Khandvi Recipe

Try this khandvi recipe

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Khandvi Recipe Save
Khandvi Recipe
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Try this khandvi recipe

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
other

Step-by-step

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Why is the batter sticking to the pan instead of thickening into a smooth paste? Achieving the right consistency relies entirely on maintaining medium-low heat while continuously whisking gram flour, yogurt, and water. As thermal energy transfers to the mixture, the starch granules in the besan absorb moisture and swell, gelatinizing to build a cohesive structure.

Spread the cooked batter onto the reverse side of a greased steel thali or baking sheet while it remains steaming hot. Thinner layers yield pliable strips that roll without cracking. Spreading the mixture too slowly allows premature cooling, which halts starch gelatinization and ruins elasticity. When scaling the quantities up or down, maintain the ratio of one part gram flour to two parts water and one-half part yogurt to preserve the setting capability of the batter.

Tempering hot oil with mustard seeds and curry leaves introduces fat-soluble aromatic compounds that contrast with the clean, lactic tang of the yogurt base. Grated coconut adds both texture and oil, balancing the starch. Cool the rolled pieces for approximately 10 minutes before slicing them into two-inch segments to ensure clean edges.

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