All You Need to Know About Making Perfect Khandvi

Just thinking about khandvi, my mouth is watering…yummy!! It’s a savory rolls prepared using besan (bengal gram flour) and yogurt. This is a very famous Gujarati dish but everyone who tries it, loves it. We prepare this when we have festival dinner. It can be served as an appetizer or as a part of main course. You will see many recipes if you just type Khandvi in search engine but I wanted to note down the pointers you should remember if you decide to prepare this dish. It’s not very difficult dish but for sure it is tricky. It is also time-consuming but still worth the effort.

Points to remember:
1. Shift flour before adding to yogurt, it will be easy to blend without lumps
2. Instead of using buttermilk, use yogurt and blend with besan first and then add water as per recipe
3. Use wide bottom pan, it will help in cooking evenly
4. Cook the mixture on low flame otherwise mixture will be thick quickly but you will smell raw flour
5. While cooking stir the mixture constantly to avoid lumps
6. If you are using thali (stainless steel plate) to spread the mixture when it’s cooked, you can use both sides to spread mixture but start with inside of thali first and then flip and use the backside
7. If you don’t have thali, you can spread it on kitchen counter top or aluminium foil but remember to oil the surface first
8. Always test first by spreading a small amount on thali and see if it comes out of thali easily or continue cook slightly more
9. spread cooked mixture thinly, it will help when you try to make the rolls

Let’s start cooking….

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Ingredients:
3/4 cup besan (bengal gram flour)
3/4 cup yogurt
1/2 tsp chili ginger paste
1/4 tsp turmeric powder
Small pinch of asafoetida
Salt to taste
1 1/3 cup water

For tempering:
1/2 tsp mustard seeds
1/2 tsp sesame seeds
Small pinch of asafoetida
1 dry red chili and 1 jalapeno cut in thin slices
2 tbsp oil

For Garnishing:
Chopped coriander/cilantro
Grated fresh coconut

Procedure
1. Prepare 2-3 thali by spreading some oil inside the thali for later use

2. In a bowl, mix yogurt and shifted besan flour. Blend well and then add remaining ingredients including water.  Mix everything well with no lumps.

3. Pour the mixture in non stick or heavy wide bottom pan. Turn on heat low to medium. Continuous stir while cooking. It will take between 15-20 minutes until mixture is completely cook. You can taste the mixture to check if it taste raw. When you see mixture sticks to spatula then it is almost done.

4. Before you begin to spread the whole cooked mixture, do a test. Spread a teaspoon of mixture on greased thali first and when it cools down in 2-3 minutes, see if it comes out easily. If not, then cook slightly more.

5. Once cooked properly, take a big spoonful of mixture and spread thinly on each thali one at a time. Once inside of each thali is used, then flip the thali, spread some oil on back of the thali and then spread the mixture. You can also spread this mixture on counter top but clean the counter top thoroughly then spread some oil and then spread mixture. I also tried it on aluminum foil but you have to spread some oil on it before spreading mixture. You have to be quick to do this step or mixture will cool down and hard to spread.

6. Let the spread cool down completely, then make 2 inch thick long cuts with knife. Slowly remove the ends using either hand or sharp knife and start rolling.  Gently arrange each roll in a wide bowl or a plate.

7. To prepare tempering, heat 2 tbsp oil in a small pan, add mustard seeds. When seeds starts to pop, turn down the heat and add sesame seeds, asafoetida and dry chili or thin slices of jalapeno. Stir the mixture with spoon and cook for 1-2 minutes if you are using fresh green chili or turn off the heat immediately if you are using dry chili. Spread this evenly with spoon on khandvi rolls. Garnish it with chopped coriander/cilantro.

These khandvi rolls are so soft and moist, it just melts into mouth. Yogurt gives these rolls slight tartness, asafoetida adds beautiful flavour and coconut on the top is like a cherry on the top. You can serve as a side dish with entrée or as an appetizer. If you live in cold country, this can be prepared a day ahead of the event. Just try it and enjoy!

I am trying to post lots of recipes like this which has ingredients that are mostly available in your pantry.

Also let me know if you have any questions regarding the dish.

Try this dish and let me know your comments 🙂

Thank you for visiting my blog. Until next time!

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