Khandvi Bites

 

             Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light and melt in the mouth rolls made from a combination of gram flour-yoghurt batter and tempered with few spices. They are very healthy and delicious. 

               Making it is a little time consuming as it involves a lot of stirring till you get the desired consistency. However, in this recipe, I prepared it in a much easier method that is completely hassle free. It turns out absolutely yummy and worth a try. 

               Serve them with or without chutney for breakfast, snack or as a lunch box meal. So treat your family and friends to these amazing Khandvi Bites by checking out an easy step by step pictorial recipe to prepare this delicacy.

Ingredients - 

• 1/2 cup gram flour
• 1/2 cup yoghurt
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. oil
• 1 cup water

Tempering - 

• 1 tbsp. oil
•  1/2 tsp. mustard seeds
• 2 fresh red / green chilies
• 1 sprig curry leaves
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut

          In a mixing bowl. add all the ingredients and whisk well. Transfer to a non-stick pan and stir continuously on a low flame till it thickens as shown in the image.

          Transfer to a greased plate and allow it to cool down. Then invert it on a plate and cut into small pieces. Keep aside.

          Heat oil in a pan and temper with mustard seeds, fresh chilies and curry leaves. Sauté for a few seconds.

          Add the Khandvi bites and toss well so that it is well combined. Switch off the flame and garnish with coriander leaves and fresh grated coconut. 

          Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

                  In a mixing bowl, add all the ingredients & whisk well. 

                           Transfer to a non-stick pan.

           Stir continuously on a low flame till it thickens as shown in the image.

              Transfer to a greased plate & allow it to cool down. 

                Invert it on a plate & cut into small pieces. Keep aside.

Heat oil in a pan & temper with mustard seeds, fresh chilies & curry leaves. Sauté for a few seconds.

        Add the Khandvi bites & toss well so that it is well combined. 

Switch off the flame & garnish with coriander leaves & fresh grated coconut. 

 Serve as a tea-time snack or as an appetizer just as it is or with green chutney. 

Rava Dhokla / White Dhokla (Steamed Semolina Cake)

 

                Rava Dhokla / White Dhokla is a classic Gujarati snack to be relished as an appetizer / breakfast with green chutney or as an evening tea time snack. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.  

               This recipe is an instant version where I have used rava (sooji) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option when time is a constraint. So check out a step by step pictorial recipe to prepare it.   

• 1 cup rava (semolina)
• 1/2 cup yoghurt
• 2 tsp. lime juice
• 1 tsp. ginger, pounded
• 2 green chilies, pounded
• salt to taste
• 1 tbsp. oil for the batter
• 1 tsp. sugar
• 1 cup water
• 1 tsp. Eno fruit salt
• 2 tbsp. oil for the tempering 
• 1 tsp. mustard seeds
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger and pounded chilies. 

          Add 1 cup water and prepare a thick batter of pouring consistency. Cover and keep aside for 15-20 minutes. 

          Add the Eno fruit salt and a sprinkle of some water. Give it a gentle mix to combine well. 

          Pour into a greased steel plate / cake tin and steam for 18-20 minutes. After it cools down, gently run a knife around the edges of the cake tin and invert it over on a plate. Cut it into desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the green chilies and curry leaves. Sauté for a few seconds.

          Then add 1/4 cup water and pour this tempering over the steamed dhokas. Garnish with coriander leaves and serve with green chutney.

In a mixing bowl, add rava, yoghurt, salt, lime juice, sugar, oil, pounded ginger & pounded chilies. 

Add 1 cup water & prepare a thick batter of pouring consistency. Cover & keep aside for 15-20 minutes. 

Add the Eno fruit salt & a sprinkle of some water. Give it a gentle mix to combine well. 

                 Pour into a greased steel plate / cake tin.

                     Steam for 18-20 minutes.

                    Allow it to cool down.

Gently run a knife around the edges of the cake tin & invert it over on a plate. Cut it into desired shapes.

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the green chilies & curry leaves. Sauté for a few seconds.

                    Then add 1/4 cup water.

                    Pour this mix on the steamed dhokas. 

            Garnish with coriander leaves & serve with green chutney.

Semolina Khandvi / Sooji Ki Khandvi (Gujarati Tea Time Snack)

 

          Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light, healthy and melt in the mouth rolls made of gram flour and yoghurt and tempered with few spices. Making it is a little time consuming as it involves a lot of stirring the batter till you get the desired consistency. However, the end result is simply delicious. 

           But in this recipe I gave a slight twist by making it with semolina and in a much easier method. It turns out absolutely yummy and worth a try. This not only saves time but is also hassle free. So treat your family and friends to Semolina Khandvi. Serve them with or without chutney for breakfast, snack or as a lunch box meal.  So check out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

• 1 cup semolina
• 2 tbsp. multi grain flour
• 1/2 cup yoghurt
• 1 + 1/4 cup water 
• 1 tsp. nigella seeds
• 1-2 green chilies, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2-3 tbsp. idli podi 
• 3-4 tbsp. fresh grated coconut

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tbsp. white sesame seeds
• 1 sprig curry leaves, chopped

         Grind the semolina in a mixer grinder into a fine powder. Transfer to a bowl.

  

         Add multi grain flour, yoghurt, salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves, red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency. Cover and keep aside for 15 minutes. 

         Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

         In a kadai, bring some water to a boil. Place a stand over it and then arrange the steel plate on it. 

         Cover the kadai with a lid and steam on a medium flame for 3-4 minutes only. Allow it to cool. 

         Remove it carefully onto a plate and then sprinkle some idli podi and coconut uniformly over it. 

         Cut into 1" strips and then gently roll over tightly from one end to the other. Transfer the rolls to a plate. Make more rolls with the rest of the batter. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. Then add the curry leaves and sesame seeds. Switch off the flame and sauté for a few seconds. 

          Transfer the rolls / Khandvi into the pan and gently sauté them so that they are well coated with all the spices. 

           Arrange neatly on a serving plate and serve with green chutney and idli podi. 

Note - 

1.  Instead of the multi grain flour that I have used as a binding agent, you can add whole wheat flour or plain flour. 

2.  I have used Andhra special Nalla Karam Podi. However you can go ahead and add any other idli podi of your choice. 

          To the semolina, add multi grain flour, yoghurt, 

salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves,

 red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency.

Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

In a kadai, bring some water to a boil. Place a stand over it & arrange the steel plate on it. Cover the kadai with a lid & steam on a medium flame for 3-4 minutes. Allow it to cool. 

                 Remove it carefully onto a plate.

             Sprinkle some idli podi and coconut uniformly over it. 

Cut into 1" strips & roll over tightly from one end to the other. Transfer the rolls to a plate. 

Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Then add the curry leaves & sesame seeds. Switch off the flame & sauté for a few seconds. 

Transfer the rolls / Khandvi into the pan & gently sauté them so that they are well coated with all the spices. 

Arrange neatly on a serving plate & serve with green chutney and idli podi. 

Khaman Dhokla Cutlet

 

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy. They are typically served with green chutney as a tea-time snack or for breakfast. 

          So let me share a Cutlet recipe that can be dished out quickly with some leftover Dhokla. It tastes simply awesome and will disappear in no time. It is a great party recipe and can be had as an appetizer too. Enjoy it with green chutney and a drizzle of some hot sauce. It tastes so yummy. So check out the step by step pictorial recipe to prepare this perfect fusion style snack. 

         The problem comes from the Leftover dhokla which we tend to reheat and have. This becomes boring at one point. 

          So serve them in a different avatar by making these amazing shallow fried cutlets and relish as and when desired. It is not only simple but an easy recipe to make. 

         You can also pack them for a lunch box meal or serve as an after school snack. Kids will love them. It is both healthy and wholesome.

• Few leftover Khaman Dhokla
• oil to shallow fry 
• green chutney / tomato ketchup to serve

          Crumble the leftover dhokla. Take a small portion and give a flat round cutlet shape and keep aside. Make similar cutlets with the remaining crumbled dhokla. 

          Heat some oil in a pan / tawa and shallow fry the prepared Dhokla cutlets, few at a time till golden on both sides. 

          Drain on a tissue paper and serve as a tea-time snack or as an appetizer with green chutney or tomato ketchup.

Note - Check below for the Khaman Dhokla recipe.

                                 Crumble the leftover dhokla. 

                         Take a small portion & give it a flat round cutlet shape & keep aside. 

                         Make similar cutlets with the remaining crumbled dhokla. 

                       Heat some oil in a pan / tawa & shallow fry the prepared Dhokla cutlets, 

                       few at a time till golden on both sides. 

                                  Drain on a tissue paper.

                           Serve as a tea-time snack or as an appetizer with green chutney or

                           tomato ketchup.

Khaman Dhokla Recipe - 

• 1 cup gram flour / besan
• 1 tbsp. semolina / sooji
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-green chilies paste
• 1 tbsp. oil
• 1 tsp. sugar
• 1 tsp. lime juice
• 1/2 cup yoghurt
• 1 tsp. eno fruit salt

          In a bowl, mix together all the above mentioned ingredients (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 30 minutes.

          Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. 

          Pour into a greased steel container or plate and steam for 15-20 minutes. When cool, cut into desired shapes.