Healthy Low Cal Khandvi

by radhikamails

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Goa head and binge on this low cal khandvi without any guilt pangs. The besan and curd based steamed khandvis are delectably tempered with grated coconut, mustard seeds and curry leaves and make for a healthy and delicious breakfast or snack item.

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Healthy Low Cal Khandvi recipe - How to make Healthy Low Cal Khandvi

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 2Makes 2 servings
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Ingredients

1/4 cup besan (bengal gram flour)
1 cup low fat curds (dahi)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)

For The Tempering
3 to 4 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
4 tbsp oil
salt to taste

For Garnishing
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

Method

Grease the back of a few thalis or any smooth surface and keep aside.
Combine the besan, ginger- green chilli paste, salt and turmeric powder and mix well.
Add the curds and whisk well so as no lumps remain.
Transfer in a non-stick pan and cook this mixture for a few minutes until all the water has been absorbed and a soft dough like consistency has been obtained.
Spread the mixture on the greased thali as thin as possible.
Cool and cut them into wide strips of about 1" or 2" thick and roll them like swiss rolls. Keep aside.
For the tempering, heat the oil in a small pan and add the mustard and sesame seeds.
When the seeds crackle, add the remaining ingredients and saute for 10 seconds.
Pour onto the khandvi and garnish with coriander and coconut. Serve hot.