Low Fat Khandvi
Delight in the flavors of traditional Gujarati cuisine with this Low Fat Khandvi recipe—a perfect blend of taste and health! Made with protein-rich gram flour and low-fat yogurt, this light and airy delicacy is infused with the subtle warmth of turmeric and ginger. The magic lies in its unique cooking technique, where a silky batter is transformed into thin, melt-in-your-mouth rolls. Each roll is elevated with a tempering of mustard and sesame seeds, a hint of asafoetida, and a sprinkle of freshly grated coconut and chopped coriander. With just a teaspoon of oil used for tempering, this recipe keeps things guilt-free and wholesome. Perfect as a snack or party appetizer, Low Fat Khandvi is gluten-free and ready in under 40 minutes. Whether served warm or at room temperature, it’s an irresistible treat for your taste buds!
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Recipe Information
Ingredients
- 1 cup Gram flour (besan)
- 1 cup Low-fat yogurt
- 1.5 cups Water
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ginger paste
- 0.5 teaspoon Salt
- 1 teaspoon Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Sesame seeds
- 1 pinch Asafoetida (hing)
- 2 tablespoons Fresh grated coconut
- 2 tablespoons Fresh coriander leaves, chopped
- 1 Green chili, finely chopped (optional)
Instructions
In a large mixing bowl, whisk together gram flour, low-fat yogurt, water, turmeric powder, ginger paste, and salt until smooth and lump-free.
Transfer the mixture to a non-stick saucepan and heat on a medium flame.
Constantly stir the mixture using a whisk or spatula, ensuring there are no lumps, until it thickens into a smooth, thick batter. This should take about 10-12 minutes.
To check if the mixture is ready, spread a small portion on a flat surface; if it rolls up without sticking, it is cooked.
Quickly spread portions of the cooked mixture on the back of clean, flat metal plates or a greased surface using a spatula; spread evenly to get a thin layer.
Allow it to cool slightly, then cut into long strips and carefully roll them.
In a small frying pan, heat 1 teaspoon of oil and add mustard seeds, sesame seeds, asafoetida, and green chili. Let the mustard seeds splutter.
Pour the hot tempering over the khandvi rolls.
Garnish the rolled khandvi with fresh grated coconut and chopped coriander leaves.
Carefully transfer to a serving plate and serve warm or at room temperature.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 580 mg | 45% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1860 mg | 40% | |
*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.
