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For this month’s Indian Cooking Challenge (ICC), Valli chose Khandvi, a Gujarati delicacy. This was truly a challenge for me since I’ve never tasted Khandvi before and looking at the recipe it seemed that it required quite a bit of expertise and practice to make them. Valli us to use either one of two recipes by Lataji or by Anupama Krishnamurthy. I ended up using both: Quantities from Lataji and technique from Anupama. Thank you all for the recipes.

Here’s how I made my Khandvi:

Print Recipe
Khandvi Yum
Khandvi
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/3 cup Besan (Chickpea flour)
  • 1/3 cup Yogurt (sour) - beaten
  • 1 cup Water
  • pinch Turmeric
  • 1 tbsp Ginger chili paste + Green
  • pinch Asafoetida (Hing)
  • to taste Salt
  • 2 tsp Coriander leaves
  • 1 tsp coconut Grated
For Tempering:
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Sesame seeds
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/3 cup Besan (Chickpea flour)
  • 1/3 cup Yogurt (sour) - beaten
  • 1 cup Water
  • pinch Turmeric
  • 1 tbsp Ginger chili paste + Green
  • pinch Asafoetida (Hing)
  • to taste Salt
  • 2 tsp Coriander leaves
  • 1 tsp coconut Grated
For Tempering:
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Sesame seeds
Khandvi
Instructions
  1. Grease the back of a steel plate and keep ready.
  2. In a small bowl, combine besan with yogurt, water, salt, hing, turmeric and ginger+green chili paste. Using a hand mixer, blend the ingredients to form a homogeneous mixture.
  3. Heat 1tbsp oil in a non-stick pan, add the besan mixture and cook stirring constantly on medium-low flame. Cook until the mixture comes together and starts to leave the sides of the pan. (It took me about 20 minutes to get the right texture, I might have been over cautious and cooked on super low flame,).
  4. Once the mixture is ready, pour it onto the prepared plate and spread out to form a circle.
  5. Cut the mixture into strips and roll. Keep them on a serving plate.
  6. For the tempering: heat 1tsp oil in a small pan, and add mustard & sesame seeds. Once the seeds start to sputter, pour over Khandvi.
  7. Garnish with coriander leaves and grated coconut. Serve immediately.
Recipe Notes

I have to say that my Khandvi's were not very successful. I had trouble rolling them and they started to break apart. But the taste was awesome, so I'll probably try to make them again with better results (hopefully). Thanks for introducing yet another yummy dish Valli.

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9 thoughts on “Khandvi for ICC”

  1. Pavani, looks doesn’t matter, as long as it tastes good! What I realized while making these was how long we cook the flour and the consistency of the cooked mixture. Although I had some trouble spreading out the mixture, the rolls came out ok.http://www.myspicykitchen.net

  2. [email protected] says:

    These gujrathi delicacies are my favorites. Looks so inviting. Yes, we are slowly settling down in our new place and we still live in NJ. Hope all is well with you.

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