Prep time: 10 mins
Cooking time: 15 mins
Serves: 4 people
1 cup gram flour (besan)
2 cups buttermilk (chaas)
1 tsp green chilli paste
1/2 tsp turmeric (haldi)
1/2 tsp red chilli powder
1 tsp salt
For tempering (tadka);
1 tbsp oil
1 tsp mustard seeds (rai)
1 tsp white sesame seeds (til)
cilantro (coriander) for garnishing
1. Take gram flour in a bowl and add buttermilk to it. Mix it properly with a churner so that no lumps remain.
2. Then add salt, turmeric, red chilli powder and green chilli paste to the above mixture.
3. Put the bowl in the pressure cooker and cook for 3 whistles.
4. After 3 whistles, switch off the gas and let it cool for 10-15 minutes.
5. Now remove the bowl from the pressure cooker, take a dish or plate and put some mixture on the centre of the dish. Spread the mixture on the dish as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. Use both the sides, that is inside and outside of the dish for spreading the mixture.
6. When cool, cut into 2″ wide strips. Carefully roll each strip, repeat for all plates.
1. Take oil in a small pan, add mustard seeds and heat it.
2. When the mustard seeds crackle, add sesame seeds and immediately pour this tadka on the khandvi rolls.
3. Garnish with finely chopped coriander. You can also garnish with grated coconut.
1. Mix the batter properly so that no lumps remain. Take a bowl which can be used in a pressure cooker. You can also use a cooker container.
2. After the mixture cools inside the pressure cooker, remove the bowl from the cooker and then immediately start spreading the mixture. The mixture will start becoming thick so start spreading it once removed from the cooker.
3. First spread the mixture on the inside of the dish and then turn the same dish and spread the mixture on the outside of the same dish. In the same manner, apply it on remaining dishes.
4. You can also prepare khandvi on stove top by using 3 cups of buttermilk instead on 2 cups and keep on stirring continuously till the mixture becomes thick.
5. Khandvi can also be made in the microwave using the same measurement i.e 2 cups of buttermilk. Take a microwave bowl and stir the batter and microwave on high for 2 mins. Then again stir the batter and microwave for 1 1/2 min. Stir it one more time and microwave for 1 1/2 min and now check the consistency and if needed microwave accordingly.
6. To check whether the mixture is ready to spread, first spread a small amount of the mixture on a plate. Let it cool for 5 mins. Then try rolling the mixture. If you can roll it, then the mixture is done and you can spread it or else heat the mixture for another 1 or 2 mins and then spread it.