Steamed, soft and light rolls of gram flour loaded with cheese tempered with some sesame seeds, makes droolsome snack or breakfast option for one and all. Khandvi belongs to Gujarat and variety of it is available/prepared in Gujarat. I introduced cheese flavour to khandvi to tempt my 10 years old daughter as she doesn’t like khandvi. But she loved this one. After all with kids everything cheesy is good.
Khandvi doesn’t call for many ingredients; gram flour and yogurt are the main ingredients used. Ingredients part is short and simple but the method part is a bit tricky. Khandvi is certainly not the easiest thing on the planet to make. However with some tips and tricks shared in the recipe of khandvi you can pull it off. To flavour it with cheese I have used cheese spread and grated cheese. A hint of garlic too has been introduced. Traditionally khandvi is tempered with mustard seeds but mustard seeds and cheese don’t go hand in hand, I believe that; so cheese khandvi has been tempered with sesame seeds which give a nice bite to otherwise soft khandvi.
Other Gujarati breakfast recipes on the blog are instant khaman dhokla, amiri khaman and many more.
1. In a bowl add ¾ cup gram flour (besan), ¾ cup yogurt (dahi) and 1 cup water.
Tips:Sieve gram flour before use to avoid lumps.) Mix yogurt and water to lump smooth buttermilk and then add to gram flour (besan))
2. Mix well to form a lump free mixture.
3. Add salt to taste, ½ tsp garlic paste, ¼ tsp turmeric powder, 1 tsp onion powder. Mix well.
4. Do the preparations. Grease the back side of 3 full plates. Be ready with spatula or any flat spoon or ladle with which khandvi can be spread. (I have seen people spreading khandvi on non greased plates too, but I have yet to check that.)
5. Pour the mixture in a pan/kadai.
6. Cook on low flame stirring continuously for 8-10 minutes. (Tip: Do not leave khandvi unattended at all, otherwise lumps will be formed. Keep stirring.)
7. Once it appears cooked, check it. For that take a spoonful and spread on the greased plate and try to roll it. If it rolls out, khandvi is cooked. If it doesn’t roll cook further for a couple of minutes.
8. Ladle it out on the greased plates and spread it. (Tip: Be very quick as if it cools down it won’t spread properly.)
9. Spread cheese spread.
10. Spread grated cheese.
11. To prepare tempering, heat 1 tbsp oil. Add 1 tsp sesame seeds (til) and cook for 30 seconds.
12. Roll khandvi carefully and pour hot tempering on it.
13. Garnish with grated cheese. Bon appétit.
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
1. In a bowl add ¾ cup gram flour (besan), ¾ cup yogurt (dahi) and 1 cup water.
2. (Tip 1: Sieve gram flour before use to avoid lumps.)
3. (Tip 2: Mix yogurt and water to lump smooth buttermilk and then add to gram flour (besan))
4. Mix well to form a lump free mixture.
5. Add salt to taste, ½ tsp garlic paste, ¼ tsp turmeric powder, 1 tsp onion powder. Mix well.
6. Do the preparations. Grease the back side of 3 full plates. Be ready with spatula or any flat spoon or ladle with which khandvi can be spread. (I have seen people spreading khandvi on non greased plates too, but I have yet to check that.)
7. Pour the mixture in a pan/kadai.
8. Cook on low flame stirring continuously for 8-10 minutes. (Tip: Do not leave khandvi unattended at all, otherwise lumps will be formed. Keep stirring.)
9. Once it appears cooked, check it. For that take a spoonful and spread on the greased plate and try to roll it. If it rolls out, khandvi is cooked. If it doesn’t roll cook further for a couple of minutes.
10. Ladle it out on the greased plates and spread it. (Tip: Be very quick as if it cools down it won’t spread properly.)
11. Spread cheese spread.
12. Spread grated cheese.
13. To prepare tempering, heat 1 tbsp oil. Add 1 tsp sesame seeds (til) and cook for 30 seconds.
14. Roll khandvi carefully and pour hot tempering on it.
15. Garnish with grated cheese. Bon appétit.
Please rate us and share your valuable feedback
