Khandvi Recipe


1/2 cup Gram Flour (besan/chickpea flour)
1 cup Sour Buttermilk
1/4 teaspoon Turmeric Powder (haldi)
For Seasoning:
1 teaspoon Sesame Seeds (til)
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
3-4 pieces Green Chillies, seeded and finely chopped
10-15 leaves Curry Leaves
2 tablespoons Coconut Scraped
4 tablespoons Coriander Leaves, finely chopped
2 tablespoons + 2 teaspoons Oil

Directions-1: (Khandvi Rolls)

  1. step-1Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using hand blender. Grease large plate or back side of thali with cooking oil and keep aside.
  2. step-2Pour batter into a heavy bottomed pan or kadai and cook on low flame.
  3. step-3Keep stirring constantly to avoid lump formation.
  4. step-4*Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on thickness of pan and quantity of batter. See tips given below to learn how to check whether batter is cooked or not).
  5. step-5Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in thin layer with the help of back of flat spoon or spatula.
  6. step-6Let it cool for 3-4 minutes. Once cooled, place straight cuts using knife and make 2″ wide strips.
  7. step-7Carefully roll each strip into roll (like a swiss roll) and transfer them to a serving dish.
  8. step-8Heat 2 tablespoons cooking oil in a small tempering pan. Sauté mustard seeds, cumin seeds, curry leaves and green chillies. Add sesame seeds only in the end when sauté is ready.
  9. step-9Pour prepared seasoning over khandvi arranged in a serving plate.

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