Khandvi Recipe

Khandvi is famous Gujarati recipe. It also know as Patuli or Dahivadi. It is made with besan. This is a popular snack which is served with coconut or Green Chutney. This is spicy, smooth & melt in mouth. Khandvi is delicious healthy snack from Gujarati Cuisine. Amazing thing about Gujarati food is that, it is easily digest and cooked with less oil, which is a healthy for a body. Khandvi recipe is an easy and quick making recipe which is made in few minutes. 

Points to be remember while making Khandvi:

• Consistency while cooking a batter of the Khandvi. 
• Make sure it is properly cooked and no too thick.
• Once the batter is made, spread it on plate immediately. If it cools down then it does not give you a desired result.
• To know that the batter is ready for rolled, take 1 teaspoon batter and put it on oil-greased plate and spread it across the area to make it as thin as possible.
• Roll the batter over, if rolling flawlessly, it is ready and else cook it for another minute and so.

Let's Start cooking!

Collect all the ingredients listed below!

Ingredients

For Khandvi Batter:

• 1/2 cup Besan (Gram Flour)
• 1 cup Sour Buttermilk
• 1/4 teaspoon Turmeric Powder (haldi)
• Salt as per your taste
• 1 pinch asafoetida (hing)

For Khandvi Tempering:

• 1 teaspoon Sesame Seeds (til)
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1-2 Green Chillies, (chopped)
• 10-15 Curry Leaves

For Khandvi Filling:

• 2 tablespoons Scraped Coconut
• 4 tablespoons finely chopped Coriander

Method

• Take besan, buttermilk, turmeric powder and salt in a large bowl.Mix properly and make smooth batter using a hand blender. 
• Grease a large plate with cooking oil and keep aside.
• Pour batter into a heavy bottomed pan and cook on low flame.
• Keep stirring constantly to avoid lump formation.
• Cook until mixture become thick and does not taste raw. It will take approx 8 to 10 minutes.(To know that the batter is ready for rolled, take 1 teaspoon batter and put it on oil-greased plate and spread it across the area to make it as thin as possible. Roll the batter over, if rolling flawlessly, it is ready and else cook it for another minute and so.)
• Transfer a large spoonful of batter over previously greased plate. Spread batter in a thin layer with the backside of a flat spoon. Depending on the quality of the batter and size of a plate, you may need 2-3 plates to spread the whole batter.
• Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2 wide strips.
• Carefully roll each strip into a roll (like a veg roll) and transfer them to a serving dish.
• Heat 2 tablespoon cooking oil in a smart tempering pan. Add mustard seeds; when they begin to crackle, add cumin seeds, curry leaves and green chillies and let them cook for 30-40 seconds. Add sesame seeds only in the end when the saute is ready.
• Pour prepared seasoning over Khandvi rolls.
• Sprinkle shredded coconut and chopped coriander leaves. 
• Serve it with a spoonful of green coriander chutney.

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