Khandvi

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.

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Khandvi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Recipe Creator: Bhavna'sKitchen
Ingredients
  • 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)
Instructions
  1. 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).
  2. Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
  3. 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.
  4. 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).
  5. 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).
  6. For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
  7. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
  8. Pour the tempering over the khandvis.
  9. Serve immediately garnished with coconut and coriander.
Microwave Cooking Tip:
  1. 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.