need to spread the cooked mixture quickly while it is hot else it will get thicker as it cools down and you would not be able to spread it.
That’s a a very imaginative offering from your kitchen and the plating too is very creative making the dish more appetizing.
I love khandhvis!! Lovely presentation and beautiful clicks!!
Thanks
Beautiful presentation.
What is the red ring on which Khandvi is kept.
How to make it
Thanks…
Thank you. The red ring is made from dough of all purpose flour and beet root which is baked in oven in circular shape.
Hi! How do I make the red circle with the flour and beetroot? Also, what sauce is it served with? Mango chutney?
How did you bake the ring and make the circle with the flour and beetroot?
How you made ring for garnishing khandvi
can u exactly describe how this ring is made
can u exactly tell me how to make this ring
Beautifully presented. I would like to know the recipe of the yellow condiment served along with khandvi.
Beautifully presented. Please tell the recipe of the yellow condiment served along.
http://www.geetascuisine.com/recipe/sweet-sour-mango-chutney/