In this video, I’m sharing my perfect gujarati khandvi recipe with you. This quick and easy recipe is perfect for a quick and easy lunch or dinner.
This khandvi recipe is made with rice, daal (lentils), vegetables, and spices, and is perfect for any time of year. Whether you’re in the mood for a quick and easy meal or want to make a special occasion khandvi, this recipe is perfect for you!
Perfect Khandvi Recipe | Quick & Easy Gujarati Khandvi | 10 मिनट में बनाए खांडवी | Pankaj Bhadouria
Sharing today the Perfect Khandvi Recipe! Khandvi is a Gujarati snack that is enjoyed all over the country as it is light and easy on the stomach. This quick & easy Gujarati Khandvi can be made in just 10 minutes! Khandvi is a very popular snack from Gujarat.
The trick behind making a good khandvi is the right measurements of the ingredients and the right time of cooking the batter to. The Khandvi has a stuffing of coconut, sesame and coriander that gives it a delicious nutty taste. The khandvi is then tempered with curry leaves and mustard seeds.
Don’t forget to do the spot test for Khandvi to ensure you get it perfect every time!
Try out this Easy Khandvi Recipe and let me know how it turned out!
Khandvi
Preparation Time: 20 minutes
Cooking time: 12 minutes
Serves: 3-4
Ingredients:
1 cup besan
1 cup yoghurt
1 cup water
½ tsp salt
1 tsp ginger paste
1 tsp green chili paste
½ tsp turmeric powder
2 tbsp oil
1tsp mustard seeds
¼ cup grated coconut
1 tsp white sesame seeds
1 tbsp chopped coriander
10-12 curry leave
Method:
Blend together the yoghurt, besan. water, salt, green chili paste, ginger paste, turmeric powder in a blender. Strain the batter.
Cook the batter over low heat till it thickens. Do a spot test. Place a teaspoon of the batter on the back of a greased plate. Spread and cook. If it rolls out easily, the batter is ready.
If not, cook for 2 more minutes.
Spread the batter in a thin sheet over a greased surface. Allow to cool down completely. Spread grated coconut and chopped coriander over it. Cut into thin strips and roll.
For the tempering, heat oil, add mustard seeds and the curry leaves. Pour over the prepared khandvi. Sprinkle sesame seeds, more grated coconut and serve.
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