Stuffed Khandvi
Servings Prep Time
2people 20minutes
Cook Time
17minutes
Servings Prep Time
2people 20minutes
Cook Time
17minutes
Ingredients
For Khandavi batter
For tempering
For garnishing and stuffing
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. After 6 minutes of cooking, batter will start getting thicker. Ensure the mixture does not get any lump by mixing it continuously.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)
  9. Start rolling from edges gently and make a roll. Do not roll it tightly.
  10. Make rest of the rolls and keep it in plate.
  11. To make tempering, heat oil in a pan, add mustard seeds and hing. When they splutter turn off the heat.
  12. Pour tadka on khandvi roll using spoon evenly. keep it in fridge for 15 min.
  13. Garnish with coconut and coriander leaves.
  14. Stuffed khandvi is ready to be served.
  15. Enjoy as a snack with sweet sour mango chutney or coriander mint chutney.
  16. Khandvi can be stored in fridge for 1-2 days and a light reheat before serving.
Recipe Notes

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.

Kalakhattha Mango Stuffed Khandvi