Khandvi | How to make Khandvi

By Swati Das Patnaik  |  24th Jul 2016  |  
5 from 3 reviews Rate It!
  • Khandvi, How to make Khandvi
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

98

3

About Khandvi Recipe

Khandvi is made with a mixture of gram flour and buttermilk.

Khandvi is an authentic dish which is perfect to serve on all occasions. The Khandvi is delicious and has an amazing aroma. Khandvi by Swati Das Patnaik will help you to prepare the perfect Khandvi in your kitchen at home. Khandvi needs 20 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Khandvi. This makes it easy to learn how to make the delicious Khandvi. In case you have any questions on how to make the Khandvi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swati Das Patnaik. Khandvi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Khandvi

Ingredients to make Khandvi

  • 1 cup besan/gram flour, 100 gms
  • ¾ cup sour curd/yogurt.
  • 1 tsp ginger/adrak + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
  • ¼ tsp turmeric powder/haldi
  • ⅔ tsp salt or add as required
  • A pinch of asafoetida/hing
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves/dhania patta
  • 1 tbsp oil
  • 8 to 10 curry leaves/kadi patta
  • 1 tsp mustard seeds/rai
  • 2 tsp white sesame seeds/safed til
  • 1 green chili/hari mirch, chopped or ½ tsp red chilli powder

How to make Khandvi

  1. Take the yogurt in a bowl, add water and stir well. Add ginger-green chili paste, turmeric, asafoetida and salt. Add gram flour and keep stirring till all lumps are dissolved and you get a smooth batter.
  2. Spread oil on plates or boards or tray. Large steel lids or thalis work very well. Pour the batter in a sauce pan. Turn on the stove top and keep the flame to the lowest. Begin the stirring.
  3. The batter will thicken. Keep on stirring and it is best to use a wooden spatula or a heat proof silicone spatula. The batter also should not be allowed to stick at the bottom.
  4. Check by spreading a few teaspoons of the batter on a greased plate. If you are unable to roll, then the batter needs to be cooked more.
  5. Quickly pour about 1/2 cup of batter on a large plate and spread thinly as evenly as possible with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling takes place and the batter becomes like a blob, difficult to spread.
  6. Allow it to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
  7. Gently roll each strip tightly. Right after you finish rolling, just cut horizontally and make a second roll.
  8. Arrange the khandvi rolls next to each other. Heat oil and crackle the mustard seeds, add curry leaves, green chilies and fry for a few seconds. Add the sesame seeds and when they change color and crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.

Reviews for Khandvi (3)

Jigna Tanna2 years ago

thanks
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Amarjeet kaur2 years ago

Reply

Ambreen Faridi2 years ago

Yummy!
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