Khandvi is a soft, melt in the mouth, spiced and seasoned gram flour rolls. A favourite snack from Gujarati cuisine. You can have this delicious khandvi either as an evening snack or in breakfast too.
Khandvi is a mixture of gram flour & buttermilk. The trick while cooking this mixture is to constantly mix this mixture so that to ensure that its absolutely lump free and doesn’t get stick to the base. Usually, khandvi took around 30-45 minutes (depend on quantity) to cook properly. But last time when I made khandvi then by chance I discovered an easy way (trust me that saves a lot of labour) to prepare khandvi (yayyyy :D). I’ll share here both the methods( the authentic and the newly discovered one ). So whichever method you guys find feasible then made that one 🙂
What we look for in khandvi are thin layers & this is achieved by getting the right consistency while cooking the batter. If you cook it more & the consistency thickens, then spreading the khandvi mixture becomes difficult & what you get are thick layers. And if you cook it less & the consistency is not as required i.e it is watery as compared to what we require then our rolls will not form and they’ll break from various places. Another important point is that you have to be quick in spreading the cooked khandvi batter, if you delay then the batter thickens as it cools & becomes lumpy while spreading.
The dish is finished with a tempering of mustard & garnished with grated coconut and chopped coriander. 🙂
Now Let’s have a look how this tasty snack is prepared..
For khandvi batter-
- 1 cup gram flour (besan) or 100 gm
- 3 cup sour buttermilk or chaas (alternatively you can also use 3/4 cup sour curd and add 2.25 cups water, to be mixed with the curd)
- 2/3 teaspoon salt or add as required
For khandvi tempering/seasoning-
- 1 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon green chilli chopped
- 2 tablespoon freshly grated coconut
- 2 tablespoon chopped coriander leaves (dhania patta)
How to prepare recipe
preparing the khandvi rolls:-
- Take buttermilk in a saucepan or a broad frying pan(kadhai, and using a frying pan of iron is a big no-no because we have buttermilk in our recipe and buttermilk will react with iron kadhai so avoid using that. You can use aluminium, steel or any other in this case ).
- Now add the gram flour/ besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter.
- Add salt to this mixture. Mix well
- Now we have two methods to prepare khandvi.
- In first and the authentic method now at this stage you can put this frying pan on the stove top and keep the flame lowest to medium. And begin to stir with a spatula.
- Keep on stirring when the khandvi batter is getting heated up. Lumps will begin to form & you have to continuously stir so that the lumps don’t form.
- The batter would thicken and keep on thickening. Keep on stirring
- It usually took around 17-20 minutes on low flame to get required consistency. But the timing will vary depending in the intensity of the flame, the thickness/thinness of the pan and the size of the pan.
- The batter also should not be allowed to stick at the bottom. So you have to stir continuously. The consistency that we require is shown in the figure below.
- Do a plate test when the batter has thickened well.
- Spread a few teaspoons of batter on the greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
- Grease plate with oil before spreading the batter over it so that our roll doesn’t get stick to the base. When the cooking is done then you have to quickly pour about 1/2 to 2/3 cup of batter on a large greased plate and spread thinly and evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes like a blob, difficult to spread ( although these blob of khandvi will also taste good that remained sticks afterwards 😉 ) But you have to be quick to get rolls of khandvi.
- Gently roll each strip tightly. Then place them in a serving tray or plate.
- Arrange the khandvi rolls next to each other or stack them neatly in a plate or a tray.
- In the second method or alternate one or the quicker one:
- What I have done here is that after preparing a mixture of gram flour and buttermilk a and adding salt . Before cooking this mixture I’ve left this mixture as it is, for around 30-45 minutes by just covering it with a plate.
- Now what happened our cooking time of khandvi got reduced to just 7-10 minutes from 20-25 minutes. Isn’t this is great 🙂
- Rest process is same. Just do the plate test and when you can form the rolls, then the khandvi batter is ready.
- Heat oil and crackle the mustard seeds.
- Then add chopped green chilies and fry for seconds. ( U can totally skip this step and instead just garnish chopped green chilies too).
- Now pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
- Cut the rolls into smaller rolls and at the end just garnish our khandvi with grated coconut and chopped coriander.
- Finally!! Our Khandi is ready to be served 🙂