Khandavi -Popular healthy and tasty Snacks

khandavi is a delicious , mouth watering,  healthy snack from the Gujarati cuisine. Khandavi is made with a mixture of gram flour and buttermilk or a thin solution of yogurt and water.Seasoned with sauteed seasame seeds ,desiccated coconut and other spices.

Khandavi not only a easy to make dish but also very very healthy as well ,because of it simple making technique.It just required steaming gram flour and buttermilk / yogurt solution , does not need any complex cooking technique.

Now coming to the health aspect of Khandavi. It is a highly nutritious food, by virtue of the principal ingredient, namely gram flour, present in it. Gram flour is known to have a number of health benefits like prevention of heart disease, weight loss, fighting of allergies and diabetes control.

A serving of Khandavi provides around 7.4 mg of protein making it a protein rich Indian recipe. One serving of besan khandavi, protein rich snack can help you meet 13% of your day's requirement of this major important nutrient.

So make these delicious and healthy snacks for your family and share your feedback with us in comment section below.

If you wish you can also refer our other snacks recipe.

Category:	Snack
Cuisine:	Gujrati (Indian )
Prep Time:	20 Mins
Cook Time:	15-20 Mins
Serves:	3-4

 

Ingredients

For Batter

1. 1 cup besan (gram flour)
2. 1 cup sour curd,
3.  2 cups water, to be mixed with the curd (or simply  you can also use 3 cups sour buttermilk or chaas)
4. 1 teaspoon ginger paste, (crushed in a mortar-pestle)
5. 1 teaspoon green chili (crushed  in a mortar-pestle )
6. ¼ teaspoon turmeric powder
7. salt to taste.

For the filling

1. 2 tablespoons fresh grated coconut
2. 2 tablespoons chopped coriander leave

 

For tempering

1. 1 tablespoon oil
2. 19 to 15 curry leaves
3. 1 teaspoon black mustard seeds
4. 2 teaspoons white sesame seeds
5. 1-2 green chili (slit it)

 

How To Make

 

Making khandavi batter

 

• Take the curd in a bowl. Add water and stir well till smooth.
• Add ginger-green chili paste, turmeric powder  and salt.
• Add the gram flour/besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter.

• Pour the batter in a sauce heavy bottomed or a kadai. Switch on the flame to the lowest. Begin to stir.

• Keep on stirring to avoid lump formation
• The batter would thicken and keep on thickening. Keep on stirring. So that batter should not be stick at the bottom.

• This solution will be sufficiently thick in about 8-9 minutes. If you boil more than this, the solution will become more thick, so that the layer of Khandvi will not become thin.

• According to the amount of the mixture, take 2-3 plates or trays, there is no need to apply oil in the plate. Large steel lids or thalis work very well. You can also use the back of a large baking tray.
• Spread the hot Khandavi batter thinly on a plate or tray, with the help of a flip, spread the batter very thin.Otherwise it will be difficult to roll the Khandavi.

• You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread.
• Allow to cool for 10 to 12 minutes  and then sprinkle the coconut and coriander leaves mixture sparingly.

• Cut into equal sized strips.
• Gently roll each strip tightly and keep them aside.If the tray or plate in this case after you can cut the strip horizontally and make 2 roll from one strip.

1.  

Tempering

 

1. Now put oil in a small pan and heat it,
2. Add mustard seeds to the hot oil, let the mustard seeds crackle.
3. Then add curry leaves, green chilies and fry for a few seconds.
4. Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
5. Now  garnish it with some more desiccated  coconut and chopped coriander leaves. Serve the Khandavi with green chutney.
6.