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Fast cooking ultimate Khandvi easy, fast, practical.

18 ingredients, 12 steps, cooking Khandvi

Hi all, now you can cook recipe Khandvi with 18 ingredients and 12 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 18 ingredients and 12 stages of easy cooking Khandvi.

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Ingredients for Khandvi

1. Prepare : khandvi batter-.
2. Prepare : besan (gram flour).
3. You need : curd.
4. Prepare : ginger(adrak).
5. Prepare : green chilli.
6. It’s : lemon juice.
7. Prepare : turmeric powder (haldi).
8. You need : Salt.
9. You need : asafoetida (hing).
10. Prepare : filling-.
11. Prepare : grated coconut.
12. It’s : chopped coriander leaves (dhania patta).
13. It’s : khandvi tempering-.
14. It’s : oil.
15. It’s : curry leaves (kadi patta).
16. You need : Mustard seeds (rai).
17. It’s : white sesame seeds (safed til).
18. Prepare : green chilli.

If all ingredients Khandvi it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

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Step by Step Cooking Khandvi

1. Making khandvi batter- Take the yogurt in a bowl. add water and stir well till smooth. Add ginger-green chilli paste, turmeric powder, asafoetida and salt. brqq
2. If using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice. 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. brqq
3. Spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top. brqq
4. Also mix the chopped coriander leaves and grated coconut. keep aside. pour the batter in a saucepan or a broad frying pan. switch on the stovetop and keep the flame to the lowest. begin to stir. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heatproof silicone spatula. brqq
5. The batter also should not be allowed to stick at the bottom. So you have to stir continuously. do a plate test when the batter has thickened well. spread a few teaspoons of the batter on a greased plate. let it cool a bit and then begin to roll. if you are unable to roll, then the batter needs to be cooked more. brqq
6. The final consistency of the khandvi batter is shown in pic 17 below. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. brqq
7. If the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good. brqq
8. Making khandvi rolls quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. 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. brqq
9. Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls. brqq
10. Cut into equal-sized strips. gently roll each strip tightly. then place them in a serving tray or plate.if the tray or plate is large, then you will get large rolls. in this case, after you finish rolling half, just cut horizontally and make a second roll. brqq
11. Arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray. tempering (seasoning) for khandvi heat oil and crackle the mustard seeds. then add curry leaves, green chilies and fry for a few seconds. brqq
12. Add the sesame seeds and when they change colour & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly. you can garnish khandvi with some more coconut and coriander leaves if you prefer. serve khandvi with coriander chutney or coriander mint chutney. brqq
13. Finish and Enjoy.

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