Khandvi Rolls Recipe

Khandvi Rolls Recipe Ingredients

What Ingredients do I Need for Khandvi Rolls?

• 0.5 cup Chickpea Flour (Besan) - default
• 1.25 cup water - default
• 0.25 tsp Turmeric Powder - default
• 1 tsp Green chili - default
• 0.5 tsp Salt, Table, Iodized - default
• 1 tsp fresh lemon juice - default
• 2 tbsp Plain yogurt - default
• 1 tsp Oil, Coconut - default
• 0.5 tsp Mustard Seeds - default
• 0.5 tsp Sesame seeds - default
• 6 piece Curry Leaves - default
• 1 tbsp Fresh coriander leaves - default
• 1 tbsp Coconut, Kernel, Fresh - default

Instructions: How to Make Khandvi Rolls

• In a large bowl, mix sifted gram flour, turmeric powder, ginger-green chili paste, salt, lemon juice, coconut yogurt, and filtered water. Whisk well to form a smooth, lump-free batter.
• Pour the batter into a non-stick pan and cook on medium-low heat, stirring continuously for 6–8 minutes until it thickens to a spreadable consistency. The mixture should coat the back of a spoon and not drip.
• Quickly spread the hot batter thinly onto a clean countertop, back of a steel plate, or silicone mat using a spatula or offset knife. Work in batches if necessary.
• Let the spread batter cool for 2–3 minutes. Cut into 2-inch wide strips using a knife or pizza cutter.
• Gently roll each strip into tight spirals starting from one end, forming khandvi rolls.
• For tempering: heat coconut oil in a small pan. Add mustard seeds and let them splutter, then add sesame seeds and curry leaves. Sauté for 30 seconds.
• Pour the tempering over the rolled khandvi.
• Garnish with chopped coriander and freshly grated coconut before serving.

Nutrition facts