Khandvi ( Besan Gujarati Khandvi) recipe with step by step photos
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Like besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | this try our other Gujarati farsan recipes.
How to make Gujarati khandvi-
To make besan khandvi, firstly grease 3 thalis (10” diameter each) lightly with oil on the inside. You can even make use of the backside of a baking tray or steel lids.
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Similarly, grease the outside portion of the thali with oil and keep aside. My grandmother makes use of the kitchen countertop to prepare homemade khandvi. You can also use the same after greasing it lightly.
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For the khandvi batter, in a deep bowl take curd. We have used homemade fresh curd, you can refer this detailed recipe with images to learn how to make dahi at home If you have leftover plain buttermilk then you can make use of it instead of preparing this curd-water mixture. Traditionally, khandvi is made using sour curd, but since we are using fresh curd, we will be adding lemon juice for that sour flavour.
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Pour 1½ cups of water.
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Mix well and keep aside.
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In a deep non-stick pan, take the besan. This is the hero ingredient of this recipe. Make sure the besan used is fresh or else khandvi will break while rolling and might even have a bitter flavour.
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Carefully, add curds-water mixture.
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Add asafoetida.
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Add lemon juice. If your curd is sour then skip adding lemon juice.
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Add turmeric powder.
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Add ginger-green chilli paste. Refer this recipe to make homemade fresh Ginger Green Chilli Paste.
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Add salt and mix well using a whisk until no lumps remain to make a smooth mixture. Instead of a whisk, you can even use a blender if you have.
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Switch on the flame and cook on a low flame for 9 minutes, while stirring continuously or until it thickens.
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The batter will thicken on cooking. Ensure no lumps are formed. Make use of a silicone spatula or wooden flat spoon to scrape it nicely from all the sides and stir.
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A well cooked batter will look like this.
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Spread a spoonful of the batter on a greased thali.
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Wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly. The cooking time will vary depending upon the thickness and size of the pan, quantity of batter & also, the intensity of the flame. It is very important to do the plate test to get a perfect textured batter which will result into beautiful khandvis. Another shortcut method to not exercise your hand so much is by preparing khandvi in microwave, check out this quick and easy recipe.
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While it is still hot, pour little portions (1/4 cup) of the mixture on the insides of 3 greased thalis. If the batter will cool down, it will thicken & it would be difficult to get thin layers of the rolls.
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Spread the mixture in a circular motion into a thin layer using a vati. Many people even stuff the khandvi rolls with coriander and coconut but, we will be using it just for garnishing.
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Turn all the 3 thalis and spread the remaining mixture on their back sides. You have to be very quick while doing this entire process because if the batter will cool down, it will become a thick mass resulting into thick rolls of khandvi.
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Allow them to cool for 5 to 10 minutes.
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Roll them up tightly.
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Cut each roll into 6 equal pieces of 2 inch. Another way is to simply cool down the batter, cut them into long strips and gently roll each strip tightly.
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Place all the rolled strips in a plate or serving bowl.
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For the tempering of khandvi, heat the oil in a small non-stick pan.
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Once the oil is hot, add mustard seeds.
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When the seeds crackle, add the sesame seeds. Also you can add in some fresh curry leaves if you have.
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Add asafoetida and sauté on a medium flame for a few seconds.
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Pour the tempering over the khandvis with the help of a spoon.
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Garnish the khandvis with coconut.
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Sprinkle some coriander and serve besan khandvi | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with coriander chutney and imli chutney.
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You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. Other popular farsan recipes which you would like are: Khatta Dhokla, Mag Dal Ni Kachori, Mixed Dal Handvo.
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