Khaandvi - From Gujrat | How to make Khaandvi - From Gujrat

By U K  |  28th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Khaandvi - From Gujrat, How to make Khaandvi - From Gujrat
Khaandvi - From Gujratby U K
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

151

2





About Khaandvi - From Gujrat Recipe

Dahiwadi is a popular Gujrati dish also known as Khaandvi. These are yellow rolls of gram flour and curd which make you ask for more and more. A very simple to make dish, straight from Gujrat.

Khaandvi - From Gujrat, a deliciously finger licking recipe to treat your family and friends. This recipe of Khaandvi - From Gujrat by U K will definitely help you in its preparation. The Khaandvi - From Gujrat can be prepared within 10 minutes. The time taken for cooking Khaandvi - From Gujrat is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Khaandvi - From Gujrat step by step. The detailed explanation makes Khaandvi - From Gujrat so simple and easy that even beginners can try it out. The recipe for Khaandvi - From Gujrat can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Khaandvi - From Gujrat from BetterButter.

Khaandvi - From Gujrat

Ingredients to make Khaandvi - From Gujrat

  • 1 Cup Besan ( Gram Flour)
  • 2 Cups Sour Butter Milk
  • 1/2 cup fresh Grated Coconut
  • 1/2 thumb long ginger paste
  • 4-5 Garlic pods ( paste form)
  • 2 Green chilli (paste)
  • 1/2 Tbsp sugar
  • 1 Tsp of cumin seeds
  • Pinch of salt
  • Dash of lemon
  • Fresh coriander leaves chopped (as per need to garnish)
  • 2 Tsp Mustard seeds
  • 1 Tbsp Turperic Powder
  • Oil for Tadka

How to make Khaandvi - From Gujrat

  1. Take 1 cup Besan and 2 cup sour butter milk in a bowl and mix it well. Add little turmeric and salt and cook it well on a low flame.
  2. Once it gets thick without lumps it is ready. Spread it flat on a steel plate and roll it.
  3. Make a paste (chutney) of the fresh coconut, some ginger, few garlic pods, one or two green chillies, a pinch of salt, 1/2 tbsp sugar, dash of lemon and little bit of cumin seeds.
  4. Once the cooked besan is spread on the steel plate, apply a thin layer of this chutney on the besan before rolling and cutting it.
  5. Sprinkle some coriander leaves on top as a garnish along with a regular tadka of only well spluttered mustard seeds.
  6. Serve it with a smile. Your Ka or Ki will be happy!

My Tip:

The chutney plays an essential role to give the Traditional Khandvi (which is without chutney and is simply rolled) a beautiful twist which is liked by one and all.

Reviews for Khaandvi - From Gujrat (2)

Poonam Peswania year ago

hi recipe is too good I will definitely try
Reply

U K2 years ago

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