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Khandvi Rolls

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Ingredients

Adjust Servings:
1 cup besan flour
3 tbsp curd
salt to taste
1 tsp turmeric
1 tsp chilli powder
1 pinch asafetida
3 cups water
oil to grease
For the tempering
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
2 green chilis--chopped
2 tbsp water
Coriander leaves and more red chilli powder to garnish

Khandvi Rolls

Features:
  • Veg
Cuisine:
  • 40 mins
  • Serves 4
  • Medium

Ingredients

  • For the tempering

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Khandvi rolls, also known as besan khandvi, originates from the Gujarati region of India. Known as the, “Heart of India” this region is home to many cultures. With a population mostly consisting of vegetarians, their culinary traditions have become loved by many around the world. Celebrate this beautiful blend of cultures with a delicious khandvi roll. These rolls are similar to pancakes but are made with besan flour as opposed to wheat flour. Don’t forget to pack and leftovers in your Vaya Tyffyn lunchbox to enjoy on the go your Vaya Tyffyn will keep your food fresh and warm for hours.

Health Benefits

Besan is perfect for vegetarians and anyone looking to cut down on meat consumption due it its high protein content. Additionally, regular consumption of besan prevents diabetes with a low glycemic index. Certified by the Heart Care Foundation, the soluble fibers found in besan is great for prevention of heart disease. It is also a great substitute for gluten free diets. If you are looking for an iron supplement for your diet? Look no further, besan has you covered here as well! It is an all around superfood to power your healthy lifestyle.

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How to make Khandvi Rolls

  1. Mix besan, curd, salt, turmeric, hing, red chilli powder in a kadhai or wok. Gradually add 3 cups water to make batter.
  2. Stir the batter continuously over a medium heat.Turn off the heat once the batter thickens.
  3. Grease the back side of a few plates with a little oil and spread the thickened batter.

Note: ensure that the batter applied is not too thick or the khandvis won't roll.

  1. Let cool for 10 minutes.
  2. Cut set batter into strips with a knife and roll. 

For the tempering

  1. In a small pan heat oil and splutter oil, mustard seeds, sesame seeds, chilies, and water and pour over the khandvi.
  2. Garnish with coriander leaves and red chilli powder and enjoy!

Suman Bagga

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