How to cook Khandvi

Posted on Oct 13 2018 - 12:21pm by kumar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Serves: 4 People

    Ingredients to cook Khandvi :

  • 1 1/4th cup Besan (Gram Flour)
  • 1 cup Yogurt
  • 3-5 cups Water
  • Ginger – 1/2inch
  • Green Chilli (medium size) – 2
  • Lemon juice – 1
  • Turmeric powder – 1 teaspoon
  • Salt to taste
  • Curry Leaves – 6-7
  • Kashmiri Chilli powder – 1 teaspoon
  • More greasing – 2-2.5 tbsp Oil
  • Asafoetida (hing) – 1 big pinch
  • Mustard Seeds (rai) – 1 teaspoon
  • Chopped Coriander (for garnish)
  • 1 teaspoon white Sesame Seeds (for garnish)

    How to cook Khandvi :

  • Grease your kitchen table top or the back of 2 big plates with sufficient oil.
  • Keep flat spatula ready before starting.
  • Sieve the besan , add turmeric powder and salt.
  • Make a paste of ginger, green chilli using and very little water.
  • Make thin and smooth buttermilk by whisking the yogurt and water together.
  • Add the ginger-chilli paste and lemon juice to it.
  • Mix the besan, buttermilk together into a smooth batter making sure there are no lumps at all
  • In a non stick kadai heat 1 tsp oil on medium heat add the besan batter.
  • Stir continuously preferably with a silicone spatula making sure the batter does not stick to the sides or the bottom of the pan.
  • At no point should one stop stirring or the mixture will form lumps.
  • Keep cooking this mixture till it is quite thick and spreadable.
  • To check if your mixture is ready, spread a little batter on a greased thali and let it cool.
  • If it rolls smoothly then it is done but if it sticks to your fingers, you need to cook it a little more.
  • Once ready, pour the mixture on a greased platform or thali, be quick in spreading it into a thin uniform layer.
  • Cut 1.5-2 inch strips and start rolling once it has cooled down.
  • If the strip is too long, make 2 khandvis out of them.
  • Continue doing the same until all the strips have been rolled neatly.
  • In a tadka pan or a small non stick pan, heat oil \; add mustard seeds.
  • Once it starts to splutter, add the hing ; the curry leaves.
  • Then add the chilli powder; immediately remove from fire ; pour the tadka on the rolled khandvis.
  • Sprinkle the chopped coriander ; the sesame seeds and serve hot. You can also garnish with some freshly grated coconut.
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