Dish
Khandvi
Khandvi is a delicious and unique dish that is perfect for those who love savory snacks. The batter is made with gram flour and yogurt and is seasoned with spices such as cumin and mustard seeds. The batter is then cooked on a pan until it becomes a thin and pliable sheet. The sheet is then rolled up and cut into bite-sized pieces. The result is a savory snack that is soft and chewy on the inside and slightly crispy on the outside. One thing to keep in mind when making Khandvi is to make sure that the batter is not too thick. If the batter is too thick, it can become lumpy and not spread evenly on the pan. To prevent this, make sure to whisk the batter until it is smooth and free of lumps before cooking it on the pan.
Origins and history
Khandvi is a traditional Gujarati dish that originated in the western state of Gujarat in India. It is often served as an appetizer or side dish and is a staple in Gujarati cuisine. There are many variations of Khandvi, with some using different spices or herbs in the batter. Some also add grated coconut or other ingredients to the batter for added flavor. Khandvi is often served with a side of chutney or tomato sauce. It can also be served with a side of salad or as a side dish to other Gujarati dishes.
Dietary considerations
Khandvi is a vegetarian dish and is suitable for those who follow a vegetarian or vegan diet. It is also gluten-free, as it is made with gram flour instead of wheat flour. However, it is not suitable for those who are lactose intolerant or have a dairy allergy, as it contains yogurt.
Variations
Some popular variations of Khandvi include adding grated coconut or other ingredients to the batter for added flavor.
Presentation and garnishing
Khandvi is often served on a plate and is garnished with chopped cilantro or grated coconut for added flavor and presentation.
Tips & Tricks
When making Khandvi, make sure to whisk the batter until it is smooth and free of lumps before cooking it on the pan. Also, make sure to cook the batter on low heat and stir constantly to prevent lumps from forming. Let the sheet cool for a few minutes before rolling it up to prevent it from breaking. Finally, be creative with your presentation and garnishing by adding colorful vegetables or other ingredients to the plate.
Side-dishes
Khandvi is often served with a side of chutney or tomato sauce. It can also be served with a side of salad or as a side dish to other Gujarati dishes. To make the dish more visually appealing, you can also add a variety of colorful vegetables to the plate, such as sliced bell peppers or cherry tomatoes. This not only adds color to the dish but also provides a refreshing contrast to the soft and chewy texture of the Khandvi. When cooking the batter, make sure to cook it on low heat and stir constantly to prevent lumps from forming. This will ensure that the batter cooks evenly and becomes a thin and pliable sheet. It is also important to let the sheet cool for a few minutes before rolling it up to prevent it from breaking.
Drink pairings
Khandvi pairs well with a variety of drinks, including chai tea, lassi, or a refreshing glass of lemonade.
Delicious Khandvi recipes
More dishes from this category... Browse all »
A-gei
Taiwanese cuisine
Abará
Brazilian cuisine
Aburaage
Japanese cuisine
Acciughe sotto pesto
Italian cuisine
Accra
West African cuisine
Aggala
Indian cuisine
Airplane Olive
Greek cuisine
Alaisa fa'apopo
Samoan cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory