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Tips For Making Khandvi: Be it Dhokla, Fafda or Thepla… mouth starts watering just by hearing the name of these popular dishes of Gujarat, and then what to say if it is the most popular dish of Gujarat, Khandvi. Not only in Gujarat, Khandvi is eaten with gusto all over the country. Everyone from children to elders enjoy it to the fullest, but when it comes to making it at home, Khandvi gets spoiled despite lakhs of efforts. People think that it is difficult to make whereas it is the easiest and fastest breakfast. So if your khandvi also gets spoiled, then just follow these 5 tips to make khandvi. If you make Khandvi keeping these things in mind, then the market’s Khandvi will also be forgotten.
1. Use a non stick pan
A non-stick pan is very important for making Khandvi. The non stick pan helps to prevent the khandvi’s batter from sticking. Also, with the help of a pan, you can spread the batter thinly on the pan. You can use a flat-bottomed non-stick pan or a non-stick pan for making Khandvi.
2. Make a smooth batter
Batter is very important for making Khandvi and your batter should also be smooth. To make a smooth batter, mix gram flour, curd, turmeric, salt and water in a bowl. Whisk all these things until there are no lumps left in the batter. While whipping, you have to keep confirming whether your batter is spreadable or not.
3. Cook on low heat
If you want the right shape of Khandvi, then cook the batter on low flame. While you are cooking the batter, keep stirring it continuously so that it does not stick to the pan. The shape of Khandvi comes out very well on low flame.
4. Use spatula to spread the batter
When your batter is cooked, transfer it on a clean flat surface. Use spatula to spread the batter. Keep one thing in mind that when you are spreading the batter, do not spread it too thick. If it is spread thick, it will not roll properly.
5. Roll the khandvi carefully
When the batter cools down, cut it into thin strips. Gently roll each patti into a spiral, making sure not to break the khandvi. This is the last step. After this your khandvi will be ready. Take it out in a plate and serve it garnished with chopped coriander leaves, curry leaves and grated coconut.
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