Khandvi recipe | how to make Gujarati khandvi | Gujarat khandvi recipe

Hey guys

Desi Recipes is back with one more easy and Yummy recipe. So today's recipe is specially for you if you are gujarati food lover or interested in trying something from gujarati cuisine.

When it comes to Gujarati food there are so many recipes which comes to mind like khaman dhokla,khandvi, fafda and many more...
 So today sharing the most popular recipe from gujarati food  Khandvi.
Khandvi is easy to make recipe but takes a little time and patience from you.
But believe me it's worth trying recipe. I enjoyed making of this and I'm sure you will also love it.
When you try it send me your feedback.
So let's make this.

                     

 INGREDIENTS:-

To make khandvi:-

Besan- 1/2 cup

Curd - 1/2 cup

Water - 1 cup

Ginger paste - 1/2 tsp

Jeera powder - 1/2 tsp

Salt as required

For tempering:-

Oil - I tbs.

Mustard seeds - 1 tsp

Til or seasme seeds - 1 tsp.

Curry leaves - 4-5 

Coriander leaves

DIRECTIONS:-

1.Take a mixer grinder jar and add besan , curd , ginger paste, salt , jeera powder and water in it.

2. Blend it just for few seconds to avoid lumps.

3. So the mixture should have thin and flowing consistency. If you feel that mixture is thick add more water to make it thin.

4. Now heat a kadhai in low flame and pour this mixture to the kadhai.

5. Stir it regularly it till mixture gets thick. It takes approx 4-5 min.

6. Now we will spread this mixture to the back side of the plates.

7. Spread a thin layer of the mixture. 

8. Do this process fast coz once a mixture get cool it would not be easy to make khandvi rools.

9. When you done with spreading complete khandvis mixture take rest for 6-7 min.

10. Meanwhile we will prepare tempering for khandvi.

11. Heat oil in a pan , keep flame low.

12. Add mustard seeds and let them crackle.

13. Now add seasme , curry leaves and salt as required.

14. Temper khandvi with it.

15. Khandvi is ready. Garnish it with coriander leaves and fresh grated coconut.

   
               

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