Khandvi
Khandvi is a popular Gujarati snack made with gram flour (besan), yogurt, and a blend of spices. It is a gluten-free and vegetarian dish, making it suitable for many dietary preferences. Khandvi is also a good source of protein and fiber from the gram flour. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
48 kcal
Protein
4 g
Carbs
6 g
Fat
1 g
Fiber
1 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Curry leaves
5 gms (5g)
Besan
1 small cup (100g)
Skimmed Milk Curd
1 cup (200g)
Cumin seeds
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Fresh cilantro (chopped)
1 tbsp (10g)
Chopped Green Chilli
2 tsp (4g)
Plain Water
1.5 medium cup (375g)
Instructions
Cooking Steps
In a mixing bowl, mix gram flour, yogurt, and water until smooth without lumps.
Add turmeric, ginger paste, green chili paste, cumin seeds, and salt to the mixture and mix well.
Heat a non-stick pan over medium heat and pour the batter into it.
Stir continuously until the mixture thickens and starts leaving the sides of the pan. This should take about 10-12 minutes.
Once the mixture thickens, pour it onto a flat surface like a plate or a clean kitchen counter and spread it evenly using a spatula. Let it cool for 5 minutes.
Once the mixture cools down, cut it into thin strips and roll them up into small rolls.
Arrange the rolls.
Heat oil in a small pan, add mustard seeds and curry leaves let them splutter. Pour this tempering over the khandvi rolls.
Garnish with chopped cilantro.
Serve immediately.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.