Traditional Gujarati Khandvi
#CA26 #week15 #IndianOnAPlate #CookpadIndia
This Traditional Gujarati Khandvi is a classic Gujarati farsan snack. This Khandvi is a popular snack from gujarat and Maharashtra. This favourite Gujarati snack is also known as pataudi or dahivadi, and in Marathi it is known as suralichi vadi or patuli. Khandvi makes a healthy tea-time snack or side dish. It is made from besan and sour yogurt. The texture is really soft, silky and melt in your mouth. It has hint of sour taste which comes from sour yogurt. If your yogurt is not sour then add lemon juice. Making this to the perfection is little tricky but not hard at all. Try this traditional Gujarati Farsan and enjoy a restaurant style snack made easily in your own kitchen.
Traditional Gujarati Khandvi
#CA26 #week15 #IndianOnAPlate #CookpadIndia
This Traditional Gujarati Khandvi is a classic Gujarati farsan snack. This Khandvi is a popular snack from gujarat and Maharashtra. This favourite Gujarati snack is also known as pataudi or dahivadi, and in Marathi it is known as suralichi vadi or patuli. Khandvi makes a healthy tea-time snack or side dish. It is made from besan and sour yogurt. The texture is really soft, silky and melt in your mouth. It has hint of sour taste which comes from sour yogurt. If your yogurt is not sour then add lemon juice. Making this to the perfection is little tricky but not hard at all. Try this traditional Gujarati Farsan and enjoy a restaurant style snack made easily in your own kitchen.
Open in Cookpad AppSteps
- 1
First upon to make khandvi, grease steel thalis lightly with oil on outer the sides and keep aside.
- 2
Combine the curds and 2 cups of water in a deep bowl, mix well and keep aside.
- 3
Combine the besan, curds water mixture, asafoetida, turmeric powder, ginger green chili paste and salt in a deep bowl and mix well using a whisk till no lumps remain to make a smooth mixture.
- 4
Pour the mixture into a non-stick pan or kadai over low to medium heat for 10 minutes. Stir continuously to avoid burning or lump formation or till it thickens.
- 5
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.
- 6
While it is still hot, pour little portions of the mixture on the outside of greased thalis and spread the mixture in a circular motion into a thin layer and evenly as possible using a flate spatula. Then spread dry garlic chutney, grated coconut and finely chopped green coriander leaves on Khandvi layers.
- 7
Let it cool for 3-5 minutes, then cut into long, 2 inch wide strips. Gently roll each strip into a tight spiral rolls and keep aside.
- 8
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, sweet curry leaves, chopped green chili and sauté on a medium flame for a few seconds. - 9
Pour this hot tempering evenly over the cut khandvi rolls. Garnish the khandvis with grated coconut, green coriander leaves and red chili powder and serve it
- 10
Now our very delicious and healthy Traditional style Gujarati Khandvi is ready for serve. Serve with hot tea or coffee.
Tips
1) If the mixture gets over cooked and too thick, then you will not be able to spread properly.
2) If the mixture gets cooled down, the spread will become thick and so do the khadvis too. So act quickly.
3) If your batter is not cooked properly, then you cannot roll the strips and it will be sticky.
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