This gujarati delicacy always intimidated me, by the looks of it. I always stayed away from trying to make it. And then one day, I got up, and was determined to make khandvi – just for the sake of facing my fears :). I researched and researched, and researched and then some more – so that I can learn the most fail proof way. Two things I learned were: the measurements were more or less quite important to follow, and so was the fact that it had to be spread bit quicker and I couldn’t just sit and wait once it was cooked. That’s
I made it thinking it is gonna take me trials and errors, and many of them, for me to be able to make something edible out of it. I was so wrong. I hope anyone who thinks Khandvi is difficult to make – should try making it once and prove themselves wrong. Just for my sake – do it once 🙂
It felt EPIC! I hadn’t planned to blog about it, hence didn’t click any pictures with my dslr. But I had just clicked on my iPhone, which is shared above. Many of you asked me the recipe, hence sharing it here. You can see how different each piece is, and it’s far from perfect. But nevertheless, I conquered my fear of making Khandvi, and it came out edible at first try! And that is what mattered. Ok ok enough of drama-queenness!
Khandvi has many different variations – I have tried the basic version, and it can be made in many different ways – in a sauce pan, in pressure cooker, or using a microwave oven. I have tried the pressure cooker version and sharing that here.
Please note: Apart from the pressure cooker time – this takes a total of
max 15-20 minutes to make. Though by reading the steps it might not looks so, it is one of the quickest and easiest recipe.
Gram flour (besan / chana no lot) – 1 cup
Yogurt – 3/4 cup
Water – 1 and a 1/2 cup
Salt – to taste
Turmeric powder – a pinch
Asafetida – a pinch
Mustard seeds – 1 teaspoon
Sesame seeds – 1 teaspoon
Grated coconut – 1-2 teaspoons [I used dried, grated coconut. You can use fresh one as well]
Green chilly – 1
Oil – 2-3 teaspoons – used for greasing the surface, as well as for the final seasoning / tadka /vaghaar
Curry leaves – 3-4
Note: Water is generally double the quantity of yogurt. Various recipes said not to use greek yogurt, but that is the only one I had at the time of making and hence I used greek yogurt. It turned out fine. Next time I’ll use the regular yogurt to see how different it is.
- Take a vessel that would fit into your pressure cooker, in which the khandvi can be steamed. In the end, when the pressure cooker is opened, you should be able to pull out that container easily.
- Add besan, salt, turmeric powder, and yogurt in that container. Whisk it well, while gradually adding the 1 and 1/2 cups of water, making sure that there are no lumps.
- Add some water to the pressure cooker (note this is not the 1 1/2 cups listed above – all of that is already used), and then put the above vessel inside the pressure cooker such that water does not seep inside the vessel. The vessel need not be covered. Close the pressure cooker.
- Pressure cook for about 5-6 whistles on medium heat. Then turn off the gas.
- While the khandvi is being steamed, prepare a surface to spread the khandvi. I used a cleaned counter top. You may use any kind of big plates / trays etc. apply a few drops of oil to the surface. Get everything ready as once Kahdnvi is out of the pressure cooker, you will need to act fast. Find a flat spatula or something and keep it ready – this will be used to spread the khandvi in thin layer.
- When the cooker is ready to be opened, open it and remove the khandvi vessel from it. If there is a layer of water on top due to steam, you may discard that water. Whisk the mixture well, making sure it is lump free.
Note: At this point many recipes suggest that you need to test if the khandvi is cooked. You can do so by spreading a little bit on the surface you have prepared. Let it cool 1-2 minutes. If the khandvi easily rolls off with the knife, it’s ready. If it sticks to the surface, it probably needs bit more cooking. I skipped this test, ‘coz I was quite optimistic it would be fine (read: lazy to do the test in case it still needed more cooking 🙂 )
- Spread the khandvi in thin layers that you have prepared earlier. This process needs to be quick.
- Once all of the mixture is spread, let it cool for 10-15 minutes.
- In the meantime, get the
- seasoning / tadka ready. For that, heat oil, once it’s hot, add the asafetida, mustard seeds. Let it splutter. Then add the green chilly cut lengthwise, curry leaves, sesame seeds. In about 30 seconds, once the seeds have crackled, turn off the heat and keep it aside.
- Now if the khandvi is cooled down, make about 1.5 inches wide cuts with a knife. Length can be about 8 inches. There is no rule – do whatever looks right 🙂
- Slowly lift the khandvi piece with a knife and start rolling. It should come off easily from the surface. Make a roll, arrange it on a plate, repeat until all the rolls are made. Once all the khandvi rolls are arranged on the plate, pour the hot seasoning over it using a spoon, to pour it evenly. Garnish it with finely chopped coriander leaves and grated coconut. The crunchy mustard and sesame seeds in the seasoning really gives a great flavor!
ps: I served green chutney on the side, just because it looked good on the plate (and in the picture) 🙂 You really don’t need a condiment with this.