Khandvi Recipe | How to make Perfect Khandvi at home
Khandvi is a popular Gujarati snack known for its delicate texture and savory flavor. This dish is made from gram flour (besan) and yogurt, cooked to a silky smooth consistency, and then rolled into tender strips or squares. It's often garnished with a tempering of spices and served as a delightful treat. In this recipe, you'll learn how to prepare two variations of Khandvi using the same batter. This step-by-step guide ensures you achieve perfectly soft and tasty Khandvi, whether you're making it for the first time or perfecting your technique.
Ingredients
- For the Batter:
- 1 cup gram flour besan
- 1 cup plain yogurt preferably slightly sour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 cups water divided
- 1 tablespoon finely grated ginger
- 1 green chili finely chopped
- For the Tempering:
- 2 tablespoons oil
- 1/4 teaspoon asafoetida hing
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon mustard seeds rai
- 1-2 green chilies finely chopped
- A few curry leaves
- For Garnishing:
- Fresh coriander leaves chopped
- Grated fresh coconut optional
Instructions
- Prepare the Batter:
- In a mixing bowl, combine 1 cup gram flour, 1 cup yogurt, turmeric powder, and salt. Mix well.
- Gradually add 2 cups water, mixing continuously to avoid lumps. Ensure the batter is smooth.
- Stir in the grated ginger and chopped green chili.
- Cook the Batter:
- Heat a non-stick pan or a heavy-bottomed pan over medium heat.
- Pour the batter into the pan, stirring continuously to prevent sticking.
- Cook for about 10-12 minutes, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pan.
- To test, spread a small amount of the mixture on a plate and let it cool slightly. If it holds its shape and is easy to remove, it's ready.
- Set and Shape:
- Immediately spread the cooked mixture onto greased plates or a greased mold.
- Smooth it out to your desired thickness.
- Allow it to cool slightly until it firms up, but not completely.
- Cut and Roll:
- Once the mixture is set but still pliable, cut it into strips or squares.
- Roll the strips or squares into tight rolls or simply leave them as squares.
- Prepare the Tempering:
- In a small pan, heat 2 tablespoons of oil.
- Add asafoetida, sesame seeds, mustard seeds, chopped green chilies, and curry leaves.
- Sauté until the seeds start to pop and the chilies and curry leaves are fragrant.
- Finish:
- Pour the tempering over the Khandvi rolls or squares.
- Garnish with fresh coriander leaves and grated coconut if desired.
Video
Notes
erving Suggestions:
Serve Khandvi as a snack or appetizer, garnished with extra fresh coriander and coconut.
Enjoy with a side of yogurt or chutney for added flavor.
Tips:
Ensure to stir continuously while cooking the batter to achieve a smooth texture.
Maintain the correct proportion of ingredients for best results.
Use a non-stick pan for easier handling and to prevent sticking. Enjoy your homemade Khandvi, a delightful treat that's both delicious and satisfying!
Serve Khandvi as a snack or appetizer, garnished with extra fresh coriander and coconut.
Enjoy with a side of yogurt or chutney for added flavor.
Tips:
Ensure to stir continuously while cooking the batter to achieve a smooth texture.
Maintain the correct proportion of ingredients for best results.
Use a non-stick pan for easier handling and to prevent sticking. Enjoy your homemade Khandvi, a delightful treat that's both delicious and satisfying!
Tried this recipe?Let us know how it was!
