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      Khandvi

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      Time30 Min
      DifficultyIntermediate
      Serves1

      The melt-in-the-mouth Khandvi recipe is a popular Gujarati dish also called Patuli and Suralachi Vadi. This healthy breakfast dish is a delicious snack for the savory-snack lovers and has a huge fan following in India. This besan recipe-based Khandvi has many variations. It is usually made using gram flour, though there is also an equally delicious version made from rice flour. This Gujrathi di ... sh is an ideal snack and is easy to make for dinners, family events, or a gathering of friends. The rolls are a spicy Gujrathi dish and the Khandvi recipe has been passed down through generations. Khandvi is a fermented, nutritious gram flour cake. It is a healthy snack for people on a diet as it does not cause weight gain. This fermented dish is good for the digestive system as it contains curd, that helps regenerate damaged gut tissue. It also contains B-complex vitamins that are beneficial for your health. Khandvi is thus an excellent breakfast dish that will give you an energy boost to kick start your day. This dish also contains an abundance of fibre and traces of Zinc and Phosphorus, making it a healthy snack option for weight-watchers. Khandvi ingredients are easily available in the market and are a staple in most Indian kitchens. Khandvi has numerous variations that are as diverse as the Indian people. Its taste is enhanced when served with spicy coconut, mint, or tamarind chutney.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre204 Cal204 Cal204 Cal204 Cal
      • 9gProtein
      • 9gFat
      • 22gCarbs
      • 4gFibre

      Ingredients

      Dry Grocery

      Refined Oil

      Refined Oil

      1.5 teaspoons

      Mustard Seeds

      Mustard Seeds

      0.5 teaspoons

      Asafoetida/hing

      Asafoetida/hing

      1 pinch

      Gram Flour/besan

      Gram Flour/besan

      0.25 cups

      Turmeric Powder

      Turmeric Powder

      1 pinch

      Salt

      Salt

      0.5 teaspoons

      Fruits & Vegetables

      Curry Leaves

      Curry Leaves

      4 leafs

      Ginger

      Ginger

      1 small piece

      Coconut (big)

      Coconut (big)

      2 teaspoons

      Dairy

      Curd

      Curd

      0.75 cups

      Other

      Green Chillies

      Green Chillies

      1 unit

      Green Chilli Paste

      Green Chilli Paste

      0.25 teaspoons

      Water

      Water

      0.5 glasss

      Coriander Leaves

      Coriander Leaves

      4 leafs

      Directions
      1
      Heat Oil in a pan. Add Mustard Seeds, Hing, Curry Leaves and let it crackle.
      2
      Add Green Chillies and turn off the heat.
      3
      In a bowl, add Besan, Turmeric Powder, Salt, Ginger Paste, Green Chilli Paste, Curd, Oil and Water.
      4
      Whisk the mixture.
      5
      Strain the mixture and pour it on a pan.
      6
      On a slow flame, whisk the prepared mixture and continue whisking until the mixture turns thick enough.
      7
      Grease the backside of the tray. Pour the batter over the backside of the greased steel plate and evenly distribute it.
      8
      Once cooled, cut 1.5 inch wide and 8 inch long strips.
      9
      Roll the strips like swiss roll.
      10
      Arrange the rolls on a plate.
      11
      Sprinkle the Tempering over the Khandvi.
      12
      Garnish with chopped Coriander and grated Coconut.
      Tips on how to make delicious Khandvi
      ● Khandvi should have thin layers. Getting the right batter consistency is very important. If it is too thick, the batter doesn’t spread and makes the rolls thicker. If the batter turns cold and lumpy, it is hard to spread. ● Use a ratio of 1:3 for flour to buttermilk, to get it right. ● You can use vegan curd and wheat-free asafoetida. Just use a bit of lime juice with it. ● Green chillies and ginger, in fine paste form, can be used to spice it up. They will enhance the taste and add a wonderful aroma to the Khandvi. ● If you don’t want to include the coriander and coconut in the batter, try stuffing the roll with it and use them as garnish. Use this recipe to make delicious Khandvi and enjoy it with your loved ones!

      Success!

      We hope you had fun making it! Enjoy the meal.

      Indian cuisine is as diverse and consists of many traditional and regional cuisine. Due to the varied climate, soil, ethnicity, availability of local herbs and spice, and occupations, the way it is cooked and its taste are different. Additionally, food choices are also influenced by religion. Among the various cuisines that are popular all across India is Gujrati cuisine. Gujarati’s are known for their snacks, apart from Farsan, Theplas, Mug Dhokla one of the other popular snacks is Khandvi

      What is Khandvi?

      Gujarati dish Khandvi is a savoury steamed dish that is had as a snack or appetizer. It is known by various names like Patuli, Suralichi Vadi, and Dahivadi. It is primarily made using gram flour and Buttermilk or curd and served with Garlic Chutney or Mint Chutney. It is a popular Nashta and enjoyed by Gujrati’s during tea-time. Due to it being highly nutritious, the khandvi Banane ki recipe is a popular search on the internet and is loved by many.

      The Nutritional Profile of Khandvi

      Khandvi dish, the favourite snack of Gujarati’s like the Dhokla is now liked by people all over India. It is not just tasty but also healthy too as the khandvi ingredients are nutritious. Moreover, unlike other snacks which are usually fried, this is steamed using very little oil and increases the health benefits. Also, it is easy to digest and hence can be had by people of all ages. The ingredients used in the Khandvi Ki recipe are basic and are found in every Indian kitchen. It provides 9% of the RDV calorie requirement for an adult with a diet of 2000 calories. It also contains Vitamin B1, calcium, folic acid, and phosphorus. Khandvi is considered healthy as the khandvi Banane ki recipe has: Besan: It is rich in protein and good fat so considered a better ingredient than whole wheat flour. Besan has a low glycemic index and is high in complex carbs which makes it beneficial for even diabetics. Curd/ Buttermilk: The use of curd is what makes the Khandvi more digestible. It is rich in good bacteria and the presence of probiotics makes it like a mild laxative and boosts digestion. Apart from helping the digestive system, it is also good for the heart and aids in weight reduction. Coconut: Fresh coconut is used in the Khandvi ki recipe and is rich in saturated fats. It is also high in lauric acid and fibre content which aids in improving good cholesterol, lowering blood sugar levels, and aiding diabetics.

      Khandvi Banane Ki Recipe

      This easy Khandvi recipe serves 4 and the ingredients for the same are as below: Besan or gram flour: 1 cup Ginger: 1 inch Turmeric: 1 pinch Salt: As desired Buttermilk: 3 cups Hing: 1 pinch Green chillies: 2 Lemon juice: 1 tsp Oil: 2 tsp Mustard seeds: 1 teaspoon Coriander Leaves: For garnishing Grated coconut: 2 teaspoon

      Step-by-step instructions

      Sieve the besan: To make the Khandvi dish start by sieving the besan to separate any lumps in the flour. Take a bowl, place the sieve on top of it and put 1 cup of besan on it so that the fine powder is collected into the bowl. Make ginger-green chilli paste: Deseed the green chillies and add ginger to a blender to make a paste out of them. Do not add water as it becomes too runny. Prepare the batter: Before preparing the batter, take stainless steel and grease the underside of the plate or a tabletop with oil to prevent the Khandvi mixture from sticking and also helps to easily roll the Khandvi. Now mix the green-chilli paste, besan, salt, turmeric powder, buttermilk, and lemon juice. Make a smooth paste with no lumps. Cook the Khandvi: Take a thick bottom pan and pour this mixture and cook until it becomes a smooth batter. Stir continuously so that the batter does not form lumps. Do not leave the pan unattended as it takes only a few minutes to cook it. Once it becomes a thick batter, take it out of the stove and spread portions of the mixture onto the place when it is hot. The spread should be as thin as possible. Cut and roll into strips: While it is hot, cut into strips, and on these strips, temper with mustard seeds and pour it over the Khandvi. Allow it to cool, now roll the cut strips tightly but also ensure that it does not break. Check the khandvi recipe video if you are not sure how to do it. Heat oil, add Hing and mustard seeds allow to crackle, and pour over the pieces. Garnish and serve: Now garnish these with coriander and coconut and serve the khandvi dish hot with mint chutney or a side of your choice.

      Tips for making Khandvi

      One of the most important things in making a Gujarati dish khandvi is the consistency of the batter. It should be properly cooked and the batter not too thick. If the batter is thick it cannot be shaped thinly and that spoils the taste. Moreover, the batter will not spread evenly on the thali/marble top. Do not let the batter cool down, spread it on the plate immediately. If it cools down you will not be able to get the right results. To check if the batter can be rolled into sheets, take a small quantity of batter and spread it on a small greased plate. Roll over the batter and if it rolls without leaving any traces then it is ready. If not cook for a few more minutes. Curd and buttermilk can be interchanged to make the Khandvi batter. Using buttermilk makes it more moist and tasty. In the Khandvi Banane ki recipe, the proportion of besan and buttermilk is always 1:3. The buttermilk should not be too thick or too thin but of medium consistency. It is best to mix yoghurt that is sour with water for buttermilk as it helps to make the khandvi soft. Do not overcook the Khandvi as it becomes thick and you will not get the thin layers. Khandvi is best served with a spiced chutney like garlic chutney, mint chutney, or coriander-mint chutney. Give Gujrati dish Khandvi a twist by using the Khandvi sheets and adding cheese to make a fusion dish.

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