Dairy-Free Khandvi
Discover the magic of indulgence with Dairy-Free Khandvi, a delightful twist on the classic Gujarati snack that’s now vegan-friendly! This silky, melt-in-your-mouth dish is crafted with gram flour (besan) and creamy coconut milk, delivering rich flavors while keeping dairy at bay. Infused with vibrant turmeric, zesty lemon juice, and aromatic ginger paste, the batter transforms into thin, golden sheets that are rolled into delicate, bite-sized spirals. A fragrant tempering of mustard seeds, curry leaves, and asafoetida, paired with garnishes of freshly grated coconut and chopped cilantro, elevates this gluten-free appetizer into an irresistible culinary experience. Perfect for parties, light lunches, or guilt-free snacking, this dairy-free khandvi is also quick to prepare—ready in just 35 minutes! Explore the joys of guilt-free indulgence with this crowd-pleasing vegan recipe today!
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Recipe Information
Ingredients
- 1 cup gram flour (besan)
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida (hing)
- 10 leaves curry leaves
- 2 tablespoons freshly grated coconut
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the gram flour, coconut milk, water, lemon juice, ginger paste, turmeric powder, salt, and sugar. Whisk well to form a smooth, lump-free batter.
Transfer the batter to a non-stick pan and cook over medium heat, stirring continuously to prevent lumps.
Cook until the mixture thickens and begins to leave the sides of the pan. This process may take about 10-12 minutes.
To test if the mixture is ready, spread a small portion onto a greased plate. If it rolls up easily without sticking, the batter is done.
Grease the back of a few large plates or a clean countertop with coconut oil. Spread the cooked batter evenly and thinly using a spatula.
Allow the spread batter to cool for a few minutes, then cut into 2-inch wide strips using a knife.
Gently roll each strip into a tight spiral and arrange on a serving platter.
Heat coconut oil in a small pan for tempering. Add mustard seeds and allow them to splutter.
Add asafoetida and curry leaves, sauté for a few seconds until aromatic, and pour this tempering over the rolled khandvi.
Garnish with freshly grated coconut and chopped cilantro before serving.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
