khandvi recipe | Gujarati khandvi | besan khandvi |
by Tarla Dalal
Added to 722 cookbooks
This recipe has been viewed 625493 times
khandvi recipe | Gujarati khandvi | besan khandvi | with amazing 32 images
Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked using very less oil, which again amps up the health quotient. khandvi recipe is an easy recipe, which can be prepared in just a few minutes at home. Nobody can hide their love for this delicious savoury khandvi made of gram flour and curds with just melts in mouth tempered with mustard seeds. The ingredients used in the recipe are found in every Indian household.
To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you can even use buttermilk if you wish to. Start with taking besan in a kadhai, make sure the besan is fresh or the khandvi will break while rolling, add the curd water mixture followed with asafoetida and lemon juice. Do not add lemon juice if your curd is sour. Add turmeric and ginger-green chilli paste that will give a unique and amazing flavor to khandvi. Mix well using a whisk, make sure no lumps are left or it will make the spreading and rolling the batter hard. Switch the flame on and cook until the mixture thickens, make sure no lumps are formed. Once the batter is cooked, take spoonful of batter and put it on the greased plate and spread it evenly on the thali. Wait for few seconds and roll it up tightly. Cut and place rolled strips of khandvi in a serving plate and to temper it, take oil in a small pan, add mustard seeds, sesame seeds and asafoetida and pour the tempering over khandvi. Lastly garnish khandvi with grated coconut and fresh coriander, serve immediately!
If somebody asks you to make besan khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. None can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well.
You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. besan khandvi can make for a nice healthy appetiser recipe for unplanned parties or get-together and we bet your guests will love this surprise.
See why khandvi is healthy. The main ingredient is besan which has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.
Don’t forget to give your kids khandvi.
Enjoy khandvi recipe | Gujarati khandvi | besan khandvi | with detailed step by step photos and video below.
For khandvi- To make khandvi, grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside.
- Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
- Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
- Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
- Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
- While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
- Turn all the 3 thalis and spread the remaining mixture on their back sides as in step 6.
- Allow them to cool for 5 to 10 minutes and roll them up tightly.
- Cut each khandvi roll into 6 equal pieces and keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
- Pour the tempering over the khandvis.
- Garnish the khandvis with coconut and coriander and serve.
Khandvi, Gujarati Snack Recipe recipe with step by step photos
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Like khandvi recipe| Gujarati khandvi | besan khandvi | then see our other Gujarati farsan recipes.
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To make besan khandvi, firstly grease 3 thalis (10” diameter each) lightly with oil on the inside. You can even make use of the backside of a baking tray or steel lids.
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Similarly, grease the outside portion of the thali with oil and keep aside. My grandmother makes use of the kitchen countertop to prepare homemade khandvi. You can also use the same after greasing it lightly.
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For the khandvi batter, in a deep bowl take curd. We have used homemade fresh curd, you can refer this detailed recipe with images to learn how to make dahi at home If you have leftover plain buttermilk then you can make use of it instead of preparing this curd-water mixture. Traditionally, khandvi | Gujarati khandvi | besan khandvi | is made using sour curd, but since we are using fresh curd, we will be adding lemon juice for that sour flavour.
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Pour 1½ cups of water.
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Mix well and keep aside.
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In a deep non-stick pan, take the besan. This is the hero ingredient of this recipe. Make sure the besan used is fresh or else khandvi will break while rolling and might even have a bitter flavour.
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Carefully, add curds-water mixture.
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Add asafoetida.
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Add lemon juice. If your curd is sour then skip adding lemon juice.
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Add turmeric powder.
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Add ginger-green chilli paste. Refer this recipe to make homemade fresh Ginger Green Chilli Paste.
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Add salt and mix well using a whisk until no lumps remain to make a smooth mixture. Instead of a whisk, you can even use a blender if you have.
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Switch on the flame and cook on a low flame for 9 minutes, while stirring continuously or until it thickens.
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The batter will thicken on cooking. Ensure no lumps are formed. Make use of a silicone spatula or wooden flat spoon to scrape it nicely from all the sides and stir.
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A well cooked batter will look like this.
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Spread a spoonful of the batter on a greased thali.
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Wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly. The cooking time will vary depending upon the thickness and size of the pan, quantity of batter & also, the intensity of the flame. It is very important to do the plate test to get a perfect textured batter which will result into beautiful khandvis. Another shortcut method to not exercise your hand so much is by preparing khandvi in microwave, check out this quick and easy recipe
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While it is still hot, pour little portions (____ cup) of the mixture on the insides of 3 greased thalis. If the batter will cool down, it will thicken & it would be difficult to get thin layers of the rolls.
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Spread the mixture in a circular motion into a thin layer using a vati. Many people even stuff the khandvi rolls with coriander and coconut but, we will be using it just for garnishing.
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Turn all the 3 thalis and spread the remaining mixture on their back sides. You have to be very quick while doing this entire process because if the batter will cool down, it will become a thick mass resulting into thick rolls of khandvi.
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Allow them to cool for 5 to 10 minutes.
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Roll them up tightly.
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Cut each roll into 6 equal pieces of ___ inch. Another way is to simply cool down the batter, cut them into long strips and gently roll each strip tightly.
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Place all the rolled strips in a plate or serving bowl.
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For the tempering of khandvi, heat the oil in a small non-stick pan.
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Once the oil is hot, add mustard seeds.
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When the seeds crackle, add the sesame seeds. Also you can add in some fresh curry leaves if you have.
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Add asafoetida and sauté on a medium flame for a few seconds.
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Pour the tempering over the khandvis with the help of a spoon.
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Garnish the khandvis with coconut.
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Sprinkle some coriander and serve with coriander chutney and imli chutney.
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You can enjoy khandvi | Gujarati khandvi | besan khandvi | as a tea time snack or serve it as a farsan with your authentic Gujarati meal. Other popular farsan recipes which you would like are: Khatta Dhokla, Mag Dal Ni Kachori, Mixed Dal Handvo.
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Khandvi – A High Protein Gujarati Snack. Made with besan and curd as the main ingredients, Khandvi is true treat for your health. A serving of Khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe.
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One serving of besan khandvi, protein rich snack can help you meet 13% of your day’s requirement of this major important nutrient. This key nutrient is not only the basis of bone health but it also combines with Vitamin A in body and helps in clear vision.
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Protein is also necessary for each and every cell of the body – right from immune cells to the cells of the skin, hair and nails. Protein also participates in the regulation of several metabolic activities and production of digestive enzymes as well as hormones like oestrogen, progesterone, testosterone etc.
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Savour it as healthy Indian snack with healthy green chutney.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 186 cal |
| Protein | 7.4 g |
| Carbohydrates | 17.6 g |
| Fiber | 3.9 g |
| Fat | 8.4 g |
| Cholesterol | 8 mg |
| Sodium | 27.8 mg |
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