KHANDVI RECIPE/THE EASIEST RECIPE OF MAKING KHANDVI/A TASTY AND FILLING SNACK FROM GUJARAT
Snacking between meals, especially in the evening is our favorite task. Light snacks with tea are a feel-good experience when there is enough time before dinner. Several steamed Gujarati snacks like dhokla, Handvo, khandvi, etc. are delightful snacks that are good to nibble on as they are steamed and not deep-fried.
WHAT IS KHANDVI?
Khandvi is a Gujarati snack cooked with roasted gram flour (besan) and buttermilk. The cooked dough is spread thinly on a flat surface. When the spread dough is cooled, the strips are cut and rolled to make the Khandvi. These khandvi rolls are given a tadka/tempering of several aromatics to increase their taste to manifold. Khandvi rolls are very light to eat, so you don’t feel guilt while having them.
I regularly make Khandvi rolls using the above method. But this time, I tried a very different yet the easiest one. I prepared a thin batter with besan, buttermilk, and leftover chhena (paneer)water. Salt, turmeric powder, ginger, and green chilies were added for flavor. Two or three ladlefuls of batter were spread in a greased thali and the thali was placed on a steamer. Within a few minutes, the batter was cooked and set into a thin layer. When all the layers were cooled down, thin strips were cut. These strips were rolled into Khandvi rolls. Finely a tempering was given to lift the flavours to the next level.
● INGREDIENTS REQUIRED
• Besan/Chickpea flour – 1 bowl
• Thick Buttermilk/mattha – 1 bowl
• Leftover paneer(chhena) water – 1 bowl
• Ginger – 1-inch piece
• Green chilly – 1 no. or to taste
• Salt – to taste
• Turmeric/haldi powder – 1/2 tsp
• Oil to grease thali – 1-2 tsp
• Water for steaming – 1-2 glasses
• Lemon wedges for boiling water (See notes)
● INGREDIENTS REQUIRED FOR TADKA
• Oil – 2 tsp
• Mustard seeds/Rai – 1 tbsp
• Sesame seeds/Til – 1 tbsp
• Fresh coriander leaves – 1 small bunch
● TOOLS AND VESSELS REQUIRED
• Steamer/Big kadahi – 1 no
• Thali – 2 nos.
• Stand for kadahi – 1 no
• Lid to cover the kadahi
• Brush for oiling the thali – 1 no
• Wet blender to make the batter or a whisk
● PROCEDURE TO MAKE KHANDVI
1- Add 1 glass of water to a kadahi and keep a stand. Add half a lemon to the water to prevent kadahi from darkening. Allow the water to boil for the steam
2- Meanwhile, take a wet blender and add peeled and chopped ginger, green chilies ,besan, buttermilk, salt, and turmeric powder. Blend it so well to avoid lumps
3- Strain the batter through a strainer to get a smooth consistency.
4- The batter should neither be too thick nor too thin
5- Grease a thali and place it on the stand.
6- Spread evenly 2-3 ladle of batter and cover the kadahi with a lid
7- Allow to cook the besan batter for 10 minutes. You can check it after 5 minutes. It takes each batch to cook for 10-12 minutes
8- When the besan batter is cooked well, remove thali with the help of a tong. Allow it to cool completely
9- Make another batch of khandvi in the other greased thali with the same process
10- When besan batter is cooled. Give cuts with the help of a knife at 1-2 inches gap vertically forming strips
11- Next, fold each strip tightly making rolls. Shift each role on another plate. Make all rolls like this from each batch
TIME FOR TADKA/TEMPERING
1- Heat oil in a tadka pan and add mustard seeds. When seeds start to crackle, add white sesame seeds.
2- Allow the to cook for a few seconds and pour this tadka over khandvi rolls
3 – Sprinkle some fresh coriander leaves and serve the tasty khandvi with chutneys of your choice
● NOTES AND TIPS
☆ I had leftover paneer(chhena) water to use in this recipe. You can replace it with normal water or one bowl of thin buttermilk
☆ You can add fresh coconut shavings, green chillies and crushed peanuts to the Tadka/Tempering
YOU MAY ALSO LIKE
PALAK KHANDVI (SPINACH KHANDVI
OATS-SUJI DHOKLA WITH NUTS TADKA
