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Khandvi Recipe, how to make gujrati khandvi at home

Priya Joshi | Jul 18, 2016 | 7 Comments so far

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gujrati-khandvi
Gujarati khandvi recipe with step by step pictures
Khandvi is very popular gujarati snack recipe which is smooth,spiced, melt in mouth gram flour rolls. The alternate name of khandvi is Dahiwadi but the name "Gujarati Khandavi" is very popular across the globe.In maharashtra, it also known as Suralichi vadi aur Patuli.
Though it is very easy to make at home, but many people choose to buy from shops.Khandvi is made from buttermilk and gram flour.

I am very excited today to share this khnadvi recipe with you. I wanted to share this on blog for so long.(you might see my old/new bookmarks)
As i have told,khandvi is made with a mixture of gram flour and buttermilk.Buttermilk is nothing but a thin solution of yogurt and water.
Cooking Khandvi smooth batter  is one tricky part. if you get this right, then more than half of your problem is solved.what we look for in a khandvi are thin layers and this is achieved by getting the right consistency when cooking the batter. if you even cook it more and the consistency thickens, then spreading the khandvi mixture becomes difficult and what you get are thick layers. another important point is that you have to be quick in spreading the cooked khandvi batter. if you delay then the batter thickens as it cools and becomes lumpy while spreading.
gujrati-khandvi

I haven't read any recipe for khandvi as i have learn this recipe from my mom. She used to give lot of tips and tricks which are the secret of my khandvis.The proportions of this recipe is enough for a family of four to five. the recipe yields 25 to 30 khandvi rolls. also it depends on how thinly or thickly you spread the batter.
to make khandvi, the proportion of gram flour/besan to buttermilk is 1 : 3. the buttermilk should be neither thin nor thick, but of medium consistency. i have mixed Homemade yogurt with water for the buttermilk. I didn't add any extra spiciness in batter.
khandvi is a gluten free healthy snack if you don’t add asafoetida powder or use wheat free asafoetida. the recipe can also be veganized using vegan yogurt. to get the sourness, just add a bit of lemon juice in the batter.(But i din't tried this way yet)

Other Gujarti snack Recipes on blog, 
Khaman Dhokla
Khatta Dhokla
Patra/Pattarveliya
Kanda bhjiya
Thepla
Farali Patties 
Dabeli

 

Recipe Details for making Khandvi below:

  Recipe Gujarati khandavi-how to make khandvi

Prep Time :10 min
Cook Time :20-25 min
Total Time :30 min
Main Ingredient :Gram flour , Buttermilk
Serves :3-4
Cuisine :Gujarat

Ingredients:
  • 1 cup besan/gram flour, 100 gms
  • 3/4 cup sour curd/yogurt, about 150 gms + 2.25 cups water
  • OR 3 cups sour buttermilk/chaas
  • 1/4 tsp turmeric powder/haldi
  • Salt to taste
  • a pinch of asafoetida/hing
  • a pinch red chili powder [optional]
Ingredients for tempering:
  • 1 tbsp oil
  • 8 to 10 curry leaves/kadi patta
  • 1 tsp mustard seeds/rai
  • 2 tsp white sesame seeds/safed til
  • 1 green chili/hari mirch, chopped or ½ tsp red chilli powder
Method/Assembling:
  1. Take the yogurt in a bowl. add water and stir well till smooth. 
  2. Add turmeric powder, rec chili powder,asafoetida and salt. 
  3. If using fresh yogurt, then to add the sourness, add about 1/2 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. 
  5. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.Keep you plates ready. I have used clean surface here.
  6. Pour the batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. after 5 mins turn flame to a medium.
  7. Begin to stir.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. 
  8. The batter would thicken and keep on thickening. keep stirring. best to use a wooden spatula or a heat proof silicon spatula. 
  9. The batter also should not be allowed to stick at the bottom. so you have to stir continuously. 
  10. Do a plate test when the batter has thickened well.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. 
  11. The final consistency of the khandvi batter is shown in below pic. it took 15 minutes for me to get the correct consistency on a medium 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.
     
  12. In this case, still spread the batter. you will get thick slices, but still they taste good. 
  13. Quickly pour batter on a large plate and spread thinly & evenly with a spatula. you have tobe quick with batter. since even a bit of cooling and the batter becomes likes blob, difficult to spread. 
  14. Allow to cool. 
  15. Cut into equal sized strips. 
  16. 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. 
  17. Arrange the khandvi rolls next to each other in serving plate OR bowl.
Method for tempering:
  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. Garnish khandvi with some more coconut and coriander leaves, if you prefer.
  5. Serve khandvi with coriander mint chutney.


 Equipment Needs for this recipe


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7 comments

  1. never tried making...looks good

    ReplyDelete
  2. I always wanted to try this. Your recipe looks so perfect and delicious!

    ReplyDelete
  3. we love it...and yours have come out so perfect..yumm

    ReplyDelete
  4. I haven't yet tried this recipe or eaten this Khandvi. Your's looks so perfect Priya.. Have to try one day..

    ReplyDelete
  5. Its look sooo delicious. Perfect dish!
    thanks for sharing recipes with us here. Looking more from you dear

    ReplyDelete

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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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