Looking for a tasty and unique snack to try? Look no further than Khandvi, a popular Indian dish made with gram flour, yogurt, and spices. This snack is very much famous in Gujarat and nowadays it also become too much popular in the Northern part of India. To make Khandvi, simply mix the ingredients together, spread the batter onto a flat surface, and steam it until it's cooked.
When it's done, cut the Khandvi into small pieces and add mustard seeds, grated coconut, and cilantro leaves for decoration. Khandvi is a delicious and healthy snack as it is made from gram flour which contains ample nutrients. So why not give this flavorful and healthy dish a try today? You won't be disappointed!
About Khandvi:
Khandvi is a popular snack from the Indian state of Gujarat. This dish is very easy to prepare by mixing just a few basic ingredients such as gram flour, yogurt, spices, etc. First, a smooth batter is made from all the ingredients. Then, herbs and spices like turmeric, ginger, and green peppers are added to the batter. The batter is baked on a flat surface, like a plate, until it turns hard but still malleable.
The batter is baked until hard and malleable on a flat surface, like a plate.
After cooling, the cooked Khandvi is divided into bite-sized pieces and topped with coriander leaves, grated coconut, and mustard seeds. The end product is a satisfying and wholesome snack that is ideal for any situation.
Khandvi is not only tasty but also a healthy snack. It is an excellent snack option for anyone trying to increase their dietary nutrition because it is high in protein, fiber, and other vital components.
Khandvi is a popular dish in Gujarat and is also enjoyed in other parts of India. This dish is frequently served as an appetizer at gatherings or parties.
Ingredients for Khandvi Recipe:
- 1 cup gram flour (besan)
- 1 cup yogurt
- 1 1/2 cups water
- 1/2 tsp turmeric powder
- 1 tsp ginger paste
- 2 green chilies, finely chopped
- Salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp grated coconut
- 1 tbsp chopped coriander leaves
The stepwise process to make Khandvi at home:
· First of all we will prepare batter for Khandvi. In a mixing bowl, combine the gram flour, yogurt, water, turmeric powder, ginger paste, green chilies, and salt to taste. Whisk the mixture until it is smooth and free of lumps.
· Heat a non-stick pan or kadhai over medium heat. Add the batter to the pan and stir continuously until it thickens and starts to leave the sides of the pan. This will take around 8-10 minutes.
· Once the batter has thickened, remove the pan from the heat and pour a spoonful of the batter onto a flat surface, such as a plate or a cutting board. Using a flat spatula, spread the batter thinly and evenly into a thin layer.
· Allow the layer to cool for a few minutes, and then make vertical cuts about an inch apart. Roll each strip gently and set them aside.
· For the tempering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Remove from heat.
· To serve, arrange the Khandvi rolls on a plate, and pour the tempering over them. Garnish with grated coconut and chopped coriander leaves.
Your delicious and healthy Khandvi is ready to be served!
Expert Tips:
Sure, here are some pro tips to make perfect Khandvi at home:
· Whisk the batter well: The key to making perfect Khandvi is to ensure the batter is well mixed and free of lumps. Whisk the batter well to make sure that it is smooth and has a consistent texture.
· Use a non-stick pan or kadhai: Using a non-stick pan or kadhai to cook the batter will ensure that it does not stick to the bottom of the pan and burn. A non-stick pan or kadhai will also make it easier to spread the batter evenly.
· Cook the batter on low heat: Cooking the batter on low heat will help to prevent it from burning or sticking to the pan. It will also give you more time to spread the batter evenly and make the cuts.
· Spread the batter thinly: To make thin and pliable Khandvi, it is important to spread the batter as thinly as possible. Use a flat spatula to spread the batter evenly into a thin layer.
· Cut the Khandvi into strips when it is still warm: To make it easier to roll the Khandvi, make sure to cut it into strips when it is still warm. If it cools down, it will become difficult to roll.
· Use fresh ingredients: Use fresh and good quality ingredients to make Khandvi. Old or stale ingredients can affect the taste and texture of the dish.
· Practice, Practice, Practice: Making perfect Khandvi requires practice, so don't get discouraged if your first attempt doesn't turn out as expected. Keep trying and experimenting until you get the perfect texture and taste.
FAQ's:
Can I make Khandvi without yogurt?
No, yogurt is an essential ingredient in Khandvi. It helps to give the dish a tangy and slightly sour flavor and makes it more nutritious.
Can I use other flour instead of gram flour?
Gram flour, also known as chickpea flour, is the traditional flour used to make Khandvi. However, you can experiment with other flours if you want. Keep in mind that it may affect the taste and texture of the dish.
Can I make Khandvi in advance?
Yes, you can make Khandvi in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Just make sure to reheat it gently in a steamer or microwave before serving.
Can I make Khandvi without tempering?
The tempering, which involves heating oil and mustard seeds and pouring them over the Khandvi, is an essential step in the recipe. It adds flavor and enhances the taste of the dish. However, you can skip it if you prefer a less oily and spicier version.
Can I serve Khandvi as a main dish?
Khandvi is traditionally served as a snack or appetizer. However, you can serve it as a side dish or main dish if you want to.
Why did my Khandvi break while rolling?
This could be due to various reasons, such as the batter being too thick, the Khandvi being overcooked or undercooked, or the Khandvi being cut into thick strips. To avoid this, make sure to spread the batter evenly and thinly, cook it on low heat, and cut it into thin strips.
How can I make Khandvi healthier?
Khandvi is already a healthy snack as it is low in calories and fat, and high in protein. To make it even healthier, you can use low-fat yogurt, add grated vegetables such as carrots or spinach to the batter, and use less oil for tempering.
Can I make Khandvi without using a non-stick pan?
While a non-stick pan is recommended to make Khandvi, you can also use a regular pan. Just make sure to grease the pan with oil or cooking spray before pouring the batter, and cook it on low heat to prevent sticking.
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