Khandvi Recipe (with Step by Step Photos)
|1/2 cup Gram Flour (besan/chickpea flour)|
|1 cup Sour Buttermilk|
|1/4 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Sesame Seeds (til)|
|1/2 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|1-2 Green Chillies, seeded and finely chopped|
|10-15 Curry Leaves|
|2 tablespoons Scraped Coconut|
|4 tablespoons finely chopped Coriander Leaves|
|2 tablespoons + 2 teaspoons Oil|
- Take gram flour, buttermilk, turmeric powder and salt in a large bowl. Mix properly and make smooth batter using a hand blender. Grease a large plate or back side of a thali or an aluminum foil with cooking oil and keep aside.
- Pour batter into a heavy bottomed pan or a kadai and cook on low flame.
- Keep stirring constantly to avoid lump formation.
- *Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. (Time may vary depending on the thickness of pan and quantity of batter. See tips given below to learn how to check whether batter is cooked or not).
- Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the whole batter.
- Let it cool for 3-4 minutes. Once cooled, place straight cuts using a knife and make 2″ wide strips.
- Carefully roll each strip into a roll (like a swiss roll) and transfer them to a serving dish.
- Heat 2 tablespoons cooking oil in a small tempering pan. Add mustard seeds; when they begin to crackle, add cumin seeds, curry leaves and green chillies and let them cook for around 30-40 seconds. Add sesame seeds only in the end when the sauté is ready.
- Pour prepared seasoning over khandvi rolls.
- Sprinkle shredded coconut and chopped coriander leaves. Serve it with a spoonful of green coriander chutney or garlic chutney.
- Follow the steps 1-4 (from directions-1) and prepare the batter. Cool the batter for few minutes (approx. 4-5 min).
- Take a sevai machine and fit the thick sev mould in it. Grease the entire inner surface of machine with oil, fill it with batter and close the lid.
- Move machine over greased plate and turn its handle continuously to force the batter out through mould (same process as you make a chakli). Let noodles cool for 3-4 minutes.
- Separate noodle strands carefully and break into small pieces. Transfer them to a serving plate or bowl. Follow step-8 of directions-1 to prepare the tempering and pour it over khandvi noodles.
- *To check whether the batter is properly cooked or not, spread a small amount of it (taken from hot batter being cooked) on a small plate having a smooth surface, leave it for a minute or so and then try to peel it and make a roll. If it peels out easily, batter is ready.
- If sour buttermilk is not available, then mix 1/4 cup sour curd and 3/4 cup water using a blender. Alternatively, use 2 teaspoons lemon juice and normal buttermilk if buttermilk is not sour enough.
- If you are preparing it for the first time, we recommend that you try the second method (noodles type khandvi). It is easier than making rolls.
Response: Hi, you can sprinkle chilli powder over top after making the rolls to make it spicy.
2. I tried to make the rolls. The rolls came nice but they were getting merged while eating.
Any advice for next time for both the issues?
Response: Hi Richa, if the batter has raw besan smell, it means it is not cooked enough. I think it is the main reason behind both the issues.
1. If you increase the quantity of ingredients, it will take more time to cook.
2. To reduce the time of cooking, initially you can cook the batter over medium flame and stir occasionally. When it starts to thicken, immediately reduce the flame to low. Cook and stir continuously.
3. The main reason behind cooking over low flame is to keep the batter smooth and avoid lump formation.
Its just break all the dough...
Response: Hi Saba, the reason behind you couldn't make roll may be the gram flour you used. Make sure that gram flour is fresh and not very old.
Response: Add approx. 1/4 teaspoon salt while making khandvi batter in step-1. You can also taste the batter for the salt and add more if required.
Response: If you do not have buttermilk no need to worry. You can prepare buttermilk at home by blending 1/4 cup yogurt (curd) with 3/4 cup water using hand blender until no lumps of curd.
Response: 1 cup gram flour is equal to 140-150 grams (approx. value).
In all recipes, 1 cup = 250 ml (Indian Style Cup) is used to measure all ingredients. You can easily find the measurement cup set in any grocery or kitchen store or online.
Response: Yes, I am from India.