Khandvi

Khandvi might be just the side dish you are searching for. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 290 calories. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $1.39 per serving. 20 people have tried and liked this recipe. If you have lemon juice, curry leaves, ginger paste, and a few other ingredients on hand, you can make it. It is brought to you by Spice Up the Curry. From preparation to the plate, this recipe takes about 18 minutes. With a spoonacular score of 82%, this dish is amazing. Similar recipes are .

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 8 minutes

 

Ingredients:

Asafetida (Hing) – a pinch

Besan (Chickpea flour) – ½ cup

Cilantro – 1 tablespoon, chopped finely

Cumin seeds – ½ teaspoon

Curry leaves – 10

Desiccated coconut or fresh coconut– 1 tablespoon

Ginger paste – ½ teaspoon

Green chilies – 2, chopped finely

Lemon juice – 2-3 drops

Mustard seeds – ½ teaspoon

Oil – 1 ½ tablespoons

Salt – to taste

Sesame seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Water – ¾ cup

Sour Yogurt – ½ cup

Equipment:

aluminum foil

bowl

immersion blender

spatula

whisk

frying pan

knife

stove

Cooking instruction summary:

Grease aluminum foil or back side or any large thali (plate) with oil and keep it aside.Sift the besan in a bowl.Add salt, hing, turmeric powder and ginger paste. Mix it well.Add sour yogurt and lemon juice.Mix it using wire whisk and make thick paste.Now by adding little water at a time, make lump free batter.I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.Now pour this batter to a heavy bottom pan and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. You can make the batter directly into the pan in which you are cooking, I have made in another bowl to just take good photos for you guys.Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.Now be quick. Spread the batter on prepared foil or plate with back of spatula.Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.As batter cools it will be hard to spread evenly. You can see I was busy with taking photo of the spreaded batter on foil (above) and meantime remaining batter gets cool and it gave me hard time to spread on this thali. You can compare below and above photo and you will know that it is very crucial that you work as quickly as possible.Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.Carefully roll each strip into roll.And transfer to a plate.Now make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.Then add sesame seeds and let them pop too.Add chopped green chilies and curry leaves. Immediately switch off the stove.Using a spoon pour seasoning on each and every khandvi.Lastly garnish with shredded coconut and chopped cilantro. And serve.

 

Step by step:


1. Grease aluminum foil or back side or any large thali (plate) with oil and keep it aside.Sift the besan in a bowl.

2. Add salt, hing, turmeric powder and ginger paste.

3. Mix it well.

4. Add sour yogurt and lemon juice.

5. Mix it using wire whisk and make thick paste.Now by adding little water at a time, make lump free batter.I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.Now pour this batter to a heavy bottom pan and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. You can make the batter directly into the pan in which you are cooking, I have made in another bowl to just take good photos for you guys.Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.Now be quick.

6. Spread the batter on prepared foil or plate with back of spatula.Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.As batter cools it will be hard to spread evenly. You can see I was busy with taking photo of the spreaded batter on foil (above) and meantime remaining batter gets cool and it gave me hard time to spread on this thali. You can compare below and above photo and you will know that it is very crucial that you work as quickly as possible.

7. Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.Carefully roll each strip into roll.And transfer to a plate.Now make tadka.

8. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.Then add sesame seeds and let them pop too.

9. Add chopped green chilies and curry leaves. Immediately switch off the stove.Using a spoon pour seasoning on each and every khandvi.Lastly garnish with shredded coconut and chopped cilantro. And serve.


Nutrition Information:

Quickview
289k Calories
9g Protein
16g Total Fat
25g Carbs
24% Health Score
Limit These
Calories
289k
14%

Fat
16g
26%

  Saturated Fat
3g
24%

Carbohydrates
25g
8%

  Sugar
7g
9%

Cholesterol
7mg
3%

Sodium
398mg
17%

Get Enough Of These
Protein
9g
19%

Vitamin B3
58mg
291%

Folate
725µg
181%

Vitamin C
106mg
129%

Manganese
0.7mg
35%

Fiber
5g
23%

Copper
0.35mg
18%

Phosphorus
173mg
17%

Magnesium
69mg
17%

Vitamin E
2mg
15%

Calcium
127mg
13%

Iron
2mg
13%

Vitamin B1
0.18mg
12%

Potassium
390mg
11%

Vitamin K
11µg
11%

Vitamin B6
0.19mg
10%

Zinc
1mg
9%

Selenium
6µg
9%

Vitamin B2
0.13mg
8%

Vitamin A
283IU
6%

Vitamin B5
0.45mg
4%

Vitamin B12
0.23µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Khandvi Recipe | Gujarati Recipes | How To Make Khandvi | Gujarati Snack Recipe | Ruchi’s Kitchen

 

Khandvi Recipe In Hindi - Vegetarian Recipes - Gujrati Recipes Indian Food - Ep-156

 

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