Sunday, February 23, 2020


Ever since I started blogging, these pretty khandvi's had been in my to make list. Come on, there would be hardly anyone who wouldn't notice them. They are so pretty that you just can't resist to taste them and once tasted, you will fall for it. 

Usually when I give a try for the first time, I make it during snack time, so that if it doesn't come out well or if it is not liked by anyone, they would have an alternative in the pantry to go grab some quick bite. When I tried these the first time, Jacob thought I had really put in a lot of effort to make these. When he tasted it he liked it and then started asking how I made it and he too was amazed that these pretty looking khandvis are quite easy to make. They look so much more pretty for the least effort that goes into making it. So if you too want to try making it, here is the recipe.


For the batter
  1. 1/2 cup of gram flour/ Chick pea flour/ Besan
  2. A pinch of Asafoetida
  3. 1/4 tsp of turmeric powder
  4. 1/2 cup of thick curd
  5. Salt to taste
  6. Water as required
For tempering
  1. 1 tbsp of oil
  2. 1/2  tsp of mustard seeds
For garnishing
  1. 2 tbsp of grated coconut
  2. 2 tbsp of chopped Coriander leaves
  • In a pan, mix the ingredients 1-5 for the batter. To it add water to form a loose batter. Whisk it well to break down any lumps.
  • Grease a steel tray or plate with oil. Keep it aside.
  • Place the pan with the batter on medium heat and cook it by stirring it continuously.The batter will thicken slowly and would attain a consistency that it is easy to spread on the grease plate.
  • Remove it from the heat and quickly spread it on the greased plate. Spread it uniformly and thin on the grease plate, using a spatula.
  • With a knife cut through 2 inch width strips. Trim the edges of the strips and start to roll down the batter (which would now be solidified), to form khandvis.
  • Arrange them on the serving tray.
  • In a pan, take the oil listed under tempering. Once hot, add mustard seeds. Once they pop, Remove it from the heat and spread it on top of the khandvis.
  • Finally garnish it with grated coconut and coriander leaves and serve with a chutney of your choice. 
  1. Do not over cook the batter, else it would get really difficult to spread on the greased surface.
  2. Keep the greased tray ready, before you start cooking the batter. So that once you are done cooking the batter, you can quickly transfer it onto the tray and start spreading it. Any delay would lead to the batter getting thick and dry, making it difficult to spread.

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