Khandvi, indian cooking challenge, dec 2010

  • Khandvi, Indian Cooking Challenge, Dec 2010
  • Khandvi, Indian Cooking Challenge, Dec 2010, Photo 2
Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Difficulty: Very Easy


- Gram flour / Besan: 1/3 cup (heaped)
- Sour Curd / Yogurt: 1/3 cup
- Water: 1 cup
- Ginger and Green Chilli paste: 2 teaspoons
- Turmeric Powder: 1/4 teaspoon
- Asafoetida: 1/4 teaspoon
- Salt to taste
- Cooking Oil: 3 tablespoons

For tempering:
- Cooking Oil: 2 teaspoons
- Mustard seed: 1 teaspoon

For Garnishing:
- Grated Coconut: 2 tablespoons
- Fresh Coriander Leaves, chopped: 2 tablespoons


Step 1:

Grease a flat plate and keep it ready before proceeding to cook Khandvi.Beat curd and keep aside.

Step 2:

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).

Step 3:

Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked.

Step 4:

(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).

Step 5:

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).

Step 6:

Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle.

Step 7:

(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.

Step 8:

Carefully roll each strip into spirals and place the khandvi rolls on a serving platter.

Step 9:

Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis.

Step 10:

Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.

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