Ingredients for Khandvi-SK Khazana Recipe

Gram flour (besan) 1 cup

Refined flour (maida) 1 tablespoon

Ginger-green chilli paste 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Buttermilk 3 cups

Oil 2 tablespo for greasing

Mustard seeds 1 teaspoon

Asafoetida (hing) 1/4 teaspoon

Curry leaves 12-14

Fresh coriander leaves chopped for garnish

Fresh coconut scraped for garnish


Grease the back side of steel thalis with some oil.

Mix together gram flour, refined flour, ginger-green-chilli paste, turmeric powder, chilli powder and salt. Add buttermilk and whisk to make a smooth batter.

Heat a deep non-stick pan. Pour batter and cook till the mixture thickens, whisking continuously.

Spread the mixture on greased thali thinly and set aside to cool.

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves, mix and sauté for a few seconds.

Cut cooked mixture into thick strips, roll lightly and arrange on a serving plate.

Pour tempering on top, garnish with coriander leaves and coconut and serve immediately.

Pic Courtesy: Google

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