Name: Khandvi Recipe | Gujarati Khandvi Recipe | Besan Khandvi Recipe | How To Make Khandvi Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup Besan ( bengal gram flour ); 1 cup Curd ( dahi ); 2 cups Water; 2 tsp Ginger- green chilli paste; ¼ tsp Turmeric powder; Pinch of asafoetida ( hing ); Salt to taste; 2 tsp Oil; 1 tsp Mustard seeds ( rai/sarson); 1 tsp Sesame seeds ( til ); ¼ tsp Asafoetida ( hing ); 2 Dried red chilli or green chilli; few curry leaves; 2 tbsp Freshly grated coconut; 2 tbsp Finely chopped coriander leaves

Gujarati khandvi is a famous Gujarati snack or farsaan made with besan. It is easy to digest and is cooked using very less oil,This Khandvi recipe is a very easy recipe, which can be prepared in just a few minutes at home. It is mouth-watering traditional Gujarati snack, it is a perfect amalgamation of mild-tangy and spice flavors, it can make for a nice healthy appetizer recipe for unplanned parties or get- together. So, next time when you want to prepare something delicious yet simple then go for this khandvi recipe. try this recipe and let me know in the comment section about your experience with this recipe.

AuthorShweta KumariCategoryGujarat, Indian, SnacksDifficultyIntermediate

Yields4 Servings

Prep Time5 minsCook Time15 minsTotal Time20 mins

1 cup Besan ( bengal gram flour )

1 cup Curd ( dahi )

2 cups Water

2 tsp Ginger- green chilli paste

¼ tsp Turmeric powder

Pinch of asafoetida ( hing )

Salt to taste

For Tempering

2 tsp Oil

1 tsp Mustard seeds ( rai/sarson)

1 tsp Sesame seeds ( til )

¼ tsp Asafoetida ( hing )

2 Dried red chilli or green chilli

few curry leaves

For Garnish

2 tbsp Freshly grated coconut

2 tbsp Finely chopped coriander leaves

Firstly in a bowl take sieved besan. make sure to sieve besan to avoid lump formation

Add curd

Add ginger-chili paste

Add turmeric and salt to taste. Turmeric gives a bright yellow color to khandvi

Add water

Mix well with a whisk forming a smooth flowing consistency

also avoiding from lump formation

Pour batter into a heavy-bottomed pan or a kadhai

Cook on low flame

Keep stirring constantly to avoid lump formation

Cook until the mixture becomes thick and does not taste raw

Grease the backside of steel plates. you can also use a kitchen counter

Transfer a large spoonful of batter over previously greased plate or thali

Spread batter in a thin layer with a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the whole batter

Let it cool for 4-5 minutes

Once cooled, straight cuts using a knife and make 2" wide strips

To prepare stuffed khandvi, stuff it with grated fresh coconut and coriander leaves

Carefully roll each strip into a roll ( like a swiss roll ), making sure the stuffing is intact

Transfer them to a serving dish

Also prepare the tempering, heat 2 tablespoons cooking oil in a pan

Add mustard seeds, sesame seeds, curry leaves, hing, and green chili

Once the tempering splutter, Pour the prepared seasoning over khandvi rolls

Sprinkle shredded coconut and chopped coriander leaves

Finally, Gujarati khandvi is ready

Serve it with green coriander chutney or garlic chutney and hot chai

Ingredients