Khandvi ( Gramflour Steamed Rolls)

Khandvi or Dahivadi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and curd.

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Rumpa Sanpui's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
10 minutes
Cooking Time: 
12-15 minutes

Complexity: 
Medium


Ingredients: 
1 cup Besan (bengal gram flour)
1 cup fresh Curd (dahi)
2 tsp Ginger-green chilli paste
1/4 tsp Turmeric powder (haldi)
A pinch of Asafoetida (hing)
Salt to taste
3 1/4 tsp Oil
1 tsp Mustard seeds ( rai / sarson)
5 to 6 Curry leaves (kadi patta)
2-3 Green chillies
2 tbsp freshly grated Coconut
2 tbsp finely chopped Coriander (dhania)
Directions: 
Combine the besan, curds-water mixture, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)
Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes)
Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula
When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently
For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
Pour the tempering over the khandvis
Serve immediately garnished with coconut and coriander.