Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, khandvi. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Khandvi recipe with step by step photos. This is a melt in the mouth, smooth, spiced & seasoned gram flour rolls. khandvi is Khandvi is made with a mixture of gram flour and buttermilk. in India what we. well i have to admit that khandvi was not an easy recipe for me. i had tried this furthermore, some important tips for a perfect non sticky khandvi snack recipe. firstly, i used the buttermilk in this recipe. Khandvi recipe - An easy and guilt free Indian snack perfect for parties as starter!
Khandvi is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Khandvi is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook khandvi using 15 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Khandvi:
- Prepare 1 cup gram flour
- Make ready 1 cup curd
- Prepare 1 inch ginger
- Get 2 green chillies
- Get To taste Salt
- Take 1 tsp sugar
- Get 1/2 tsp turmeric powder
- Prepare 2 tsp refined oil
- Get 1 pinch asafoetida
- Make ready 1 tsp lemon juice
- Take 1 tsp mustard seeds
- Prepare 2 tsp grated coconut
- Take 1 grated carrot
- Make ready 2 tsp coriander leaves
- Take 2 tsp curry leaves
Soft melt in the mouth savoury gram flour and yogurt pin wheel rolls with a delicious tempering. Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you.
Instructions to make Khandvi:
- Take the curd in a bowl & Add water and stir well.
- Add ginger-green chili paste, turmeric powder, asafoetida and salt,sugar lemon juice.
- Add the gram flour (besan)With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.
- Pour this batter in a saucepan or a broad frying pan Switch on the stovetop and keep the flame to the lowest Begin to stir
- Spread oil on plates or boards or tray. Large steel thalis work very well You can also use your kitchen counter top if you prefer Then you just spread the whole cooked batter on it and can spread it with the help of knife or wooden spatula
- Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula.
- Stir & stir and exercise your hands the batter also should not be allowed to stick at the bottom. So you have to stir continuously A well thickened batter and looks like we are ready So I just spread a few teaspoons of the batter on a greased thali As you see the texture is still wet
- Once the spread batter cooled a bit, I tried rolling. As you see the rolls could not be formed.The batter was still pasty, sticky and not properly set So the batter needs to be cooked more Continue to stir
- This is the Final consistency of the khandvi batter. it took me 17 minutes to get the correct consistency on a low flame. The timing will very depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. Just do the plate test and when you can form the rolls, then the khandvi batter is ready. If the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. In this case, still spread the batter.
- You will get thick slices,but still they taste good
- Tested again and this time the rolls were happening. This time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batter.
- Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread. If you use a large tray or a parat, then it's much easier
- Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.22. Cut into equal sized strips.
- Gently roll each strip tightly. Then place them in a serving tray or plate next to each other or stack them neatly. If the tray or plate is large, then you will get large khandvi rolls. In this case after you finish rolling half, just cut horizontally and make a second roll.
- For the tempering, heat oil and crackle the mustard seeds Then add curry leaves, green chilies and fry for a few seconds Add the sesame seeds and then when they change colour & crackle Pour this hot tempering mixture along with the oil on the khandvi rolls.
- You can garnish it with some more coconut and carrot coriander & curry leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.
Khandvi Recipe, Learn how to make Khandvi (absolutely delicious recipe of Khandvi ingredients This Khandvi recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Besan khandvi, also known as Gujarati khandvi, is a popular snack among the other lip-smacking The khandvi recipe is sure to leave everyone at home asking for more! Mix water, flour, salt and turmeric to form a batter. Khandvi, other wise called as Surali Vadi or Patuli is a spicy gram flour rollups made using gram flour, yogurt and some basic spices. This is a Gujarati snack also popular in Maharashtra.
So that’s going to wrap it up with this special food khandvi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
