In Hindi
Khandvi Recipe in Hindi Soft gramme flour rolls are called khandvi. It is a well-liked and nutritious Gujarati snack made with gramme flour, yoghurt, and water. Soft gramme flour roll flavoured with fresh coconut, sesame tadka, and green chillies.
What is Khandvi?
Khandvi Recipe in Hindi Khandvi is a tasty snack that the whole family will love that is healthful and guilt-free. It is also known as Dahi Vadi and is a staple of Gujarati cuisine. This dish is known as Surali Vadi or Suralichi Wadi in Maharashtrian cuisine.
You may already have some of the most basic components for Khandvi in your cupboard and refrigerator. Gram flour (besan), yoghurt, salt, ginger paste, turmeric powder, and a mixture of sesame seeds, green chile, mustard seeds, and cilantro are used to make it.
It is firmly wrapped and cleanly cut into pieces, and it has an extremely appealing yellow hue. Khandvi can be served as an appetiser with masala chai or during breakfast.
Similar to the other well-liked Gujarati snacks Rava Dhokla and Khaman, Khandvi is a healthful snack.
Serving Suggestion:
You may accompany Gujarati Khandvi with delectable green mint chutney. Serve it as a side dish for dinner or as an evening snack with tea or coffee. Pack khandvi in your child’s lunchbox for a pleasant surprise. This snack is healthful and ideal for children.
Nutrition Value:
Calories: 285kcal | Carbohydrates: 25g | Protein: 10g | Fat: 17g
Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 422mg | Potassium: 411mg | Fiber: 5g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 3mg
Khandvi Recipe in Hindi | Khandvi Recipe
Equipment
- 1 Pressure cooker
- 1 cooking spud
- 1 One nonstick frying pan
- 1 Knife
- 1 Bowl
Ingredients
For making khandvi recipe in hindi
- 1 Cup besan (gramflour)
- 100 Gm Yogurt
- 1.5 Cup water
- ½ Tbsp Salt
- 1 Tbsp Turmeric powder
- 1 Tbsp Ginger green chilly paste
- 2-3 Pinches heeng (asafortida)
For tempering
- 2 Tbsp Oil
- ½ Tbsp Mustard seeds
- ½ Tbsp Sesame seeds
- 6-8 Piece Curry leaves
- 2 Piece Green chillies chopped
- Some fresh grated coconut
- Some fresh coriander
Instructions
Making khandvi recipe in hindi step by step
- In making khandvi 1st we take curds in a mixing bowl and whisk it well.
- After adding water in it and whisk it well. There should not be any lumps in it
- Once mixed, add gram flour (Besan). Mix it well as well, there should not be any lumps in it.
- Add a little salt, turmeric powder, ginger garlic paste, and asafetida, and mix these well together. You can also churn this in a blender.
- This smooth mixture is now ready.
- Pour the mixture into a pan and cook it for 2-3 mins on a medium flame, keep on low flame then and let it cook. Cook it till it becomes thick, we need to constantly whisk it else the mixture will have lumps in it.
- Now the mixture is turning thick. Keep mixing it well. I have cooked it for 8-9 mins now to make become nice and thick.
- Spread it on a plate to check the consistency
- Try to roll it after it becomes cold, If it is rolling, then it is the right consistency, if not, then cook it further for 1-2 more mins. Make sure not to cook the batter for long, or else it will become too thick.
- I am making a thin layer out of it, the mixture should be hot while spreading if the mixture is cold, it will not spread properly. Let it cool down for 2-3 mins.
- After 2-3 minutes of cooling down cut it into 2 inches strips.
- Then Roll it slowly now with the help of a knife or hands. These are rolling out quite well.
- Now make the other rolls ready.
- For tempering, take oil in a pan add mustard seeds once it starts to crackle, lower the flame and add sesame seeds, add curry leaves, and green chilies then turn off the gas.
- Spread the tempering on the khandvi rolls, and coat them well.
- Add freshly grated coconut and fresh coriander.
- Now the tasty and tempting khandvi are ready. These are ready to eat now, hope you liked today's recipe. Do rate this article and comment.
Video
Notes
Pro Tips
- To combine the batter, use an immersion blender or blender. You can use a hand whisk, but make sure there are no lumps at all and that the mixture is flawless.
- Test the batter to see whether it is thick enough. On the plate or mat, spread a few tablespoons of the batter. If it doesn't roll up, the batter has to be cooked longer. Let it cool before starting to roll. The batter is prepared and rolls up effortlessly.
- This one is crucial; you must move rapidly to work on the batter. It should be spread out as soon as it reaches the proper consistency. When the batter is cold, lumps begin to form and spreading the batter becomes impossible.
- For the best khandvi rolls, be careful to adhere to exact specifications.
How to Make Khandvi Recipe in Hindi Step by Step:
1.In making khandvi 1st we take curds in a mixing bowl and whisk it well.
2. After adding water in it and whisk it well. There should not be any lumps in it
3. Once mixed, add gram flour (Besan). Mix it well as well, there should not be any lumps in it.
4. Add a little salt, turmeric powder, ginger garlic paste, and asafetida, and mix these well together. You can also churn this in a blender.
5. This smooth mixture is now ready.
6. Pour the mixture into a pan and cook it for 2-3 mins on a medium flame, keep on low flame then and let it cook. Cook it till it becomes thick, we need to constantly whisk it else the mixture will have lumps in it.
7. Now the mixture is turning thick. Keep mixing it well. I have cooked it for 8-9 mins now to make become nice and thick.
8. Spread it on a plate to check the consistency
9. Try to roll it after it becomes cold, If it is rolling, then it is the right consistency, if not, then cook it further for 1-2 more mins. Make sure not to cook the batter for long, or else it will become too thick.
10. I am making a thin layer out of it, the mixture should be hot while spreading if the mixture is cold, it will not spread properly. Let it cool down for 2-3 mins.
11. After 2-3 minutes of cooling down cut it into 2 inches strips.
12. Then Roll it slowly now with the help of a knife or hands. These are rolling out quite well.
13. Now make the other rolls ready.
14. For tempering, take oil in a pan add mustard seeds once it starts to crackle, lower the flame and add sesame seeds, add curry leaves, and green chilies then turn off the gas.
15. Spread the tempering on the khandvi rolls, and coat them well.
16. Add freshly grated coconut and fresh coriander.
17. Now the tasty and tempting khandvi are ready. These are ready to eat now, hope you liked today’s recipe. Do rate this article and comment.
1. How is Khandvi kept?
ANS: Allow the Khandvi to finish cooling. After that, it may be kept in the refrigerator for two to three days in an airtight container. Warm it up briefly in the microwave before serving.
2. Why won’t my Khandvi roll?
ANS: Observe the measurements precisely. Do the Khandvi roll plate test as well by spreading a few tablespoons of the batter onto the plate or mat. If it doesn’t roll up, the batter has to be cooked longer. Let it cool before starting to roll. The batter is prepared and rolls up effortlessly.
3. Does the Khandvi batter require that I butter my plate?
ANS: No, greasing the plates is not necessary. The oil might occasionally make it more difficult for the khandvi batter to spread. Even if you grease the plate, only use a drop of oil to cover the entire surface.
4. Does Khandvi contain gluten?
ANS: Yes. Gram flour, often known as chickpea flour, is used to make this dish. Wheat contains a protein called gluten. Khandvi is inherently gluten-free because it doesn’t include wheat flour.
5. Is Khandvi vegan?
ANS: Not a vegan, Khandvi. While some recipes might call for buttermilk, mine utilizes yogurt. Nevertheless, if you’re a vegetarian who consumes dairy products, it makes a nice, healthful snack.
