Khandvi–Gujrati snack, gram flour rolls
Khandavi!
It’ a gluten free snack from state of Gujrat in India. It’s actually a roll made with gram flour (chickpea flour) along with buttermilk and spiced with ginger ,chillies, tempered on top. This is made in almost every Gujrati household as a snack or accompaniment in any meal. another steamed snack from Gujrat is dhokla which has become more popular as the ready to make packets have made the process easier. But for khandvi the skill and tricks are very important as the ingredients are very simple.
- Use non stick pan /wok as batter tends to stick on sides.
- Keep stirring without any pause.
- Be as quick as possible to spread the batter on plate.
Can you make it beforehand ?
Yes ! Though khandvi tastes better when its warm, if you’re making it for guests or a party, you can make and stack them without tempering and when ready to serve, steam for a minute or two and servewith tempering added on top.
Khandavi is probably intriguing by the look of it but trust me once you make it you would want to make it again and again for
- the ease you can make it
- quick
- healthy
- no oil if you choose not to temper
- looks attractive
- being a ‘roll’ its kids friendly
- and its gluten free!
Watch video here:
Put all ingredients in a blender and make a smooth batter.
Steps to make:
On low heat, pour mixture in pan and keep stirring.
upto Minute 4 :
Keep stirring continuously for 3-4 minutes as batter starts to thicken.Keep stirring so no lumps are formed.
minute 4- 7 :
Keep stirring, colour of batter starts changing to darker yellow.
minute 7-11:
Batter starts coming together but still sticks to pan. Do the plate test. spread little batter on plate and once it cools down, check if it comes off plate without hassle. It shouldn’t remain stuck to plate.
Minute 11-15 :
Quickly, spread batter onto inverted plate/tray/ on desktop as thinly as possible. Cut into 2 inch strips and starting from one side, roll each strip .
Tempering: of green chillies, mustard seeds, sesame seeds, asafoetida, curry leaves.
Pour tempering over rolls, garnish with coriander and freshly scrapped coconut.
: Recipe Card :
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
rolls
|
- 1 cup chickpea flour (besan- gram flour)
- 1 cup yogurt (little sour is preferred)
- 2 cups water
- 1 tsp ginger- chilli paste (1/2 inch ginger + 1 green chilli)
- 1 tsp Salt to taste
- 3/4 tsp turmeric powder
- 1 Tbsp oil
- 1 tsp mustard seeds ( big variety if available)
- 1 tsp sesame seeds
- 1-2 green chillies --slit lengthwise
- 1/8 tsp asafoetida (hing)
- 7-8 curry leaves
Ingredients
For rolls:
For tempering:
For Garnish:
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|
- In a tall blender jar, add besan (gram flour) + curd+ water+ salt + turmeric + ginger -chilli paste and make it into smooth mixture. You can choose to do in a bowl with help of a whisk as well.
- Transfer mixture to a wide wok or pan. NO oil is needed. Keep flame on lowest possible and start stirring mixture continuously to avoid lumps forming.
- After 3-4 minutes of cooking , the mixture starts thickening. It tends to stick on sides & bottom of pan so stir continuously.
- Cook it further 6-7 minutes and mixture will have little darker shade than what we started with and it becomes thicker. Spread a teaspoon of mixture on kitchen worktop or a plate and if you can roll it then its ready.
- Quickly transfer mixture to plain surface like wooden board or an inverted steel plate or clean worktop. There's NO need to grease / oil the surface. Spread it as quick as possible, forming a thin layer on the surface . You might need 2 plates for this amount of mixture.
- Let it cool down for a minute. Cut into around 2 inch size strips.
- Starting from one end, roll each strip gently and as tightly as possible.
- Stack/ arrange all rolls on serving plate. Last rolled end of each khandvi should face downwards so it doesn't unroll.
- Heat oil in a small tempering pan. Add in mustard seeds, as they crackle, put green chillies, asafoetida, sesame seeds and turn the flame off.
- Pour tempering onto stack of khandavi. Garnish with coriander and coconut. Serve with hot cup of Chai or coffee.
- As khandvi is a roll and very soft, I find it kids friendly snack.
- One can make it healthier by adding spinach / beetroot puree. To do so, I add 1 cup of washed spinach leaves and take 1 1/2 cup of water instead of 2 cups and blend it all in blender. Also I like to add a garlic clove in blender as spinach and garlic go well together. For pink version, 1/4 up of beetroot pieces can be added instead of spinach.
- Khandvi tastes better when it has hint of sourness to it.I the yogurt is not sour, you might need to add 1/2-1 tsp of lemon juice to your taste.
- Khandvi can be made with some stuffing inside as well. Even the garnish we used can be sprinkled on spread batter and later rolled. You can choose your own filling like Schezwan paneer, herbed paneer, Mexican spiced peppers, etc
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Neatly explained and very beautiful pictures.
Aparna thank you for making it so easy to follow by ur step to step instructions and pictures. You inspired me to try my hand and they came out really nice . Big hit in my family
Thank you Nidhi! Im so glad the recipe worked well for you ! Happy you happy me 🙂
Such a lovely capture, Aparna! Your Khandvi looks so delicious and tempting!!
Thank you Harshad! Im glad you liked it. Your ‘ghavan’ also tempted me to make some! 🙂