Monday, April 2, 2012


Khandvi is one of my favorite Gujarati snacks. I got to try this only after moving to California. At first, I was curious to find out how they would taste as they look like little bamboo shoots. I really loved it and always thought it would be quite complicated to prepare. One day while visiting my Sister-in-law she gave me this recipe from one of the cookbooks by Tarla Dalal. This is a microwave version which is pretty easy and quick to prepare but you need to work fast while spreading the batter. I’ve made this many times and most of the time I only need to microwave for about 3 ½ minutes.

This is a good appetizer or late afternoon snack and we usually eat this with Green Chutney. Sometimes, when I want to make more, I just make the rolls in two different batches rather than doubling the recipe because I cannot spread it fast enough for more than one batch portion. Prepare as many batches for rolls as you want and garnish all at once.


Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 6 minutes

For Rolls
1/2 cup Plain Yogurt
1/2 cup Gram Flour (Besan/Pe Mhont)
1/2 teaspoon Fresh Green Chili – finely chopped
1/2 teaspoon Ginger – grated or finely chopped
1/4 teaspoon Turmeric Powder
A pinch Asafetida Powder (Hing) – optional
Salt to taste

For Garnish
1 tablespoon Oil
1 teaspoon Mustard Seeds
A pinch Asafetida Powder (Hing) – optional
3 tablespoons Fresh Coconut – Grated
2 tablespoons Cilantro – finely chopped

For Rolls:
  1. Cut 26 x 12 inches of aluminum foil and keep aside.
  2. In a microwave safe bowl, whisk yogurt with 1/2 cup of water until smooth. Add remaining ingredients for the roll and whisk until it forms a smooth batter.
  3. Microwave on high for 3 ½ – 4 ½ minutes; whisking in between after every 1 ½ minutes. (Whisking really well is very important because it will not only smooth out the batter but will also help in even cooking)
  4. Working as quickly as you can, spread the mixture on the prepared aluminum foil, spreading approximately about 24 x 10 inches or as thin as you can.
  5. Allow to cool for 1 minute or so and cut into approximately 2 x 10 inches strips (Total 12 strips).   Carefully roll out each strip, place it in a plate and keep aside.
Tip: The mixture after microwaving will solidify within few minutes so you need to really work fast while spreading it.

For Garnish
  1. Heat a small frying pan with oil and once hot, turn off heat and add mustard seeds and Asafetida. Stir for few seconds and pour evenly over the prepared Khandvi rolls.
  2. Garnish with grated coconut & cilantro and serve at room temperature with Green Chutney.
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