Khandvi (Gujarati: ખાંડવી khāṇḍvī), also known as Patuli or Dahivadi, is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt.
Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chili peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface. The khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.
- 1 cup besan (bengal gram flour)
- 1 cup fresh curds (dahi) mixed with 1 1/2 cups of
- 2 tsp ginger-green chilli paste
- 1/4 tsp turmeric powder (haldi)
- a pinch of asafoetida (hing)
- salt to taste
- 3 1/4 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1/4 tsp asafoetida (hing)
- 5 to 6 curry leaves (kadi patta)
- 1/2 tsp finely chopped green chillies (optional)
For The Garnish
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander (dhania)
Combine the besan, curds-water mixture, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Serve immediately garnished with coconut and coriander.
Microwave Cooking Tip:
Combine the besan, curds-water mixture, ginger- green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl, whisk well and microwave on high for 4½ minutes, stirring twice in between with help of a whisk after every 1½ minutes.