Khandvi 3 types Recipe 

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Ingredients 

Besan 2 cups

Curd 2 cups

Water 4 cups

Ginger 1 inch

Green chilli 2-3 pcs

Salt 1 tbsp

Plain khandvi

Khandvi mixture 2 cups

Turmeric powder 1 tbsp

Oil 1 tbsp

Fresh coconut grated 2 tbsp

Coriander chopped 1 tbsp

Schezwan khandvi

Khandvi mixture 2 cups

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Red chilli sauce 1 tbsp

Oil 1 tbsp

Fresh coconut grated 2 tbsp

Coriander chopped 1 tbsp

Palak khandvi

Khandvi mixture 2 cups

Plaka puree (blanched) 2 tbsp

Oil 1 tbsp

Fresh coconut grated 2 tbsp

Coriander chopped 1 tbsp

For tempering 

Oil 2 tbsp

Mustard seeds 1 tbsp

Curry leaves 10-12 pcs

Green chilli chopped 1 tbsp

Sesame seeds ½ tbsp

Method 

In a bowl, add besan, curd, water and whisk it. Make sure it has no lumps.

In a mortar and pestle, add green chilli, ginger and pound it. Add some water and make a paste.

Then add salt, ginger & green chilli paste to the khandvi mixture and mix it.

Now, strain the mixture and divide it into 3 parts.

Plain khandvi 

In the khandvi mixture, add turmeric powder and mix it.

Take a pan, add the mixture and turn on the flame.

Cook it in a high to medium flame, keep stirring it continuously.

Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.

On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.

Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.

Now, roll it into a cylindrical shape and transfer it to a plate.

Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.

Pour this tempering over the khandvi.

Khandvi is ready to serve.

Schezwan khandvi

In the khandvi mixture, add turmeric powder, red chilli powder, red chilli sauce and mix it.

Take a pan, add the mixture and turn on the flame.

Cook it in a high to medium flame, keep stirring it continuously.

Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.

On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.

Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.

Now, roll it into a cylindrical shape and transfer it to a plate.

Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.

Pour this tempering over the khandvi.

Khandvi is ready to serve.

Palak khandvi

In the khandvi mixture, add blanched palak puree and mix it.

Take a pan, add the mixture and turn on the flame.

Cook it in a high to medium flame, keep stirring it continuously.

Once the mixture starts to leave the edges and reaches the boiling stages, the mixture is ready to spread.

On a flat surface, apply some oil, take the mixture and spread it to a flat thin sheet.

Allow it to set for 2-3 minutes. Then add spread grated fresh coconut, chopped coriander and cut it into 2 inch strips.

Now, roll it into a cylindrical shape and transfer it to a plate.

Heat oil in a pan, add mustard seeds, curry leaves, white sesame seeds and let it crackle.

Pour this tempering over the khandvi.

Khandvi is ready to serve.

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