Raggi Atta beetroot khandvi | How to make Raggi Atta beetroot khandvi

By Santosh Bangar  |  20th Jul 2016  |  
4.0 from 1 review Rate It!
  • Raggi Atta beetroot khandvi, How to make Raggi Atta beetroot khandvi
Raggi Atta beetroot khandviby Santosh Bangar
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

49

1





About Raggi Atta beetroot khandvi Recipe

It is Gujarati delicacy, ingredients are different but method is same, very healthy.

Raggi Atta beetroot khandvi is a delicious dish which is enjoyed by the people of every age group. The recipe by Santosh Bangar teaches how to make Raggi Atta beetroot khandvi step by step in detail. This makes it easy to cook Raggi Atta beetroot khandvi in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Raggi Atta beetroot khandvi at home. This amazing and mouthwatering Raggi Atta beetroot khandvi takes 5 minutes for the preparation and 20 minutes for cooking. The aroma of this Raggi Atta beetroot khandvi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Raggi Atta beetroot khandvi is a good option for you. The flavour of Raggi Atta beetroot khandvi is palatable and you will enjoy each and every bite of this. Try this Raggi Atta beetroot khandvi and impress your family and friends.

Raggi Atta beetroot khandvi

Ingredients to make Raggi Atta beetroot khandvi

  • Raggi atta - 1 cup
  • Beetroot - 1 small boiled
  • buttermilk - 3 cup
  • ginger and green chilli as per taste
  • salt to taste
  • For Tempering:
  • sesame seeds
  • oil as required
  • Curry Patta
  • Green chilli, cut lenthwise

How to make Raggi Atta beetroot khandvi

  1. Take the yogurt in a bowl. Add water and stir well till smooth.
  2. Grind boiled beetroot, chilli and ginger. Add a little water and strain through strainer for a smooth paste. Add buttermilk or fresh yogurt to add in the sourness.
  3. Add the ragi flour with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter.
  4. Spread oil on plates or on a tray. You can also use the back of a large baking tray or your kitchen counter top. Mix the chopped coriander leaves and grated coconut. Keep aside.
  5. Pour the batter in a sauce pan or a broad frying pan. Turn on the stove top and keep the flame to the lowest and to stir. Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir it.
  6. Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. Allow it to cool and then sprinkle coconut and coriander leaves sparingly and temper the khandvi rolls. Cut into equal size and serve.

Reviews for Raggi Atta beetroot khandvi (1)

vijaya latea year ago

nice innovative healthy khandvi.will definitely try it
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