Indian snack Khandvi is prepared with gram flour, curd, turmeric and ginger paste, and is famous in Gujarati cuisine. To serve, the baked batter is rolled into little balls and then fried. As a treat or appetizer, it may be served hot or cold. Chutneys and grated cheese are common additions to these savory treats. Coriander or coconut is a traditional toppings to serve with khandvi.
Khakdas and theplas are popular, but so are khandvi and dhokla, two all-time favorites in Gujarati cuisine. Sweet and spicy in one bite, much of their snacks are served with a variety of chutneys, chopped coriander, and served with jalapeno slices. In Gujarat, they are called as ‘Nasta’ or ‘Nashta’ and are a favorite tea-time snack. Various people enjoy and benefit from the nutritional value of khandvi, one of the many delicacies on offer. Khandvi is the equivalent of a stretched pasta made from gram flour; it’s delicious and filling.
The bright yellow color comes from the besan or gram flour, which is firmly rolled and then chopped into bite-sized pieces before baking.” Served with coriander, ginger, and mustard seeds, khandvi, also called Patuli or Dahivadi, is a steaming snack prepared with gram flour and buttermilk or curd. Cooking the gram flour mix to a thick paste then spreading it thinly on a level surface is the method used. Small bite-sized pieces are then coiled firmly and cooked.
When creating a Khandvi, the consistency of the mixture is critical. Make sure it isn’t overly thick or overcooked. It’s vital to make khandvis the perfect form since they’re thin and delicate in texture. Batter spreads unevenly if the mixture is too heavy. Spread the batter on the plate/thali as soon as it’s ready. When you spread out the batter, it will not work well if it has cooled.
In order to test whether your dough is ready to be formed into Khandvi layers, take a little amount of batter and spread it out on an oil-coated dish or platter. If the batter rolls smoothly, it’s done; if it doesn’t, you may need to fry it for a few more seconds. Traditionally, the batter for khandvi is made with curd, but the experts usually recommend switching to buttermilk for a moister, more fragrant result.
Ingredients for Making Khandvi
- 3 Tbsp curd
- Salt, to taste
- 1 tsp turmeric
- 1 tsp red chili powder
- 3 cups oil water
- Oil for greasing
To temper you will need the following
- 2 tsp oil
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 2 chopped green chilies
- 2 Tbsp water
- Coriander leaves as a topping
- Red chili powder as an additional topping
Method Used to Make Khandvi
- Get a wok and combine the besan, the curd, the salt, the turmeric, the hing, and the red chili powders.
- For the batter, gradually include 3 cups of water. 2.
- As soon as you’ve turned on the fire (medium flame), begin constantly churning the batter.
- Lower the heat when the batter has thickened to a pourable consistency.
- Distribute the thick mixture onto the greased plates, ensuring that the thickened batter covers the whole platter. Khandvi won’t roll if you apply too much batter to the 6th layer.
- Allow them to cool for ten minutes before serving. Roll up the strips you’ve cut with a knife.
- Add oil, mustard seeds, sesame seeds, chilies, and water to a small pan and bring to a boil.
- Put khandvi on top of the sauce. Serve with cilantro and red chili flakes as a further decoration.
- ½ Cup besan
- ¼ teaspoon turmeric powder
- Some hing
- ½ teaspoon ginger
- ½ cup plain yoghurt or sour cream
- ½ teaspoon freshly squeezed lemon juice or store bought if you prefer
- 1/2 cup Water
Ingredients for Tempering
- 1 ½ tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin
- ½ teaspoon sesame seeds
- 2 Jalapenos
- 11 curry leaves
- 1 Tablespoon grated coconut
- 1 Tablespoon Cilantro or coriander leaves
- Prepare a big thali (platter) or aluminium foil with oil and set it aside.
- In a bowl, sift the besan until it’s finely ground.
- Spice it up with a pinch of hing, a dash of turmeric powder, and some minced ginger. Make sure everything is fully combined.
- Yogurt with a sour taste may be added. Add lemon juice to your yogurt if it isn’t sour enough.
- Make a thick paste by whipping it with a wire whisk.
- Make a smooth, lump-free batter by gradually adding water.
- The batter was made using a wire whisk. With an immersion hand blender, you can prepare a perfectly smooth batter in no time.
- Turn the heat down to low and pour the batter into a HEAVY BOTTOM PAN.
- Keep stirring regularly with spatula so batter does not cling to the base and it won’t form any clumps.
- Cook for 7 minutes, depending on how thick you want your sauce. The correct batter must be thick, not runny, after it’s finished cooking.
- Swiftly, with the back of a spatula, spread the batter over the foil or plate that has been prepared. Make the thinnest layer you can, if at all feasible.
- Allow 5 minutes for cooling.
- Using a knife, make straight cuts approximately 1 12 inches wide.
- Each strip should be carefully rolled.
- Position your platter on the table.
Method for Creating Tadka for Your Khandvi
- In a small saucepan, heat the oil.
- Make sure the oil is heated before adding the mustard seeds.
- Sprinkle cumin seeds and allow them to sputter before adding the oil.
- The sesame seeds will begin to burst when added next.
- Curry leaves and chopped green chilies should be added. Turn off the stove as soon as possible.
- Pour the seasoning over the top using a spoon.
- Coconut flakes and chopped cilantro are the final touches.
Tips for Making the Best Khandvi
The batter may be blended in a blender or using an immersion blender. Use a handheld whisk if you want, but ensure there are no lumps and that the mixture is smooth. Test the mixture to see whether it’s thick enough. A few tablespoons of the batter should be spread out on the plate or mat. If the batter does not roll up easily after cooling, it has to be cooked longer. The batter is now ready for rolling up.
This is a critical step – You must begin with the batter as fast as possible. Spreading it out as soon as it’s at the appropriate consistency is essential. To avoid lumps, keep the batter at room temperature until you’re ready to begin spreading.
When making khandvi rolls, be careful to use precise proportions.
khandvi is clearly healthy as besan, curds and coconut is good for you. In fact this recipe has good fat and can be had by all as there is fibre also present. So clearly you will not put on weight by eating Khandvi.
There are approximately 276 calories per serving here.
Be precise with your measurements. If you’re making Khandvi rolls, you should also do a plate test. If the batter does not roll up easily after cooling, it has to be cooked longer. The batter is now suitable for rolling.
Milk with plain or organic yoghurt is a good substitute for buttermilk. If you’re looking for a replacement for buttermilk, plain yogurt has a tangy, acidic taste and a thick, creamy texture. Baking recipes that call for a thinner mixture, such as cake, may benefit from thinning plain yogurt with plain water before substituting it for buttermilk. A cup of buttermilk replacement is made by combining 7 ounces of natural yoghurt with 60 mL of water or milk, and whisking until it is smooth.