khandvi-1

Khandvi is a delicious gluten free snack, traditional to the western state of Gujarat. Made from cooking a mixture of gram/chickpea flour and sour yogurt, to which a mustard seed and curry leaves tempering is applied, Khandvi is a healthy snack idea to think about the next time you feel like snacking between meals.

It doesn’t take too much time to make khandvis, but there is a slight learning curve to it. Its fairly easy to make once you get the technique right. And since there is a slight technique to it I thought why not make a video tutorial for making Khandvis.

This is the first time I tried making a video, so it took more time than expected. Was not easy to shoot and cook at the same time, but somehow managed. And I thought that would be the tough part. But downloading, editing and trying to figure everything out just took more time than expected and hence the reason for such a delayed recipe. Promise this time it wasn’t my laziness! :)

I had Khandvis for the first time when my cousin’s husband was posted to Manesar, an Industrial town close to New Delhi. On the way to her place was a popular Indian fast food chain, Haldirams, that we would often stop by to grab something to eat. I would end up having just the Khandvis and be happy. From there my love for Khandvis was born.

This time when I went to India, the same person who gave my mom the Cilantro cake recipe (another gluten free snack), gave this recipe as well. And today I am sharing it with you along with the first ever video tutorial on the blog.

Hope the video is helpful.

Remember to be patient and cook the paste slowly and completely till thick and also be patient while making the rolls. If you hurry then the thin, delicate layers can break apart.

Note: Almost all the recipes I have seen online, first roll up the khandvi and then pour the tempering. The recipe I have does the rolling after the tempered seeds have been spread out on the unrolled batter. I prefer this at it ensures that each bite has a taste of the tempering. But, if you like you could first roll the khandvi and then do the tempering.

5.0 from 7 reviews

Khandvi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: gluten free, appetizer, snack
Cuisine: Indian
Serves: 20
Ingredients
For the batter:
  • 1 cup sifted besan
  • 1 cup thick yogurt, that is left outside to sour a bit
  • 2 cups water
  • ½ tsp turmeric powder
  • 1 tsp sugar
  • pinch asafetida
  • 1 tsp grated ginger
  • squirt lemon juice
For the tempering
  • 1 tsp green chillies
  • 2 tsp oil
  • 1 tbsp finely chopped curry leaves
  • 1 tsp mustard seeds
For garnish
  • desiccated coconut
  • finely chopped cilantro/coriander leaves
Instructions
  1. Prepare a clean surface where you would spread out the batter. It could be the back of a cookie sheet, or a clean marble or wooden counter top. You could also use lightly greased aluminium foil. I used my wooden counter top.
  2. Slightly grease whatever surface you use to use. Rub the surface off extra oil using a paper towel to make sure it’s not too oily.
To make the batter:
  1. Combine the gram flour, yogurt, water, lemon juice, ginger 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)
  2. Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). I have seen people doing this in the microwave but since the stove top method works for me, I haven’t tried it yet.
  3. Spread a spoonful of the batter on your lightly greased surface 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.
  4. While the batter is still hot, spread it on prepared surface evenly to make a thin uniform layer using a spatula.
  5. Once all the batter is spread out, let cool for about 5-10 minutes. When it is rolling consistency, do the tempering. (see note in blog post)
  6. For the tempering, heat toil 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.
  7. Pour the tempering over the spread out batter. Uniformly spread the tempering. Sprinkle dessicated coconut on top. Cut the khandvi lengthwise (approx. 1-1½” in width) into equal portions. Carefully roll up, making sure it is tiight.
  8. Serve immediately garnished with coconut and coriander.

 

 

 

39 Thoughts on “GMT: Khandvi and a Video Tutorial

  1. Enjoyed the video thoroughly!! Love the idea of an instructional video for recipes like khandvi :)
    Kiran @ KiranTarun.com recently posted..Soba Noodle Chicken SaladMy Profile

    • Thanks Kiran! I know it makes sense to make videos for such recipes. They take a little more time (and even more when its your first), but I guess its easier for people trying the recipe to get a hang of what needs to be done.

  2. Radhika on 20 June, 2013 at 1:21 am said:

    Fantastic video shalu :) you are going places … great mentions in the media! v neat i must say!

  3. Sneza on 20 June, 2013 at 7:37 am said:

    This was excellent as an instructional video, but when I saw you were going to do a video I was so excited at the thought that we might hear your voice and / or see you at work!

    So we only saw your slim fingers :( … you are too shy!

  4. superb video shumaila. very neat and presentable. i know its too time consuming to make an action video including the post processing. i tried for some recipes and it takes a hell lot of time. you have done it so well.
    dassana recently posted..kashmiri biryani – no onion no garlic veg biryaniMy Profile

    • True Dassana. I was almost at the verge of throwing my laptop, because all the downloading, saving, uploading really tried my patience. Thanks for appreciating :)

  5. i have never ever had this dish but looks pretty good and your video makes it even more palatable :)
    dixya| food, pleasure, and health recently posted..Should I Gluten-Free?My Profile

  6. Deepa on 20 June, 2013 at 4:47 pm said:

    Loved the video…thanks so much..i would never have figured out how to make this by just reading the recipe. A+ for effort. Now we have high expectations from all your postings:)

  7. nandeeta on 20 June, 2013 at 5:43 pm said:

    THANKS! this looks great! i have everything in my cupboard — will try & tell you how it goes.
    also, i think you might mean mustard “seeds” and not “leaves” in the ingredient list?

  8. nandeeta on 20 June, 2013 at 5:48 pm said:

    i love the music :)) you did so well!

  9. I love Khandvi, and I probably wouldn’t make it since it looks involved. I loved watching your video, you make it look so easy. I had no idea you had to spread out the batter and how it dries up… crazy! Excellent video and I loved the music to go with it. Nice job S!
    honeywhatscooking recently posted..Dark Chocolate Coconut Banana Bread… birthday part 1My Profile

    • Thanks Honey! As for making Khandvi, it is not too time consuming. In fact everything comes together pretty quickly. The only thing you need to be careful is to be patient while cooking the batter. If you get the consistency right, everything else falls together pretty easily.

  10. Samrat Chakrabarti on 20 June, 2013 at 9:13 pm said:

    Awesome video! Please make more…. I sure hope that someday I will be able to enjoy the food you make :)

  11. Shinu on 21 June, 2013 at 8:50 am said:

    Incredible effort and detailing…love the video…your website is going places! Love this :)

  12. One of my favorite snacks is khandvi and you are right, there is a technique to how one rolls these out. Your video is lovely. For recipes like these, it’s great when there is a video which shows it all so clearly.
    Cannot wait to make this. Looks yummy!
    Asmita recently posted..Butter Chicken “Chicken Makhanwala”My Profile

  13. Deepali on 22 June, 2013 at 11:05 pm said:

    Shalu, loved this recipe and never realized it’s not too tough to make khandvi :-) And the video was amazing, so well thought of. The culinary ones I watch usually has the cook talking… but where were u ;) Definitely, Good job !!

  14. Hi there! This recipe looks awesome! I am so excited to try it out. I do have one questions though, instead of using the yogurt, could I use sour cream or would that not work?

    • Hi Christine. I am not sure if sour cream would work or not. Never tried it. I do know in baking you can sub one for the other but not sure how it would work here in this recipe. Sorry! But remember, sour cream is made from cream and yogurt from milk, so yogurt would definitely be a healthier way to go.

  15. LOVELY video! And this is one of my absolutely fav snack. It’s easy and so quick plus healthy. I however add the tampering later, after rolling. Should try your version too!
    Kankana recently posted..Roasted Strawberries Frozen YogurtMy Profile

  16. Heyy, have tried this recipe many times..its just delicious! Would like to add..we can also add white sesame seeds towards the end of the tempering….they add a flavor and nutrition to the dish! Thanks for the lovely video..surely treat for my eyes! :)

  17. Jess Katavich on 6 July, 2013 at 7:49 pm said:

    Wow! What an amazing video…Feel like if I knew what even half the ingredients were or where to buy them I would definitely be able to make this!
    –Jess

  18. Saw your video today… Just awesome…what an idea,the song added an extra punch to it…you are just too good…

  19. God I’m in LOVE with this video…. Really nicely done!
    You have a beautiful blog here and of course beautifully done khandvis…

  20. Pingback: Nachos, sticks, rolls and crackers | Recipes Home

  21. Absolutely loved this video…I wondered how a cooking video can be cute. But you
    nailed it. First time here but will keep coming :)
    Namrata recently posted..Великолепная и удивительная АвстрияMy Profile

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