khandvi | besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan |
by Tarla Dalal

besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with amazing 32 images.

If somebody asks you to make besan khandvi, they are testing your cooking skills! This delectable Gujarati snack, Bengal gram flour khandvi is made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into.

Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one.

However, this besan khandvi delicacy also needs a bit of practice to master. This detailed besan khandvi recipe will help you all the way through, making sure you get it right.

A serving of Protein rich healthy khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe. Lots of besan is used in the recipe where Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.

Enjoy how to make besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with step by step photos below.

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Khandvi ( Besan Gujarati Khandvi) recipe - How to make Khandvi ( Besan Gujarati Khandvi)

For Khandvi
1 cup besan (bengal gram flour)
1 cup curd (dahi)
a pinch of asafoetida (hing)
2 to 3 drops of lemon juice
1/4 tsp turmeric powder (haldi)
2 tsp ginger-green chilli paste
salt to taste
oil for greasing
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method
For khandvi

To make khandvi, grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside.
Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
Spread a spoonful of the batter on a greased thali, 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.
While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
Turn all the 3 thalis and spread the remaining mixture on their back sides as in step 6.
Allow them to cool for 5 to 10 minutes and roll them up tightly.
Cut each roll into 6 equal pieces and keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis.
Garnish the khandvi with coconut and coriander and serve.

Nutrient values (Abbrv) per serving

Energy	282 cal
Protein	10.8 g
Carbohydrates	27.3 g
Fiber	6.4 g
Fat	13.3 g
Cholesterol	8 mg
Sodium	39.6 mg

Click here to view calories for Khandvi ( Besan Gujarati Khandvi)

Khandvi Video by Tarla Dalal

Khandvi ( Besan Gujarati Khandvi) recipe with step by step photos

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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.
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.
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.
Pour 1½ cups of water.

Mix well and keep aside.
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.
Carefully, add curds-water mixture.
Add asafoetida.
Add lemon juice. If your curd is sour then skip adding lemon juice.

Add turmeric powder.
Add ginger-green chilli paste. Refer this recipe to make homemade fresh Ginger Green Chilli Paste.
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.
Switch on the flame and cook on a low flame for 9 minutes, while stirring continuously or until it thickens.
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.

A well cooked batter will look like this.
Spread a spoonful of the batter on a greased thali.
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.
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.
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.

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.
Allow them to cool for 5 to 10 minutes.
Roll them up tightly.
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.
Place all the rolled strips in a plate or serving bowl.

For the tempering of khandvi, heat the oil in a small non-stick pan.
Once the oil is hot, add mustard seeds.
When the seeds crackle, add the sesame seeds. Also you can add in some fresh curry leaves if you have.
Add asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis with the help of a spoon.

Garnish the khandvis with coconut.
Sprinkle some coriander and serve besan khandvi | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with coriander chutney and imli chutney.
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.