Khandvi
Khandvi might be just the side dish you are searching for. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 290 calories. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $1.39 per serving. 20 people have tried and liked this recipe. If you have lemon juice, curry leaves, ginger paste, and a few other ingredients on hand, you can make it. It is brought to you by Spice Up the Curry. From preparation to the plate, this recipe takes about 18 minutes. With a spoonacular score of 82%, this dish is amazing. Similar recipes are .
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
Asafetida (Hing) – a pinch
Besan (Chickpea flour) – ½ cup
Cilantro – 1 tablespoon, chopped finely
Cumin seeds – ½ teaspoon
Curry leaves – 10
Desiccated coconut or fresh coconut– 1 tablespoon
Ginger paste – ½ teaspoon
Green chilies – 2, chopped finely
Lemon juice – 2-3 drops
Mustard seeds – ½ teaspoon
Oil – 1 ½ tablespoons
Salt – to taste
Sesame seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon
Water – ¾ cup
Sour Yogurt – ½ cup
Equipment:
aluminum foil
bowl
immersion blender
spatula
whisk
frying pan
knife
stove
Cooking instruction summary:
Grease aluminum foil or back side or any large thali (plate) with oil and keep it aside.Sift the besan in a bowl.Add salt, hing, turmeric powder and ginger paste. Mix it well.Add sour yogurt and lemon juice.Mix it using wire whisk and make thick paste.Now by adding little water at a time, make lump free batter.I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.Now pour this batter to a heavy bottom pan and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. You can make the batter directly into the pan in which you are cooking, I have made in another bowl to just take good photos for you guys.Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.Now be quick. Spread the batter on prepared foil or plate with back of spatula.Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.As batter cools it will be hard to spread evenly. You can see I was busy with taking photo of the spreaded batter on foil (above) and meantime remaining batter gets cool and it gave me hard time to spread on this thali. You can compare below and above photo and you will know that it is very crucial that you work as quickly as possible.Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.Carefully roll each strip into roll.And transfer to a plate.Now make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.Then add sesame seeds and let them pop too.Add chopped green chilies and curry leaves. Immediately switch off the stove.Using a spoon pour seasoning on each and every khandvi.Lastly garnish with shredded coconut and chopped cilantro. And serve.
Step by step:
1. Grease aluminum foil or back side or any large thali (plate) with oil and keep it aside.Sift the besan in a bowl.
2. Add salt, hing, turmeric powder and ginger paste.
3. Mix it well.
4. Add sour yogurt and lemon juice.
5. Mix it using wire whisk and make thick paste.Now by adding little water at a time, make lump free batter.I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.Now pour this batter to a heavy bottom pan and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. You can make the batter directly into the pan in which you are cooking, I have made in another bowl to just take good photos for you guys.Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.Now be quick.
6. Spread the batter on prepared foil or plate with back of spatula.Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.As batter cools it will be hard to spread evenly. You can see I was busy with taking photo of the spreaded batter on foil (above) and meantime remaining batter gets cool and it gave me hard time to spread on this thali. You can compare below and above photo and you will know that it is very crucial that you work as quickly as possible.
7. Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.Carefully roll each strip into roll.And transfer to a plate.Now make tadka.
8. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.Then add sesame seeds and let them pop too.
9. Add chopped green chilies and curry leaves. Immediately switch off the stove.Using a spoon pour seasoning on each and every khandvi.Lastly garnish with shredded coconut and chopped cilantro. And serve.
Nutrition Information:
covered percent of daily need
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