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Khandvi

Course Breakfast
Cuisine Indian

Ingredients
  

Batter

  • ½ cup Gram Flour
  • ½ cup Curd
  • ¼ tsp Turmeric Powder
  • ½ tsp Salt
  • 1 tbsp Chilli Ginger Paste
  • 1 cup Water

Tadka

  • 1 tbsp Oil
  • Asafoetida
  • 1 tsp Sesame Seeds
  • 1 Green Chilli fine chopped
  • 1 tsp Black Mustard Seeds
  • Curry Leaves
  • Coconut grated

Instructions
 

Khandvi

  • In a bowl add gram flour, curd, turmeric powder, salt and crushed ginger chilli paste and mix well. Slowly add in water and make a smooth batter.
  • In a pan keep sieve on top and sieve the entire batter through it. Put the pan on a stove with full flame till the batter thickens a bit.
  • Once batter thickens a bit reduce the flame to medium and keep on stirring for 15minutes.
  • To check that the khandvi is cooked completely take a steel spatula, apply a thin layer of batter on it and wait for a minute if mixture rolls out easily means batter is ready.
  • Once batter is ready switch off the heat and immediately spread thin layer of the batter on the back side of a steel plate or any flat surface.
  • Let the mixture cool down for 10-15 minutes. After 15 minutes make long vertical cuts. Make rolls our of the vertical cuts and add tadka on it.

Video

Notes

Shilpi’s Quick Tricks
  1. Use curd at kept at room temperature.
  2. While making khandvi proportions are very important, you should always use the same amount of gram flour, curd and double of water.
  3. Sieving the batter will help to remove all the lumps.
  4. Keep stirring continuously to avoid burning.
  5. Make sure that the batter is hot while spreading it because if it cools down then you won’t be able to spread the batter.
Keyword breakfast
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