khandvi snack is prepared with very less ingredients, but certainly a complicated process to prepare. the right consistency and thickness of besan batter play a important role in getting the desired shape of khandvi.
Ingredients of Khandvi
Khandvi Batter
- 1 cup besan
- ¾ cup sour curd
- 2.25 cups water
- 1 teaspoon ginger + green chili paste
- ¼ teaspoon turmeric powder
- ⅔ teaspoon salt
- 1 pinch asafoetida
Filling
- 2 tablespoons fresh grated coconut
- 2 tablespoons chopped coriander leaves
Tempering
- 1 tablespoon oil
- curry leaves
- 1 teaspoon mustard seeds
- 2 teaspoons white sesame seeds
- 1 teaspoon green chili
How to Make Khandvi
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Take the yogurt in a bowl. Add water and make them smooth.
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Add ginger-green chili paste, turmeric powder, asafoetida and salt.
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Add the gram flour. There should be no lumps in the batter.
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Spread oil on plates or boards.
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Also mix the chopped coriander leaves and grated coconut.
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Put the batter in a sauce pan or a broad frying pan. Switch on the stove top and keep the flame to the lowest.
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Stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form.
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The batter would thicken and keep on thickening. Keep on stirring.
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The batter also should not be allowed to stick at the bottom.
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Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
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Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula.
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Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly.
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Cut into equal sized strips.
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Gently roll each strip tightly.
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Arrange the khandvi rolls next to each other.
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Heat oil and crackle the mustard seeds.
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Then add curry leaves, green chilies and fry for a few seconds.
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Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
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