Khandvi Rolls
Learn how to make this popular healthy snack fromGujarat - Khandvi rolls. These melts in the mouth, softand flavorful rolls are made with gram flour and then tempered with mustard seeds and garnished with cilantro and coconut.
Ingredients
- 1 cup besan / chickpea flour / gram flour
- 1 tbsp ginger-chili paste
- ¼ tsp turmeric
- Salt to taste
- 1 cup vegan curd
- 1.5 cup water
- 4 tbsp fresh coconut grated
- 4 tbsp coriander leaves finely chopped
For tempering
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2 dried red chilli
- Few curry leavers chopped
- Hing a pinch
Instructions
- In a large corning ware bowl add 1 cup vegan dahi, mixed well with 1.5cups water.
- Add 1 cup besan. Add 1.5 tsp salt, chilli ginger paste, haldi, hing and mix well
- MW for 2 mins and mix well
- MW for 2 mins and mix well
- MW for 2 mins and mix well (it will thicken like pudding)
- Test by spreading little on the back of a plate to see it holds together when it is cool to roll. If needed, MW for 1 min.
- Spread on the back of 4-5 thalis (or clean counter).
- Let it cool 15-20 mins & cut and roll.
- Garnish with grated coconut and dhaniya!
- Make dry tadka add water and season like dhokla.
Notes
Options: Just to make it convenient and if you do not want to use the MW, I made the same recipe in the IP cooker for 20 minutes.
Spreads and rolls very easily.
Khandvi can also be made vegan using fresh lemon to replace the yogurt.
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