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Khandvi, Indian Cooking Challenge, Dec 2010

By Khana Khazana with Malini

Gujarati cuisine mainly consists of vegetarian recipe and have unique culinary traditions of India. Gujarati cuisine is also distinctive in its wide variety of Farsans or side dishes served with the main meal. Some Farsan are eaten as snacks / light meals.

Gujarati food mainly comprise of 4 major regions, North Gujarat, Kathiawad, Kachchh and South Gujarat. North Gujarat is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Some of the popular farsans, popular for their tastes are Pathara, Khaman Dhokla and Khandvi.

Khandvi is a delicious savoury made with gram flour (beasn) and curd, tempered with sesame seeds and mustard seeds and served with fresh grated coconut and chopped coriander leaves.

Srivalli chose Khandvi as the recipe for the Indian Cooking Challenge for the month of December. Preparing Khandvi is an art by itself and requires lot of practice to perfect the dish. I have never prepared Khandvi before and had to try 2-3 times, before I got a perfect rolled Khandvi.

Srivalli provided two recipes for khandvi, I followed Lataji’s recipe, only difference is that, I used only mustard seeds for tempering…

Gram flour / Besan: 1/3 cup (heaped) Sour Curd / Yogurt: 1/3 cup Water: 1 cup Ginger & Green Chilli paste: 2 tsp Turmeric Powder: 1/4 tsp Asafoetida: 1/4 tsp Salt to taste Cooking Oil: 3 tbsp For tempering:
Cooking Oil: 2 tspsMustard seed: 1 tsp For Garnishing:
Grated Coconut: 2 tbspFresh Coriander Leaves, chopped: 2 tbsp

Grease a flat plate and keep it ready before proceeding to cook Khandvi.Beat curd and keep aside. In a bowl, add gram flour, salt, ginger-chilli paste, beaten curd, turmeric powder, asafoetisa and water and mix well to form a smooth batter (Ensure that the batter is thin and free of lumps).Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked. (You will know that the batter is ready, when the batter take a light brown tinge & glaze from the oil and do not stick to the walls of the kadhai). The batter should still be in a semi liquid state, tipping more towards solid state (Over cooking will result in a solidified mass which will not spread evenly).Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle. (Do this quickly or else the batter will thicken as it cools and become difficult to spread.) Using a knife, make strip marks on the sheet. Carefully roll each strip into spirals and place the khandvi rolls on a serving platter. Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis. Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.

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By Khana Khazana with Malini (Visit website)

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