{"id":323663,"date":"2025-11-29T06:01:39","date_gmt":"2025-11-29T06:01:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/soft-tasty-khandvi-two-ways-rolls-cubes-khandvi-recipe\/"},"modified":"2025-11-29T06:01:39","modified_gmt":"2025-11-29T06:01:39","slug":"soft-tasty-khandvi-two-ways-rolls-cubes-khandvi-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=323663","title":{"rendered":"Soft & Tasty Khandvi Two Ways (Rolls & Cubes) | Khandvi Recipe"},"content":{"rendered":"


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Khandvi is a light, healthy, and flavorful Gujarati snack made from besan (gram flour) and curd. This recipe shows you how to make two types of Khandvi using the same batter: the classic rolled version and a creative cubed variation. Ideal for quick breakfast, evening tea-time snack, or as a party appetizer, this dish is easy to make and incredibly satisfying.<\/p>\n

The key to perfect Khandvi lies in maintaining the right proportions and continuously stirring while cooking the batter. Rolled Khandvi looks elegant and tastes melt-in-the-mouth soft, while cubed Khandvi adds a creative twist, great for those who find rolling difficult. A flavorful tempering of mustard seeds, sesame, and curry leaves enhances the taste and aroma, while garnishing with fresh coconut and coriander adds a refreshing finish.<\/p>\n

This simple yet authentic Khandvi recipe captures the essence of traditional Indian cooking and is perfect for families seeking delicious, home-cooked snacks. Whether you\u2019re a beginner or an experienced cook, you\u2019ll appreciate the ease and versatility of this recipe.<\/p>\n

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Soft & Tasty Khandvi Two Ways (Rolls & Cubes)<\/h2>\n
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  • 1<\/span> cup<\/span> gram flour<\/span> besan<\/span><\/li>\n
  • 1<\/span> cup<\/span> curd<\/span> preferably slightly sour<\/span><\/li>\n
  • 2<\/span> cups<\/span> water<\/span><\/li>\n
  • \u00bc<\/span> tsp<\/span> turmeric powder<\/span><\/li>\n
  • \u00bd<\/span> tsp<\/span> salt<\/span> adjust to taste<\/span><\/li>\n
  • 1<\/span> inch<\/span> ginger + 1 green chili<\/span> crushed<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For Tempering:<\/h4>\n
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    • 1<\/span> tbsp<\/span> oil<\/span><\/li>\n
    • \u00bd<\/span> tsp<\/span> mustard seeds<\/span><\/li>\n
    • 1<\/span> tbsp<\/span> sesame seeds<\/span><\/li>\n
    • 1<\/span> pinch<\/span> asafoetida<\/span> hing<\/span><\/li>\n
    • 1-2<\/span> chopped green chilies<\/span><\/li>\n
    • Few curry leaves<\/span><\/li>\n<\/ul>\n<\/div>\n
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      For Garnish:<\/h4>\n
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      • Fresh grated coconut<\/span><\/li>\n
      • Chopped coriander leaves<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Make the Batter:<\/h4>\n
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          In a bowl, combine besan, curd, turmeric, and salt. Mix well to avoid lumps. Gradually add 2 cups of water and whisk to form a smooth, thin batter. Add crushed ginger and green chili. Mix again.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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          Cook the Batter:<\/h4>\n
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            Pour into a non-stick pan. Cook on medium heat, stirring continuously for 10-12 minutes until it thickens. To check, spread a thin layer on a plate\u2014if it peels off easily, it\u2019s ready.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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            Temper & Garnish:<\/h4>\n
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              Heat oil. Add mustard seeds, sesame seeds, hing, green chilies, and curry leaves. Pour tempering over rolls and cubes. Garnish with coconut and coriander. Serve fresh.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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