Khandvi Recipe: From conventional to stuffed to microwaved

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By Bhavana Motiwala

INDIA New England Columnist

SHARON, MA–If you are from Gujarat or the neighboring states in India, you must have snacked on Khandvi , the yellowish, tightly rolled pieces. If not, you must try this. It is easy to make and comes in many shapes and sizes and varieties.

Khandvi-2
Getting ready to make Khandvi (Photo: Paresh Motiwala)

Here are some my mom Saryu J Bhatt’s family recipes of Khaandvi

Conventional Khandvi

Ingredients: 1 cup besan/gram flour, 2.5 cups sour butter milk, 1/4 tsp: turmeric powder, 1 tbsp ginger/chilli paste and a pinch of Asafoetida , 2 tsp sugar(optional)

Seasoning: 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp til/sesame(white), 5-10 curry leaves/neem patta,

Garnishing: 1/4 cup Finally chopped coriander or cilantro, 1/4 cup finely grated fresh coconut, 1/4tsp red chilli powder

Take a container/griddle, mix all the ingredients while heating it on stove. Ensure there are no lumps, keep stirring constantly.

How do you know if you done stirring/heating? if your wooden spatula can stand in the batter all by itself, immediately lower the flame. Now apply eating oil to the counter top /steel thaali and spread the batter evenly there. Let it stay like this for a couple of minutes.  Now cut the spread(and solidified) batter from above into 2″ strips and roll it gently and put them in a plate.

Pour the seasoning evenly over the several cut roles and garnish it with red chilli powder and then cilantro and then ground coconut.

Prep time: approximately 20-30 mins, Cleanup time: 10 mins.

Serve it fresh to about 4 people with green chutney.

Khandvi (Photo: Paresh Motiwala)
Khandvi (Photo: Paresh Motiwala)

Microwave Khandvi

Ingredients: 1 cup besan/gram flour, 2 cups sour butter milk, 1/4 tsp: turmeric powder, 1 tbsp ginger/chilli paste and a pinch of Asafoetida , 2 tsp sugar(optional)

Seasoning: 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp til/sesame(white), 5-10 curry leaves/neem patta,

Garnishing: 1/4 cup Finally chopped coriander or cilantro, 1/4 cup finely grated fresh coconut, 1/4tsp red chilli powder

Take a container, mix all the ingredients and put the container in microwave for 4-5 minutes. Check a couple of times for lumps. If you see lumps, stir them gently put them back.

How do you know if you done stirring/heating? if your wooden spatula can stand in the batter all by itself, immediately take it out of the microwave. Now apply eating oil to the counter top /steel thaali and spread the batter evenly there. Let it stay like this for a couple of minutes.  Now cut the spread(and solidified) batter from above into 2″ strips and roll it gently and put them in a plate.

Pour the seasoning evenly over the several cut roles and garnish it with red chilli powder and then cilantro and then ground coconut.

Prep time: approximately 20-30 mins, Cleanup time: 10 mins.

Serve it fresh to about 4 people with green chutney.

Stuffed Khandvi

Ingredients: 1 cup besan/gram flour, 2 cups sour butter milk, 1/4 tsp: turmeric powder, 1 tbsp ginger/chilli paste and a pinch of Asafoetida , 2 tsp sugar(optional)

Seasoning: 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp til/sesame(white), 5-10 curry leaves/neem patta,

Stuffing(1): 1/4 cup Finally chopped coriander or cilantro, 1/4 cup finely grated fresh coconut

Stuffing(2): Green chutney

Garnishing: 1/4tsp red chilli powder

Take a container, mix all the ingredients and put the container in microwave for 4-5 minutes. Check a couple of times for lumps. If you see lumps, stir them gently put them back.

How do you know if you done stirring/heating? if your wooden spatula can stand in the batter all by itself, immediately take it out of the microwave. Now apply eating oil to the counter top /steel thaali and spread the batter evenly there. Let it stay like this for a couple of minutes.  Spread your stuffing now over the solidified Khaandvi base. Then cut the spread(and solidified) batter from above into 2″ strips and roll it gently and put them in a plate.

Pour the seasoning evenly over the several cut roles and garnish it with red chilli powder and then cilantro and then ground coconut.

Prep time: approximately 20-30 mins, Cleanup time: 10 mins.

Serve it fresh to about 4 people with green chutney.

Bhavana Motiwala (Photo: Paresh Motiwala)
Bhavana Motiwala (Photo: Paresh Motiwala)

Gram flour can be substituted with Bajri flour and for the fasting folks, use Raajgira flour.

If for some reason you cannot peel off the batter from the thaali/counter top, scrap it off and then put it through the “sev” machine. and then fry the sev/ganthia and enjoy them that way.

(About Bhavana Motiwala: Motiwala is a house wife with a passion for cooking. She lives in Sharon, MA, with her two kids and husband, Paresh Motiwala. She also owns a business called “Circles of Growth” or www.circlesofgrowth.com where they run a successful Day Care and Children Development Programs like Public Speaking, Debating, Group Discussions, Event Planning.)

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