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khandvi recipe
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3.85 from 19 votes

khandvi recipe | how to make gujarati khandvi in pressure cooker

easy khandvi recipe | how to make gujarati khandvi in pressure cooker
Course Snack
Cuisine gujurati
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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.