Gujrati Khandvi Recipe: Khandvi gets spoiled despite a lot of efforts, so follow these tips to make this Gujarati dish perfect

Tips For Making Khandvi: Be it Dhokla, Fafda or Thepla… Mouth watering on hearing the name of these popular dishes of Gujarat, and then if we talk about Gujarat’s most popular If the dish is of Khandvi then what to say. 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 you will forget the Khandvi of the market.

To make Khandvi  A non-stick pan is a must. 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 kadai to make the khandvi.

Batter is very important to make 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 kneading you have to keep confirming whether your batter is spreadable or not.

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.

When your batter is cooked, transfer it on a clean flat surface.  batter to  Use spatula to spread. Keep one thing in mind that when you are spreading the batter, do not spread it too thick. Spreading thick will not roll it properly.

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 garnish it with chopped coriander leaves, curry leaves and grated coconut.