Khandvi Recipe | Gujrati Vegetarian Recipes

  • 6 years ago
Khandvi is a popular Gujarati recipe. This Khandvi recipe in Hindi is very easy. Its a vegetarian recipe and very easy to make. You can serve this recipe during breakfast or evening snacks. Full Recipe: \r
Khandvi is a popular Gujarati Recipe. Its very delicious in taste. I used very less oil while making this recipe.\r
Its made from the mixture of gram flour and buttermilk. Though, you need to be extra careful while making this batter from gram flour and buttermilk. Its a bit tricky. But with little price, it will be easy.\r
1 cup Besan/ gram flour\r
1 cup yogurt\r
1 cup of water\r
½ inch piece of grated ginger\r
2 pieces of chopped green chilly\r
Salt to taste\r
½ tsp turmeric powder\r
For tempering:\r
2 tsp Oil\r
Few sprigs of curry leaves\r
1 tsp mustard seed\r
2 broken dry Red chilly\r
For garnishing:\r
Freshly chopped coriander leaves\r
Freshly grated coconut\r
How to make Khandvi:\r
Combine the besan, yoghurt, chopped green chilly, grated ginger, salt, turmeric powder with water and mix it well.\r
Take a sieve and put the bowl under the strainer now strain the besan mixture so that it becomes smooth batter (lumps free) and discard chopped chilly and grated ginger.\r
Now put the besan/gram flour mixture in a microwave-safe bowl and cook uncovered in the microwave on high for 2 minutes.\r
Take out from microwave after 2 minutes and stir to break up any lumps.\r
Microwave it on high again for 1 1/2 minutes.\r
Remove from microwave and stir with the help of wired whisk to remove lumps.\r
Microwave again for last 1/2 minute and stir with the help of a wire whisk. \r
It takes 4 minutes to get the gram flour/ besan mixture cooked.\r
Once the batter is done take out from the microwave and work fast as the batter solidifies when its cool down and it will become difficult to spread and you dont get thin layers in the roll so keep your thali or board or kitchen countertop ready while the batter is cooking in the microwave.\r
To spread the mixture I have taken the back of large steel thali. You can also use the back of a large baking tray, your kitchen countertop or boards to spread the mixture. No need to grease the thali with oil.\r
Quickly pour the khandvi batter on a large thali and spread it over thali very thinly and evenly with the help of scrapper. You can also use a flat spatula or flat base vessel to spread the khandvi mixture. Once the thali is completely covered use the next thali for spreading the mixture. Dont wait you have to be quick with the remaining batter too.\r
Let the batter rest for 2-3 minutes and allow it to cool down completely.\r
With a sharp knife, cut into long and 1 to 1 1/2 inch wide strips in the solid batter.\r
Carefully lift the edge and roll out each strip tightly from one end to another end to form cylindrical rolls. You can make the rolls as big as you like. Keep aside.\r
If you are getting large rolls in this case just cut horizontally and make a second roll.\r
Arrange the khandvi rolls on a plate or tray.\r
Heat oil in a small pan, once the oil becomes hot add mustard seeds and let it crackle. Now add few curry leaves, dry red chilly and switch off the flame. \r
Pour the seasoning over the khandvi rolls evenly.\r
Garnish with freshly chopped coriander leaves and freshly grated coconut.\r
Serve at room temperature with any green chutney as per your taste.\r
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