Khandvi is a traditional Gujarati snack that is usually served as a tea-time snack. It is very light, healthy and a melt in the mouth rolls, which is made out of besan (gram flour), yoghurt and other powdered spices.
But in this recipe I gave a slight twist by making a stuffed spinach based Khandvi. It was absolutely delicious and worth a try. So check for a step by step method with pictures to prepare this nutritious delicacy.
- 1 cup besan (gram flour)
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. asafoetida
- 1 tsp. roasted cumin powder
- 1 cup yoghurt
- 1" ginger
- 2 green chilies
- 1 cup spinach, chopped
- 2 cups water
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. sesame seeds
- 1 sprig curry leaves
- 1/4 cup fresh grated coconut
- 3 tbsp. coriander leaves, chopped
- 2 tbsp. idli podi
Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.
In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.
Add the water and whisk it well so that there are no lumps. Cook the batter in a non-stick pan on a low flame by stirring continuously for 12-15 minutes till it leaves the sides of the pan and becomes thick.
To test if the batter is cooked, spread a tsp. of it on a flat surface (steel plate, plastic plate or kitchen platform). After a minute, try to roll it. If it is done easily, then the batter is done.
Take off the flame and immediately start spreading on back of a steel plate, tray, melamine tray / plate or any flat surface. There is absolutely no need to grease it.
Spread the coconut and idli podi (leave some for garnishing) over it. After it cools down, cut them into 1" strips and gently roll them till the end. Transfer them to a serving plate.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Saute for a few seconds and take off the flame.
Pour this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.
Blanch the spinach in hot water for 5 minutes.
Drain and set aside to cool.
Puree along with ginger and green chilies.
In a bowl take besan and all the powdered spices.
To it add the yoghurt and the spinach puree.
Mix with a spoon.
Add 2 cups water and give it a whisk.
Cook in a non stick pan on a low flame for 12-15 minutes by stirring
continuously till it is thick.
Spread directly on a plate (No need to grease). Top it up with coconut and
When cool, cut into strips and gently roll them as shown.
You can spread directly on a melamine plate too (No need to grease).
It can be spread directly on a corelle plate too. No need to grease.
Arrange on a serving plate.
For the tempering - heat oil in a pan and temper with the mustard seeds
and asafoetida. Saute till it stops spluttering.
Add the sesame seeds & curry leaves. Saute till it changes colour.
Pour the tempering over the khandvis. Garnish with grated coconut,
coriander leaves and a sprinkle of idli podi.