Khandvi recipe: cooking without oil
Healthy and delicious khandvi is not very difficult to make, once you get to understand the right consistency of batter when you have to stop cooking. It is gluten free, cooked without using oil, and is rich in proteins. It is a side dish, and can also be eaten as snack.
Servings Prep Time
5people 10minutes
Cook Time
20minutes
Servings Prep Time
5people 10minutes
Cook Time
20minutes
Ingredients
For tampering
Instructions
  1. Add gram flour, yogurt, and water to a blender. Also add to it the seasonings- asafoetida(heeng), turmeric(haldi), and salt to taste. Churn it all together in the blender. You can use any type of blender, or even blend the ingredients with a tablespoon or a whisk. Take care that there are no lumps in the solution.
  2. Take a heavy bottomed pan. Pour the mixture in it. Keep the pan on medium heat, and start cooking the mixture. Continuously stir and scrape the mixture. Gradually you will notice that the mixture has started thickening.
  3. When the mixture thickens, lower the heat, else it sticks to the bottom of the pan, and gets burnt. Also, lumps start forming pretty fast, and it becomes difficult to keep everything in control.
  4. In the meantime, get ready the surface where you intend to spread the mixture and set it. You can use back of the plates, if they are smooth, trays, or any other clean smooth surface such as marble or granite kitchen platform. I prefer to use marble table top.
  5. After about 15 minutes of cooking, check whether the mixture is ready to set. Take a small quantity of the mixture and spread it on the smooth surface. Wait for a minute or two. Scrape it with a knife. If it comes out smoothly, the mixture is cooked. If it does not come out readily, cook some more. In this case it took 20 minutes of cooking. The time may vary according to room temperature, heating temperature, and thickness of the prepared solution.
  6. Once you are sure that the mixture will set, switch off the heating. Quickly spread the mixture on the surface using a ladle or tablespoon. You can use a knife or a spatula to smoothen the spread surface, and make it even. Do not worry, if it is not very smooth, as this surface will go inside the roll, and lower surface that is smooth will be seen. This step should be performed fast. If the solution cools down it will not be possible to spread it on the surface.
  7. Once set, take a knife and cut ribbons of 2 inch width, and about 5 inch length. Spread half of coconut, carrot, and cilantro on the surface. If you want it spicy, also sprinkle very finely chopped green chilli.
  8. Make small rolls of the ribbons. Place them on a serving plate. When all the rolls are ready, prepare tempering. For this take a small pan, and heat it a bit. Now add mustard seeds to the pan. Traditionally a table spoon of cooking oil is used to prepare the tempering, but I have not used any oil. Once the seeds start sputtering, add split green chillies, and then asafoetida/heeng. spread this tempering evenly on the khandvi rolls. Decorate the rolls by garnishing them with remaining carrot, coconut, and coriander leaves.
  9. Khandvi is ready to be served. It is eaten at room temperature.
Recipe Notes
Tips
  • Continuously stir the batter while cooking, otherwise it will become lumpy.
  • It can be prepared in advance and stored covered, in refrigerator. Take it out few hours before it has to be served, so that it reaches room temperature.

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