How to make Khandvi, a Gujarati dish?

Answer 1

Ingredients

½ cup: Chick-pea flour
½ cup: Sour yogurt
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Chilli powder
1/8 tsp: Asafoetida
1/8 tsp: Turmeric
½ tsp: Mustard seeds
2 Sabut lal mirch
2 tsp: Oil
1 tsp: Salt or to taste
1 ½ cup: Water
For Garnish
Coriander-chopped fine
Grated coconut
Method
Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
Bring to a boil, stirring all the time (to avoid scorching).
Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
Cut layer into strips and roll each strip like a scroll, firmly.
Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.

Answer 2

Gram flour rolls (Khandvi) recipe

ingredients
2 1/2 cups (250 g) 9 oz Gram flour (besan)
4 Green chillies
1 Ginger (adrak), 1 inch piece
2 cups (400 ml) 14 fl oz Buttermilk (matha, thick
2 cups (500 ml) 16 floz Water
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
For the tempering:
1 tbsp (15 ml) Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch), cut
a pinch Asafoetida (hing)
7 - 8 Curry leaves (kadhi patta)
1/4 Coconut (nariyal), grated
1 cup (25 g) Green coriander (hara dhaniya), chopped
5 Green chillies, slit

method
1. Grind the green chillies and ginger with a little water to a smooth paste.

2. Mix the buttermilk, gram flour, and water together. Add turmeric powder, salt, and chilli-ginger paste. Mix to make a smooth batter.

3. Cook the batter in a pan on medium heat till a thick paste-like consistency is obtained. Remove the pan from the heat.

4. Grease the reverse side of 2 stainless steel flat plates and spread the mixture as thinly as possible.

5. While it is still warm, make 1 inch wide strips with a sharp knife on the spread mixture. When cool, gently roll each strip to resemble small swiss rolls. Arrange the rolls on a serving platter.

6. For the tempering, heat the oil in a pan; add mustard seeds, and when they start spluttering add dry red chillies and asafoetida. Saute for a few seconds, remove from heat and pour over the prepared rolls.

7. Garnish with coconut and green coriander; serve either hot or cold.

Answer 3

Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method


Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.
For seasoning:


Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls

Answer 4

INGREDIENTS
½ cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2 - 3 pinches turmeric powder
1 tbsp oil

For seasoning:
2 tsp oil
1 tsp sesame seeds
½ tsp mustard seeds
1 tbsp coconut scraped
1 tbsp coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

METHOD
1. Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.

2. Cook till the mixture does not taste raw, stirring continuously. When done (about 7 - 8 minutes), pour a ladleful in a large plate.

3. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements.

4. When cool, cut into 2 (inches) wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning:
1. Sprinkle coconut and coriander all over khandvi rolls.

2. Heat oil in a small pan.

3. Add cumin, asafoetida, curry leaves and chillies.

4. At last at sesame seeds and immediately pour over rolls.

5. Serve as is or with garlic chutney.

Answer 5

Take 2 cups of besan add salt to taste, 1/2 tsp turmeric powder, 4cups curd . Put all the ingredients into a mixing bowl mix them well, make sure there is no lumps left add 1cup water to the mixture to make it into a thin, smooth batter. Now heat the mixture in the pan on medium flame see that the doesn't stick to the bottom of the pan so, keep stirring it continuously, turn off the gas when it turns to thick , smooth and shiny paste. Now take a large plate grease it with little oil or ghee spread the thin layer of mixture on it , allow it to cool for some time after that cut it into a long strips and with soft hand roll it into a Khandavi. For tadka, take some oil in the pan put mustard seeds allow it to crackle now add slitted green chilles and curry leaves finally spread the tadka over the Khandavi.

Answer 6

hi dear,

its really easy to make khandvi bt all u need is patience.
tk 1 cup besan, 1 cup curd, 2 cup water, 25gm paneer, coconut, corriender, green chilli, salt, turmeric powder, redchilli pwdr. for tempering u need curry leaves, sarson, red whole chillies.

Method. Seive Besan, curd n water n mix thm well . remove all the lumps. heat a vessel put this mixture add a pinch of turmeric powder n salt to taste. now keep on stirring. if its ur first time then start with high flame bt whn it start getting thick put it on low flame. u have to keep in mind that it shud not gt lumps. after sm time bubbles start comming n it will keep leaving the sides of the vessel. to check whether its ready or not u cn greease a plate put a bit mixture n spread it if it come out easily the mixture is ready. nw its better to take smbody's help whn its ready. gease a plain surface either a plate or on shelf thn put this mixture n spread it evenly with a flat surface u can use a knife or flat spoon. nw let it dry.
Mixture: shread paneer n coconut add corriender, finely chopped green chillies, a pinch of salt

put this mixture on the spread khandvi
make horizontal cuts on khandvi
nw roll it like a carpet n put it in a tray
for tempering heat a spoon of oil add sarson, curry leaves, whole red chillies, red chillie pwdr. n put it on da khandvi.

ne querry thn do shoot me a mail

Answer 7

1 cup besan (chickpeas flour)
3 cups water
1 teaspoon yoghurt
mix it well with the mixer (smooth paste)
add salt to taste, quarterspoon turmeric.mix it well.
Put it on the medium gas range. Stir it continuously, till the surface looks glazed (or well cooked).
Remove from heat and spread in a thin layer on a smooth surface. Make 1" x 6" strips with the help of a knife and roll them. Place them in a small bowl. Put 5 tablespoon of oil on the gas. Put mustard seeds and asafoetida in it. Heat it till the mustard seeds pop. Spread them on the rolls. For dressing put few sprigs of coriander and green chillies.

Answer 8

Ingredients:2 cups channadal atta, a cup curd, termeric power,salt to taste, asefotedia, ajma, cummin seeds, xcorriander, coconut grating, refind oil. A bown, 2"edged plate.

Mix the channa atta with with cup of curds to a thick paste.Heat
well,add turmeric,asafotedia,salt to taste. Pour this hot batter in a greased thali, covering the entire surface to a 5mm thickness.Let
it cool for 3 to minutes. With a knife cut ino strips, and specially the edged. Then start rolling from one end of the strip, till you reach the end. Similarly roll & remove all strips.With practise you will be able to remove entire contents in single piece, then cut the roll to even 2''pieces.

Put these over slow fire and season it. Garnish with coconut scrapins, corriander, and serve warm.

We gujeratis prefer to eat with buttermilk.

Answer 9

Buy Tarla Dalal "Chaat" cookbook. One of the easiest khandavi recipes in it. It's made in Microwave!!!..Takes 10 mints of your time and it's delicious.

Answer 10

Fron coconut & Besab