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How to Make Easy Gujrati Khandvi | Delicious Breakfast Recipes | Gujrati Recipes | Payal’s Passion

This amazing recipe of Gujarati Khandvi takes you to the streets of Gujarat where Khandvi is one of the most cherished breakfast. How to make Gujarati khandvi is a big question and this recipe is the solution. This recipe might sound a bit complicated to attempt but the result comes out to be delicious. This Gujarati Khandvi recipe is loved by people of all ages and is relished often as a snack.

Gujarati food has a lot of breakfast options but Khandvi stands out. This easy Gujarati Khandvi has wholesome flavours of coconut, coriander and many more.

For making khandvi, a batter is created which is then spread on the back of a plate to dry and then rolled up into small bite sized portions.

Gujarati khandvi or also referred to as Gujarati khandavi is best served as a breakfast with tea or coffee or as an evening snack too. Garnish it with fresh coriander leaves, fresh grated coconut & tampering. It is served with mint & coriander chutney as a condiment.

So without further delay let us learn how to make this delectable breakfast – The Gujarati Khandvi.

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Print Recipe
Easy Guajrati Khandvi Recipe
Gujrati Dishes are a delight and Guajrati Khandvi is the dish you can have as a snack. Follow this Step-By-Step recipe to make this amazing and healthy snack at your home.
Instructions
Preparing the Batter
  1. To a Mixing Bowl Add 1 Cup Gram Four / Besan & 1 Cup Curd / Dahi. Whisk using a whisker till you get a lump free & smooth paste.
  2. After whisking properly add 1 Tsp. Turmeric Powder / Haldi Powder, 1 Tsp. Regular Salt (As Per taste), ½ Tbsp. Fresh Green Chili Paste & ½ Tbsp. Fresh Ginger Paste. Mix the spices with the Gram Flour & Curd Paste to merge the spices into the paste.
  3. After the spices merge with the paste, add 2 Cups of Water & using a whisker mix the water well with the gram flour, curd and spices.
  4. Make sure no lumps remain and we get a smooth batter. Check the consistency in the video.
Cooking the Batter
  1. Strain the batter into a wok. This removes any green chili, ginger particles or any gram flour lumps in the batter, ensuring a smooth paste.
  2. Turn the heat on after straining. Now on medium flame cook the batter. Keep stirring while cooking the batter otherwise the batter will stick to the base of the batter and a layer forms over the batter. This might take 15 to 20 minutes.
  3. After cooking for about 15 to 20 minutes. When the batter leaves the sides / walls of the wok & when the batter falls as lumps from the spatula instead of being flowy, then this indicates that our batter is ready. Turn the heat off at this point.
Making the Khandvi
  1. Immediately after turning the heat off, take a steel plate with a flat back & using a spatula layer the batter on the back side of the plate. This has to be a thin layer. After layer the batter let it cool down for 5 to 7 minutes.
  2. Do the same with the rest of the batter on other plates & let them cool down.
  3. After cooling down, using a knife, make 2” Inch wide cuts lengthwise.
  4. Sprinkle freshly grated coconut on the khandvi.
  5. After sprinkling the coconut roll the Khandvi with a very light hand as shown in the video to make a Khandvi roll. Roll the remaining khandvi rolls. Repeat the procedure on the other plates that we layered the batter on.
  6. The final step is to tamper the khandvi rolls. To prepare the tampering, heat 2 to 3 Tbsp. Oil in a wok.
  7. When the oil is properly heated up add, 1 Tsp. Mustard Seeds / Rai. 10 to 12 Curry Leaves, 2 deseeded and lengthwise cut green chilies.
  8. Stir for a few seconds & turn the heat off. Our tampering is ready.
  9. Garnish the Khandvi Rolls with Fresh Grated Coconut & Finely Chopped Fresh Coriander Leaves.
  10. After garnish pour the hot tampering over the khandvi Rolls. The khandvi is ready to be served after pouring the tampering.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Keep stirring while cooking the batter.
  2. Pour the tampering on the khandvi rolls while it is hot.
  3. Serve at room temperature or cold.

Tricks: Practice

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