Saturday, January 15, 2011

Khandvi ~ for ICC

I am so glad to be doing ICC for December....which is hosted by Srivalli.
I missing doing it last month, as I was travelling and was kind of bz....but after seeing the challenge for December, I was very much interested in doing, but as always didn't find the right time to do it.
Last wednesday, when it was snowing heavily, everyone were at home and I was in the moos to eat something spicy, I made Khandvi and enjoyed it came out yummy to the core and I think something so simple and melt in the mouth kind of dish was totally worth it!!
First looking at the pics and reading the recipe, I was scared that it would be difficult to make and also may be it won't come out as it looks. And Lataji mentioned in her post that it might take couple of tries to get it right....but I think if we follow the recipe properly, it isn't that hard to make and it will come out nice if not perfect!!
So mine did come out nice and I loved them.
There is one change I made...since I didn't have sour curd on hand, I added lemon juice to get the soury taste.

This recipe is from Lata ji of Flavours and Tastes


1/3 heaped cup of gram flour / besan / chick pea flour
1/3 cup sour yogurt (I added a tbsp of lemon juice to make it sour)
1 cup water
salt to taste
1 tsp sugar (adding sugar is optional but adding it gives a balance between salt, sour and sweet)
2 tsp of ginger-green chilli paste (I added like 4 tsp...cos I like it spicy)
1/4 tsp turmeric powder
1/4 tsp asfoetida, hing, inguva
3 tbsp any cooking oil

For tempering and garnishing:

2 tsp cooking oil
1 tsp mustard seeds
2 tsp sesame seeds
2 tbsp grated coconut
2 tbsp chopped fresh corainder leaves


Grease a back of a thali, a plate or any flat surface. I use the back of a baking tray.

Mix the Besan, water, yogurt and ginger-green chilli paste together with a wisk, so as that no lumps remain.
Add sugar, salt, hing, turmeric and wisk again.
Heat oil in a kadai, and pour this mixture in and stir continously. For this I thought using a wisk (one which is suitable for a non-stick kadai, if using one) is better , so it mixes properly and does not allow any lumps to form.
Wish or keep stirring for atleast 8-10 minutes on medium heat. You will see that the mixture immediatly will thicken and then keep its form for sometime while stirring. But will change its color to a darker shade. It will also keep thickening.

((To check if its of the right consistency to roll, I took a small amount to the mix, flattened it and rolled it. If it didn't flatten smoothly, it has to be cooked more. Be careful of not over cooking it like into a dough form, cos it will not flatten out easily.))

When you think its of the right consistency, pour it onto the greased back of the plate and flatten it with a laddle like a dosa. It doesn't have to be smooth, but try to keep the same thickness throughout.
Once it is rolled out, wait to couple of minutes to cool down and then cut into strips of desired length.
Roll them into tubes.

Heat oil in a pan for tempering.
Add the mustard seeds and sesame seeds, let them splutter.
Pour this onto the rolled Khandvi.
Sprinkle the grated coconut and chopped coriander leaves.
Serve as is or warm as a snack at tea or any other time. Enjoy!!!


  1. Delicious.. wish could have taken out the platter from the screen..very neatly done!

    US Masala

  2. Looks really yumm and perfect.

  3. Khandvis have come out so perfect and looking so very delectable. A wonderful attempt.

  4. Sooo delicious and great looking khandvis..yummm!

  5. ohh I cant tell you how much i adore this and you made them so well.

  6. Nicely rolled and beautifully garnished..

  7. Khandvi came out perfect, Smitha! btw, I have the same pattern dinnerware, rosemarie

  8. wow looks so lovely dear... never heard of this before... beautiful presentation...

    Event: Dish Name Starts with E

  9. Yum! Too much work... just send me a plateful :P

  10. i'm loving the 2nd pic with out tadka, looks sensual ...simple gorgeous :)


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