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.

Khandvi

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author: Bhavna

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
  • ¼ tsp turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • salt to taste
  • 3 ¼ tsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • ¼ tsp asafoetida (hing)
  • 5 to 6 curry leaves (kadi patta)
  • ½ tsp finely chopped green chillies (optional)

For The Garnish

  • 2 tbsp freshly grated coconut
  • 2 tbsp finely chopped coriander (dhania)

Instructions

  • 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.