Khandvi Recipe: A popular gujarati cuisine savoury snack recipe made with besan or chickpea flour, butter milk, curd, yoghurt, and other indian spices This popular Gujarati snack is also known as pataudi or dahivadi, and it is known as suralichi vadi or patuli in Marathi.
The khandvi snack is made with few ingredients but requires a lengthy preparation process. The right consistency and thickness of besan batter are crucial in achieving the desired shape of khandvi. It can also be made in an open pan or with a nonstick pan.
Step-by-step instructions for making Khandvi. This is a smooth, spiced, and seasoned gramme flour roll that melts in your mouth. Gujarati cuisine’s khandvi is a delicious healthy snack.
Khandvi is a gram flour and buttermilk mixture. What we call buttermilk in India is a thin yogurt-water solution. One of the trickiest parts of making this smooth gram flour and buttermilk batter is getting it to cook evenly. More than half of your problem will be solved if you get this right.
We want thin layers in our khandvi, which we achieve by cooking the batter to the proper consistency. If you cook it any longer, the consistency thickens and spreading the khandvi mixture becomes difficult, resulting in thick layers.
Another important point to remember is that you must spread the cooked khandvi batter quickly. If you wait too long, the batter thickens and becomes lumpy while spreading.
In addition, some helpful hints for making a perfect non-sticky khandvi snack recipe. First and foremost, I used buttermilk in this recipe, which I made by combining 1 cup of curd / yoghurt with 1 cup of water. This recipe calls for curd or buttermilk that is slightly sour. Second, as soon as the besan mixture is cooked in the pressure cooker, begin spreading it on a plate. It would be difficult to spread it once it had cooled. Finally, if you plan to make this recipe in a nonstick pan, you must constantly stir it until it thickens. You may need to stir it constantly for 7-9 minutes. Instead of a plate, you can spread khandvi paste on an oven tray, a smooth kitchen slab, or a glass table.
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Khandvi Recipe Card:
- 1 cup besan / chickpea flour / gram flour
- 1 tbsp ginger – chili paste
- 1/4 tsp turmeric / haldi
- salt to taste
- 2 cups buttermilk or 1 cup curd + 1 cup water
- 4 tbsp fresh coconut (grated)
- 4 tbsp coriander leaves
- 3 tsp oil
- 1 tsp mustard seeds / rai
- 1 tsp sesame seeds / til
- 2 dried red chili / lal mirch (broken)
- few curry leaves (chopped) (chopped)
- pinch asafoetida / hing
- To begin, place sieved besan in a small vessel. To avoid lump formation, sieve the besan.
- Also, add the ginger-chili paste. It is, however, optional, but it does add flavour.
- To taste, add turmeric and salt. Turmeric gives khandvi its bright yellow colour.
- Mix thoroughly, ensuring that everything is well combined.
- In addition, 2 cups of buttermilk should be added. 1 cup curd whisked or blended with 1 cup water to make buttermilk
- Using a whisk, combine all of the ingredients to create a smooth, flowing consistency. If necessary, add more buttermilk.
- also avoiding the formation of lumps
- Insert the vessel into the cooker. Make sure there is enough water in the bottom of the cooker.
- Cook for 3 whistles on medium heat in a pressure cooker.
- When the pressure in the cooker has been released, immediately open the lid.
- Remove the vessel from the cooker and thoroughly mix with a spatula.
- Mix everything together thoroughly. We can see that a thick paste of besan has been formed with no lumps.
- Spread the besan paste on the plate right away with a spatula. Oil should not be used to grease the plate because it will be difficult to spread.
- Spread as much as you can on both sides of the plate. Spread on an oven tray, a smooth kitchen slab, or a glass table.
- Allow for a 10-minute cooling period.
- Cut into 2 inch pieces now.
- and roll tightly to prevent cracks from forming on khandvi
- Stuff khandvi with grated fresh coconut and coriander leaves to make stuffed khandvi.
- Later, roll tightly, making sure the stuffing is well-preserved.
- Garnish the khanvi with additional coconut and coriander leaves.
- Also, heat the oil for the tempering.
- Combine mustard seeds, sesame seeds, dried red chilli, curry leaves, and hing in a mixing bowl.
- Pour the tempering over the khandvi once it has sputtering.
- Finally, Gujarati khandvi is ready to serve.
- To avoid lump formation, sieve the besan before adding it.
- In order to achieve a smooth consistency batter, use buttermilk with a thin consistency.
- Stuff and garnish with grated panner or cheese for added flavour.
- Finally, without tempering, gujarati khandvi is incomplete.
Is khandvi beneficial to one’s health?
It is the best protein-rich snack to have with your tea. It contains buttermilk, which aids digestion. Besan, on the other hand, is high in nutrients such as magnesium, copper, folate, and manganese. Iron, zinc, phosphorus, calcium, and potassium are also present.
What causes khandvi to break?
If the flour is not fresh, the khandvi will break while being rolled.
To see if gramme flour is fresh, combine 1 teaspoon gramme flour with 1 teaspoon water; if the mixture is sticky, the flour is fresh.
What should you do if Khandvi isn’t rolling?
To test the consistency of the Khandvi, take a small amount of the prepared mixture and spread it on a greased plate. Allow it to cool for 2 minutes; if you can roll it off without it sticking to the plate, the mixture is ready. If not, continue to cook the mixture for another 2-3 minutes.
Does Khandvi cause weight gain?
Coconut has a high fibre content of 13.6 gm (45.3 percent of RDA) and a high lauric acid content, which helps to lower cholesterol levels in the body. In fact, this recipe contains good fat and is suitable for everyone because it also contains fibre. So, clearly, eating Khandvi will not cause you to gain weight.
Can diabetics consume Khandvi?
Those with diabetes fare the worst during this season of sugar and carbs. Besan, a flour made from black gramme, serves as the foundation for the festive dhokla and khandvi. Fill your cheela with onion or grated lauki and serve with amla and mint chutney.
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