Khandvi
Khandvi
Ingredients
For the Khandvi Batter
- 1 cup chickpea flour
- 2 1/2 cups buttermilk, thin
- 1/2 teaspoon salt, or to taste
- 1 pinch asafoetida
- 1/2 teaspoon turmeric powder
- 3 green chilies, processed with ginger
- 1 small piece ginger, processed with green chilies
For the Seasoning (Tadka)
- 3 tablespoons oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon mustard seeds
- 1 pinch asafoetida
- 1/2 tablespoon shredded coconut
- 1 tablespoon cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the chickpea flour and thin buttermilk. Add the salt, a pinch of asafoetida, and turmeric powder. Incorporate the processed green chilies and ginger (which should be a fine paste or finely chopped mixture).
⏱️ 5 min
- 2
Whisk the mixture thoroughly to ensure there are no lumps. For an extra smooth batter, strain the mixture through a fine-mesh sieve into a clean, heavy-bottomed pot.
⏱️ 5 min
- 3
Place the pot with the strained batter on a stove over medium heat. Continuously stir the mixture with a whisk or spatula. The mixture will gradually thicken into a smooth, thick paste. This process typically takes about 10-15 minutes.
⏱️ 15 min
- 4
To test for readiness, spread a small amount of the cooked mixture thinly on a plate. Allow it to cool slightly for 1-2 minutes. If it rolls up easily without breaking, it's ready. If it breaks, continue cooking and stirring for a few more minutes and test again.
⏱️ 5 min
- 5
Immediately after the batter is ready, spread the hot mixture thinly and evenly onto a clean, flat surface (such as a kitchen counter, large baking sheets, or the back of large plates). Work quickly as the mixture sets fast. You may need to use an offset spatula or the back of a spoon to achieve a thin, even layer.
⏱️ 10 min
- 6
Let the spread mixture cool down completely and set. This will take approximately 20-30 minutes, depending on the thickness and ambient temperature.
⏱️ 20 min
- 7
Once cooled and set, use a sharp knife or pizza cutter to cut the sheet into even strips, about 1 1/2 to 2 inches wide.
⏱️ 5 min
- 8
Gently roll up each strip from one end to the other to form the characteristic khandvi rolls. Arrange the rolled khandvi neatly on a serving plate.
⏱️ 5 min
- 9
In a small pan, heat the oil over medium heat. Add the sesame seeds and mustard seeds to the hot oil. Cook until the mustard seeds begin to splutter and pop, which indicates they are tempered.
⏱️ 3 min
- 10
Add a pinch of asafoetida to the tempering and stir quickly. Immediately remove from heat.
⏱️ 1 min
- 11
Pour the hot seasoning evenly over the prepared khandvi rolls on the serving plate.
⏱️ 1 min
- 12
Garnish with the shredded coconut and fresh chopped cilantro. Serve the Khandvi immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Khandvi
For the Khandvi Batter
- 1 cup chickpea flour
- 2 1/2 cups buttermilk, thin
- 1/2 teaspoon salt, or to taste
- 1 pinch asafoetida
- 1/2 teaspoon turmeric powder
- 3 green chilies, processed with ginger
- 1 small piece ginger, processed with green chilies
For the Seasoning (Tadka)
- 3 tablespoons oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon mustard seeds
- 1 pinch asafoetida
- 1/2 tablespoon shredded coconut
- 1 tablespoon cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the chickpea flour and thin buttermilk. Add the salt, a pinch of asafoetida, and turmeric powder. Incorporate the processed green chilies and ginger (which should be a fine paste or finely chopped mixture).
⏱️ 5 min - 2
Whisk the mixture thoroughly to ensure there are no lumps. For an extra smooth batter, strain the mixture through a fine-mesh sieve into a clean, heavy-bottomed pot.
⏱️ 5 min - 3
Place the pot with the strained batter on a stove over medium heat. Continuously stir the mixture with a whisk or spatula. The mixture will gradually thicken into a smooth, thick paste. This process typically takes about 10-15 minutes.
⏱️ 15 min - 4
To test for readiness, spread a small amount of the cooked mixture thinly on a plate. Allow it to cool slightly for 1-2 minutes. If it rolls up easily without breaking, it's ready. If it breaks, continue cooking and stirring for a few more minutes and test again.
⏱️ 5 min - 5
Immediately after the batter is ready, spread the hot mixture thinly and evenly onto a clean, flat surface (such as a kitchen counter, large baking sheets, or the back of large plates). Work quickly as the mixture sets fast. You may need to use an offset spatula or the back of a spoon to achieve a thin, even layer.
⏱️ 10 min - 6
Let the spread mixture cool down completely and set. This will take approximately 20-30 minutes, depending on the thickness and ambient temperature.
⏱️ 20 min - 7
Once cooled and set, use a sharp knife or pizza cutter to cut the sheet into even strips, about 1 1/2 to 2 inches wide.
⏱️ 5 min - 8
Gently roll up each strip from one end to the other to form the characteristic khandvi rolls. Arrange the rolled khandvi neatly on a serving plate.
⏱️ 5 min - 9
In a small pan, heat the oil over medium heat. Add the sesame seeds and mustard seeds to the hot oil. Cook until the mustard seeds begin to splutter and pop, which indicates they are tempered.
⏱️ 3 min - 10
Add a pinch of asafoetida to the tempering and stir quickly. Immediately remove from heat.
⏱️ 1 min - 11
Pour the hot seasoning evenly over the prepared khandvi rolls on the serving plate.
⏱️ 1 min - 12
Garnish with the shredded coconut and fresh chopped cilantro. Serve the Khandvi immediately.
⏱️ 1 min