Khandvi | How To Make Khandvi
Soft, tangy, and melt-in-the-mouth — this classic Khandvi recipe brings the perfect balance of flavor and texture to your plate!
Ingredients
For Khandvi
- ½ cup besan
- ½ cup curd
- 1 cup water
- 1 inch ginger
- 2 green chilli
- ½ tsp salt
- ¼ tsp turmeric powder
For Filling
- 1 tbsp oil
- ½ tsp mustard seeds
- 10-12 curry leaves
- 3 tbsp coconut grated
- salt a pinch
- some coriander chopped
Instructions
- Firstly, take a mixer jar, add ½ cup besan, ½ cup curd, and 1 cup water.
- Now add 1 inch ginger, 2 green chillies, ½ tsp salt, ¼ tsp turmeric, and blend it.
- After blending, strain it into a pan and heat it.
- Keeping the flame on medium, stir continuously and make it lump-free.
- Cook for 4-5 minutes or until it thickens, and turn the flame to low.
- After being perfectly cooked, turn off the flame.
- Immediately pour it on a plate or a flat surface and spread it to form a thin layer. Let it rest for 5-7 minutes.
- Meanwhile, heat 1 tbsp of oil in a pan. Add ½ tsp mustard seeds, 10-12 curry leaves, and 3 tbsp grated coconut.
- Cook for 1-2 minutes on a low flame. Add a pinch of salt and mix well.
- Filling is ready, turn off the flame, and let it cool.
- After 5-7 minutes, make equal cuts horizontally using a knife. Spread the prepared filling and sprinkle some chopped coriander over it.
- Roll it one by one carefully as shown.
- Finally, enjoy khandvi with tomato ketchup.