Skip to main content

Famous Gujarati Delicacy Khandvi

 




Dear friends,

                    I hope you all are safe and enjoying the new year. Today I am here to share with you a healthy vegan delicacy, 'Khandvi.' This is a high protein snack. Let me tell you why. This delicacy contains gram flour, yogurt, buttermilk, and coconut. So, this dish contains- 1. folic acid,2. calcium,3. vitamin B1, 4. phosphorous, 4. fiber.

    Did you know friends gram flour has a higher protein content than wheat flour? As I mentioned, it contains folic acid. It helps to improve the rapid growth, multiplication of red blood cells in the bone marrow. Gram flour is very effective for diabetics. 

   Yogurt and buttermilk- helps in digestion, as yogurt contains good bacteria. During diarrhea, dysentery if you have yogurt with rice, it's miracle medicine. It also helps in weight decrease, great for the heart, and supports building immunity.

Coconut- Fresh coconut has immersed fats, but most of it is medium-chain triglycerides(MCT), which boost weight loss. Coconut ameliorates cholesterol levels in the body. It also increases the action of insulin discharge and reducing boosted blood sugar levels.

         Khandvi fulfills 13% of our daily lacked nutrients. It is essential for every cell of our body directly from the resistant cell to the cell of the skin, hair, nails. Protein also associates with the regular of several metabolic movements; and the creation of the digestive ferment. As well as hormones similar; estrogen, progesterone, testosterone. This dish is also advantageous for pregnant women. I hope this is a piece of helpful information. So, friends, let start making Khandvi.

Ingredients:-

For the batter-

  1. Gram flour- 1-1/4cups.
  2. Yogurt- 1cup.
  3. Buttermilk(chaas)-3.25cups(or as required).
  4. Ginger-green chili paste- 2tsp.
  5. Turmeric powder-1/2tsp.
  6. Asafoetida-A pinch.
  7. Salt- To taste.
  8. Oil- As required for greasing the thali or(plate).

For Seasoning Khandvi:-

  1. Mustard seeds-1tsp.
  2. White sesame seeds- 2tsp.
  3. Asafoetida-1/4tsp
  4. Curry leaves-10-12 leaves.
  5. Red chili powder-1/4tsp.
  6. Green chili-2(chopped).
  7. Oil- 2tbsp.

For garnishing:-

  1. Coconut-3tbsp(grated).
  2. Cilantro leaves-2tbsp(finely chopped).

Preparation Method:-

Step 1- First, take 3 steel thalis or steel plates and grease them with sufficient oil from both sides.

Step 2- Take a mixing bowl. Add yogurt and buttermilk, ginger-green chili paste, salt, asafoetida, turmeric powder, and make a smooth batter.

Step 3- Next, add gram flour to the mixing bowl. Whisk well to combine gram flour with yogurt buttermilk mixture. Make sure there shouldn't be any lumps. So keep stirring until getting a smooth batter.

Step 4- Take another bowl and mix grated coconut and cilantro leaves. Keep aside.

Step 5- Place a non-stick pan on medium-low flame. Pour the batter and start stirring. Keep stirring continuously with a wooden spatula; there shouldn't be any lumps. 

Step 6- Once the Khandvi batter will start thickened, take a small portion, and spread on the greased thali. Once the batter cools down, try to roll it. If it's not rolled out, then you have to cook the batter a few more times. It will take hardly 18- 20 minutes. The batter shouldn't be too thick.


Step 7- Once you get the proper consistency, spread a thin layer of batter on greased thalis. Let them cool a little cooled. Cut the 5-6 inch strips of khandvi with the help of a kitchen knife.

Step 8- Spread coconut and chopped coriander leaves mixture in every strip of khandvi. Roll the strip and set them aside on a plate.

Step 9- Now, Place a Tarka pan on medium flame. Add 2tbsp of oil. Once oil is heated, add Mustard seeds, sesame seeds, asafoetida, curry leaves, red chili powder, chopped green chilies. Saute till aromatic and curry leaves change color.

Step 10- Pour this mixture evenly over the khandvi rolls. Garnish with remaining coconut and cilantro leaves.

Step 11- Now Khandvi is ready to serve with coriander mint chutney.





Comments

Last week's top

Another Delicious Bengali Dish - "Bhetki Macher Paturi (Barramundi fish wrapped in banana leaf)

image credit Hello readers,      Today I'll share with you a heavenly tasty Bengali fish recipe called "Bhetki Macher Paturi"(Barramundi Fish wrapped in banana leaf). Few people believe it came to India from Bangladesh (Dhaka), some says that this dish influenced by Parsi dish 'patrani macchi', so there is a controversy. Ingredients: 1. Bhetki fish fillets- 10 fillets cut into 4×2 inch pieces. 2.Whole Black mustard- 2 tbs. 3 Whole white mustard-1 tbs. 4. Poppy seeds-1 tbs. 5. Green chilies-10 pieces.(3-4 whole and remaining slit). 6.  Fresh Grated coconut- 1/2 cup. 7. Mustard oil- 3 tbs. 8. Turmeric powder- 2tsp. 9. Sugar-1/2 tsp. 10. Salt- To taste. 11. Fresh lemon juice-1 tsp. 12. Banana leaf- 1 ( cut into 10×8 rectangular shape). 13. Thread- As required. Preparation Method: Step 1- Take a bowl and marinate fish fillets with salt, turmeric powder (1 tsp) and fresh lime juice, keep aside for 20 minutes. Step 2- Now make a past...

Famous Mughlai Cuisine - "Mughlai Paratha"

  Hello friends,      Today will share with you one famous Mughlai Cuisine "Mughlai Paratha".  Mughlai cuisine was one of those mughlai recipes that entered on Bengali cuisine during Mughal Empire. It is believed that the Mughlai paratha originated during "Jahangir's time. One day Jahangir was bored of eating the simple paratha with keema( minced meat) everyday. He called his cook 'Adil Hafiz Usman' 10 days to come up with an unconditional paratha. On the 9th day his cook Usman came with Zabir fala or Anda Roti which later was so delighted he gifted 1001 gold coins as gift and a Jagir in West Bengal to his cook. Can you imagine 1001 gold coins for an simple paratha in 16th century. Hope you like the story behind the dish. Ingredients:- 1. All purpose flour- 3 cups. 2. Vegetable oil- 3tbsp.+ More for deep frying. 3. Salt- 1tsp. 4. Sugar- 3/4tsp. 5. Baking Soda- 2/8tsp. Spices:- 1. Onion- 2 medium (finely chopped). 2. Ginger Paste- 1tsp. 3. Turmeric powder-3/4t...

Fish Korma

Dear Friends,    Today I came here to share with you a famous Fish korma recipe. This dish is famous in Kerala(India). Friends, did you know basically korma has belonged to Mughlai Cuisine of the Indian subcontinent. It was discovered back in the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous Navratan korma, I mentioned before; it has been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Korma is usually made with meat and vegetables. But, today, I will share with you korma made with fish. This is a very delicious delicacy of Kerala. So, let's start making fish korma. Ingredients:- Pomfret Fish- 4 Pieces(cut into slices). Vegetable or coconut oil- 7tbsp. For Marination:- Red chili powder- 2tsp. Turmeric Powder- 1tsp. Ginger-garlic Paste- 1-1/2tsp. Salt- 1tsp. For the Spice Paste:- Mustard Seeds-2tsp. Kashmiri red chilies- 12nos.(whole) Coriander Seeds- 2tbsp. Cumin Seeds- 2tsp. Ginger- 4tbsp(finely chopped). G...