Khandvi Recipe | How to make Khandvi

This post is also available in: Hindi

Also known as Patuli, Dahivadi or Suralichi Vadi, Khandvi is a popular snack in both Maharashtra and Gujarat. It is made with a base of gram flour (besan) and yogurt. It is smooth, absolutely melts in the mouth and you really can’t stop at one.

Khandvi is available at most halwais in metro cities where is is best if you have it fresh. But why buy from there when this dish can be made so easily at home. If you follow the instructions correctly, you’ll get great tasting Khandvi the first time itself whose layers are thin and soft.

The main thing to remember while making Khandvi is to get your timing and consistency right. The gram flour and yogurt mix should be of the right consistency before and after you finish cooking. After this, you’ll have to be really quick to take a couple of spoonfuls and spread on a greased plate. If you do this a bit late then the batter will thicken and will not roll out properly.

Khandvi

Khandvi is a popular bite-sized Gujarati and Maharashtrian snack. It is basically made from besan and curd with very mild seasonings. It does require some quick movements to get the texture and rolls right.
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 servings
Calories 116 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Besan (sifted)
  • 1 cup Curd
  • 1 ½ cup Water
  • 3 drops Lemon Juice
  • Salt as per taste
  • 2 teaspoons Ginger-Green-Chillies Paste
  • 1 pinch Hing
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Oil (for greasing thalis)
  • 2 tablespoons Mustard Seeds (for tempering)
  • 12 Fresh Curry Leaves
  • 1 Green Chilli (Chopped (optional))
  • 2 tablespoons Oil
  • 3 tablespoons Coconut (grated, for garnishing)
  • 2 tablespoons Green Coriander Leaves (chopped)

Instructions

  1. Grease the back of 2 to 3 large thalis with oil.
  2. Mix together besan, curd, water, lemon juice, salt, hing, turmeric powder and the ginger-green chillies paste.

  3. With a hand blender, whisk it for a few seconds to get a lump-free smooth mixture.

    Khandvi Recipe
  4. Pour it into a non-stick pan.

  5. Start cooking on low flame.

  6. Stir continuously for about 10 to 12 minutes.

  7. The mixture will start to thicken and when it leaves the sides, it is done.

    Besan for Khandvi Recipe
  8. Check it by spreading a teaspoon on the back of one of the greased thalis.

  9. Try to roll it after a couple of minutes.

  10. If it rolls easily, the mixture is ready.

  11. Quickly pour a couple of ladle full each on the back of all the ready thalis.

  12. Using a spatula, spread the batter as thin as possible.

  13. One has to be really quick in spreading the batter while it is still warm, else on cooling it becomes a thick blob, and will not spread.

  14. Let it cool for a few minutes.

    Khandvi Recipe step by step
  15. Using a sharp knife, cut into thin strips, about 1 inch in size

  16. Start rolling each strip by lifting it from one of the edges.

  17. Roll gently and Place in individual serving plates or in a single huge serving platter.

  18. Do so for all the strips on each of the thalis.

  19. Now, to make the tempering, heat the oil in a thick bottom pan.

  20. Add the mustard seeds.

  21. Let them splutter.

  22. Add the hing, curry leaves, green chilli.

  23. Cook for a few seconds and pour little by little on all the ready khandvis.

  24. Lastly, garnish with freshly grated coconut and fresh coriander leaves

    Khandvi Recipe

 

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