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Ragi beetroot khandvi. Gujrati Recipe

Recipe By Santoshbangar

It is healthy version of khandvi

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Ragi beetroot khandvi. Gujrati
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Ingredients for Ragi beetroot khandvi. Gujrati Recipe

  • 1/4 cup Raggi flour
  • 0.06 cup Besan
  • 0.92 cup sour buttermilk/chaasor curd
  • 1/4 nos small beetroot diced and boiled
  • 1/4 tsp ginger/adrak + green chili paste
  • As required about ½ inch
  • As required salt to taste
  • As required A pinch of asafoetida/hing
  • As required For the filling:
  • 1/2 tbsp Fresh grated coconut
  • 1/2 tbsp chopped coriander leaves/dhania patta
  • As required tempering
  • 1/4 tbsp Oil
  • 4.50 nos to curry leaves/kadi patta
  • 1/2 tsp White sesame seeds/safed til
  • 1/4 nos Green chili/hari mirch
  • As required Chopped
  • As required Hing

Directions: Ragi Beetroot Khandvi. Gujrati Recipe

  • STEP 1.take the yogurt in a bowl. add water and stir well till smooth.
  • STEP 2.Grind boiled beetroot,chili and ginger.add little water and strain in stainer for smooth paste.add it to buttermilk
  • STEP 3.add raggi flour and besan with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. th
  • STEP 4.spread oil on plates or boards or tray. large steel lids or thalis work very well.
  • STEP 5.also mix chopped coriander leaves and grated coconut. keep aside.
  • STEP 6. pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
  • STEP 7.keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
  • STEP 8.the batter would thicken and keep on thickening.
  • STEP 9.spread a few teaspoons of the batter on a greased plate.
  • STEP 10.allow to cool and then sprinkle sprouted dal.coconut and coriander leaves
  • STEP 11. sparingly .let it cool then begin to roll.temper the khandvi rolls.
  • STEP 12. cut into equal sized strips and roll tight making sure there are no cracks forming on khandvi.
  • STEP 13.
  • STEP 14.furthermore, garnish the khandvi with more coconut and coriander leaves.
  • STEP 15.also prepare the tempering, by heating oil.
  • STEP 16.add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
  • STEP 17.once the tempering splutter, pour it over the khandvi.
  • STEP 18.finally, gujarati khandvi is ready to serve with hot chai.
Nutrition
value
1013
calories per serving
21 g Fat83 g Protein121 g Carbs2 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    83g
  • Carbs
    121g
  • Fiber
    2g

MacroNutrients

  • Carbs
    121g
  • Protein
    83g
  • Fiber
    2g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    2813mg
  • Iron
    2mg
  • Vitamin A
    375mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    4mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    159mcg
  • Vitamin B12
    9mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    289mg
  • Manganese
    < 1mg
  • Phosphorus
    2239mg
  • Selenium
    49mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Santoshbangar