Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, beetroot khandvi. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beetroot Khandvi is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Beetroot Khandvi is something which I’ve loved my entire life. They’re nice and they look fantastic.
In a bowl add gram flour, curd, beetroot juice, water, salt, ginger-green chilli paste and mix everything properly, then strain it through a strainer. Now pour in a kadai and cook on medium low heat until thickened and stir it continuously while cooking. Once thickened properly, quickly add some mixture on a flat surface and spread it thin.
To begin with this recipe, we have to prepare a few ingredients. You can have beetroot khandvi using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beetroot Khandvi:
- Make ready besan
- Make ready beetroot puree
- Prepare Red chilli powder
- Make ready Asofoetida
- Take Oil
- Take Salt
- Prepare tadka
- Get Oil
- Get Mustard seeds
- Make ready Desiccated coconut
- Take Green chilli
- Get Chopped coriander
Khandvi, like khaman, is a steamed snack and while it does have an oil tempering, it's probably still a healthier option than something fried (hello aloo tikki) and it's so flavorful and fun to eat. My college best friend refers to khandvi as roly-poly, which is the most adorable name for these whimsical, cylindrical-shaped snacks. Mix gramflour, curd and water in a bowl. Khandvi is a popular and delicious healthy snack from the Gujarati cuisine.
Instructions to make Beetroot Khandvi:
- Mix besan and 2 cups water in a bowl. Take 1/4pc. Beetroot and churn with 1/4cup water. Make a smooth puree.
- Now heat oil in a nonstick pan add asofoetida and beetroot puree add red chilli powder. Stir till water evaporate add besan mixture and salt. Stir continuously on slow flame till consistancy is thick and remove pan.
- Grease oil on a Thali and spread batter with spatula. Sprinkle red chilli powder. Leave for 5-7 mins. cut and roll.
- Take in a serving plate. Make tadka with oil mustard seeds chopped chilli and asafoetida. Pour on all khandvi. Garnish with desiccated coconut and grated beetroot coriander leaves. Tasty innovative beetroot khandvi is ready to serve.
Khandvi has a really soft & silky texture that melts in your mouth. Khandvi is smooth thin layered rolls of spiced & seasoned gram flour and sour curd with an aromatic tempering. Making Khandvi in a traditional way is a little tricky and hard to get it perfect. Scientific Name(s): Beta cicla (chard)., Beta maritima, Betavulgaris L. (red beet) Common Name(s): Beet, Beetroot, Chard, Spinach beet, Sugar beet, Swiss chard Medically reviewed by Drugs.com. Despite traditional use of beetroot for antitumor, carminative, emmenagogue, and hemostatic properties, clinical trials are lacking to.
So that is going to wrap it up for this special food beetroot khandvi recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
