How to Cook Khandvi

Step-by-Step Guide

1. 1

   Step 1: Combine the besan

   Mix well to make a smooth batter (taking care that no lump remains). , 8 to 10 minutes)., 10”) on the reverse side using ¼ tsp of oil., Wait for a few seconds and try to roll it up.
   
   If it doesn’t, then cook for a few more minutes, and check once more till done. , While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis to make a thin uniform layer., 1½" in width) into equal portions and roll up each one gently., When the seeds crackle, add the asafoetida, curry leaves and green chillies, and sauté on a medium flame for a few seconds.
   
   Pour the tempering over the khandvi.,
2. 2

   Step 2: curds-water mixture

3. 3

   Step 3: lemon juice

4. 4

   Step 4: ginger-green chilli paste

5. 5

   Step 5: turmeric powder

6. 6

   Step 6: asafoetida and salt in a deep non-stick pan.

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   Step 7: Cook on a slow flame

8. 8

   Step 8: while stirring continuously till it becomes thick (approx.

9. 9

   Step 9: Grease a thali (approx.

10. 10

    Step 10: Spread a spoonful of the batter on the greased thali.

11. 11

    Step 11: Divide the batter into two equal portions.

12. 12

    Step 12: When cool

13. 13

    Step 13: cut the khandvi on each thali lengthwise (approx.

14. 14

    Step 14: For the tempering

15. 15

    Step 15: heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds just before serving.

16. 16

    Step 16: Serve immediately garnished with coconut and coriander

Detailed Guide

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