Khandvi recipe | Indian snack recipes

This is the first time I am tasting a khandvi that too tried first time by me. This ingredients are so similar to that of khaman dhokla, only the method is different. Quite tricky but sure not difficult to try. But I always had a fear to try this though I wanted to try it earlier. I had a recipe written in my cookbook handwritten and passed to me by my mom. But I was so afraid as I was thinking it would be difficult. Then how did I overcame this? . My friend Sangeeta sent me step by step pictures of the khandvi her aunt made and inspired me and gave the confidence to try. Thank you for taking time to send those pictures Sangeeta. Now I can make this often and make it when ever somebody visits for snack time. Yes, its perfect for party as starter. Just make a green chutney and make this and everyone can pick and have chit chat along with this delicious yet guilt free authentic snack!

 

Khandvi recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 20 mins    |  Cook time: 10 mins    |  Serves: 4

Ingredients

Besan/ Chickpea flour/ gram flour/ Kadala mavu - 1/2 cup

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Curd - 1/2 cup

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Water - 3/4 cup

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Asafoetida - 2 generous pinches

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Salt - As needed

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Turmeric (optional) - 1 pinch

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Coconut, grated - 3 tbsp

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Coriander leaves, chopped - 3 tbsp

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To temper

oil - 2 tsp

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Mustard - 3/4 tsp

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Asafoetida - 2 pinches

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Method

1. Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly.Heat this in medium flame with constant stirring. Make sure you stir well until bottom as the bottom of the batter gets thickened faster. Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. Do not let it over cooked, otherwise you may not be able to spread. 
2. Keep ready – clean counter top or a cutting board smooth and plain as I have used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using counter top as such, u can use aluminium foil over the counter top.
   
3. Act quickly, transfer the batter to the counter top.If you have more batter, do it in two or three places. I used very less, so needed only one plastic cutting board. So I spread the batter thinly using the spatula. Let it cool down completely.
   
4. Draw lines with a knife into strips. Trim the edges. I divided the stips into two and gently rolled into khandvis. I will soon upload  uploaded the video below.
   
5. Lastly arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis. Garnish with coriander and grated fresh coconut.

Notes

• If the mixture gets over cooked and too thick, then you will not be able to spread properly.
• If the mixture gets cooled down, the spread will become thick and so do the khadvis too. SO act quickly.
• Instead of spreading as rectangles, you can do like a dosa/ crepes and cut that too. Use a ladle to spoon the batter also a spatula to level the thick parts.
• If your batter is not cooked properly, then you cannot roll the strips and it will be sticky.
• Do not apply pressure while rolling, do it gently. otherwise it will break and wont look nice.

Serve it with lots of fresh grated coconut garnished along with Green chutney as side dish/ Dip. Perfect tea time snack for your family too.

Check out the full video

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