Once the batter is ready do spread it as quickly as possible.

I was first introduced to this by my friend Janani, She is a very good cook and never hesitates to cook a full fledged meal after a long day in office. (adsbygoogle = window.adsbygoogle || []).push({}); December 20, 2015 by Gopi Patel 9 Comments.

If you do not have a big one grease 2 small plates. Pour batter into a heavy bottomed pan or a kadai and cook on low flame. Then carefully roll each strip. Make sure its properly cooked and its not too thick.

       Salt   as needed Pour this over the rolled Khandvi. Keep stiring the mixture while it is cooking to avoid lumps formation. Here are some things I use: Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips to roll your Khandvi thinly and evenly.

Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. Gujarati Khandvi (Patuli/Paturi) is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. If the flour used is old, khandvi will break while rolling.To check gram flour is fresh or not, mix 1 teaspoon gram flour with 1 teaspoon water and if the mixture is sticky enough then it is fresh. *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. Serve it fresh. They're hot, sweet, sour, salty and so delicious. They’re spicy, sour, slightly sweet and so delicious. Sugar , tomatoes and lemon are used very often, amalgamation of sweet and sour flavors is just enough to satiate all taste buds. Welcome to Jeyashri’s Kitchen!

Now let us season the batter with ginger, turmeric powder and salt.

tell me in gram as well. When they crackle/splutter, pour over the pieces.

Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk. To make delicious khandvi, we will need following ingredients. We need very few ingredients to make this delicious treat. If trying for the first time then try it in a small batch. Add curry leaves, green chilies and fry for a few seconds to the oil, Pour the hot tempering mixture along with the oil on the khandvi rolls evenly, Look for the accurate consistency of khandwi batter. Pour the khandvi batter as shown here and start spreading it on thali. chickpea flour, farsan, gujarati, yoghurt. Khandvi freezes well. The cooking time will vary. Make sure the besan used is fresh or else khandvi will break while rolling and might even have a bitter flavour. Keep stirring constantly to avoid lump formation. Which besan to be used jada or barik besan? Let the mixture gets thicker. Follow me on social media to tell me how you liked this recipe + get extra recipes! Slice the Khandvi into long strips, all about the same width (3-4cm in width and 12cm in length is ideal). Take a sevai machine and fit the thick sev mould in it. If you are preparing it for the first time, we recommend that you try the second method (noodles type khandvi). Our delicious Gujarati khandvi is ready to serve. Add sesame seeds only in the end when the sauté is ready. Do not apply pressure while rolling, do it gently.

Looks very yummy… wish to be ur neighbour☺. I was first introduced to this by my friend Janani, She is a very good cook and never hesitates to cook a full fledged meal after a long day in office. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.This step-by-step photo recipe also provides two different ways to make it. Let's work together to keep the conversation civil. Check the consistency of the gramflour and yogurt mix. Thx for the step by step recipe.Perfect colour and texture .. Wat a colour…. Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). If your yogurt is not sour then add lemon juice. Roll the khandvi as tight as possible without leaving any space. Save my name, email, and website in this browser for the next time I comment. Heat other pan and pour the batter into the pan and stir continuously. Remove the seeds of green chillies and prepare ginger and green chilli paste. Khandvi (ખાંડવી), also known as Patuli/Paturi is a popular vegetarian snack from Gujarat, western India. Sprinkle shredded coconut and chopped coriander leaves. Just look at these little yellow rolls of sunshine. Khandvi is made from besan (gram flour) cooked with some curd and seasoning. Preparation Time : 10 mins | Cooking Time : 25 Mins |Yields: 20 approximately, Besan |Kadalai maavu|Chickpea flour  1/2 cup Do not apply pressure while rolling, do it gently. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

hello....can you tell me 1 cup how much in gram??? In a wide bowl add besan, lemon juice, salt, ground ginger chili paste, turmeric powder and  asafoetida. If not, cook it a little longer. Other additions to the tempering are chillies, sesame seeds and asafoetida. And spread this with a spatula into a thin layer. Mostly Gujarati recipes are predominantly vegetarian due to the influence of Jainism philosophy. Once cooled, place straight cuts using a knife and make 2″ wide strips. Will update the recipe with video soon. Required fields are marked *. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. If cooled, the batter will become lumpy. Don't cook the Khandvi batter for too long. See the picture for the consistency. I don\'t have butter milk can I use yogurt?

Cut them lengthwise. 4-5 min).      Yogurt| curd   1/2 cup

Use your fingers to roll them up tightly.

Start stirring the mixture continuously without it forming lumps. It turned out well but still i was not that much confident to post it. Thanks for the nice recipe. Your email address will not be published. Old flour has less stickiness compared to fresh one and it tastes little bit bitter. Beat this well without any lumps, using a whisk. Me and my family loved it. Whisk the curd and add the water to this, without any lumps. Traditionally sour curds are used for this recipe. If the mixture thickens, the layers will become thick as well. I am sharing a delicious snack dish recipe known as Khandvi today. Now the khandvi is ready. Nothing too fancy. Heat a deep pan / khadhai on gas / stove and once it is hot add the khandvi mixture.