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Gujarati Khandvi Recipe: 59 Photos

Gujarati Khandvi (Patuli/Paturi)

FAQ

Khandvi is a fermented, nutritious gram flour cake. It is a healthy snack for people on a diet as it does not cause weight gain. This fermented dish is good for the digestive system as it contains curd, that helps regenerate damaged gut tissue. It also contains B-complex vitamins that are beneficial for your health.
Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And if it rolls up easily, batter is ready. It is important to test the batter, else the khandvi might not roll.
Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chili peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface. Khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces.
Dhokla: Spongy Squares. Be it early morning, late afternoon, or evening- it's always the right time for Gujarati cuisine lovers to eat Dhokla. A spongy dish made of fermented rice and chickpeas, Dhokla is best consumed with Green Chutney (made of coriander or mint) or Meethi Chutney (made of Dates and Tamarind).
The spongy khaman is served with a sweet syrup, chillies, coriander, and sometimes, chutney. Another steamed savoury snack, khandvi is made of a gram flour (besan) and yogurt batter. The batter is thinly spread and steamed, then tightly rolled and cut into bite-sized cylinders.

khandvi recipe | how to make gujarati khandvi in pressure cooker

khandvi recipe | how to make gujarati khandvi in pressure cooker with detailed photo and video recipe. a popular gujarati cuisine...

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