Authentic Khandvi Recipe
The Taste Of Gujarat | Easy Khandvi Recipe
Unity in diversity describes the food palette of the Indian subcontinent! There are famous dishes from different parts of the country which have now gained popularity as the nation's favourites. Gujarati cuisine is known for its elaborate snack items. And among all those delectables, Khandvi is an all-time favourite!
Khandvi, Dahivadi, or Patuli, is a famous steamed snack item made using gram flour and yoghurt. The dish has an attractively vibrant yellow colour that emanates from the gram flour or besan. Once prepared, the khandvi dish is usually served with green chillies, coriander leaves, grated coconut, mustard seeds, and ginger as garnish. Want to try it out yourself? We have a complete guide curated.
Ingredients List For Khandvi Recipe
Khandvi is the most appropriate finger food. It’s prepared in less than 30 minutes. All you need to take care of is the ingredients list and the applicable technique. Whether you have guests visiting, your kids are hungry, or you are just trying to learn new dishes each day, Khandavi is a perfect fit.
Here is a quick overview of the time needed to prepare the Khandvi recipe.
Servings: 4 people
Preparation Time: 10 mins
Cooking Time: 10 Mins
Total Time: 20 mins.
Moving on, here is the list of the ingredients that you need to put in your Gujarati Khandvi!
Khandvi recipe: Ingredients
Besan (Bengal Gram Flour) - 1 cup
Yoghurt or plain curd - 1 cup
Asafoetida (Hing) - A pinch
Lemon Juice - 2 to 3 drops
Turmeric Powder - ¼ tsp
Ginger and green chilli paste - 2tsp
Add salt as per taste
Keep aside 2 tsp of Sunflower oil for greasing
Mustard Seed - 1 tsp
Sesame Seed - 1 tsp
Freshly Chopped Coriander - 2 tbsp
Grated Coconut - 2 tbsp
How To Make Khandvi Dish - Gujarati Style
Among all other Gujarati dishes, Khandvi involves a special technique requiring consistent practice. Here is a comprehensive step-by-step approach to preparing the most delicious Khandvi roll recipe.
The Cooking Method
Let's help you start:
Step 1: Start by greasing three stainless steel thalis (10” diameter each) with oil on both sides and keep them aside.
Step 2: Mix the curd with ½ cup of water in a deep bowl and keep it aside.
Step 3: Add besan to the curd water mixture. Keep on whisking the mixture while adding the besan to avoid any chances of lumps.
Step 4: Add asafoetida, ginger-green chilli paste, salt and turmeric powder.
Step 6: Let the mixture receive heat for approximately 9 minutes till it thickens. During the whole time, you must not stop whisking. This will prevent the batter from sticking to the bottom of the pan.
Step 7: After 9 minutes, use a tablespoon to scoop out some batter from the pan and spread it on the thali kept aside. Wait for a few seconds and try rolling it up! If you fail to roll the Khandvi, let the batter cook for another minute. Check again!
Step 8: If this time it is a pass, start pouring little portions of the batter inside the three thalis while it is still hot. Take a small katori with a flat bottom to spread the mixture over the surface.
Step 9: You will have more mixture left! Now turn the thalis upside down and spread the remaining on the backside.
Step 10: Leave the thalis with the mixture spread for 5 to 10 minutes and let them cool down. Start rolling the Khandvis tightly after some time.
Step 11: Cut each roll into equal portions and keep aside.
Temper Your Khandvi
Here is your perfect tempering guide:
Step 1: Heat some oil in a small non-stick pan. Now add mustard seeds to it.
Step 2: Add asafoetida and sesame seeds when the mustard seeds crackle. Keeping the heat on a low flame.
Step 3: Pour the prepared tempering over the Khandvis.
Step 4: Garnish with coconut and coriander leaves. Your Khandvi Gujarati dish is ready.
Important Points To Remember While Preparing Gujarati Khandvi
Below is a list of important points that will always help you with a delicious output if you take them seriously.
• Make sure the besan used is fresh. Otherwise, the Khandavi will break while rolling or taste bitter.
• Try using yoghurt instead of buttermilk. Add besan to the yoghurt, then water as mentioned in the recipe.
• Use a pan with a wide bottom. It will help with even cooking.
• Consistency of the batter is an important aspect that you must take care of while making Khandavi. Ensure the batter is not too thick and is cooked properly!
• Once the batter is complete, spread it immediately on the plate! Spreading a cool batter will not offer the desired texture as you spread it out.
• Instead of a thali, spread the batter over your kitchen counter or use aluminium foil. But all of them should be greased with oil first.
That is all about your perfectly cooked Khandvi recipe. Ensure you abide by the measurements mentioned in the guide and use a similar technique as elaborated. Traditionally, Khandvi is prepared at home using sour curd or leftover buttermilk. But for last-minute plans, you can take fresh curd and add lemon juice to the paste for a sour taste.
Frequently Asked Questions
1. Is Khandvi healthy to eat?
Yes! Khandvi is a healthy snack for people on a diet. Made of fermented gram flour and curd, it helps regenerate damaged gut tissue and improve the digestive system.
2. Can someone eat Khandvi during pregnancy?
Yes! Khandvi is rich in Folic Acid and Calcium, which are important during pregnancy. Folic Acid helps maintain the right count of red blood cells, while calcium strengthens bones.
3. Can people with diabetes eat Khandvi?
Kahndvi is made of dal, which is good for the health of diabetic patients. You can make it extra healthy by replacing regular curd with vegan curd.