Khandvi is a popular Gujarati snack made using gram flour (besan). The cooked gram flour mixture is spread and rolled up and tempered to make a delicious, subtle and healthy dish. Stuffed khandvi is basically khandvi filled with grated coconut and crumbled paneer and lots of chopped coriander. It is more flavourful and filling than the regular khandvi.
Khandvi is prepared using a mix of gram flour and buttermilk; buttermilk is a combination of yogurt and water. It is all about the correct proportion of each of the ingredient used. I have yet to find an easy stuffed khandvi recipe. Yes, it is tricky to make khandvi. And one needs to be fast while spreading the mixture into thin sheets. For the stuffing, I have used fresh coconut, paneer, and coriander. You can also use carrots etc. The tempering is of mustard seeds and sesame seeds. Finally, stuffed khandvi is garnished with some grated coconut and chopped coriander leaves.
Another khandvi recipe is cheese khandvi. It has a very distinct flavor. Other popular Gujarati recipe is instant khaman dhokla. A foolproof recipe for khaman dhokla is here .
As such stuffed khandvi doesn’t need any accompaniment, it can be served with hari chutney.
1. In a mixing bowl sift ¾ cup gram flour (besan). Add ¾ cup yogurt (dahi) and 1 cup water.
2. Whisk very well to form a lump free mixture.
3. Add salt to taste, ¼ tsp turmeric powder, and, ½ tsp ginger paste.
4. Do the preparations. Grease the back side of 3 full plates. Be ready with a spatula.
5. Pour the mixture in a pan/kadai. Cook stirring continuously. Cook for 8-10 minutes.
6. Check khandvi. Spread spoonful on the plate. If it rolls easily it is cooked. Switch off the flame. If it doesn’t, cook further for a minute and repeat the test.
7. Quickly spread the mixture on three plates using a spatula. Let it sit for 5 minutes.
8. Meanwhile, prepare the stuffing. In a mixing bowl add ¼ cup each grated fresh coconut, crumbled cottage cheese (paneer) and chopped coriander along with salt to taste. Mix everything.
9. Spread the stuffing on prepared khandvi. Cut khandvi and roll it tightly.
10. Prepare the tempering. For that heat 1 tbsp of oil. Add 1 tsp mustard seeds (raie). Let them crackle. Add 1 tsp sesame seeds (til). Cook for 10-20 seconds.
11. Pour on ready khandvi. Garnish with chopped coriander and grated coconut.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
For Khandvi
For tempering
For stuffing
For garnish
1. In a mixing bowl sift ¾ cup gram flour (besan). Add ¾ cup yogurt (dahi) and 1 cup water.
2. Whisk very well to form a lump free mixture.
3. Add salt to taste, ¼ tsp turmeric powder, ½ tsp ginger paste.
4. Do the preparations. Grease the back side of 3 full plates. Be ready with a spatula.
5. Pour the mixture in a pan/kadai.
6. Cook stirring continuously.
7. Cook for 10-12 minutes.
8. Check khandvi. Spread spoonful on the plate. If it rolls easily it is cooked. Switch off the flame. If it doesn’t, cook further for a minute and repeat the test.
9. Quickly spread the mixture on three plates using a spatula. Let it sit for 5 minutes.
10. Meanwhile, prepare the stuffing. In a mixing bowl add ¼ cup each grated fresh coconut, crumbled cottage cheese (paneer) and chopped coriander along with salt to taste. Mix everything.
11. Spread the stuffing on prepared khandvi.
12. Cut khandvi and roll it tightly.
13. Prepare the tempering. For that heat 1 tbsp of oil. Add 1 tsp mustard seeds (raie). Let them crackle.
14. Add 1 tsp sesame seeds (til). Cook for 10-20 seconds.
15. Pour on ready khandvi.
16. Garnish with chopped coriander and grated coconut.
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