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Khandvi Recipe

It is very tasty and yummy.

Prep time:
30mins

cook time:
10mins

serves:
4

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Flour 100 gram

Flour

Description

Flour is a fine powder obtained from cereal grains like wheat, barley, corn, rye and rice. It is ...

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Curd 1 cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Water 2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Turmeric ¼ tsp

Turmeric

Description

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Ginger Paste 1 tsp

Ginger Paste

Description

Ginger Paste is a thick and grainy ...

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Ginger Paste 1 tsp

Ginger Paste

Description

Ginger Paste is a thick and grainy ...

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Salt According to your taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil For frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Mustard 1 tsp

Mustard

Description

Mustard is a small annual herb with yellow flowers that belong to the family of the brassica ...

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Green chilies 2

Green chilies

Description

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Green Coriander 1 tbsp

Green Coriander

Description

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Raw Coconut 1 tbsp

Raw Coconut

Description

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Ingredients For Khandvi Recipe

Dry flour for dusting 100 gram

Flour

Description

Flour is a fine powder obtained from cereal grains like wheat, barley, corn, rye and rice. It is ...

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Curd diluted with 1 Tbsp water 1 cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Warm Water 2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Turmeric fresh or powder ¼ tsp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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ginger crushed to a fine paste in a mortar-pestle 1 tsp

Ginger Paste

Description

Ginger Paste is a thick and grainy ...

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ginger crushed to a fine paste in a mortar-pestle 1 tsp

Ginger Paste

Description

Ginger Paste is a thick and grainy ...

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Salt according taste According to your taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil For frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Mustard 1 tsp

Mustard

Description

Mustard is a small annual herb with yellow flowers that belong to the family of the brassica ...

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green chili 2

Green Chilli

Description

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Chopped green coriander 1 tbsp

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Raw Coconut 1 tbsp

Young Green Coconut

Description

Young Green Coconut is a variety of young, immature coconut that is harvested before they develop ...

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Methods

How to make Khandvi Recipe

1. First beat the curd. Mix curd and gram flour well in a vessel. Add water, turmeric, ginger paste and salt to this solution, mix well with a spoon (the solution should not contain lumps). Put the batter in a heavy bottomed vessel. Keep the vessel on the gas and cook the Khandavi by stirring the solution with a spoon. You will see that the besan batter is getting thick. Slow down the gas and keep stirring the solution continuously. In about 8-9 minutes this solution will become thick enough. If you boil more than this, the batter will become thicker so that the layer of Khandvi will not become thin.
2. khandvi1.gif According to the quantity of the mixture, take 2-3 plates or trays, there is no need to apply oil in the plate, spread the khandvi batter thinly on the plate or tray, spread the batter very thin with the help of a flip. khandvi2.gif In 8-10 minutes, this mixture cools down and freezes, with the help of a knife cut this frozen layer into 6 inch long 2 inch wide strips and make a roll of these strips, put all the rolls in the plate .
3. Now put oil in a small pan and heat it, put mustard seeds in hot oil, when mustard seeds are roasted, then add curry leaves and green chilies and fry till it becomes light brown. Pour the oil mixed with this spice over each khandvi with the help of a spoon. Place the Khandvi on a plate. Garnish it by pouring coconut and green coriander over the khandvi. Khandavi is ready. Serve Khandvi with green coriander chutney and eat it.