Khandviyan recipe is a Gujarati dish made with rice flour and yogurt, wrapped in banana leaves, and steamed. The khandvi is a savory pastry that can be served with chutneys and coconut-based raita, such as in the recipe below. The steaming technique for khandvi is known as ‘ambaydana,’ a traditional Gujarati cooking method.
It is a recent innovation in the cuisines of eastern and southern India, where it has been used traditionally for preparing savory pastries on an open fire. This steaming method produces a light and soft type of khandvi.
How to make Khandviyan recipe?
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Serving: 10 Persons
- Total time: 45 minutes
- Difficulty: Easy
Ingredients for the Khandviyan recipe
- Rice Flour (Aata/Poha): 1 cup
- Yogurt/Curd: 4 cups
- Thick Curd: 1 cup
- Carom Seeds (Ajwain): ¼ tsp
- Green Chillies: 2 finely chopped
- Ginger: ½ inch piece, finely chopped
- Garam Masala Powder: ½ tsp
- Coriander Leaves: For garnishing.
Directions for the Khandviyan recipe
Step 1: Grind rice flour, yogurt/curd, green chilies, ginger, and ajwain in a mixie jar. Add salt to make it a smooth paste. Add water to make the paste smooth.
Step 2: Divide the paste into ten equal size balls and roll out each ball to make thin rounds of Khandviyan (approx ¼ inch thick). To roll out, Khandviyan uses a thin wet spatula to press out round Khandviyan from the paste.
Step 3: Place two rolled-out Khandviyan on the banana leaf. Keep some ¼-inch space between the two pieces. Sprinkle garam masala powder and coriander leaves in between the two Khandviyan and fold the leaves over to make small parcels.
Step 4: Steam these parcels of Khandviyan for 10-15 minutes in a steamer. Serve with chutney, coconut-based raita, or plain curd.
Notes
- To make the Khandviyan, rice flour should be ground in a mixie for 10-12 minutes on medium speed.
- If two pieces of Khandviyan are cooked together, steam for 20-25 minutes.
Nutrition Facts of Khandviyan recipe
- Calories: 330
- Total Fat: 8 gm
- Total Carbohydrate: 50 gm
- Sugars: 6 gm
- Protein: 5.8 gm
5 Amazing Serving Ideas for the Khandviyan recipe
- Serve khandvi with coconut raita or chana dal. This can be called Gujarati-style khandvi.
- Add ¼ cup chopped green coriander and 2 tsp lemon juice to Khandviyan before serving and garnish with dried ginger powder and grated coconut.
- Add 1 tsp fresh lime juice to Khandviyan before serving. Soak banana leaves in water and steam Khandviyan with them.
- Add 1 tsp fresh lime juice to Khandviyan before serving. Soak banana leaves in water and steam Khandviyan with them.
- Add ½ tsp mustard seed powder to the Khandviyan paste before making the dough. Do not add any oil to the recipe for this change.
- Serve khandvi with coconut raita, chana dal, or salad with fresh coriander leaves.
- Add ¼ cup chopped green coriander and 2 tsp lemon juice to Khandviyan before serving and garnish with dried ginger powder and grated coconut.
- Add 1 tsp fresh lime juice to Khandviyan before serving. Soak banana leaves in water and steam Khandviyan with them.
- Add ½ tsp mustard seed powder to the Khandviyan paste before making the dough. Do not add any oil to the recipe for this change.
- Serve khandvi with coconut raita, chana dal, or salad with fresh coriander leaves.
Final Thoughts
A perfect dessert for any occasion. The Khandviyan recipe is a new way to serve khandvi and is an excellent option for vegans. It can be served with coconut raita or chana dal. It is a Gujarati dish with rice flour and yogurt, wrapped in banana leaves and steamed.
In this method, the Khandviyan is steamed in banana leaves instead of steaming in an iron pot. It is a simple recipe and can be made within 15-20 minutes. It can be made in small quantities and served with curd or chutney like chana daal, tomato cucumber curry, etc.
