How to make Khandvi -
A traditional Gujarati dish, Khandvi will make you relish it by simply looking at it. Its bright yellow appearance, smooth texture and delicious taste makes it a must-try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Buttermilk (छास)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Khandvi checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Patra Wrapped Paneer Stuffed Chillies Fritata Chilli Cheese Pizza Toast
Khandvi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Khandvi Recipe
Gram flour (besan) 1 cup
Buttermilk 3 cups
Refined flour (maida) tab 1 tablespoon
Ginger-green chilli paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil 2 tbsps + for greasing
Mustard sees 1 teaspoon
Asafoetida 1/4 teaspoon
Green chillies , slit 2
Fresh coconut , scraped 2 tablespoons
Fresh coriander leaves , chopped 2 tablespoons
Method
Step 1
Take gram flour in a bowl, add refined flour, ginger-green chilli paste, turmeric powder, chilli powder and salt and mix. Add buttermilk gradually and whisk continuously to make a smooth batter.
Step 2
Heat a deep non-stick pan, pour the batter into it and cook, whisking continuously, till the mixture thickens.
Step 3
Grease the back side of two steel thalis with some oil.
Step 4
Spread equal portions of the cooked batter on each greased thali into a thin layer while still hot and set aside to cool.
Step 5
To prepare tempering, heat 2 tablespoons oil in a non-stick pan, add mustard seeds and let them sputter. Add asafoetida and green chillies, mix and switch off heat.
Step 6
Pour some tempering on each thali and sprinkle coconut and coriander leaves.
Step 7
Cut the layer into 2 inch thick strips and roll them lightly. Pour remaining tempering over the prepared rolls.
Step 8
Arrange them on a serving platter and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
