Khandvi Recipe | Gujarati Khandvi Recipe | Besan Khandvi Recipe | How To Make Khandvi Recipe

Yields4 ServingsPrep 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

1

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

2

Add curd

3

Add ginger-chili paste

4

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

5

Add water

6

Mix well with a whisk forming a smooth flowing consistency

7

also avoiding from lump formation

8

Pour batter into a heavy-bottomed pan or a kadhai

9

Cook on low flame

10

Keep stirring constantly to avoid lump formation

11

Cook until the mixture becomes thick and does not taste raw

12

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

13

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

14

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

15

Let it cool for 4-5 minutes

16

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

17

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

18

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

19

Transfer them to a serving dish

20

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

21

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

22

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

23

Sprinkle shredded coconut and chopped coriander leaves

24

Finally, Gujarati khandvi is ready

25

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

Nutrition Facts

4 servings

Serving size

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