Featured post

Tuesday, 22 August 2017

Sambar Flavoured Stuffed Khandvi in Pressure Cooker



          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves time but is also hassle free. 

          I gave a slight twist by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney. So do check for an easy step by step method with photos to prepare it.





  • 1 cup gram flour
  • pinch of asafoetida
  • 1 tbsp. sambar powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • pinch of pepper powder
  • salt to taste
  • 2 cups buttermilk

Tempering - 
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/2 cup fresh grated coconut
  • 1/2 cup coriander leaves, chopped
  • 3 tbsp. idli podi or as required
  • 3-4 tbsp. sev / bhujia or as required
  • 1/2 cup coconut chutney





          Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

           Add in the buttermilk and whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, countertop or 
melamine plate (there is no need to grease).

           Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing).   After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate.  You can also sprinkle some sev / bhujia. (Save some for garnishing).

          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 switch off the flame.

           Pour the tempering over the arranged khandvi.  Garnish with the remaining coconut, coriander leaves, idli podi and sev.

           Spoon in some of the coconut chutney over the khandvi.   Enjoy as a tea-time snack, breakfast or as an appetizer.




                     Mix together besan, turmeric powder, sambar powder, chili flakes, salt, 
                     asafoetida and pepper powder





                             Add in the buttermilk and whisk well so that there are no lumps.



                               Pour into a bowl and pressure cook for 2-3 whistles.



                                This is how it looks after it is opened.



                     Immediately spread it on a steel plate, tray, corelle plate, counter top or 
                     melamine plate (there is no need to grease).



                    Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing)



                              After it cools down a bit, cut into strips with a knife or pizza cutter.



                      Gently roll them from one end to the other & transfer to a serving plate.



                           You can also sprinkle some sev / bhujia. (Save some for garnishing).



                               Then cut into strips and roll as usual.



                     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 switch 
                     off the flame.




                               Pour the tempering over the arranged khandvi.



                        Garnish with the remaining coconut, coriander leaves, idli podi and sev.





                               Spoon in some of the coconut chutney over the khandvi.






                                Enjoy as a tea-time snack, breakfast or as an appetizer.













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