Khandvi Recipe in Gujarati style | How to Make Khandvi | Gujarati Khandvi

Khandvi Recipe – According to Wikipedia Khandvi also known as Patuli or Dahivadi, is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt.

I swear I write this section in the end. I have not taken the word “rolled” in the caption from Wiki’s definition.

According to Vinipedia

A light snack made up by cooking together gram flour (besan) and curd… with the crunch of fried mustard seeds and sesame seeds.

Let’s talk about Khandvi Recipe

Khandvi… is not an easy thing to make. There are many recipes available on the internet. But I knew whom I would listen to for this Gujarati preparation. Yes the Master Chef Tarla Dalal. This is her Khandvi Recipe. I found this here.

When we asked “Khandvi”, what all do you need? It was so kind and said just some gram flour and curd.

Then we asked “Khandvi”, how to prepare you? Then it said “ha ha ha”.

Yes, simple ingredient but tricky method; that’s khandvi for you ladies and gentlemen.

Well as regards the ingredients are concerned, you can flavour the khandvi with some cumin powder, black pepper powder. Likewise the tempering too can be customised by adding curry leaves or green chilli etc. You can also stuff it with some paneer or vegetables such as coconut, carrot etc. Coconut… it’s a vegetable or fruit? Wait Ill just check.

The internet is more confused than I am. We will discuss the discussions in our let’s talk section.

Like khandvi? You may also like instant khaman dhokla, Amiri khaman etc.

The Beauty Gujarati Style Khandvi

Khandvi needs very less, readily available ingredients.

It is a light snack.

It allows a lot of customisation.

And the Beast (the difficult part about this recipe)

Nothing much can go wrong.

Khandvi can either be overcooked or undercooked. Nothing much, you see.

Experience and experiments (tips and tricks)

  • Make one batch at a time. Do not double the quantity. Make two batches instead.
  • Make a smooth batter for khandvi
  • Stir it continuously while cooking.
  • Take a broad pan to cook.
  • To test the doneness of khandvi spread a spoonful on a greased plate. It should roll easily.
  • Once done, be very quick. Spread the khandvi on the greased plates.
  • Cut it once it cools down.
  • Temper the khandvi properly

Let’s just talk

#confusioncontinues

I was confused whether I should share my confusion about coconut or not. But I did and while finding the answer I found something very interesting.

“Whether coconut is a fruit, vegetable or nut, came up on Supreme Court’s desk in 2008 in India.”

I was so happy to see my confusion on Supreme Court’s desk.

Well the Supreme Court’s decision was not given. Also internet hasn’t got a proper answer to this.

Before this post my confusion was whether coconut is a vegetable or fruit. When I looked for the answer I realised that it could also be a nut or a seed. So basically the confusion continues.

Khandvi Recipe

Simple recipe with correct proportions

Course                        Breakfast, Snacks
Cuisine                       Gujarati
Prep Time                 5 Minutes 
Cook Time                15 Minutes
Servings                     3 Persons

Ingredients for Khandvi Recipe

  • 3/4 cup gramflour (besan)
  • 3/4 cup curd
  • 1 cup water
  • Salt to taste
  • 1/4 tsp turmeric
  • 1 tsp ginger chilli paste
  • A pinch asafoetida (heeng)
For tempering
  • 3 tsp oil
  • 1 and 1/2 tsp sesame seeds (til)
  • 1 and 1/2 tsp mustard seeds (raie)
  • A pinch asafoetida
For Garnishing
  • Handful of chopped coriander

How to Make khandvi Recipe

  1. Grease the back side of 3 full plates. Keep the spatula ready.Khandvi Recipe in Gujarati style (1)
  2. In a bowl take 3/4 cup gram flour.Khandvi Recipe in Gujarati style (2)
  3. Add 1 cup water.Khandvi Recipe in Gujarati style (3)
  4. Add 3/4 cup curd.Khandvi Recipe in Gujarati style (4)
  5. Add salt to taste.Khandvi Recipe in Gujarati style (5)
  6. Add 1/4 tsp turmeric powder.Khandvi Recipe in Gujarati style (6)
  7. Add a pinch of asafoetida, 1 tsp ginger chilli paste and mix everything.Khandvi Recipe in Gujarati style (7)
  8. Add this mixture in a broad pan.Khandvi Recipe in Gujarati style (8)
  9. Cook the mixture on low to medium flame for 8-10 minutes.Khandvi Recipe in Gujarati style (9)
  10. Once it appears cooked, test the khandvi.Khandvi Recipe in Gujarati style (10)
  11. To test it, spread a spoonful and see if it rolls? If it rolls, it’s done. If it sticks to the plate and doesn’t roll, it’s undercooked. If it rolls but breaks it’s overcooked.Khandvi Recipe in Gujarati style (11)
  12. Once done, spread it on the greased plates.Khandvi Recipe in Gujarati style (12)
  13. Let it cool and then cut into strips.Khandvi Recipe in Gujarati style (13)
  14. Fold a little.Khandvi Recipe in Gujarati style (14)
  15. Roll. Folding makes the rolling easy and neat.Khandvi Recipe in Gujarati style (15)
  16. To make the tempering, heat 3 tsp oil.Khandvi Recipe in Gujarati style (16)
  17. Add 1 and 1/2 tsp mustard seeds.
  18. Add 1 and 1/2 tsp sesame seeds.Khandvi Recipe in Gujarati style (18)
  19. Add a pinch of heeng.Khandvi Recipe in Gujarati style (19)
  20. Let it crackle.Khandvi Recipe in Gujarati style (20)
  21. Pour over the khandvi.Khandvi Recipe in Gujarati style (21)
  22. Garnish with a handful of chopped coriander.Khandvi Recipe in Gujarati style (22)
  23. Bon appétit.Khandvi Recipe in Gujarati style (23)

RECIPE NOTES

I prepare it for tiny miny evening hunger and the stuffed version for breakfast.

Make it for kids’ tiffin or breakfast.

The only knowledge that can hurt you is the knowledge you don’t have.

Watch Video – Khandvi Recipe in Gujarati style | How to Make Khandvi

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