Khandvi Recipe : Gujarati special
π©π»π³ Perfect Khandvi making is an Art ! This has to be your Sunday Project. I promise to simplify this for you. Honestly it’s not difficult, just that it you need to be alert & I wont’t lie, it’s a little effort BUT Worth it !!!!
Khandvi Recipe with step by step photos. This is a melt in the mouth, smooth, spiced and seasoned gram flour rolls. Khandvi is a delicious healthy snack from the Gujarati cuisine. If you’ve never made khandvi before, don’t worry! I’ve shared my best tips for making this recipe without any difficulty.
Save the recipe & share it with a khandvi Lover
1 cup super fine besan
2.5 cups Sour Buttermilk
1 tsp grated ginger
1 small green chilly
1/2 tsp Sugar (Optional, I didn’t add it this time)
A pinch of asafoetida
1/2 tsp turmeric powder
Salt
To temper
1 tbsp oil
1 tsp mustard seeds
1 tsp Rai Seeds (small ones)
Some coriander & grated coconut
π Vishesh Tippani
- Blend in a mixer grinder & seive the mixture.
- Put the mixture in a cold Kadhai, else the mixture will get lumps.
- You need to constantly stir it.
- Make sure you spread the khandvi base while it is still hot else it will be impossible to spread it.
- DO NOT grease the plate with oil, use the pack of a steel plate or do it directly on the platform. You can use a spatula to spread it.
- Put a cling film on top of the spread mixture & Using a rolling pin, make sure you have rolled it while it is still hot and not set. This will give you a nice thinner layer. (this is an additional tip which I use.)
- Do not let it set for too long, 5 to 7 mins is enough.
CLICK HERE
Khandvi Recipe with step by step photos. This is a melt in the mouth, smooth, spiced and seasoned gram flour rolls. Khandvi is a delicious healthy snack from the Gujarati cuisine. If you’ve never made khandvi before, don’t worry! I’ve shared my best tips for making this recipe without any difficulty.
Save the recipe & share it with a khandvi Lover
1 cup super fine besan
2.5 cups Sour Buttermilk
1 tsp grated ginger
1 small green chilly
1/2 tsp Sugar (Optional, I didn’t add it this time)
A pinch of asafoetida
1/2 tsp turmeric powder
Salt
To temper
1 tbsp oil
1 tsp mustard seeds
1 tsp Rai Seeds (small ones)
Some coriander & grated coconut
π Vishesh Tippani
- Blend in a mixer grinder & seive the mixture.
- Put the mixture in a cold Kadhai, else the mixture will get lumps.
- You need to constantly stir it.
- Make sure you spread the khandvi base while it is still hot else it will be impossible to spread it.
- DO NOT grease the plate with oil, use the pack of a steel plate or do it directly on the platform. You can use a spatula to spread it.
- Put a cling film on top of the spread mixture & Using a rolling pin, make sure you have rolled it while it is still hot and not set. This will give you a nice thinner layer. (this is an additional tip which I use.)
- Do not let it set for too long, 5 to 7 mins is enough.
CLICK HERE
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