khandvi recipe | how to make gujarati khandvi in pressure cooker with detailed photo and video recipe. a popular gujarati cuisine savoury snack recipe prepared from besan or chickpea flour with butter milk / curd / yogurt and other indian spices. this favourite gujarati snack is also known as pataudi or dahivadi and in marathi it is known as suralichi vadi or patuli.
well i have to admit that khandvi was not an easy recipe for me. i had tried this recipe thrice and all were failure. until i met with my friend rangoli’s mother in law last week. she is from gujarat and i asked her to share the recipe with exact proportions. also i was lucky enough to get the demonstration from her which really helped me to cook this recipe. more importantly, she shared the pressure cooker recipe which was quite easy enough to prepare. on my previous attempts, i use to prepare this in open pan and i was somehow missing the consistency. khandvi can also be prepared in 5 minutes by cooking in microwave. also, remember to stir twice in between with help of a whisk after every 1 or 1½ minutes.
furthermore, some important tips for a perfect non sticky khandvi snack recipe. firstly, i used the buttermilk in this recipe which i prepared by mixing 1 cup of curd / yogurt with 1 cup of water. preferably slightly sour curd or buttermilk is ideal for this recipe. secondly, once the besan mixture is cooked in pressure cooker, start spreading it in plate immediately. once it cools down it would be difficult to spread it. lastly, if you are planning to prepare this recipe in non stick pan, than you have continuously stir it till it becomes thick. you may have to stir it continuously for about 7-9 minutes. instead of spreading khandvi paste on plate, you can also spread it on oven tray or smooth kitchen slab or on glass table.
finally, i would like to highlight my other starter recipes collection and snack recipes collection. particularly, dhokla recipe, sev tomato nu shaak, kutchi dabeli, vada pav, onion pakoda, pav bhaji and bhel puri recipe. in addition do visit my other recipe collection boards like,
gujarati khandvi recipe in pressure cooker video:
recipe card for gujarati khandvi in pressure cooker:
khandvi recipe | how to make gujarati khandvi in pressure cooker
Ingredients
- 1 cup besan / chickpea flour / gram flour
- 1 tbsp ginger - chili paste
- ¼ ts turmeric / haldi
- salt to taste
- 2 cups buttermilk or 1 cup curd + 1 cup water
- 4 tbsp fresh coconut, grated
- 4 tbsp coriander leaves, finely chopped
for tempering:
- 3 tsp oil
- 1 tsp mustard seeds / rai
- 1 tsp sesame seeds / til
- 2 dried red chili / lal mirch, broken
- few curry leaves, chopped
- pinch asafoetida / hing
Instructions
- firstly, in a small vessel take sieved besan.
- also add ginger-chili paste, turmeric and salt to taste.
- mix well, and add 2 cups of buttermilk.
- mix well with a whisk forming a smooth flowing consistency.
- now place the vessel into the cooker.
- pressure cook for 3 whistles on medium flame.
- once the pressure releases, take the vessel out and mix well.
- take a spatula of besan paste and spread immediately over the plate.
- allow it to cool for 10 minutes.
- now, cut into 2 inch size.
- and roll tight making sure there are no cracks forming on khandvi.
- furthermore, garnish the khanvi with more coconut and coriander leaves.
- also prepare the tempering, by heating oil.
- add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
- once the tempering splutter, pour it over the khandvi.
- finally, gujarati khandvi is ready to serve with hot chai.
how to make gujarati khandvi in pressure cooker with step by step photo:
- firstly, in a small vessel take sieved besan. make sure to sieve besan to avoid lump formation.
- also add ginger – chili paste. however, it is optional, but do adds more flavour.
- add turmeric and salt to taste. turmeric, gives bright yellow colour to khandvi.
- mix well, making sure everything combines well.
- furthermore, add 2 cups of buttermilk. to prepare buttermilk, whisk or blend 1 cup of curd with 1 cup of water.
- mix well with a whisk forming a smooth flowing consistency. add more buttermilk if required.
- also avoiding from lump formation.
- now place the vessel into the cooker. make sure to keep enough water in cooker at the bottom.
- pressure cook for 3 whistles on medium flame.
- once the pressure releases, immediately open the lid of cooker.
- take the vessel out of cooker and mix well with the spatula.
- mix well, combining everything together. we can see thick paste of besan formed without any lumps.
- take a spatula of besan paste and spread immediately over the plate. do not grease the plate with oil as it will be difficult to spread.
- spread as this as possible on both sides of plate. also  spread on oven tray, smooth kitchen slab or glass table.
- allow it to cool for 10 minutes.
- now, cut into 2 inch size.
- and roll tight making sure there are no cracks forming on khandvi.
- to prepare stuffed khandvi, stuff it with grated fresh coconut and coriander leaves.
- later roll tight, making sure the stuffing is well intact.
- furthermore, garnish the khanvi with more coconut and coriander leaves.
- also prepare the tempering, by heating oil.
- add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
- once the tempering splutter, pour it over the khandvi.
- finally, gujarati khandvi is ready to serve with hot chai.
notes:
- firstly, sieve the besan before adding to avoid from lump formation.
- also, use thin consistency buttermilk to get smooth consistency batter.
- additionally, stuff and garnish with grated panner or cheese for more flavours.
- finally, gujarati khandvi is incomplete without tempering.
Hello mam had tried khandavi at home but it was breaking I am not getting its roll perfectly
seems the consistency of batter is not smooth.
It came out perfect! My mom was surprised that it could be done in the cooker so easily. Thanks for sharing
Thanks a lot 🙂
Mam what should be the consistency of batter….
thick smooth consistency
Khandvi came out very well in this cooker method, no need to sweat out like in pan method , very easy n tasty … thank you so much Hebbar’s Kitchen .
thank you very much.. do try out more recipes and share your feedback with us
Wow…..Done it…. thanks for the easy receipe…Dream for making Khandvi @ home is possible because of U.
Thanks a lot 🙂
After 3 whistles should we allow the cooker to cool or take out the whistle immediately after 3 whistles?
after 3 whistles, leave it for a while (perhaps 3-4 mins) and then remove the pressure. do not keep it to cool as besan may turn hard
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