Khandvi Recipe by manisha Jindal
Khandvi Cooking Instructions 1 minute 1 In a bowl, combine chickpea flour, yogurt, water, salt, and turmeric powder. Mix well to make a smooth batter. 2 Cook the batter on low heat, stirring constantly to prevent lumps. 3 When the mixture thickens and becomes slightly translucent, quickly spread it in a thin layer over a plate or tray while it's still hot. It won't spread properly once it cools. 4 Cut the set mixture into long strips and roll them up. 5 Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and asafoetida, then pour this tempering over the prepared khandvi rolls. 6 Place the khandvi rolls on a plate, sprinkle with chopped cilantro and grated coconut, and serve with green chutney. 1 In a bowl, combine chickpea flour, yogurt, water, salt, and turmeric powder. Mix well to make a smooth batter. 1 In a bowl, combine chickpea flour, yogurt, water, salt, and turmeric powder. Mix well to make a smooth batter. 2 Cook the batter on low heat, stirring constantly to prevent lumps. 2 Cook the batter on low heat, stirring constantly to prevent lumps. 3 When the mixture thickens and becomes slightly translucent, quickly spread it in a thin layer over a plate or tray while it's still hot. It won't spread properly once it cools. 3 When the mixture thickens and becomes slightly translucent, quickly spread it in a thin layer over a plate or tray while it's still hot. It won't spread properly once it cools. 4 Cut the set mixture into long strips and roll them up. 4 Cut the set mixture into long strips and roll them up. 5 Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and asafoetida, then pour this tempering over the prepared khandvi rolls. 5 Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and asafoetida, then pour this tempering over the prepared khandvi rolls. 6 Place the khandvi rolls on a plate, sprinkle with chopped cilantro and grated coconut, and serve with green chutney. 6 Place the khandvi rolls on a plate, sprinkle with chopped cilantro and grated coconut, and serve with green chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls How to Make Japanese Fried Shrimp | Only 3 Ingredients🍤 Mango Papaya Fruit Salsa Mango lassi Home fries Vegetarian Asparagus and Carrots How to Make Japanese Fried Shrimp | Only 3 Ingredients🍤 Mango Papaya Fruit Salsa Mango lassi Home fries Vegetarian Asparagus and Carrots Garlic Raita (garlic yogurt sauce) Fafda Kaju Katli JainDal Palak Broccoli Soup with Walnuts Eid ki biryani Whole wheat flour and jaggery's churma Laddu Gujarati Nashto (Fafda Jalebi) Sausage burger Misal Pav Garlic Raita (garlic yogurt sauce) Fafda Kaju Katli JainDal Palak Broccoli Soup with Walnuts Eid ki biryani Whole wheat flour and jaggery's churma Laddu Gujarati Nashto (Fafda Jalebi) Sausage burger Misal Pav