Olivia Carter
If you are a fan of Indian cuisine, then you must have tried or at least heard of Khandvi. Khandvi is a popular Gujarati snack made from gram flour and yogurt. It is not only delicious but also healthy, as it is steamed and not fried. Traditionally, Khandvi is made by spreading a thin layer of the batter on a flat surface and rolling it up into tightly-coiled strips. However, this process can be time-consuming and requires skill. If you are short on time or don’t have the required expertise, you can make Khandvi in a pressure cooker.
Making Khandvi in a pressure cooker is quick, easy, and foolproof. It helps to cook the batter evenly and gives you perfect, tender Khandvi every time. Moreover, using a pressure cooker reduces the cooking time and allows you to have your favorite snack ready in no time. The method involves preparing the batter with gram flour, yogurt, and spices, and cooking it in a pressure cooker. Once cooked, the batter is spread on a flat surface, rolled up, and cut into bite-sized pieces.
To make Khandvi in a pressure cooker, start by preparing the batter. In a bowl, mix gram flour, yogurt, turmeric powder, ginger paste, green chili paste, and salt. Whisk everything together until you get a smooth and lump-free batter. The batter should have a pouring consistency, similar to dosa batter. If it’s too thick, add a little water to adjust the consistency. Once the batter is ready, set it aside.
Step-by-step guide
To make Khandvi in a pressure cooker, follow these simple steps:
Step 1: In a mixing bowl, take 1 cup of gram flour (besan), 1 cup of sour yogurt, 1 cup of water, 1 teaspoon of turmeric powder, 1 teaspoon of ginger paste, 1 teaspoon of green chili paste, and salt as per taste. Mix well to form a smooth batter.
Step 2: Heat 2 tablespoons of oil in a pressure cooker. Add 1 teaspoon of mustard seeds and let them crackle. Then, add 1 teaspoon of sesame seeds, a pinch of asafoetida (hing), and curry leaves.
Step 3: Pour the prepared batter into the pressure cooker and mix well with the tempering. Close the lid of the pressure cooker without putting on the whistle.
Step 4: Place the pressure cooker on low heat for about 10 minutes. Make sure the flame is low to prevent burning.
Step 5: After 10 minutes, turn off the heat and let the pressure cooker cool down for a few minutes. Once cooled, open the lid and check the consistency of the batter.
Step 6: If the batter has thickened, add a little water and mix well. You can also add grated coconut and chopped coriander leaves for extra flavor.
Step 7: Take a flat plate or tray and grease it with oil. Spread a thin layer of the batter on the greased plate evenly.
Step 8: Let the batter cool down and set for about 15-20 minutes. Once set, cut the cooled batter into thin strips.
Step 9: Roll each strip tightly and place them on a serving platter.
Step 10: In a separate pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and let them crackle. Then, add a pinch of asafoetida (hing), curry leaves, and green chilies. Pour this tempering over the rolled Khandvi strips.
Step 11: Garnish with chopped coriander leaves and grated coconut. Serve the delicious Khandvi with green chutney and enjoy!
Note: If you do not have a pressure cooker, you can also prepare Khandvi in a microwave or on the stovetop.
Ingredients needed
To make khandvi in a pressure cooker, you will need the following ingredients:
- 1 cup besan (chickpea flour)
- 1 cup sour yogurt
- 2 cups water
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 10-12 curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
- Grated coconut for garnish (optional)
Make sure you have all the ingredients ready before you start making khandvi.
Tips and tricks
Here are some tips and tricks to help you make the perfect Khandvi in a pressure cooker:
- Make sure to grease the pressure cooker well before pouring the batter to prevent sticking.
- Use a non-stick pressure cooker for easy removal of the Khandvi.
- Make sure the batter is smooth and lump-free before pouring it into the pressure cooker.
- Cook the Khandvi on low heat to prevent burning and to ensure even cooking.
- Do not overcook the Khandvi, as it can become hard and difficult to roll.
- Allow the pressure cooker to cool down before removing the Khandvi to avoid breaking or tearing.
- Use a sharp knife or pizza cutter to cut the rolled Khandvi into bite-sized pieces.
- Garnish the Khandvi with fresh coriander leaves and grated coconut for added flavour and presentation.
- Serve the Khandvi with chutney or a yoghurt dip for dipping.
By following these tips and tricks, you can easily make delicious and perfect Khandvi using a pressure cooker.
Pressure cooker method
Using a pressure cooker to make khandvi speeds up the cooking time and ensures even heat distribution, resulting in perfectly cooked khandvi rolls. Follow these steps to make khandvi in a pressure cooker:
- In a mixing bowl, whisk together gram flour (besan), sour yogurt, turmeric powder, ginger paste, green chili paste, and salt to make a smooth batter.
- Lightly grease a steel plate or thali with oil.
- Pour the prepared batter onto the greased plate and spread it evenly using a spatula.
- Place the plate inside the pressure cooker. Add water to the pressure cooker, about 2 cups or as per the cooker’s instructions.
- Close the pressure cooker with its lid securely and steam the batter for 10-15 minutes on medium heat.
- After the khandvi is cooked, carefully remove the plate from the pressure cooker and let it cool for a few minutes.
- Once cooled, cut the cooked batter into long strips using a knife.
- Roll each strip tightly to form khandvi rolls and arrange them on a serving platter.
- For the tempering, heat oil in a small pan and add mustard seeds. Allow them to crackle and then add curry leaves and sesame seeds. Cook for a few seconds and pour this tempering over the khandvi rolls.
- Garnish with chopped coriander leaves and grated coconut.
- Serve the khandvi rolls as a snack or appetizer with green chutney or tamarind chutney.
Using a pressure cooker makes the cooking process quicker and easier, allowing you to enjoy delicious homemade khandvi in no time. This method is perfect for those who want to make khandvi without using traditional methods.
Enjoy the soft, melt-in-your-mouth texture and tangy flavors of homemade khandvi made using the pressure cooker method!
Serving Suggestions
Once the khandvi is prepared and rolled into delicious bite-sized rolls, you can serve it in a variety of ways to enhance the flavors:
- Garnish with finely chopped fresh cilantro leaves and grated coconut.
- Sprinkle some roasted sesame seeds or crushed peanuts on top for added crunch.
- Serve with a side of spicy green chutney or tangy tamarind chutney for dipping.
- Create a refreshing yogurt dip by combining yogurt, roasted cumin powder, chopped mint leaves, and a pinch of salt.
For a complete Gujarati meal, serve khandvi alongside popular dishes like dhokla, raspuri puri, or undhiyu. These combinations will provide a wholesome and satisfying experience for your taste buds.
Remember to serve the khandvi while it’s still warm to enjoy its soft and melt-in-your-mouth texture!
Variations
To add some variety to your khandvi recipe, you can try different variations. Here are a few ideas:
1. Spicy Khandvi: If you prefer your khandvi to have a bit of a kick, you can add some finely chopped green chilies or red chili powder to the batter before cooking. This will give the khandvi a spicy flavor.
2. Nutty Khandvi: For a nutty twist, you can sprinkle some roasted and crushed peanuts or sesame seeds on top of the khandvi before rolling it. This will add a nice crunch and a hint of nuttiness to the dish.
3. Cheesy Khandvi: If you’re a cheese lover, you can add some grated cheese to the batter before cooking. This will give the khandvi a cheesy flavor and make it even more delicious.
4. Veggie Khandvi: To make your khandvi more nutritious, you can add some grated vegetables like carrots, spinach, or beetroot to the batter. This will not only add color to the dish but also increase its nutritional value.
5. Sweet Khandvi: If you have a sweet tooth, you can make a sweet version of khandvi by adding some sugar or jaggery to the batter. You can also sprinkle some powdered sugar or drizzle some honey on top of the rolled khandvi for added sweetness.
Feel free to experiment with different ingredients and flavors to create your own unique version of khandvi!
FAQ
What are the ingredients needed to make Khandvi in a pressure cooker?
The ingredients needed to make Khandvi in a pressure cooker are gram flour (besan), yogurt, water, ginger and green chili paste, turmeric powder, salt, lemon juice, oil, mustard seeds, sesame seeds, and fresh coriander leaves.
Can I make Khandvi without a pressure cooker?
Yes, you can make Khandvi without a pressure cooker. To make it without a pressure cooker, you need to steam the batter in a shallow dish or thali on a stovetop. The process will be slightly different, but it can be done.
