Khandvi – A Gujrati Savory Snack!

by Shaheen Ali

This is the first time i made Khandvi. Though i have heard a lot about this Gujrati delicacy and even tasted a couple of times. Always had a fear to try this as i had been hearing a lot about its tricky technique and method. The ingredients of Khnadvi are so similar to that of khaman dhokla, that can be easily available at home…only the method is different. Level of cooking i would say is difficult. To get those perfect size rolls is a tricky business. If the consistency of the mix is too thin, it wouldn’t roll…and if its too thick then it will break while rolling….pheww!

I’m so glad i tried my hands on these tiny rolled bites and got them perfect for the first time.


For those who don’t know what Khandvi is ….. “Khandvi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yoghurt. Khandvi is readily available across India, and is commonly eaten as an appetizer or snack.

Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chillies. The batter is cooked down to a thick paste and then spread thinly on a flat surface. The khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.”

[Source Wikipedia]

Print Recipe
KHANDVI - A Gujrati Savory Snack!
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. Beat curd in a bowl to make it smooth and fine. Now add besan and stir well. Break the lumps formed. The mix should turn smooth.
  2. Now add turmeric powder, ginger paste (optional), salt and water. Stirr well to make a thin solution. Make sure there should be any lumps.
  3. In a thick bottomed wok pour this mix and cook it on medium to high flame. Keep stirrng continuously.
  4. Within 5-6 minutes the khandvi mix shall start turning thick. Keep stirring continuously. Once the mix turns semi thick, switch off the flames and pour the mix on the bottom side of any flat steel plate/thali. If the thali is big then pour the entire mix, else divide it equally on different thalis.
  5. No need to grease the thali before pouring the khandvi mix. Now with a flat spatula spread the mix evenly on the base of the thali.
  6. Now let the khandvi mix cool for 8-10 minutes. Once the spread is cool, draw lines with a knife into stripes.
  7. Now very carefully start rolling the khandi inwards from one end to the other. Be gentle while rolling. Similarly roll the other stripes too.
  8. Arrange the khandvi on a tray and prepare the tempering.
  9. For tempering, heat oil in a frying pan. Add mustard seeds and curry leaves. As soon as the seeds splutter turn off the gas.
  10. With the help of a spoon, drizzle the tempering all over the khandvi. Garnish with finely chopped coriander leaves and shredded coconut.
  11. Serve with your favorite dip/chutney!
Recipe Notes

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