Khandvi is a traditional Gujarati snack which is prepared with besan (gram flour), yoghurt and other dry spices. They are light, healthy and are served as a tea-time snack. But I gave a slight twist and made Stuffed Beetroot Khandvi by adding some beetroot puree. So treat your family and friends to Khandvi in a new avatar by checking out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.
- 1 cup besan (Gram flour)
- salt to taste
- 1/4 tsp. asafoetida
- 1 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. ginger powder
- 1/2 cup beetroot, boiled & pureed
- 1 cup yoghurt
- 2 1/2 cups water
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. sesame seeds
- 1 sprig curry leaves
- 1/4 cup fresh grated coconut
- 2-3 tbsp. coriander leaves, chopped
- 1/2 tsp. pepper powder
In a bowl combine besan, beetroot puree, yoghurt and all the powdered spices with a spoon. Add water and whisk well.
Make sure there are no lumps. In a small bowl, combine the coconut, coriander leaves and pepper powder. Keep aside.
Cook the batter in a non-stick pan on a low flame for 15-20 minutes or till it becomes thick. Keep stirring continuously.
To test if the batter is done, spread a tsp. of it on a plate. Leave it for a minute and then try to roll it. If it is done easily, then the batter is perfect.
Take off the flame and immediately start spreading on the back of a steel plate, tray, any melamine plate, corelle plate or counter top. There is no need to grease it.
Spread the coconut mix over it (leave some for garnishing). After it cools down cut them into 1" strips and gently roll them from one end to the other. Transfer to a serving plate.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. Saute for a few seconds and take off the flame.
Pour this tempering on the prepared khandvi. Garnish with the remaining coconut, coriander leaves and a little of pepper powder. Serve as a tea-time snack or as an appetizer with green chutney.
Boil the Beetroot & puree it.
Mix besan & all the dry spices.
Add yoghurt & beetroot puree.
Mix well.
Add water & whisk.
Mix together coconut, coriander leaves & pepper powder.
Cook the batter on a low flame.
Stir continuously till it thickens.
Spread on the backside of a steel plate. Sprinkle the coconut mix.
After it cools, gently roll from one end to the other.
Heat oil & temper with mustard seeds. Add sesame seeds & curry leaves.
Sauté for a few seconds & switch off the flame.
Pour this tempering on the khandvi.
Garnish with the remaining coconut, coriander leaves & pepper powder.
Serve as a tea-time snack or as an appetizer with green chutney.
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