Khandvi Recipe
Tried making khandvi like my grandma, perhaps not as good as her, but according to my mom, this was excellent. Let me know what you think ?
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Ingredients of Khandvi Recipe
- 3/4th cup Besan (Chickpeas flour).
- 1/2 tsp Haldi Powder (Turmeric powder).
- A pinch of Hing (Asafoetida).
- 1 cup Khatta Dahin (Sour curd).
- 1.5 cup of water
Salt. - 1 tbs oil.
- 1 tsp rai ke daane (Mustard Seeds).
- A pinch of asafoetida (Hing Powder).
- Green chillies sliced
- Green curry leaves
- Fresh coconut
- Coriander leaves.
How to make Khandvi Recipe?
- Take 3/4th cup besan.
- Add 1/2 tsp Haldi Powder (Turmeric powder).
- A pinch of Hing (Asafoetida).
- We are making Jain version, so not adding ginger.
- Add 1 cup sour curd.
- Mix well.
- Add 1.5 cup water gradually.
- Mix well.
- Add salt per taste.
- Time to cook the batter.
- Heat up the pan at medium flame.
- Pour batter into the pan.
- Keep stirring else it will stick to the bottom or develop lumps.
- Keep cooking & stirring for 10 minutes till batter gets thickened
How to check that the batter is ready?
- Apply batter on a greased bottom of a steel bowl/ dish.
- Leave for some time.
- If it doesn’t roll, then cook and stir for 2-3 minutes more.
- Test again.
- Batter is ready
We are ready to roll Khandvi. - Take a steel dish to apply oil on both sides.
- Spread thick batter with spatula and hands.
- Make cuts with a knife on the spread batter.
- And roll Khandvi.
- The dish should look clean once you roll it.
- Next prepare tempering (tadka).
- In a pan, take 1 tbs oil.
- Add 1 tsp Mustard Seeds.
- Add a pinch of asafoetida.
- As you hear a crackling sound, add few green chillis sliced.
- Add green curry leaves.
- Toss the tempering & drizzle on Khandvi.
- Sprinkle fresh coconut & coriander leaves.
- Enjoy Khandvi.
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