Khandvi, Gujarati Snack Recipe


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Khandvi ( Gujarati Recipe)

4/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
खान्डवी - हिन्दी में पढ़ें 

Added to 696 cookbooks   This recipe has been viewed 422823 times

Khandvi is a popular snack amongst Gujaratis, especially the kids! Nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds.

At the same time, none can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well.

Have a go at other popular Gujarati farsans like Dakor Na Gota , Nylon Khaman Dhokla and Patra .

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Khandvi, Gujarati Snack Recipe recipe - How to make Khandvi, Gujarati Snack Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
  1. Mix the curds with 1 1/2 cups of water.
  2. Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
  3. Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
  4. Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
  5. Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
  6. When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
  7. For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
  8. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
  9. Pour the tempering over the khandvis.
  10. Serve immediately garnished with coconut and coriander.
Accompaniments

Green Chutney ( Chutney ) 
Komal ( Gujarati Recipe) 

Nutrient values per serving
Energy248 cal
Protein10.7 g
Carbohydrates27.2 g
Fiber6.3 g
Fat9.6 g
Cholesterol0 mg
Vitamin A168.9 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31 mg
Vitamin C1.4 mg
Folic Acid63.3 mcg
Calcium128.8 mg
Iron2.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium39.5 mg
Potassium343.6 mg
Zinc0.7 mg

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Reviews

Khandvi ( Gujarati Recipe)
5
 on 19 Oct 17 03:42 PM


We can also make khandavi in pressure cooker... Make mixture of gram flour & butter milk. In pressure cooker pour 1 glass of water. Take one ss container. Pour mixture in containers.. Up to 3 wheesal it will ready. Wait up to cool. After beat the mixture. Greese on the marble... Pour & spread mixture... Wait up to cool... Make role
Khandvi ( Gujarati Recipe)
5
 on 19 Oct 17 03:35 PM


Khandvi ( Gujarati Recipe)
5
 on 19 Sep 17 09:20 AM


खान्डवी
5
 on 09 Nov 16 02:41 PM


Khandvi ( Gujarati Recipe) ka roll rai ke tadke aour green chatuny ke sath pasad kiya jata hai
Khandvi ( Gujarati Recipe)
5
 on 02 Jun 16 02:33 AM


One thing to ask that how to make roll of that paste...So, tell me how to make roll of that paste.
| Hide Replies
Tarla Dalal    Hi Aastha, Below is the link that will help you... http://www.tarladalal.com/khandvi-video-by-tarla-dalal-1046v
Reply
02 Jun 16 04:20 PM
Khandvi ( Gujarati Recipe)
5
 on 02 Jun 16 02:26 AM


Hello mam...I made khadvi as describe by you but I didn''t make roll of it...can you please sussgest that how can I roll of it,next time whenever I make khandvi.
Khandvi
4
 on 02 Jul 11 03:16 PM


Khandvi
4
 on 18 Nov 10 11:53 PM


As yummy as they are to eat, Khandvis are rather difficult to make. I discovered this yesterday, while attempting to pull it off, with the help of this recipe alone! The Khandvis turned out to be pretty delicate and soft and the tempering added that extra zing to it! The last two tips are truly vital!