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. 

Moringa 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. 

          

          However, this recipe has few twists. I added some moringa leaves to the batter to make it much healthier. I also prepared it in a much easier method and garnished the end product with some idli podi. 

          In this way, you get an amazingly fusion style Moringa Khandvi Bites that is completely hassle free. Serve them with or without chutney for breakfast, tea-time 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.

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
• 1/2 cup moringa leaves, fresh or dried

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
• 1 tbsp. idli podi

           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 cake mold / 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, fresh grated coconut and idli podi. 

           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 cake mold / plate & allow it to cool down. 

         Then 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 & idli podi.

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

Panch Phoron Flavoured Stuffed Khandvi in Pressure Cooker - Fusion Style

          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 your time but is also hassle free. 

          I gave a slight twist to the original recipe by adding some panch phoron powder for a bit of a Bengali flavour. The end product was a simply amazing concoction of flavours. You can relish with a dash of kasundi as an accompaniment. So check out an easy step by step pictorial recipe to prepare this fusion Gujarati-Bengali style stuffed Khandvi.

• 1 cup gram flour
• 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
• 1-2 green chilies
• 1" ginger
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 tbsp. yoghurt
• 1 1/2 cups water
• 2-3 tbsp. yoghurt
• 1-2 tbsp. mustard oil

Tempering - 

• 2 tbsp. oil
• 1 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. sesame seeds
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 2 tbsp. kasundi to serve (opt)

            Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.

           Add the yogurt, mustard oil and water. 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, counter top or 
melamine plate (there is no need to grease).

           Sprinkle the coconut and coriander leaves.  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. Heat oil in a pan and temper with cumin seeds. Add the asafoetida and sesame seeds. 

          Toss well and switch off the flame. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves.

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

                 Grind green chilies & ginger into a fine paste. Mix besan, turmeric powder, 
                 panch phoron powder, salt & ground paste.

                   Add yoghurt, mustard oil & water. Whisk well so that there are no lumps.

             

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

                 Open the lid & immediately spread it on a steel plate, tray, corelle plate, 
                 counter top or melamine plate.

                                Sprinkle coconut & coriander leaves. 

                   After it cools, cut into strips with a knife or pizza cutter. Roll them from 
                   one end to the other & transfer to a serving plate. 

                  Heat oil & temper with cumin seeds. Add asafoetida & sesame seeds. Toss 
                  well & switch off the flame. 

                   Pour tempering over the khandvi. Garnish with remaining coconut
                   & coriander leaves. Enjoy as a tea-time snack, breakfast or as an
                   appetizer along with kasundi.