HOW TO MAKE KHANDAVI

Khandavi is Guajarati dish (Indian), it is easy, light, require handful of ingredients and can be made VEGAN. Khandvi can be eaten as a breakfast or as an accompaniment during lunch or dinner. You can serve Khandvi with Coriander and Mint Chutney (Indian Dip) or Kairi or Dhaniya ki Chutney.

Course Snacks

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 

INGREDIENTS 

For Khandavi batter (1 CUP = 250 ML)

1 cup besan (gram flour) or 100 grams besan

¾ cup sour curd or vegan option of yogurt about 150 grams

2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas), or water

1 teaspoon ginger + green chili paste, about ½ inch ginger (adrak) & 1 green chili (hari mirch) crushed in a mortar-pestle

¼ teaspoon turmeric powder (haldi)

⅔ teaspoon salt or add as required

1 pinch asafoetida (hing), optional

For the filling

2 tablespoons fresh grated coconut, optional

2 tablespoons chopped coriander leaves (dhania patta), optional

For the khandvi tempering/seasoning

1 tablespoon oil, if you are not adding any filling better use coconut oil

8 to 10 curry leaves (kadi patta)

1 teaspoon mustard seeds (rai)

2 teaspoons white sesame seeds (safed til)

1 teaspoon green chili (hari mirch)

INSTRUCTIONS

Making khandvi batter

1. Take the yogurt/vegan yogurt in a bowl. Add water and stir well till smooth.
2. Add ginger-green chili paste, turmeric powder, asafoetida and salt.
3. If using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
4. Add the gram flour/besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter to save time and energy.
5. Spread oil on plates or boards or tray. Large steel lids/thalis work very well. You can also use the back of a large baking tray or your smooth kitchen counter top.
6. Also mix the chopped coriander leaves and grated coconut. Keep aside. Coconut is Optional.
7. Pour the batter in a sauce pan or a broad frying pan. Switch on the stove top and keep the flame to the lowest. Begin to stir.
8. Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don't form.
9. The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula.
10. The batter also should not be allowed to stick at the bottom. So you have to stir continuously.
11. Do a plate test when the batter has thickened well.
12. Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
13. The final consistency of the khandvi batter should be running consistancy but it should not be very thin. It took me 17 minutes to get the correct consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. Just do the plate test and when you can form the rolls, then the khandvi batter is ready. If the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls. In this case, still spread the batter. You will get thick slices, but still they taste good

Making khandvi rolls

1. Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread.
2. Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. Coconut is optional. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
3. Cut into equal sized strips.
4. Gently roll each strip tightly. Then place them in a serving tray or plate.If the tray or plate is large, then you will get large rolls. In this case after you finish rolling half, just cut horizontally and make a second roll.
5. Arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.

Tempering (seasoning) for khandvi

1. Heat oil and crackle the mustard seeds.
2. Then add curry leaves, green chilies and fry for a few seconds.
3. Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
4. You can garnish khandvi with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.

Do try and share your experience. Soon I will be sharing Stuffed Khandavi recipe, with step by step photo demonstration, so stay tuned. For any query, question or suggestion do comment on below comment section.